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Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. [1] 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 ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Sodium nitrite is an effective corrosion inhibitorand is used as an additive in industrial greases,[5]as an aqueous solution in closed loop cooling systems, and in a molten state as a heat transfer medium. [6] Food additive and preservative. [edit] Sodium nitrite is used to speed up the curingof meat,[7]inhibit the germination of Clostridium ...
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Nitrates, often in the form of sodium nitrate or sodium nitrite, are commonly used in the production of beef jerky. ... The use of synthetic nitrates in food has been a topic of debate regarding ...
A 2006 systematic review supports a "positive association between nitrite and nitrosamine intake and gastric cancer, between meat and processed meat intake and gastric cancer and oesophageal cancer, and between preserved fish, vegetable and smoked food intake and gastric cancer, but is not conclusive". [3]
Nitrate is a polyatomic ion with the chemical formula NO−3. Salts containing this ion are called nitrates. Nitrates are common components of fertilizers and explosives. [ 1 ] Almost all inorganic nitrates are soluble in water. An example of an insoluble nitrate is bismuth oxynitrate.
In the UK, foods produced by some supermarkets and manufacturers have 'traffic light' colors on the front of the packet: red (high), amber (medium), or green (low). [57] USA: The FDA Food Labeling Guide stipulates whether a food can be labeled as "free" "low," or "reduced/less" in respect of sodium. When other health claims are made about a ...