All salt have preservative characteristics and can be used as preservatives, but there are a few that are preferred as they produce a pink colour and a special flavour. Our R&D department learnt that nitrate in salt is the substance that actually helps preserve the meat. The R&D department further concluded that nitrate is converted to nitrite by bacterial action and nitrate alone present in salt is useless for preservation.
Hub-Pak, with the help of the R&D department, has developed different grades of Nitrite salt for the purpose of preserving meat. The nitrate in the salt delays the development of the botulinal toxin in meat. The nitrate also helps in keeping the original flavour of the meat and preserves the flavours of different spices used without any off-odours.
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