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Why do nitrates and nitrites give cured meats a reddish colour?
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food preservation
An overview of food preservation.
Nitrites produce the characteristic pink or reddish colour in cured meats by binding to myoglobin in the form of nitric oxide.1
While this process is effective for colour development and preservation, it is important to note that the use of nitrites in food products is a subject of controversy due to their potential cancer-causing activity. To mitigate these risks, manufacturers often use additives such as sodium ascorbate or sodium erythorbate, which can also help improve the colour development of the meat.1