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  2. Potassium sorbate - Wikipedia

    en.wikipedia.org/wiki/Potassium_sorbate

    Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH 3 CH=CH−CH=CH−CO 2 K. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative (E number 202). [4] Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products.

  3. Potassium chloride - Wikipedia

    en.wikipedia.org/wiki/Potassium_chloride

    Potassium chloride (KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt-like taste. Potassium chloride can be obtained from ancient dried lake deposits. [7]

  4. Salting (food) - Wikipedia

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

    Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria . Smoking , often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.

  5. Curing (food preservation) - Wikipedia

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

    Salt (sodium chloride) is the primary ingredient used in meat curing. [11] Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. [11] [12] Doing this requires a concentration of salt of nearly 20%. [12]

  6. Campden tablet - Wikipedia

    en.wikipedia.org/wiki/Campden_tablet

    They are also used to eliminate both free chlorine and the more stable form, chloramine, from water solutions (e.g., drinking water from municipal sources). Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so they can be used to protect against wild yeast and bacteria without affecting flavour.

  7. Washing meat - Wikipedia

    en.wikipedia.org/wiki/Washing_meat

    Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.

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  9. Balanced salt solution - Wikipedia

    en.wikipedia.org/wiki/Balanced_salt_solution

    Solutions most commonly include sodium, potassium, calcium, magnesium, and chloride. [1] Balanced salt solutions are used for washing tissues and cells and are usually combined with other agents to treat the tissues and cells. They provide the cells with water and inorganic ions, while maintaining a physiological pH and osmotic pressure. [2]

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