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  2. Curing salt - Wikipedia

    en.wikipedia.org/wiki/Curing_salt

    It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride ( table salt ) and sodium nitrite , and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon , pastrami , corned beef ...

  3. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons. [35]

  4. Salting (food) - Wikipedia

    en.wikipedia.org/wiki/Salting_(food)

    Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.

  5. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours. [1] The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before ...

  6. Consumers Still Seeing Red Over Food Coloring

    www.aol.com/news/2013-09-17-consumers-still...

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  7. Experts Say You Should Never Undercook This Type Of Meat - AOL

    www.aol.com/experts-never-undercook-type-meat...

    If you think that every type of undercooked meat is the same, you'd be wrong. In terms of food safety, an undercooked hamburger is more risky than an undercooked steak, even if they are prepared ...

  8. Will Lemon Juice Cook Meat and Seafood? - AOL

    www.aol.com/lifestyle/food-will-lemon-juice-cook...

    The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.

  9. Intermediate moisture food - Wikipedia

    en.wikipedia.org/wiki/Intermediate_moisture_food

    Nitrites and sulfites are added to food to prolong shelf life and delay flavor and color changes. Propylene glycol reduces water activity and acts as a plasticizing agent to give food its desired texture. [10] Compared to canning, dehydration, and freezing, IMF food processing is less rigorous and results in less nutrient loss. [2]