Sodium Nitrate in Cured Meat

Sodium nitrite is mainly utilised for the preservation of meat. It is also used for developing the organoleptic quality of meat with respect to flavour and colour. Like sodium nitrate, it has the ability to suppress botulism activity (botulinal toxin). However sodium nitrite is believed to be more capable of reacting at low temperature while sodium nitrate may not able to be active at lower temperature.



In addition to the organoleptic and preservative properties of nitrite in meat, it has some protective functions against the spoilage of meat like postponing rancidity, off-odour and off-flavour within the period of storage. For More click Here