The colouring agents, as food additive, is believed to be necessary for producers. Because of the
toxic effects of nitrite, to replace the use of nitrite mostly natural additives. Tomato industries yield a high
amount of by-products mainly tomato peel and seeds. Since tomato peel is rich in lycopene, it can be added
directly in 0%, 3% and 6% (w/w) in meat mixture used in beef sausage manufacture. This study is designed to
investigate the chemical properties of nitrosomyoglobinand oxidation level, sensorial properties and
microbiological analyses of beef sausage which have been produced by both reducing the nitrite level and
adding tomato peel powder. All samples have been stored at -18°C for 3months. As the level of nitrite was
reduced, the oxidation level of the beef sausage was increased significantly. Addition of tomato peel decreased
the level of oxidation when compared to the samples which did not contain tomato peel. According to this result
it can be stated that tomato peel retards the oxidation reaction. Nitrosomyoglobin (NOMb) content of the
samples was decreased along with the decreased level of nitrite. Hardness values of treated samples were
significantly (p