Curing color change with meat

In addition to the curing salts and related processes mentioned above, additives collectively known as adjuncts are used in many cured meat products. These include ascorbates, phosphates, glucono-D-lactone, and sugars. Adjuncts are used primarily to obtain or maintain desirable changes, the ascorbates in connection with color and the others in connection with pH, texture, and in some cases flavor. Adjuncts may also affect safety. The concentration of each curing agent depends on the nature of the food products and on the technology used in individual countries [81]. 

---