A Cured Meat Guide for Everyone

Meat Preserving And Curing Guide

The meat was originally processed to preserve it, but since the different procedures result in many changes in texture and flavor, it is also a way to add variety to the diet. Processing also makes it possible to mix the least desirable parts of the carcass with lean meat and is also a means of prolonging the meat supply by including other foodstuffs such as cereals in the product. extremely perishable product and quickly becomes unfit for consumption. may be hazardous to health due to microbial growth, chemical change and degradation by endogenous enzymes. These processes can be reduced by decreasing the temperature sufficiently to slow or inhibit the growth of microorganisms, by heating to destroy organisms and enzymes (cooking, canning) or by removal of water by drying or osmotic control (by binding water with salt or other substances so that it is no longer available for organizations). It is also possible to use chemicals to curb growth and, very recently, ionizing radiation (the latter possibility is not allowed in some countries, however). Traditional methods used for thousands of years involve drying by wind and sun, salting and smoking. Canning dates back to the beginning of the 19th century and preserves food for many years because it is sterilized and protected from further contamination. More here...

Meat Preserving And Curing Guide Summary


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Contents: Ebook
Author: James Cole
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Highly Recommended

I started using this ebook straight away after buying it. This is a guide like no other; it is friendly, direct and full of proven practical tips to develop your skills.

As a whole, this manual contains everything you need to know about this subject. I would recommend it as a guide for beginners as well as experts and everyone in between.

Nitrite acts as a colorant flavorant antioxidant and antibotulinal agent in cured meat

In ancient times, meat was preserved with saline desert sands and sea salts, both of which contain nitrate 5 . The reddening effect of nitrate in preserved meat was mentioned as far back as the late Roman era, but it wasn't until the early twentieth century that the bacterial reduction product, nitrite, was identified as the agent responsible for coloring and curing meat 5 . In meat curing, nitrate functions as a reservoir for nitrite, which acts not only to color meat, but also acts as a flavorant, an antioxidant and an anti-microbial agent 14 . These days, it is generally accepted that most of these effects are due to the action of NO, which is generated by the reduction of nitrite 15 . However, in recent years the use of nitrite has faced considerable negative pressure, because its reaction with amines in meat has been shown to produce nitrosamines, which are known carcinogens and possibly mutagens 16-18 . The characteristic red pigment in cured meat has been attributed to...

Meat Model System Development for Proteolytic Activity Determination

Many technological parameters that affect the nature and functional properties of proteins are involved in the preparation of meat products. The dry-curing process is quite complex because of the coexistence of enzymes from endogenous and bacterial origins. The protein breakdown that takes place during the ripening of dry fermented sausages leads to an increase in the concentration of peptides and free amino acids (1,2). The proteolytic events have been thoroughly investigated not only because of their physiological significance but also for their technological connotations in terms of texture and flavor development (3,4). Lactic acid bacteria and Staphylococcus or Kocuria are used as starter cultures in fermented meat products. In recent years, the proteolytic system of lactobacilli involved in meat fermentation became the focus of an increasing number of studies because of the technological roles of these organisms (5-7). Although results obtained from broth systems show proteolytic...

Purification of Antilisterial Bacteriocins Jean Marc Berjeaud and Yves Cenatiempo

In recent years, numerous contamination outbreaks, involving various pathogens (i.e., Listeria and Salmonella), have increased concern over food preservation. Research efforts have focused on the discovery of new molecules targeting such foodborne pathogens and therefore able to inhibit and or kill them. Lactic acid bacteria (LAB) extensively used in fermented foods for thousands of years not only improve their flavor and texture but also inhibit pathogenic and spoilage microorganisms. LAB inhibitory activity is primarily owing to pH decrease and competition for substrates. Antagonistic activity of LAB also depends on secreted antimicrobial compounds with a poor selectivity, such as metabolic compounds (i.e., hydrogen peroxide, acetoin, and others) or more specific ones like bacteriocins. The latter are proteina-ceous compounds, ribosomally synthesized and subsequently secreted by Gram-positive as well as Gram-negative bacteria. Their antimicrobial activity is generally restricted to...

Historical introduction

Not only in hygiene but in the field of food preservation were practical procedures discovered. Thus tribes which had not progressed beyond the status of hunter-gatherers discovered that meat and fish could be preserved by drying, salting or mixing with natural spices. As the great civilizations of the Mediterranean and Near and Middle East receded, so arose the European high cultures and, whether through reading or independent discovery, concepts of empirical hygiene were also developed. There was, of course, a continuum of contact between Europe and the Middle and Near East through the Arab and Ottoman incursions into Europe, but it is difficult to find early European writers acknowledging the heritage of these empires.


In humans, three dominant sources contribute to this endogenous nitrite pool (1) Dietary intake of nitrite from food like cured meat or certain vegetables. These dietary sources of nitrite are discussed in detail in Chapter 16. (2) Endogenous reduction of dietary nitrate to

Concluding Remarks

Nitrite, its oxidized form, nitrate, and its reduced form, NO, are bioactive molecules involved in the life cycle of all organisms. In humans, nitrite contributes to host defense mechanism against a number of pathogenic microorganisms in the mouth, stomach and skin. The addition of nitrite to meat for preservation is responsible for the characteristic color and flavor of meat, and helps combat the decay of cured meats. DNIC, which has been found in all of these tissues, cells and bacteria, has a characteristic, readily identifiable EPR signal, suggesting that it may be used as a paramagnetic biomarker for the anti-microbial and cytotoxic actions of nitrite.


It has long been recognized that protein-water interactions play an important role in the determination and maintenance of the three-dimensional structure of proteins. Quite apart from its fundamental importance and interest, knowledge of processes occurring on hydration or dehydration of proteins is also important in biotechnological applications of proteins, such as their use as catalysts in anhydrous organic solvents, the stabilization of protein preparations for pharmaceutical use, and in food preservation. It is not surprising that protein-water interactions have been the subject of intense study and have provided very significant advances in our understanding of the involvement of water in protein stability, dynamics, and function 1-3 . Such studies can be classified into those employing protein solutions, in which the necessary variation in water activity is achieved by the use of water-cosolvent mixtures, and those employing hydrated protein powders, films, or glasses. As will...

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