Potential of Berry Fruit Pomace for Application in Processed Meat as Natural Alternative to Nitrates and Nitrites

In recent years, increasing attention has been paid to limiting the use of nitrates and nitrites in meat products due to concerns regarding their potential health implications. Despite their important technological role in ensuring microbiological safety, oxidative stability, and the development of sensory characteristics of meat products, their use raises health concerns among consumers. These concerns are primarily associated with the potential formation of N-nitrosamines, some of which have been classified possible human carcinogens. In this context, there is growing interest in natural functional additives consistent with the clean-label concept and the zero-waste approach, including raw materials derived from fruit-processing by-products. Fruit-processing by-products, especially berry pomace, are a rich source of phenolic compounds with antioxidant and antimicrobial properties. Current evidence indicates that the bioactive compounds present in berry pomaces effectively reduce lipid oxidation and exhibit antimicrobial potential, which may contribute to inhibiting the growth of undesirable microorganisms in meat products. However, the effectiveness of this activity depends on several factors, including the type of berry pomace, its phenolic profile, the form of application (e.g., powder, extract, or freeze-dried material), the concentration applied, the type of meat product and the storage conditions. Consequently, berry pomaces should be regarded as natural ingredients supporting nitrite reduction strategies in meat products rather than as complete substitutes for nitrites. Furthermore, although berry pomaces exhibit considerable functional potential, their effectiveness in reducing nitrite levels depends on the type of meat product, its formulation, and the applied processing conditions. Among berry pomaces, red currant pomace (Ribes rubrum) has recently attracted increasing scientific interest because of its rich phenolic profile and promising functional properties. However, compared with chokeberry, blueberry, blackberry, and blackcurrant pomaces, relatively few studies have investigated its application in meat products. Therefore, further research is needed to confirm its technological functionality, antimicrobial efficacy, and potential contribution to nitrite-reduction strategies under different meat-processing conditions.