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Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning. Salt-curing processes were developed in antiquity [9] in order to ensure food safety without relying on then unknown anti-bacterial agents. The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is ...
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 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, etc.
Sodium nitrite is used to speed up the curing of meat, [7] inhibit the germination of Clostridium botulinum spores, and also impart an attractive pink color. [8] [9] Nitrite reacts with the meat myoglobin to cause color changes, first converting to nitrosomyoglobin (bright red), then, on heating, to nitrosohemochrome (a pink pigment). [10]
Lactic acid is used as a food preservative, curing agent, and flavoring agent. [51] It is an ingredient in processed foods and is used as a decontaminant during meat processing. [52] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. [51]
Celery powder contains a significant amount of naturally occurring nitrate and is often treated with bacterial cultures to produce nitrite. [1] [3] [4] [5] In the United States, treated celery powder is sometimes used as a meat curing agent in organic meat products, which is allowed per USDA regulations because the nitrate/nitrite is naturally occurring. [3]
Step Two: Adding Spices, the Curing Agent, and other Ingredients Spices, curing agents, and other ingredients like garlic are mixed in to enhance flavor and preserve the meat. 3.
After curing completes, the concentration of these compounds appears to degrade over time. Their presence in finished products has been tightly regulated since several food-poisoning cases in the early 20th century, [1] but consumption of large quantities of processed meats can still cause a slight elevation in gastric and oesophageal cancer ...
In the US, nitrite has been formally used since 1925. According to scientists working for the industry group American Meat Institute, this use of nitrite started in the Middle Ages. [22] Historians and epidemiologists argue that the widespread use of nitrite in meat-curing is closely linked to the development of industrial meat-processing.
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