| Ham |
| Ground, cooked and sliced ham | Celery powder (1%) | Staphylococcus carnosus | Krause et al. (2011) |
| Ready to eat uncured ham | Celery powder (1%, 2%) | S. carnosus | Sindelar et al. (2007) |
| Ham | Celery juice powder (0.2%) and vinegar, lemon powder, and cherry powder blend (0.45%) | S. carnosus | Jackson et al. (2011) |
| Sausage |
| Cooked sausage | Cabbage (250 g/kg), chinese cabbage (250 g/kg), young radish (250 g/kg) | S. carnosus and S. xylosus | Ko et al. (2017) |
| Cold smoked sausage | Celery (2.58%) | S. xylosus and Pediococcus pentosaceus | Eisinaitė et al. (2020) |
| Dried sausage/Chorizo | Citric acid (200 ppm), acerola (100 ppm), rosemary (200 ppm), lettuce (3,000 ppm), arugula (1,500 ppm), watercress (1,500 ppm), spinach (3,000 ppm), celery (3,000 ppm), chard (3,000 ppm), and beet (3,000 ppm) | Pediococcus, S. xylosus, and S. carnosus | Martínez et al. (2019) |
| Dried fermented sausage | Freeze-dried leek powder (75 ppm, 150 ppm) | S. carnosus | Tsoukalas et al. (2011) |
| Fermented sausage | Radish (0.5%, 1%) and beetroot (0.5%, 1%) | S. carnosus | Ozaki et al. (2020) |
| Mortadella-type sausages | Parsley extract powder (1.07 g/kg, 2.14 g/kg, 4.29 g/kg) | S. carnosus | Riel et al. (2017) |
| Pork sausage | Fermented spinach extract (3.0 g/100 g), fermented lettuce extract (3.0 g/100 g), fermented celery extract (3.0 g/100 g), and fermented red beet extract (3.0 g/100 g) | S. carnosus | Hwang et al. (2018) |
| Sausage | Celery power (0.8%), fruits extract powder (0.6%), purple sweet potato powder (0.45%), and fruit and vegetable extract powder (0.5%) | (Not mentioned) | Jin et el. (2018) |
| Turkish fermented beef sausage (sucuk) | Beetroot (0.12%, 0.24%, 0.35%) | S. carnosus, P. acdilactici, and Lactobacillus sakei | Sucu and Turp (2018) |
| Ground meat product |
| Ground pork meat product | Chinese cabbage powder (0.4%), radish powder (0.4%), spinach powder (0.4%) | S. carnosus | Jeong et al. (2020) |
| Cooked ground pork product | White kimchi powder (0.2%), acerola juice powder (0.1%), celery powder (0.4%) | S. carnosus | Choi et al. (2020) |
| Others |
| Cured pork loin | Fermented spinach (10%, 20%, 30%) | L. farciminis | Kim et al. (2017a) |
| Cured pork loin | Swiss chard (10%, 20%, 30%, 40%) | Bactoferm S-B-6 (Chr. Hansen, Gainesville, FL, USA) and S. carnosus | Kim et al. (2019a) |
| Cured meat model system | Freeze-dried leek powder (0.84%, 1.68%) | (Not mentioned) | Tsoukalas et al. (2011) |
| Deli-style turkey | Celery powder (1%, 3.8%) | Lactic acid starter culture | Golden et al. (2014) |
| Deli-style turkey breast | Celery powder (0.21%, 0.41%) | S. carnosus | King et al. (2015) |
| Meat emulsion | Fermented red beet extract (5%, 10%) | S. carnosus | Choi et al. (2017) |
| Pork patties | Swiss chard and celery (2%) | S. carnosus | Shin et al. (2017) |