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This study investigated the effect of NaNO 2  on inhibiting myoglobin-mediated lipid oxidation in muscle using a washed bovine mince model. We measured various parameters, including TBARS and PV to determine lipid oxidation, non-heme iron release, protoporphyrin destruction, and nitrosylmyoglobin production. The results of the study showed that the addition of NaNO 2  during myoglobin-mediated lipid oxidation significantly reduced the fading and lipid oxidation of washed muscle ( p &lt;  0.05). Additionally, the addition of NaNO 2  reduced the release of non-heme iron and the degradation of protoporphyrin in myoglobin. Nitrosylmyoglobin was formed in the washed mince supplemented with NaNO 2  and myoglobin. These findings suggest that NaNO 2  can effectively inhibit the lipid oxidation process induced by myoglobin, which could be a crucial aspect of nitrite inhibition of lipid oxidation in cured meat products. Overall, the study provides evidence for the potential use of NaNO 2  as a food preservative to prevent lipid oxidation in meat products.

Sodium nitrite (NaNO 2 ) regulating myoglobin-mediated lipid oxidation in washed bovine mince