(Fathers of Meat Curing) This laid the foundation of the realisation that it was nitrite responsible for curing of meat and not saltpeter (nitrate). (Fathers of Meat Curing) In the same year, another German hygienists, one of Lehmann’s assistants at the Institute of Hygiene in Würzburg, Karl Kißkalt (1875 – 1962), confirmed Lehmann’s observations and showed that the same red colour resulted if the meat was left in saltpeter (potassium nitrate) for several days before it was cooked. He repeated the experiment with nitrates and no such reddening occurred, thus establishing the link between nitrite and the formation of a stable red meat colour in meat. A red colour resulted, similar to the red of cured meat. In an experiment, he boiled fresh meat with nitrite and a little bit of acid.
Karl Bernhard Lehmann (1858 – 1940) was a German hygienist and bacteriologist born in Zurich. What Polenski suspected was confirmed by the work of two prominent German scientists. (Saltpeter: A Concise History and the Discovery of Dr Ed Polenske).
He correctly speculated that this was due to bacterial reduction of nitrate to nitrite. Edward Polenski (1891) who, investigating the nutritional value of cured meat, found nitrite in the curing brine and meat he used for his nutritional trails, a few days after it was cured with saltpeter (nitrate) only. The scientific understanding that it was not saltpeter (nitrate) that is curing bacon but somehow, nitrite was directly involved came to us in the work of Dr.
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