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Clean Labels and Flavor in Processed Meats
date:Jun 15, 2015
s of sodium in processed meat products. Curing salt is a combination of salt, nitrate or nitrite. In the U.S., curing salt typically contains 6.25% nitrite and is known as pink salt. The functions of curing salt include preservation, flavoring and reddening of the meat. The nitrite inhibits pathogens; incorporates a cured flavor; and retards rancidity due to oxidation of lipids properties. Salt also inhibits pathogens by lowing water activity, explained Reidy.

Curing salt alternatives with less

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