What is one of the primary functions of nitrites in cured meats?

One of the primary functions of nitrites in cured meats is to maintain a healthy color. When nitrites are added during the curing process, they react with the meat's myoglobin, creating a stable pink color that is visually appealing and indicative of properly cured meats, such as ham and bacon. This coloration not only contributes to the aesthetic quality of the product but also serves as a signal to consumers regarding the freshness and safety of the meat.

The reaction that nitrites undergo within the meat also plays a role in flavor development and the inhibition of spoilage organisms, which can be seen as additional benefits. However, the distinctive pink color is one of the most recognizable attributes of cured meats that consumers expect.