Replacement of nitrite with hop components in cooked beef-sausage (CBS) was studied. For this purpose, lupulon–xanthohumol loaded nanoliposome (L–X-NL) was produced using sonication at optimized condition (time = 10.8 min, power = 72.7 W, lecithin concentration = 140 mg/mL). The release of lupulon and xanthohumol to liquid meat extract followed the Rigter–Peppus model. Samples of CBS (60% meat) supplemented by different ratios of nitrite/L–X-NL were produced. Microbial analysis and lipid oxidation measurement were carried out to evaluate the safety of CBS samples. The formulation consisted 30 ppm of nitrite and 150 ppm of L–X-NL remained microbiologically safe during 30-d storage at 4 C. It was observed that L–X-NL could postpone the oxidation. Addition of L–X-NL has not impaired the sensory properties of final product, while the presence of nitrite for inducing the demanding color of CBS was important. Considering the results, partial removal of nitrite in formulation of CBS (up to 50%) and replacing with L–X-NL as a new promising preservative is recommended.

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