The Study
Beetroot and radish powders as natural nitrite source for fermented dry sausages.
This study mixed different powders into sausages and saw what happened — like watching what color they turn or how wet they get. But it didn’t test if it’s safer, healthier, or better than regular sausage. So we can only say what changed, not why or if it matters.
Analysis score
Maximum 90 for a randomized controlled trial.
Where the score came from
Scientists tested if powdered radish and beetroot—both full of natural nitrates—could turn into nitrite during sausage making, just like the chemical preservative used to keep meat pink and safe.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 544 / 100
Quality score
Participants are randomly assigned to treatment or control groups, minimizing bias. The gold standard for testing whether an intervention causes an effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes—this means you could make sausages without artificial additives and still keep them safe, pink, and fresh-tasting, using just vegetables.
- 21% radish powder made enough nitrite to work like synthetic salt, lowered moisture, and stopped fat from going bad.
- 3Beetroot made nitrite too, changed the color to red, and boosted good bacteria.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Meat science
Year
2020
Authors
M. Ozaki, P. E. Munekata, R. A. Jacinto-Valderrama, P. Efraim, M. Pateiro, J. Lorenzo, M. A. Pollonio
Related Content
Claims (5)
Adding 1% radish powder to fermented dry sausages during ripening produces measurable nitrite, lowers water activity, and reduces lipid oxidation.
Adding 1% radish and beetroot powder to fermented dry sausages lowers water activity during ripening, which is linked to reduced microbial growth.
Radish and beetroot powders contain high levels of nitrate, and during sausage fermentation, this nitrate turns into nitrite, but the amount and reliability of this conversion are not measured.
Adding beetroot powder to fermented dry sausages changes their color in measurable ways, but it is unknown whether this affects how much people like the product or whether the color stays stable over time.
Adding 1% beetroot powder to fermented dry sausages changes their color, raises the amount of lactic acid bacteria, and produces measurable levels of nitrite during the ripening process.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.