Integrated food supplement for meat products "Mixing curing-nitrite" Universal "(PNS The content of sodium nitrite is 0.6%. Advantages of using a nitrite-curing mixture: - inhibits the development and growth of microorganisms, increasing the shelf life of the finished product - significantly improves the severity of taste - long preserves the color of the finished product when exposed - eliminates the likelihood of an overdose of sodium nitrite in the finished product - stable nitrite content regardless of the consignment