Description
Nitrate-reducing bacteria convert dietary nitrate to nitrite, which then reacts with myoglobin to produce the characteristic pink color of cured meats.
Technical
The bacterial reduction of nitrate to nitrite is followed by nitrite’s reaction with myoglobin to form nitrosylhemochrome, the chromophore responsible for cured meat color. This process also inhibits spoilage bacteria by lowering pH and generating reactive nitrogen species. Excess nitrite can lead to metmyoglobin formation and the toxic compound 3‑nitrotyrosine, so precise control of nitrite levels is essential.
Science
Primary Reaction
Nitrate → Nitrite (bacterial reduction) → Nitrosylhemochrome formation with myoglobin
Sensory Profile
Aroma ()
smokymeatysweetcuredearthyumami-richslightly metallic