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Many countries have similar regulations. Chemical Changes of Nitrite and
For example, the regulations of the United Nitrate in Meat
States should be mentioned here. The
U.S. Code of Federal Regulations (U.S. Sodium or potassium salts of nitrite (Table
Government 2005) states that the food addi- 6.3) are added to meat products. Both salts
tive sodium nitrite may be safely used in or are very soluble (Honikel 2007) and dissoci-
on specified foods in accordance with the ate into their ions. The mother compound,
following prescribed conditions: nitrous acid, is the actual reactive compound
(Hoagland 1914). It, however, exists at
As a preservative and color fixative,
meat’s pH values mainly in its undissociated
with sodium nitrate, in meat curing
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