curing of meat

views updated

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.