Effect of pre-fermented Swiss chard extract on the color stability of cured-cooked meat products

Nadežda Seratlić; Milan Marković; Predrag Ikonić; Miloš Županjac; Marija Jokanović; Snežana Škaljac; Branislav Šojić

doi:10.18485/meattech.2025.66.3.90

Nadežda Seratlić University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia; University of Novi Sad, Institute of Food Technology in Novi Sad, Novi Sad, Serbia https://orcid.org/0009-0009-6277-6270
Milan Marković University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia; The Company Zlatiborac LLC, Mačkat, Serbia
Predrag Ikonić University of Novi Sad, Institute of Food Technology in Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0002-4882-8048
Miloš Županjac University of Novi Sad, Institute of Food Technology in Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0002-8310-4213
Marija Jokanović University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0002-1282-175X
Snežana Škaljac University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0002-9102-8417
Branislav Šojić University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia https://orcid.org/0000-0003-1837-5911

DOI: https://doi.org/10.18485/meattech.2025.66.3.90

Keywords: nitrites, cured-cooked meat products, Swiss chard extract

Abstract

In response to growing consumer concerns over the safety of synthetic antioxidants and preservatives (e.g., nitrates and nitrites) in meat products, this study explores the feasibility of using Swiss chard extract (SCE) as a natural alternative for sodium nitrite in cured-cooked meat products. Three formulations of cured-cooked meat products were manufactured in a Serbian meat plant: a control sample (C) containing 95 ppm sodium nitrite, and two experimental batches with 3% (T3) and 6% (T6) SCE , respectively, without added nitrites. Instrumental color evaluation was conducted using the CIE L*a*b* system immediately after production and during 60 days of refrigerated storage. The extract-treated meat products exhibited color values comparable to the nitrite-containing control, with only slight differences in lightness and redness. These findings demonstrate that SCE can maintain color stability in cured-cooked meat products, highlighting its potential as a clean-label substitute for synthetic nitrites.