Since nitrite reacts quicker and less is required for color stabilization, it is being widely used in place of nitrate. Many processors prefer to use a combination of nitrite and nitrate, which gives a source of additional nitric oxide should the nitrite be depleted during curing. They believe the slower release of nitric oxide from nitrate gives them an additional safety factor over nitrite alone. Nevertheless, many highly successful operators use nitrite alone with excellent results. Trends have been toward decreased use of nitrate by the industry.
Nitric oxide is the active ingredient that combines with meat pigments.
Although not being proven conclusively, all evidence suggests that the original combination of nitric oxide is with the oxidized pigments, metmyoglobin and methemoglobin. An alternate pathway for production of the stable pink pigment is possible, in which nitric oxide-metmyoglobin is not formed. In this case, myoglobin is oxidized to metmyoglobin, which is reduced back to myoglobin before combining to form nitric oxide myoglobin. Any hemoglobin remaining in the meat would undergo essen tially the same series of reactions and also give a stable pink pigment. Frequently Asked Questions - shipping, security, etc.