Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat

The effect of sodium chloride on sodium nitrite and nitrite reactions in cured meat was evaluated by varying meat product conditions such as level of acidity, presence or absence of reductant at reduced pH, internal finishing temperature and use of white muscle. Measurements of pH, salt content, nitrosyl heme pigment, total pigment, pigment conversion ratio and residual nitrite were conducted. Product yield was monitored for the internal finishing temperature treatment. Sodium chloride resulted in an increased product pH and more nitrosyl heme pigment even though some variation was observed depending on the type of product conditions. There was an interaction of salt with nitrite resulting in decreased residual nitrite in most cases except in the product with a relatively low pH. These data support the hypothesis that NOCl occurs in meat systems. This has potential implications for the inhibitory mechanism of nitrite on bacterial growth and could be important in meat systems with a reduced salt (NaCl) level