What is one benefit provided by nitrites in cured meats?

Nitrites play a significant role in the curing process of meats, primarily by contributing to the characteristic color associated with products such as ham and hot dogs. When nitrites are added to these meats, they react with myoglobin, a protein responsible for the red color in muscle tissues. This chemical reaction not only helps maintain a pleasing pink hue in cured meats but also provides an appealing appearance that consumers expect. The presence of nitrites can give the impression of freshness and quality, which is important for marketability.

The other options do not accurately represent the primary benefits of nitrites in cured meats. While enhancing protein content, reducing cooking time, and increasing fat content might have relevance in other contexts, these are not the key functions of nitrites in the curing process. The preservation of color is central to the way nitrite contributes to the overall sensory characteristics of cured meats.