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Sodium nitrite
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==== Color and taste ==== The appearance and taste of meat is an important component of consumer acceptance.<ref name="Sindelar Human safety" /> Sodium nitrite is responsible for the desirable red color (or shaded pink) of meat.<ref name="Sindelar Human safety" /> Very little nitrite is needed to induce this change.<ref name="Sindelar Human safety" /> It has been reported that as little as 2 to 14 parts per million (ppm) is needed to induce this desirable color change.<ref name="Sindelar One" /> However, to extend the lifespan of this color change, significantly higher levels are needed.<ref name="Sindelar One" /> The mechanism responsible for this color change is the formation of nitrosylating agents by nitrite, which has the ability to transfer [[nitric oxide]] that subsequently reacts with myoglobin to produce the cured meat color.<ref name="Sindelar One" /> The unique taste associated with cured meat is also affected by the addition of sodium nitrite.<ref name="Sindelar Human safety" /> However, the mechanism underlying this change in taste is still not fully understood.<ref name="Sindelar One" />
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