Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham

Effect of nitrite and salt on color, flavor and overall accpetability of ham was examined. Semitendinosus pork muscles were cured with four levels of nitrite (0, 50, 100 and 150 ppm) and three levels of salt (0, 1 and 2%). Nitrite content decreased after processing and salt remained constant. The Semitendinosus muscle became darker, redder and more intensely colored as measured on the Hunterlab colorimeter. Also the increased redness was detected by panelists as nitrite increased. Cured meat flavor intensity increased with increasing salt and nitrite, with salt having the greater effect. Panelists' perceptions of saltiness and sweetness were most affected by level of salt. The sample containing 50 ppm nitrite was acceptable to untrained panel.