Effects of curing methods on turkey quality traits

In meat preservation salts are incorporated for its antimicrobial and flavour-enhancing effects. Certain salts were noticed to impart a particular flavour and colour to meat, perhaps due to impurities in the salt sourced from seawater or mines. One impurity of note was potassium nitrate, and due to its desirable safety and quality traits its use was encouraged in cured meats. Nitrate from natural sources is converted to nitrite by bacteria with nitrate reductase enzymes, otherwise no cured meat