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The addition of an accelerator speeds the setting time and thus cure time starts earlier. [1] This allows concrete to be placed in winter with reduced risk of frost damage. [2] Concrete is damaged if it does not reach a strength of 500 pounds per square inch (3.4 MPa) before freezing. [3]: 19
More recently nitrites have been used to cure meat, contributing a characteristic pink colour. [10] In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat—i.e., meat that has undergone salting, curing, and smoking—as "carcinogenic to humans". [11] [12] [13]
While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security, the advent of modern preservation methods mean that in most developed countries today, curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food.
A burger is as good as its patty, and frozen beef is a one-way ticket to flavorless disappointment. Ice crystals that form during freezing can affect the meat’s texture and drain it of its juicy ...
Unlike Mediterranean-style cured meats like prosciutto, pancetta and buđola traditionally made in drier, littoral and near-littoral southern parts of these countries, smoke-cured loins are traditionally cured meats from the inner continental regions and harsh, freezing continental winters are a big part of curing specifics and flavor.
Freezing temperatures from a harsh arctic blast are expected to affect nearly 300 million Americans across most of the continental U.S. in the coming days, according to the National Weather Service.
Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. [1] Sausages come in two main types: fresh and cured. Cured sausages ...
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