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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
form. If 150 mg/kg nitrite are added at pH
preparations for the home curing of
5.7, nitrous acid is formed as shown in Table
meat and meat products (including
6.4 in minute amounts of about 0.45 mg/kg
poultry and wild game), with directions
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