Mechanisms of Meat Curing Here we examine the mechanisms of meat curing. Fathers of Modern Meat Curing Difference between fresh cured and cooked cured colour of meat. The important nitrogen compounds. Reaction sequence from nitrite () to nitric oxide (NO) and the cooked cured colour. My Complete Work on NitritesShare this: EarthwormExpress ArticleFacebookLinkedInEmailTwitterPinterestPrintRedditTumblrPocketTelegramWhatsAppLike this:Like Loading...