Salt Source plays a vital role as a preservative for meat and poultry products. The use of salt as a preservative produces a pink color and special flavor in the meat. Nitrate present in salt is converted to nitrite by bacterial action during processing and storage. Nitrite, in meat, greatly delays the development of botulinal toxin. It develops cured meat flavour and retards the development of rancidity and off-odours, off-flavours during storage. Inhibits the development of warmed over-flavour and preserves flavours of spices, smoke and other flavour enhancement agents. Sodium nitrite rather than Sodium nitrate is most commonly used as an additive in Sodium Chloride for curing purposes.
NITRITE SALT
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