Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon.

This study evaluated the impact of reducing or replacing nitrite on the quality, safety, and sensory characteristics of bacon. Seven formulas were produced: control without nitrite (F1), 150 mg NaNO₂/kg (F2), 80 mg NaNO₂/kg (F3), Thymus citriodorus extract (F4), T. citriodorus with Staphylococcus equorum S2M7 (F5), Salvia elegans extract (F6), and S. elegans with S. equorum (F7). Physicochemical, microbiological, and sensory analyses were performed throughout processing and on final products. Lowering ingoing nitrite from 150 to 80 mg/kg reduced (P < 0.05) residual nitrite (>50%) without affecting colour (L*, a*, b*), pH, water activity, salt content, lipid oxidation, or microbiota. The residual nitrite was not detected in bacons with plant extracts and its use delayed lipid oxidation (TBARS <0.38 mg MDA/kg) and resulted in low biogenic amine contents (<6 mg/kg), as nitrite-containing products. S. equorum S2M7 did not influence microbiota or biogenic amine formation. All samples were absent of Listeria monocytogenes and Salmonella spp. Sensory evaluation revealed that nitrite-containing bacons (F2, F3) were associated with "Typical cured colour" and were most preferred (P < 0.05), while nitrite-free formulations were paler and described as "Boiled" or "Brownish". Nevertheless, all cooked products achieved mean liking scores above the mid-point of a 9-point scale, and willingness to consume was unaffected. These findings demonstrate that reducing ingoing nitrite to 80 mg NaNO₂/kg complies with EU limits without compromising product safety or sensory quality. Furthermore, T. citriodorus and S. elegans extracts might replace nitrite, supporting the development of cleaner-label bacon with preserved oxidative stability.