Why is roast pork white and ham is pink when it comes from the same animal?
In: 1286
Sodium nitrite in the curing process keeps the meat pink instead of oxidizing to brown. Bacon’s pink/red for the same reason. This stuff is suspected of causing cancer and is only cosmetic, leaving it out doesn’t affect the flavour just the colour.
https://amp.theguardian.com/food/2022/jul/08/nitrites-in-bacon-scientists-mps-call-for-uk-ban-cancer-fears
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