Ingredients, Additives, Flavours & Extractives – Reference
MORE ABOUT… SODIUM/POTASSIUM NITRITES AND NITRATES
Nitrates (saltpeter) and nitrites are the ‘curing’ agents in cured meats. The development of the red to pink cured colour is their most recognizable characteristic. Added functions of nitrates/nitrites are:
- contribute to end product flavour and sensory qualities
- inhibitor and spoilage microorganisms
- to retard development of rancidity
Nitrate in itself is not effective in producing the curing reaction until it is first broken down into nitrite. This is a slow process and is usually dependent on bacterial action. Therefore, the use of nitrates is limited to the dry and semi-dry sausages. Nitrite alone should be used in rapidly processed meat products. Nitrites provide the ultimate source of the nitric oxide that combines with the myoglobin pigment of meat.
Usage:
Nitrates: 2-3/4 (2.75) ounces per 100 lbs. of meat (dry or semi-dry sausages)
Nitrites: 1/5 (0.25) ounce per 100 lbs. of chopped meat
1 ounce to 100 lbs. meat (dry cure)
2 lbs. to 100 gallons pickle at 10% pump level