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Therefore, when concreting at cold temperature cannot be avoided, it is essential to have a minimum curing time at a temperature sufficiently above the freezing point of the concrete pore water, so that the early strength of concrete is high enough to resist the inner tensile stress caused by water freezing. [5]
The meat industry considers nitrites irreplaceable because they speed up curing and improve color while retarding the growth of Clostridium botulinum, [17] the bacteria that causes botulism. Botulism, however, is an extremely rare disease (less than 1000 cases per year reported worldwide) and is almost always associated with home preparations ...
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.
Additionally, if you notice any changes to the meat’s smell or appearance (such as discoloration, a slimy film, or mold), do not consume the meat, says Simon. This article contains affiliate links.
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]
Curing is intended to maintain moist conditions at the surface of concrete. It can be done by letting the formworks in place for a longer time, or by applying a hydrophobic thin film of an oily product (curing compound) at the concrete surface (e.g., for large slabs or rafts) to minimize water evaporation. Drying shrinkage
A variety of fresh meats may be used for making sausage, the most common are from beef, pork, lamb, chicken, turkey, and game. [5] Meat should be fresh, high quality, have the proper lean-to-fat ratio and good binding qualities. The meat should not be contaminated with bacteria or other microorganisms.
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