How Is Nitrosomyoglobin Formed?

nitrosomyoglobin The red colour of cured meat. It is formed by the reaction of nitrite from the pickling salts with myoglobin in the meat. Fades in light to yellow‐brown metmyoglobin.

What colour is nitrosomyoglobin?

noun. A complex formed by the reaction of myoglobin with nitric oxide, responsible for the pinkish colour of meat cured with nitrite.

Why is cured pork pink?

Cured meats, such as bacon and ham, have a distinctive pink color produced by chemical reactions between sodium nitrite and myoglobin. The curing process begins by infusing fresh meat with a sodium nitrite solution where it is quickly converted to nitric oxide (NO).