## 4 Application of Beetroot in Meat Products
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{Pock fankurters} & \multirow{2}{*}{\(1,3.5\%\)} & \multicolumn{3}{c}{1 Lipid oxidation} \\ \cline{3-6}  & & \multicolumn{3}{c}{1 Microchial contents} & No affect sensory & \\  & & \multicolumn{3}{c}{\(\uparrow\) Rediness and 1 lightness and bad low} & acceptability & \\  & & \multicolumn{3}{c}{effect on psychiveness} & \\ \hline \multirow{5}{*}{Pock sausages} & \multirow{5}{*}{\(3\%\)} & \multirow{5}{*}{\(3\%\)} & \multicolumn{3}{c}{1 No different lipid oxidation (in comparison with control samples without multiple) and \(\uparrow\)} & \multirow{5}{*}{\(-\)} & \\  & & & & \\  & & & \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{3}{c}{Not affect or increase residual nitrite (after ripening period)} & \multicolumn{1}{c}{I Inner color scores (the first 14 storage days)} \\ \cline{3-5}  & 0.12, 0.24, and 0.39\% (with 0.1\%, 0.09\%, & \multicolumn{1}{c}{\(\uparrow\) Lactic acid bacteria} & \multicolumn{1}{c}{[PERSON] [53]} \\ \cline{3-5}  & & and without curing mixture containing nitrite, respectively) & \multicolumn{1}{c}{I Lipid oxidation (low T2 RAs values in all samples)} & \multicolumn{1}{c}{Overall acceptability scores} \\ \cline{3-5}  & & Maintain redness in sausage inside surface (during storage) & \multicolumn{1}{c}{I Other bodies capacity} & \multicolumn{1}{c}{\(\uparrow\) Color scores} \\ \hline  & - & \multicolumn{3}{c}{I Water holding capacity} & \multicolumn{1}{c}{\(\uparrow\) Color scores} \\ \cline{3-5}  & & No affect pH values & \multicolumn{1}{c}{No affect overall acceptability} & \multicolumn{1}{c}{[PERSON] and [PERSON] [53]} \\ \hline  & \multicolumn{3}{c}{1 pH} & \multicolumn{1}{c}{} & \\ \cline{3-5}  & & 1 & Redness and 1 lightness and yellowness & \multicolumn{1}{c}{-} & [PERSON] et al. [68] \\ \cline{3-5}  & & 1 & Lipid oxidation & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Conf. In a recent study, the use of both liquid beetroot extract and freeze-dried beetroot extract in the reformulation of fermented beef sausages and heat processed beef sausages showed very promising results [9]. The addition of beetroot extract decreased the pH, which conferred with higher stability to the sausages. This was related to the use of citric acid in the extraction procedure. Another strategy for including bioactive beetroot compounds in meat products is the use of fermented extracts. Various authors have fermented beetroot extracts, mainly with the aim of pre-converting nitrates into nitrites and testing the influence of fermented beetroot extract (5% and 10%) in raw and cooked meat emulsion systems [15], and in the reformulation of pork frankfurters (1%, 3%, and 5% fermented extract) [54] and pork sausages (3% fermented extract) [6]. Two of these research studies observed a significant reduction of pH values with the inclusion of fermented extracts in the meat products [6; 15]. These findings are due to pre-converted nitrite extracts with low pH values. Moreover, the inclusion of beetroot powder [8; 46; 61; 62; 63; 64; 65] and fermented extract [6; 15] produces a significant reduction in the residual nitrite. The fermented extracts also lowered microbial contents [6; 54] of reformulated products. In contrast, the effect of the use of dehydrated beetroot showed contradictory results for pH values. The influence of the direct addition of beetroot powder was studied in emulsified sausages [8; 65; 66], fermented sausages [46; 68], and boiled sausages [66; 67]. The use of 0.25-0.5% [65], 0.5-1% [46], and 2-6% [68] of beetroot powder decreased pH, while the use of 0.5-1% of powdered beetroot did not affect [66; 67] or increase [8] the pH values of sausages. Regarding lipid oxidation, beetroot extract had an important protective effect against lipid oxidation, since both extracts (powder and liquid) reduce the thiobarbituric acid reactive substances (TBARs) values of beef sausages [9]. However, this reduction was only significant with the use of beetroot extract powder [9].