Which of the following is NOT a reason for adding nitrites to meat products?

Adding nitrites to meat products serves several important functions. Nitrites primarily help in inhibiting the growth of certain bacteria, including Clostridium botulinum, which is responsible for botulism. This is a critical safety measure in meat preservation. Additionally, nitrites contribute to the characteristic pink color of cured meats, helping to prevent color loss that can occur during processing or storage. They also enhance the flavor profile of the product, imparting a distinctive taste that is often associated with cured meats.

The role of nitrites in improving texture, however, is not a recognized benefit. While nitrites may have some indirect effects on texture through their role in meat curing and preservation, especially in relation to water retention, this is not their primary function. The use of nitrites is more focused on safety and sensory properties rather than directly modifying the texture of the meat. Thus, identifying the role of nitrites in meat as primarily related to taste, botulism prevention, and color retention helps clarify that improving texture does not align with the main reasons for their addition.