In what concentration range do nitrites function effectively in meats?

Nitrites are commonly used in meat products primarily for their role in preserving color, flavor, and safety by inhibiting the growth of harmful bacteria, specifically Clostridium botulinum. The effective concentration range for nitrites in meats is typically around 0.5% to 1.0%. This concentration is sufficient to provide the desired effects while also complying with food safety regulations that limit the amount of nitrites permitted in processed meats.

At concentrations below 0.5%, nitrites may not offer adequate protection or impact on color and flavor. Higher concentrations, above 1.0%, can lead to undesirable flavors, color changes, and potential health concerns associated with nitrite accumulation. Therefore, the choice indicating the 0.5% to 1.0% concentration range is correct, as it balances effectiveness in meat preservation with safety standards.