SODIUM ERYTHORBATE

An antioxidant which is the sodium salt of erythorbic
acid. In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in
frankfurters, bologna and other cured meats. Several years
ago the rumor was started that it was ground earthworms--
totally false. This probably resulted from someone noting
that the work "earth" is derived from the Middle English
work "erthe".