Fjölrit RALA - 22.03.1979, Qupperneq 49

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I. Introduction
A. For what purposes are nitrates and nitrites used ?
Nitrates and nitrites are used in the curing of meats.
In addition, these compounds are sometimes used in processing
fish and in cheese production. In meat curing, two methods
are usually used -- a dry cure and a wet cure.
In the dry cure method small pieces of meat are rolled
in salt and tightly packed in a container, salt is poured
between the meat layers and a heavy object is placed on
the top. The meat juices dissolve the salt and form a
pickle. A nitrite salt Ctable salt containing 0.5% nitrite)
is used or a mixture of table salt and nitrate (saltpeter).
The wet method is more often used and is also a faster
technique so the meat is ready for consumption sooner. In
this instance a pickle is made by dissolving a mixture of
table salt and nitrate (or nitrite) in water. The pickle
is then poured over the meat. Pump pickling is a variation
of this method and is used to cure meat which is tó be
smoked, for example "hangikjöt" (smoked leg of lamb). The
pickle is then injected into the meat.
The concentration of the pickle depends on the salt
content and is usually measured in degrees (Baumá degrees).
Table 1 shows the relationship between the salt content
and Baumé degrees.
Nitrate has no effects on meat. The same is not true
of nitrite. It is therefore best to use nitrite directly
or give the bacteria in the meat enough time to convert
the nitrate to nitrite. Nitrite has several different
effects on meat:
(1) binds to the red-brown pigment (myoglobin) in
the meat and gives it a bright pink color
(2) represses the growth of microorganisms
(3) sharpens the salt flavor
(4) inhibits lipid oxidation
Nitrates and nitrites are used in meat primarily to
give it a bright red color. Without them "saltkjöt"
(salted lamb) and "hangikjöt" would both be gray in