Tag: Meat curing

While saltpetre has been used for centuries to cure meats, a recent study highlighted potential health risks from heavy metal contaminants in some food-grade samples. This raises important questions about whether saltpetre is healthy for consumption today.

According to product listings and nutrition data, most of Walmart's pre-packaged hard salami, including popular Great Value varieties, is made from a base of pork and beef. These meats are combined with salt, curing agents, and various spices to create the product's signature flavor and long shelf life.

According to food science research, the precise timing of adding the lipase enzyme can accelerate the flavor development of cheese, cutting ripening time by as much as a month. But getting the timing wrong can hinder bacterial growth or cause unwanted rancidity, making it essential to understand the proper moment to add lipase for your specific application.

According to the food industry, a typical curing solution contains water, salt, and often, sugar. This leads many to wonder, is all bacon made with sugar? The answer is no, but finding bacon without added sweeteners requires careful inspection of the ingredients list, not just the nutrition label.

Despite their similar-sounding names, sodium nitrate and nitrite are distinct chemical compounds with different properties and applications in food preservation. While sodium nitrate ($NaNO_3$) and sodium nitrite ($NaNO_2$) are both used as curing agents, the less stable nitrite is the primary active ingredient in many curing processes. This article clarifies their roles, highlighting the differences that are key to understanding their use.

Contrary to the persistent urban myth that it is derived from earthworms, **sodium erythorbate** is a food additive produced through the fermentation of plant-based sugars, such as those from corn or beets.

An estimated 90% of Americans consume too much sodium, with processed meats being a significant contributor. For those curious about their dietary choices, asking, 'Is cured meat high in sodium?' is a valid and important question, as the answer impacts overall health and wellness.

According to the Food and Agriculture Organization (FAO), sodium erythorbate is officially known by several chemical names, with 'sodium isoascorbate' being its most common and widely recognized alternative. As a crucial food additive, this antioxidant helps extend the shelf life of various products, from processed meats to canned vegetables.

Historically known as saltpeter, potassium nitrate (KNO₃) has been used in food preservation for hundreds of years, predating modern refrigeration. Its journey from an ancient preservative to a carefully regulated food additive reveals its complex role in modern food science.

According to the USDA, a standard slice of cooked pork bacon contains almost zero carbohydrates, and this holds true even for varieties made with a sugar cure. Despite the name, the sugar used in the curing process does not translate into a significant carbohydrate load in the final product.