This current study evaluates the efficiency of zinc oxide nanoparticles (ZnO NP) and plant powders for degrading nitrosamine compounds towards improved beef kofta quality. With consumers still demanding healthier and more natural food, the current study endeavors to explore alternative solutions other than artificial additives that are employed in the majority of meat processing. The study took into account the effect of red cabbage powder and beetroot powder and ZnO NP on beef kofta. Findings showed that the ZnO NP treated sample, especially when supplemented with beetroot powder, was of significantly lower nitrosamine content than samples treated with conventional synthetic nitrites. Specifically, nitrosamine level was lowest in the case of ZnO NP and beetroot powder samples (29.54 ng/mL) and had the greatest reduction in lipid oxidation and protein degradation. This is reflected by their low Thiobarbituric Acid (TBA) value (0.3198 after 21 days) and Total Volatile Nitrogen (TVN) value (20.45 after 21 days).Additionally, these treated samples possessed better water-holding capacity (85.34%), lower cooking loss (12.57%), and higher cooking yield (87.42%) compared to the control samples.