The Nitrite is one of the most widely used curing ingredients in the meat industries. The Nitrites have numerous
useful applications in the cured meats and a vital component in giving the cured meats their unique characteristics, such as their pink color and the savory flavor. The Nitrites are used to suppress the oxidation of the lipid
and protein in the meat products and to limit the growth of the pathogenic microorganisms such as Clostridium
botulinum bacteria. The Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to the meat. The Synthetic nitrite is linked to the production of nitrosamines, which has raised several
health concerns among consumers regarding its usage in the meat products types. The Consumer desire for the
healthier meat products types prepared with the natural nitrite sources has increased due to a rising awareness
regarding the application of the synthetic nitrites. To understand the various activities of the nitrite in the meat
curing for developing novel substitutes of the nitrites. This review article is emphasizing on the effects of nitrite
usage in the meat and highlights the role of the nitrite in the production of carcinogenic nitrosamines as well as
possible nitrite substitutes from the natural resources explored.