Effect of Nitrite Source & Reducing Compounds on Cured Color Development in an All-Beef Model System

Summary with Implications This study evaluated the effects of nitrite source (sodium nitrite, celery powder, beet powder) and reducing agents (none, sodium erythorbate, acerola) on cured color development, cured meat pigment formation, and residual nitrite in an all-beef emulsion as a model system for frankfurters and smoked sausage. Treatments were prepared and analyzed for color, pigment concentration, and nitrite retention. Nitrite source did not significantly affect cured pigment or residual nitrite. The inclusion of reducing compounds significantly increased cured pigment and redness in cooked samples while lowering residual nitrite. No treatment differences were found for initial raw color. These results suggest that natural nitrite sources and reductants perform comparably to synthetic options for cured color development, with reducing agents being essential for optimal cured color, regardless of their origin.