What color do nitrites help maintain in cured meats?

Nitrites play a crucial role in the curing process of meats, primarily by contributing to their distinctive pink color. This pink hue is not just aesthetic; it also signifies that the meat has been treated with curing agents like nitrites. These compounds react with myoglobin, a protein found in muscle tissue, forming a stable pink pigment that is characteristic of cured meats such as ham, bacon, and salami.

In addition to providing color, nitrites also have preservative properties by inhibiting the growth of harmful bacteria, including the pathogen responsible for botulism. The combination of color enhancement and food safety makes nitrites an important ingredient in the curing process. Thus, the correct answer to the question regarding the color that nitrites help maintain in cured meats is indeed pink.