POSSIBILITIES FOR PHOSPHATE AND NITRITE REDUCTION AND REPLACEMENT IN MEAT PRODUCTS THROUGH CLEAN-LABEL APPROACHES
Keywords:
phosphates, nitrites, meat products, clean label, natural replacements, functional ingredientsAbstract
Food additives are widely used in processed meat production because they provide important technological functions and contribute to product quality and safety. Nitrites contribute to microbiological safety, colour formation and oxidative stability and are also involved in the development of the characteristic flavour of cured meat products. Phosphates are primarily added to improve water-holding capacity, emulsion stability and texture. Potential health effects associated with the use of these additives have also received increasing attention. Consumer interest in meat products with cleaner labels and fewer synthetic additives has increased in recent years. In response to these expectations, the meat industry is developing alternative approaches that can reduce the use of conventional additives while maintaining product quality and safety. This paper reviews the role of phosphates and nitrites in meat products, the reasons for reducing their use, and the possibilities for replacing them. Their complete replacement remains challenging because both additives perform several important technological functions and contribute to the sensory characteristics and microbiological stability of meat products. For this reason, natural functional ingredients may be used in combination with carefully controlled processing conditions. Such an approach may help to maintain acceptable sensory properties and product safety while allowing the production of meat products with a cleaner label.
References
Bae, S. M., Jeong, D. H., Gwak, S. H., Kang, S., & Jeong, J. Y. (2023). Effects of dongchimi powder as a natural nitrite source on quality properties of emulsion-type sausages. Food Science of Animal Resources, 43 (3), 502–511. https://doi.org/10.5851/kosfa.2023.e12
Bedale, W., Sindelar, J. J., & Milkowski, A. L. (2016). Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions. Meat Science, 120, 85–92. https://doi.org/10.1016/j.meatsci.2016.03.009
Delgado-Pando, G., Ekonomou, S. I., Stratakos, A. C., & Pintado, T. (2021). Clean label alternatives in meat products. Foods, 10(7), 1615. https://doi.org/10.3390/foods10071615
European Commission. (2023). Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249–250) and nitrates (E 251–252). Official Journal of the European Union, L 2023/2108. http://data.europa.eu/eli/reg/2023/2108/oj
European Parliament and Council of the European Union. (2008). Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Official Journal of the European Union, L 354, 16–33. http://data.europa.eu/eli/reg/2008/1333/oj
Glorieux, S., Goemaere, O., Steen, L., & Fraeye, I. (2017). Phosphate reduction in emulsified meat products: Impact of phosphate type and dosage on quality characteristics. Food Technology and Biotechnology, 55(3), 390–397. https://doi.org/10.17113/ftb.55.03.17.5089
Goemaere, O., Glorieux, S., Govaert, M., Steen, L., & Fraeye, I. (2021). Phosphate elimination in emulsified meat products: Impact of protein-based ingredients on quality characteristics. Foods, 10(4), 882. https://doi.org/10.3390/foods10040882
Gwak, S. H., Bae, S. M., & Jeong, J. Y. (2024). Evaluating the potential of vegetable powders as nitrite replacements in cured pork sausages: Effects of different processing methods to produce Chinese cabbage and radish powders. Food Science of Animal Resources, 44(5), 1028–1039. https://doi.org/10.5851/kosfa.2024.e34
Honikel, K. O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78(1–2), 68–76. https://doi.org/10.1016/j.meatsci.2007.05.030
Kim, M., Bae, S. M., Yoo, Y., Park, J., & Jeong, J. Y. (2025). Clean-label strategies for the replacement of nitrite, ascorbate, and phosphate in meat products: A review. Foods, 14(14), 2442. https://doi.org/10.3390/foods14142442
Kim, T.-K., Lee, M. H., Shin, D.-M., Kim, Y.-J., Jung, S., & Choi, Y.-S. (2026). Strategies for replacing phosphates in meat processing. Food Science of Animal Resources, 46, Article 65. https://doi.org/10.1007/s44463-026-00069-6
