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Curing (food preservation) - Wikipedia, the free encyclopedia
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Curing (food preservation)
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This article's
introduction section may not adequately
summarize its contents. To comply with Wikipedia's
lead section guidelines, please consider expanding the lead to
provide an accessible overview of the article's key points. (July 2009)
Curing refers to various
food preservation and
flavoring processes, especially of
meat or
fish, by the addition of a combination of
salt,
sugar,
nitrates or
nitrite. Many curing processes also involve
smoking.
Contents
History
Food curing dates back to ancient times, both in the form of Although the ancient people curing the meat did not know this, it was actually nitrates present in the salt that helped the curing process. The
Chemical actions
Salt
According to the Oklahoma Cooperative Extension Service, salt (sodium chloride; chemical formula: NaCl) is the "primary ingredient used in meat curing". Salt works by dehydrating the meat, thus preventing the growth of bacteria, and it creates an inhospitable Doing this requires a concentration of salt of nearly 20%. In addition, salt causes the soluble meat proteins to come to the surface of the meat cut and then solidify, which is what gives sausage its characteristic skin. Finally, salt slows the oxidation process, effectively preventing the meat from going rancid.
Sugar
The sugar added to meat for the purpose of curing it comes in many forms, including However, with the exception of bacon, it does not contribute much to the flavor, but it does alleviate the harsh flavor of the salt. Sugar also contributes...
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