## 1 Introduction  
The food industry, and more specifically the meat industry, is of vital importance both from a social and economic point of view. However, microbial degradation and oxidative phenomenon are the two main factors of food spoilage [1]. These processes generate important economic losses to the industry and can be a major problem for consumer health. Therefore, the use of synthetic additives and preservatives to ensure the safety and quality of food is widely implemented worldwide. Among these additives, the meat industry uses multiple colorants and antioxidants to limit oxidative processes as well as the deterioration of the color of meat and meat products derived from these reactions [2; 3]. It is well known that color is the main attribute that influences consumer acceptability and purchase intention, so it is a very important factor that should be controlled by the manufacturer [4]. In this regard, processed meats are expected to have a characteristic color profile; for example most beef products have a cherry red color [5]. The use of synthetic nitrate and nitrite ingredients is very frequent in this industry, since these ingredients ensure color stability and the correct flavor development in meat products [2; 6], in addition to serving as powerful antimicrobial agents against pathogenic organisms such as _Clostridium botulinum_, the outgrowth of its spores, as well as growth of other bacteria [7; 8]. However, nitrite and nitrate cause the formation of carcinogenic nitroso-compounds [9]. Therefore, despite not being able to totally dispense with these compounds in the meat industry, their use tends to be reduced or substituted by other additives or alternatives [2; 7]. With this in mind, nowadays, consumers demand more natural products, which limits the meat industry in the use of synthetic additives, leaving manufacturers with few other options [1]. Moreover, there is a global tendency for the increased consumption of functional foods due to consumers who are looking for a safer way to improve their health [10], which has a strong influence on the meat processing industry's practices. To this regard, during the last several decades, the replacement of synthetic additives with natural bioactive compounds was a significant endeavor studied by the scientific community and also the industry [4; 11; 12]. Consequently, there exists a continuing interest in identifying new sources of valuable and natural additives to increase food stability and safety [13; 14; 15]. On the other hand, agricultural practices tend to be modernized in order to exert less impact on the environment and optimize resources such as land and water [16; 17]. However, wastes and by-products, in the form of pods, peel, pulp, and seeds, generated during processing of fruits and vegetables is of major concern to the agricultural industry. These wastes cause considerable environmental impact and economic losses [18]. However, it is well known that residues from vegetable processing normally still contain a large amount of bioactive compounds, which offers an inexpensive source of high-value compounds for the food and meat industry [4; 13; 19]. In this regard, red beetroot (_Beta vulgaris_ ssp. ), beetroot products (juices, powder, extracts, etc. ), and other residues generated during processing can be considered an excellent source of raw materials that can serve as functional ingredients (antioxidants and/or colorants) [8]. The beetroot is a vegetable grown throughout the Americas, Europe, and Asia [20]. The world production in 2017 was 301 million tons, where Western Europe is the largest producer with about 70% of the total production (200 million tons) [21; 22]. Most beetroot is consumed as a vegetable, although it is also consumed as juice and can be processed into a powder for use as a food coloring agent [22].