Nitrate, Nitrite, and Alternative Ingredients Used for Meat Curing

Meat processing involves combining meat, non-meat ingredients, and various mechanical or physical methods to transform the product. Among the numerous functional ingredients used in this process, nitrite plays a critical role in altering the appearance, flavor, shelf life, and microbial characteristics of meat. While sodium and potassium nitrates have been used for millennia, sodium nitrite has been a key ingredient in meat curing in the United States for over a century. More recently, evolving consumer demand for “clean label” products has led to increased interest in alternative nitrite sources and curing ingredients. This presentation will explore the history and safety of sodium nitrite in meat curing, as well as examine the emerging alternatives and their impact on processed meat characteristics