IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW

This study focuses on the significance of nitrite in the methods associated with curing meat, as well as the related health risks. It analyses all aspects of nitrite use, such as how it enhances flavour, prevents bacteria from growing and preserves meat quality. It also discusses the possible health hazards of consuming too much nitrite, such as the creation of nitrosamines that can cause cancer. In addition, other approaches to meat preservation-like natural curing agents and nitrite replacements-are investigated in considering their effectiveness in maintaining food quality and safety without reducing flavour or texture. This research aims to provide valuable insights into the ideal balance between food safety and culinary preferences in meat processing through an in-depth examination of nitrite utilization utilization and its alternatives. This can assist consumers and food industry customers in making informed decisions.