Skip to content

Why or what is it red or pink in packaged cold meat?

Nitrite is used during the curing of meat. The resulting nitric oxide (NO) forms a bright red and
a highly stable complex with the heme group of myoglobin and even with oxidized MMb+. This
color is even stable towards heating, which is not the case for fresh uncured meat that will turn
brown after heating. Avoid eating processed meat as preservatives can cause harm, again consider preservatives and additives and stabilizers as contrary to healthy eating, that goes for most bottle sauces like tomato ketchup, dressings and the like, try organic homegrown ichars, chutney, etc.

Feedback and Knowledge Base