Nitrite Salt

Salt has been playing a constant role as a preservative for meat and poultry products. As use of salt as a meat preservative spread, a preference developed for certain salts that produce a pink colour and special flavour in meat. This is the effect we see in cured meat today. It was learnt recently by R&D of HUB-PAK that the presence of nitrate in salt was actually responsible for this colour and flavour in meat, it was further discovered that the nitrate present in salt is converted to nitrite by bacterial action during processing and storage and nitrate itself without the bacterial conversion is useless.
HUB-PAK has developed a few grades with nitrate fortified salt for this special application. Nitrite in meat greatly delays development of bottulinal toxin, it develops cured meat flavour and retards development of rancidity and off-odors and off-flavours during storage , inhibits 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 , although Sodium nitrate is used in a few specialized products like country ham, etc . Please contact HUB-PAK for all your specialized needs we have an answer for you.