What role does Sodium Nitrite have in meat processing?
Cured meats cannot be produced without sodium nitrite. It gives cured meats their characteristic color and flavor; a product like ham gets its color and taste from nitrite. Without nitrite, product shelf life would also be shortened substantially. Decades ago, sodium nitrate – a “cousin” of nitrite – was also used as a curing ingredient. Sodium nitrate is rarely used to cure meat today, however. What is the main source of Sodium Nitirte? Nearly 93 percent of daily nitrite intake comes from vegetables and saliva; less than five prevent comes from cured meats. Vegetables, most notable spinach, lettuce and root vegetables contain nitrate, which is converted to nitrite when it comes into contact with saliva in the mouth. In fact, the amount of nitrate in some vegetables can be very high. The nitrate to nitrite conversion process from eating vegetables makes up 85 percent of the average human dietary nitrite intake. Another source of nitrite in the body, called the “Molecule of the Year” by
