Sodium erythorbate is an important antioxidant in the food industry, as it is a new generation of antioxidant, anti-corrosion, and fresh-keeping coloring agents, as well as an additive that enhances the natural flavor and preserves the storage life of food without causing toxic effects. This substance controls and accelerates the nitrite curing reaction and maintains the color brightness of meat during curing. Antioxidant properties of erythorbate help prevent rancidity and color fading in sliced meat. The use of sodium erythorbate can prevent the formation of nitrosamines, a carcinogen found in salted products, and eliminate undesirable phenomena such as discoloration, odor, and turbidity.