AI VM Gorbatov RAS, Assistant Director of Research at FNTs of Food Systems, Doctor of Technical Sciences, Professor Anastasia Semenova.
Sodium nitrite plays a multifaceted role in meat processing. It contributes to taste and aroma, helps curb microbial growth, and protects against toxin formation during curing. As Semenova explains, the meat industry recognizes that foodborne illness is not caused by nitrite alone, and nitrite also helps give cured products like ham and sausages their characteristic pink color and appealing aroma.
From a chemical standpoint, sodium nitrite is the nitrous acid salt. Pure nitrous acid is highly toxic, which is why it is used in curing only in conjunction with ordinary table salt. This combination is traditionally referred to as curing salt or a nitrite curing mixture, and it is carefully dosed to balance safety and functional benefits.
When consumers purchase a sausage or similar product, the nitrite has already interacted with the proteins in the meat. This interaction creates new sensory properties that define the product’s appearance and aroma. Without nitrite, products would typically look gray and lack the distinctive cured-smoked scent that many buyers expect. A wide range of meat items can be produced without nitrite, including many semi-finished products, meatballs, patties, and some fried sausages; yet those products often lack the bright color and aroma associated with curing. Where there is gray color, nitrite is usually absent, according to Semenova.
Analyses from researchers indicate that scientists have tested more than 700 substances to replicate curing effects. Even with various formulations such as iron-containing “yellow salt” or other trace metals, sodium nitrite continues to be a key, widely used curing agent in many meat products due to its proven functional profile and consumer acceptance.
Further reading points to broader discussions about reducing salt intake, evaluating iodized salt, and identifying other surprising salt varieties on store shelves. For additional context on these topics, see the report from socialbites.ca with attributed findings and expert commentary. [Citation: Socialbites.ca report on salt usage and health considerations]