METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS

1 . A curing agent comprising at least about 50 ppm plant-based nitrite, said plant-based nitrite being derived from plant material comprising at least about 50 ppm nitrate, said curing agent being capable of curing a meat or meat product.

2 . The curing agent of claim 1 , wherein said plant-based nitrite is derived from nitrate-containing plant material selected from the group consisting of celery, beet, cabbage, cucumber, eggplant, mushroom, lettuce, squash, zucchini, mixed salad greens, carrot, artichoke, green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra, onion, Chinese pea pods, black eyed peas, green peas, potatoes, turnips, radishes, and combinations thereof.

3 . The curing agent of claim 2 , wherein the nitrate-containing plant material is celery.

4 . The curing agent of claim 1 , further comprising a member selected from the group consisting of yeast extract, protein hydrolyzates, amino acids, vitamins, minerals, carbohydrates, salts, acids, bases, and combinations thereof.

5 . The curing agent of claim 4 , further comprising sodium chloride in an amount of about 6 wt. % or less.

6 . The curing agent of claim 1 , comprising least about 50 ppm plant-based nitrite.

7 . The curing agent of claim 1 , wherein the curing agent is substantially free of non-natural nitrate and nitrite.

8 . A process for preparing a curing agent, the process comprising:

(i) selecting a plant material comprising at least about 50 ppm nitrate,

(ii) contacting said plant material with an organism capable of converting said nitrate to nitrite, and

(iii) converting a predetermined amount of said nitrate to nitrite.

9 . The process of claim 8 , wherein the plant material is heat treated or filter sterilized before it is contacted by the organism.

10 . The process of claim 8 , wherein the curing agent is heat treated or filter sterilized after the predetermined amount of nitrite is produced.

11 . The process of claim 8 , wherein the organism is inactivated or removed from the curing agent after the predetermined amount of nitrite is produced.

12 . The process of claim 8 , wherein the plant material is selected from the group consisting of celery, beet, cabbage, cucumber, eggplant, mushroom, lettuce, squash, zucchini, mixed salad greens, carrot, artichoke, green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra, onion, Chinese pea pods, black eyed peas, green peas, potatoes, turnips, radishes, and combinations thereof.

13 . The process of claim 12 , wherein the plant material is celery.

14 . The process of claim 8 , wherein the organism is selected from the group consisting of the Micrococcaceae family, the Micrococcus genus, the Staphylococcus genus, gram positive cocci, Enterococcus, Lactococcus, Leuconostoc, Pecliococcus, Streptococcus , lactic acid bacteria, and combinations thereof.

15 . The process of claim 14 , wherein the organism is M. varians, S. carnosus , or a combination thereof.

16 . The process of claim 8 , wherein the curing agent comprises at least about 50 ppm nitrite.

17 . A process for preserving a meat or meat product, the process comprising contacting said meat or meat product with the curing agent according to claim 1 .

18 . A cured meat or meat product, said meat or meat product having been treated with a curing agent comprising plant-based nitrite, said plant-based nitrite being derived from plant material comprising at least about 50 ppm nitrate.

19 . The cured meat or meat product of claim 18 , wherein the meat or meat product is a whole muscle cured meat or an emulsified cured meat.

20 . The cured meat or meat product of claim 18 , wherein the meat or meat product is selected from the group consisting of ham, turkey, chicken, hot dogs, lunch meat, and bacon.