A Comparison Of Traditional And Alternative Meat Curing Methods

Jan 29, 2016

The practice of curing meats for human consumption has been around for thousands of years. The first cured meats are thought to have originated from meats salted using unrefined salt that naturally contained small amounts of nitrate. Cured meats have many specific characteristics and are a result of including of curing ingredients and reactions that create a stable pink cured meat color and unique  flavor and aroma associated with cured meat. Furthermore, these curing ingredients provide added antioxidant activity and microbial and pathogen control. This fact sheet discusses “A Comparison Of Traditional And Alternative Meat Curing Methods.” 

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