Nitrite salt for the shelf life and appearance of sausages and meat products

Nitrite salt is a vacuum salt that is ideally suited for the meat processing industry. It is widely used in the manufacture of sausages and meat products. It enhances both the shelf life of your meat products and their appearance. For example, it is an excipient with various functions. This salt contains 0.6% nitrite. Other names for nitrite salt are colorozo salt and colour salt. You can order the salt online from us in a package of 6.25 kilos.

The use of nitrite salt

The addition of nitrite salt during the preparation process of sausages or meat products has several advantages. In the first place, it prevents bacterial growth and thus extends the shelf life of your meat products. Also, curing with nitrite salt makes the meat less sensitive to temperature and counteracts colour loss, so that it retains its attractive and fresh appearance for longer. For the latter reason it is also called colour salt. You mix the salt with the herbs and spices that you add to the meat product. The amount of colour salt or colorozo salt you need depends on the total weight of the specific product.

The importance of dosing nitrite salt

Nitrite salt should always be used in doses. Nitrite is a toxic substance in high doses. Always follow the exact instructions as described in a recipe or manual and do not exceed the norm of use. If you are always aware of this, you have found an ideal and safe way to significantly improve the shelf life and appearance of your meat products. The colorozo salt that you can buy online from us here is particularly pleasant to use because an anti-baking agent, or anti-caking agent, has been added to it.