The colour changes in cured meats

 Effect of curing salt in force meats

sodium nitrate – is used for giving colour 

Sodium crythosbat- as a preservent

BHT (butylated hydroxyl toluene)

these are the antioxidant used to reduce rancidity

BHA (butylated hydroxylanisoe)

MSG (mono sodium glutamate)- To enhance flavour.

Potassium – used for corning the meat to enhance the flavor.