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Experiments were carried out to determine the role of free sulfhydryl groups from denatured protein in the development of the color of cured meat. Typical cured meats were examined for the presence of free sulfhydryl groups, and the role of these groups and of added nitrite in fading of cured meat was investigated. Cured meats differed greatly in content of free sulfhydryl groups. Dipping meats with a positive nitroprusside test in 2% nitrite gave protection against fading upon irradiation with strong light or restored color that had faded. Dipping in 0.2y0 nitrite gave protection against irradiation with dim light. In the absence of free sulfhydryl groups, nitrite accelerated oxidation of cured meat pigment. H A T PROTEIN DELATURATIOS and

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