Knipe, C. L., Olson, D. G., & Rust, R. E. (1985). Effects of magnesium chloride combined with tetrasodium pyrophosphate on meat emulsion characteristics. Journal of Food Science, 50(4), 1014–1016. https://doi.org/10.1111/j.1365-2621.1985.tb13001.x
Molina, R. E., Bohrer, B. M., & Vásquez Mejia, S. M. (2023). Phosphate alternatives for meat processing and challenges for the industry: A critical review. Food Research International, 166, 112624. https://doi.org/10.1016/j.foodres.2023.112624
Pinton, M. B., Lorenzo, J. M., dos Santos, B. A., Corrêa, L. P., Padilha, M., Trindade, P. C. O., Cichoski, A. J., Bermúdez, R., Purriños, L., & Campagnol, P. C. B. (2024). Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder. Meat Science, 216, 109588. https://doi.org/10.1016/j.meatsci.2024.109588
Premi, L., Rocchetti, G., Lucini, L., Morelli, L., & Rebecchi, A. (2024). Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review. Current Research in Food Science, 8, 100731. https://doi.org/10.1016/j.crfs.2024.100731
Prusa, K. J., & Bowers, J. A. (1984). Protein extraction from frozen, thawed turkey muscle with sodium nitrite, sodium chloride, and selected sodium phosphate salts. Journal of Food Science, 49(3), 709–713. https://doi.org/10.1111/j.1365-2621.1984.tb13193.x
Sebranek, J. G., & Bacus, J. N. (2007). Cured meat products without direct addition of nitrate or nitrite: What are the issues? Meat Science, 77(1), 136–147. https://doi.org/10.1016/j.meatsci.2007.03.025
Silovska Nikolova, A., & Belichovska, D. (2020). Application of nitrites and nitrates as preservatives in processed meat production. Knowledge – International Journal, 38(3), 525–530.
Silovska Nikolova, A., & Belichovska, D. (2021). Application of natural sources of nitrite of plant origin in meat processing industry. Knowledge – International Journal, 45(3), 577–582.
Silovska Nikolova, A., & Belichovska, D. (2022). Possibilities of nitrite replacement in meat products. Knowledge – International Journal, 51(3), 465–470.
Silovska Nikolova, A., & Belichovska, D. (2024). The effect of nitrite use in meat products on human health. Knowledge – International Journal, 63(3), 271–276.
Trout, G. R., & Schmidt, G. R. (1984). Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls. Journal of Food Science, 49(3), 687–694. https://doi.org/10.1111/j.1365-2621.1984.tb13189.x
Trout, G. R., & Schmidt, G. R. (1986). Effect of phosphates on the functional properties of restructured beef rolls: The role of pH, ionic strength, and phosphate type. Journal of Food Science, 51(6), 1416–1423. https://doi.org/10.1111/j.1365-2621.1986.tb13824.x
van Breda, S. G., Mathijs, K., Pieters, H.-J., Sági-Kiss, V., Kuhnle, G. G., Georgiadis, P., Saccani, G., Parolari, G., Virgili, R., Sinha, R., Hemke, G., Hung, Y., Verbeke, W., Masclee, A. A., Vleugels-Simon, C. B., van Bodegraven, A. A., & de Kok, T. M. (2021). Replacement of nitrite in meat products by natural bioactive compounds results in reduced exposure to N-nitroso compounds: The PHYTOME project. Molecular Nutrition & Food Research, 65(20), 2001214. https://doi.org/10.1002/mnfr.202001214
Yasui, T., Sakanishi, M., & Hashimoto, Y. (1964). Phosphate effects on meat: Effect of inorganic polyphosphates on solubility and extractability of myosin B. Journal of Agricultural and Food Chemistry, 12(5), 392–399. https://doi.org/10.1021/jf60135a002
Yoon, J., Bae, S. M., & Jeong, J. Y. (2023). Effects of nitrite and phosphate replacements for clean label ground pork products. Food Science of Animal Resources, 43(2), 232–244. https://doi.org/10.5851/kosfa.2022.e71
Young, L. L., & Lyon, B. G. (1986). Effect of sodium tripolyphosphate in the presence and absence of calcium chloride and sodium chloride on water retention properties and shear resistance of chicken breast meat. Poultry Science, 65(5), 898–902. https://doi.org/10.3382/ps.0650898
Young, L. L., Lyon, C. E., Searcy, G. K., & Wilson, R. L. (1987). Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties. Journal of Food Science, 52(3), 571–574. https://doi.org/10.1111/j.1365-2621.1987.tb06677.x
Zhou, Y., Liu, J., Ma, Y., Ma, Z., Ma, Q., Li, Z., & Wang, S. (2024). Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef-pork-chicken complex myofibrillar proteins. Journal of the Science of Food and Agriculture, 104(12), 7386–7396. https://doi.org/10.1002/jsfa.13559
