**4. Conclusion**

The replacement of nitrates and starch from Trigonella seed powder in beef emulsions with olive oil, the stability of myoglobin to oxidation, and certain color factors were evaluated. Thus, the percentage of oxymyoglobin in the meat emulsion containing Trigonella was higher than in the meat emulsion containing nitrites and starch. In addition, the percentage of metamyoglobin in the meat emulsion containing Trigonella was lower until the fifth day of preservation than the meat emulsion containing nitrites and starch. Finally, the sample containing nitrites and starch underwent a sharp decrease in the values of *L*\* (brightness) and *a*\* (red color) during maintenance compared to the meat emulsion containing Trigonella, which constitutes its highest color stability. These observations lead to the hypothesis that T. foenumgraecum seed powder could be an efficient candidate for nitrite replacement from a color stability point of view in meat emulsion systems with high olive oil content.
