Nitrates and Nitrites in Meat Curing
- Ester Lilaj
- Jan 19
- 3 min read
In recent years, consumers shopping for meat have been faced with the choice of purchasing “uncured” and “nitrate free” versus “cured” and either nitrate or nitrite-containing meat products. The rise in uncured meats in grocery stores reflects a widespread concern about the use of nitrates and nitrites in meat products. Yet, nitrates and nitrites have both played a critical role in transforming meat preservation to make meat consumption safer and more reliable. So, what is the role of nitrates and nitrites in meat curing, and how do they affect the safety of meat consumption?
In the context of meat curing, nitrates (NO₃⁻) and nitrites (NO₂⁻) refer to sodium and potassium salts of nitrate and nitrite, with sodium nitrite being the most commonly used. While both are used in curing, nitrates must first be reduced to nitrites by bacteria in meat. They are also both naturally occurring and can be found in soil, water, and many vegetables. Their use in meat curing has been monitored and FDA approved since 1925 due to their ability to inhibit the growth of deadly bacteria, give meat a pink color, and enhance the flavor of cured meats.
Most critically, nitrates and nitrites improve meat safety and preservation during the process of curing. Notably, nitrites inhibit the growth of Clostridium Botulinum, a bacterium that produces toxins responsible for botulism, which is a dangerous (and potentially fatal) foodborne illness. Nitrites interfere with Clostridium Botulinum’s metabolism, which thrives in the low oxygen conditions in which meat cures. Nitrites also help prevent the growth of other bacteria, like Listeria monocytogenes and Salmonella, extending shelf lives and decreasing risk of bacterial illnesses.
Naturally, meat has a red color due to the presence of myoglobin, the protein that stores oxygen in muscle tissue. When exposed to oxygen after meat is cut, myoglobin oxidizes and turns gray and brown over time. While this change doesn’t affect the safety or quality of cured meat, its appeal to consumers decreases as brown meat is typically associated with spoilage. Nitrites react with myoglobin and form nitrosomyoglobin, a compound that gives off a pink color when present and prevents the oxidation of ferrous iron to ferric iron in myoglobin. This reaction is intensified by the low-oxygen, high-salt environment of meat curing. This reaction not only affects the color of meat during curing, but also helps maintain its pink color after being cooked.
Nitrites and nitrates are also able to react with proteins and amino acids in meat to form nitrosylated proteins, proteins that bring a savory and tangy flavor to cured meat. Moreover, nitrites prevent off-flavors (rancid and metallic tastes) that are produced via lipid oxidation when meat is reheated. In this case, they act as antioxidants and react with lipid radicals to slow down the breakdown of fatty acids.
In the inhibition of deadly bacteria, the prevention of color changes, and the preservation of cured meat flavors, nitrates and nitrites have been crucial in improving the meat industry. Although there are circulating concerns about their use in meat curing, this is heavily monitored by the FDA and only accounts for around 5% of total consumption. All in all, when enjoyed in moderation, nitrates and nitrites play vital roles in improving the quality and safety of cured meats.
Ester Lilaj is a rising junior at McLean High School in McLean, Virginia. She volunteers at various food banks in her area, helping organize inventory and serving members of the community. She is interested in food safety and preservation.
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