**Abstract**

The replacement of nitrites and starch from Trigonella seed powder in the percentage of myoglobin and metamyoglobin as well as in the color factors (*L*\*, *a*\*, *b*\*) in meat emulsions with olive oil was evaluated. The meat emulsions were prepared on the basis of complete replacement of sodium nitrite (NaNO2) and starch with Trigonella seed powder, where the fat was removed by the Soxhlet method. Thus, two samples emerged, namely, the first sample that was the control and contained 3% starch and sodium nitrite (Starch + NaNO2) in the amount of 150 ppm and the second sample containing Trigonella at 3% (Dtfg) where the fat was removed by the Soxhlet method. The Dtfg sample had a higher percentage of oxymyoglobin (*P* < 0.05) throughout the maintenance period and lower percentages of metamyoglobin (*P* < 0.05) up to the fifth day of maintenance compared to the Starch + NaNO2 sample. The factors *L*\* (brightness) and *a*\* (red color) decreased more strongly in the Starch + NaNO2 sample compared to the Starch + NaNO2 sample.

**Keywords:** meat emulsions, olive oil, Trigonella foenum-graecum, nitrites, green label, color preservation, antioxidants
