Principle
Meat products which are treated with nitrite pickling salt keep a fresh red colour, which is resistant to heat. Meat products are treated with salt, nitrite and nitrate to keep them longer. Nitrite pickling salt is a mixture of common salt with approx. 0.5 % nitrite. Nitrite changes the muscle substance myoglobin in meat and meat products to a heat-stable dye, nitroso-myoglobin, by addition of NO. In addition, nitrite inhibits the propagation of spoilage microorganisms, generates a typical pickling aroma and delays fat from going rancid.

 

What you can learn about



Verification procedures for nitrate in foods



 

Benefits


Easy teaching and efficient learning by using interactive experimentation PHYWE-Software

Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered