date:Jun 15, 2015
s of sodium in processed meat products. Curing salt is a combination of salt, nitrate or nitrite. In the U.S., curing salt typically contains 6.25% nitrite and is known as pink salt. The functions of curing salt include preservation, flavoring and reddening of the meat. The nitrite inhibits pathogens; incorporates a cured flavor; and retards rancidity due to oxidation of lipids properties. Salt also inhibits pathogens by lowing water activity, explained Reidy.
Curing salt alternatives with less