Abstract：In meat production, nitrite is often applied as a color fixative, antioxidant, unique flavor agent and preservative.
When it accumulates to a certain level, nitrite can react with amines as protein degradation products under appropriate
conditions to produce carcinogenic nitrosamines. Once they accumulate in the body, carcinogenic nitrosamines will cause
serious harm to the human body. Researchers are always looking for nitrite substitutes for the purpose of reducing the use of
nitrite in meat products. This article reviews the functions and harms of nitrite added in meat products, and the development
of nitrite substitutes.
