curing of meat

Show Summary Details

Quick Reference

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.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.