Chemical Formula: NaNO3
Nitric acid sodium salt
Sodium nitrate has been used for centuries to cure meat.
Bacterial action during curing converts the sodium nitrate
which kills the bacteria that cause botulism, and combines
with the myoglobin in the meat to form the pink color
associated with ham.
These days, sodium nitrite replaces most of the sodium nitrate
used in cured meats, except for that used in slow cured country ham.
sodium nitrate: InChI=1/NO3.Na/c2-1(3)4;/q-1;+1
sodium nitrite: InChI=1/HNO2.Na/c2-1-3;/h(H,2,3);/q;+1/p-1/fNO2.Na/q-1;m
By Simon Quellen Field