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The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
Some studies suggest that cutting processed meat intake by 30% (or 9 grams daily) could prevent thousands of cases of type 2 diabetes, cancer and cardiovascular disease each year.. Despite their ...
Sausage Shutterstock While it offers a protein punch, it's surprisingly high in fat, typically crafted from pork along with an array of spices, herbs, and seasonings.
Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef , pork , or sometimes venison . [ 1 ] Summer sausage is fermented , and can be dried or smoked , and while curing ingredients vary significantly, curing salt is almost always used.
The U.S. Department of Agriculture's Food Safety and Inspection Service is issuing a public health alert for summer sausages recently sold by Paradise Locker Meats over possible plastic contamination.
In the sausage industry the nitrites and nitrates are pre-formulated into products called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. [ 9 ]
A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer. [3] Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption. [4]
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