Effect of Sodium Chloride on Residual Nitrite

The effect of sodium chloride on residual nitrite was studied in a model system, ground meat and bacon. The model system contained 10% bovine serum albumin, 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. The ground pork system consisted of 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. Bacon was made under pilot plant conditions to contain 156 ppm sodium nitrite and 0, 1.5, or 3.0% sodium chloride. The results showed that residual nitrite was lower in the presence of larger amounts of sodium chloride; however, if the effect of sodium chloride in decreasing pH and the effect of loss of water during cooking and storage were excluded, then sodium chloride did not cause significant decreases in residual nitrite.