The Dual Nature of Glutamate: Natural vs. Added
To answer the question, "Do cured meats have MSG?", it's important to first understand the role of glutamate. Glutamate is an amino acid that occurs naturally in many protein-rich foods. The savory, umami flavor we taste is often linked to this natural glutamate. The curing and aging process, which breaks down proteins, naturally increases the levels of free glutamate in meats.
Monosodium glutamate, or MSG, is simply a concentrated, purified form of this same glutamate, and it is frequently added to processed foods to intensify that umami flavor. The curing process itself is what creates the high level of natural glutamate, which is why traditionally cured products like ham and dry-cured sausage taste so savory. However, many modern, commercially produced cured meats and processed products like hot dogs and some bacon also contain added MSG as a flavor enhancer.
How Curing Boosts Natural Glutamates
The transformation of meat during curing is a complex process. Enzymes naturally present in the meat, along with those from fermenting microorganisms, break down proteins into their individual amino acids. As these proteins break down, the amount of free glutamate increases significantly, producing a deep, savory taste. This is why aged and cured products often have a much more intense flavor profile than their fresh counterparts. The table below illustrates the difference in free glutamate content between fresh and cured pork.
| Product | Free Glutamate (mg/100g) |
|---|---|
| Fresh Pork | 10 |
| Cured Ham | 337 |
Reading Labels: Identifying Added MSG
Understanding a food label is the most reliable way to determine if a cured meat product has added MSG. The U.S. Food and Drug Administration (FDA) requires that MSG be listed on the ingredients panel by its common name, "monosodium glutamate". However, this is only required if the MSG was added directly as a concentrated additive. If a product contains ingredients that are naturally high in glutamate, such as yeast extract or hydrolyzed protein, the product can be labeled without explicitly listing MSG.
A Closer Look at Common Cured Meats
- Bacon: Many commercially produced bacon brands contain added MSG to enhance the flavor. The curing process naturally boosts glutamate levels, but the added MSG can create a more robust umami flavor.
- Pepperoni: Pepperoni and other cured sausages frequently contain added MSG. This ingredient, along with spices and curing agents, contributes to the deep, savory taste characteristic of pizza toppings and cured meats.
- Sausage: Both fresh and cured sausages can have added MSG, particularly heavily processed varieties. Yeast extract is also a common ingredient in many sausage products that contributes natural glutamate.
- Ham: Cured ham has naturally high levels of glutamate due to the aging process. However, some brands also inject ham with solutions containing added MSG for extra flavor enhancement.
Ingredients to Watch For on Labels
When checking the ingredient list for added MSG, look for these common terms:
- Monosodium Glutamate: The direct and explicit term for added MSG.
- Yeast Extract: A flavor enhancer derived from yeast, which is naturally high in glutamates.
- Hydrolyzed Vegetable Protein (or other hydrolyzed proteins): This ingredient is made by breaking down vegetable proteins into amino acids, which includes free glutamate.
- Autolyzed Yeast: Similar to yeast extract, this contains naturally occurring glutamates.
- Natural Flavors: This term can sometimes refer to flavorings that contain natural sources of glutamates, and it is not required to be labeled as such.
Health Considerations and Consumer Choices
Historically, MSG has been a controversial food additive, though regulatory bodies like the FDA and the World Health Organization (WHO) recognize it as generally safe. The stigma surrounding MSG often stems from anecdotal reports of symptoms known as "MSG symptom complex," although scientific research has not definitively linked these symptoms to MSG consumption. For individuals who are sensitive or wish to avoid added MSG for personal reasons, reading labels and choosing less processed alternatives is key.
It's important to remember that added MSG is just one component in many processed foods, and these items often contain other additives, as well as high levels of sodium and fat. Choosing whole foods, or cured meats with simple, transparent ingredient lists, is often the best approach for those with dietary concerns. For many, the difference between natural and added glutamate is a minor point, while for others, it is a significant factor in their dietary decisions.
Conclusion
In summary, cured meats can contain MSG in two forms: naturally occurring glutamate, which increases during the curing process, and added monosodium glutamate, used as a flavor enhancer. Consumers can easily determine if MSG has been directly added by checking for "monosodium glutamate" on the ingredient list, but must also be aware of other ingredients like yeast extract and hydrolyzed proteins that are natural sources of glutamate. With the proper knowledge of food labeling, it is possible to make informed choices about consuming cured meats with or without added MSG.
Food Standards Australia New Zealand offers additional information on MSG in food.
