Document Type
Book Chapter
Publication Version
Published Version
Publication Date
2015
Journal or Book Title
The SAGE Encyclopedia of Food Issues
First Page
105
Last Page
1029
Abstract
Meat curing is a food preservation technique that has been used for centuries, evolving from the simple addition of crude salt for control of spoilage to the sophisticated blends of salt, sugar, nitrite, flavorings, and other ingredients that are used for cured meats today. The hams, bacon, frankfurters, and other cured meats in supermarkets today provide consumers with the expected cured meat properties of color and flavor, properties that are consistent because of the curing process regardless of the specific manufacturer. How, then, can one explain the proliferation in the past 10 years of hams, bacon, frankfurters, and similar processed meat products that are labeled "uncured" but that still clearly demonstrate the typical properties of cured meat? This entry discusses the roles of nitrate and nitrite in meat curing, U.S. labeling regulations, and the issues associated with using the "uncured" label.
Copyright Owner
SAGE Publications
Copyright Date
2015
Language
en
File Format
application/pdf
Recommended Citation
Sebranek, Joseph G., "Nitrate, Nitrite, and Cured Versus Uncured Meats" (2015). Animal Science Publications. 110.
https://lib.dr.iastate.edu/ans_pubs/110
Comments
This chapter is from The SAGE Encyclopedia of Food Issues (2015): 1025. Posted with permission.