It has been reported that as little as 2 to 14 parts per million (ppm) is needed to induce this desirable color change. Very little nitrite is needed to induce this change. Sodium nitrite is responsible for the desirable red color (or shaded pink) of meat.
The appearance and taste of meat is an important component of consumer acceptance. In the USA, nitrited curing salt is dosed at 6% and must be remixed with salt before use. In Europe, nitrited curing salt contains between 99.1% and 99.5% common This mixture is known as nitrited salt, curing salt or nitrited curing salt. In meat-processing, sodium nitrite is never used in a pure state but only ever mixed with common salt. It is approved for usage in the EU, USA and Australia and New Zealand. Potassium nitrite (E249) is used in the same way. However, this view is widely disputed in the light of its ineffectiveness against botulism and the carcinogenic effects caused by adding nitrites to meat. According to scientists working for the meat industry, nitrite has improved food safety. The ability of sodium nitrite to address the above-mentioned issues has led to production of meat with extended storage life and has improved desirable color/taste. Through this research, sodium nitrite has been found to give taste and color to the meat inhibit lipid oxidation that leads to rancidity with varying degrees of effectiveness for controlling growth of disease-causing microorganisms. This led to further research surrounding the use of sodium nitrite as an additive in food, standardizing the amount present in foods to minimize the amount needed while maximizing its food additive role. In the early 1900s, irregular curing was commonplace. When sodium nitrite is added with the salt, the meat develops a red, then pink color, which is associated with cured meats such as ham, bacon, hot dogs, and bologna. The salt-preserved meatproduct was usually brownish-gray in color. Historically, salt has been used for the preservation of meat. Several large meat processors produce processed meats without relying on nitrite or nitrate. The meat-packing industry has falsely claimed nitrite is used to prevent botulism (see also Inhibition of microbial growth). Nitrite reacts with the meat myoglobin to cause color changes, first converting to nitrosomyoglobin (bright red), then, on heating, to nitrosohemochrome (a pink pigment). Sodium nitrite is used to speed up the curing of meat and also impart an attractive pink color. It is on the World Health Organization's List of Essential Medicines. It is used together with sodium thiosulfate. Sodium nitrite is an efficient drug in case of cyanide poisoning. Main article: Sodium nitrite (medical use) Sodium nitrite is an effective corrosion inhibitor and is used as an additive in industrial greases, as an aqueous solution in closed loop cooling systems, and in a molten state as a heat transfer medium. It is used in a variety of metallurgical applications, for phosphatizing and detinning. Nitroso compounds are produced from nitrites. It is a reagent for conversion of amines into diazo compounds, which are key precursors to many dyes, such as diazo dyes. The main use of sodium nitrite is for the industrial production of organonitrogen compounds.
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