Canada
Preventive control recommendations on the use of nitrites in the curing of meat products
Foods
. 2022 Oct 25;11(21):3355. doi: 10.3390/foods11213355
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Mynul Hasan Shakil 1, Anuva Talukder Trisha 1, Mizanur Rahman 1, Suvro Talukdar 1, Rovina Kobun 2, Nurul Huda 2,*, Wahidu Zzaman 1,*
Editors: Piotr Szymański, Dorota Zielińska, Anna Okoń, Anna Łepecka
Basically, a very small quantity of nitrite is required for the development of the cured color in meats, usually approximately 2–14 ppm [26]. However, the level of residual nitrite in cured meats gradually decrease owing to oxidation during storage time. As a result, the meat starts to lose its cured color and become faded. Color loss also occurs when meat is exposed to air and light, while the presence of adequate residual nitrite as well as reducing chemicals delay this process [46]. Usually, 10–15 ppm of residual nitrite is recommended, which can act like a reservoir for the cured meat color regeneration [26]. On the other side, higher levels of sodium nitrite (>600 ppm/kg of meat) and low pH value may lead to nitrite burn (discoloration) where meat shows a green color due to the formation of nitrihemin, a green-brown pigment [47].