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curing of meat

A Dictionary of Food and Nutrition | 2005 | 416 words | Copyright

curing of meat A method of preservation by treating with salt and sodium nitrate (and nitrite), which serves to inhibit the growth of pathogenic organisms while salt‐tolerant bacteria develop. During the pickling process the nitrate is converted into nitrite, which combines with the muscle protein, myoglobin, to form the red‐coloured nitrosomyoglobin which is characteristic of pickled meat products.

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DAVID A. BENDER. "curing of meat." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "curing of meat." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-curingofmeat.html

DAVID A. BENDER. "curing of meat." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-curingofmeat.html

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