Nothing Special   »   [go: up one dir, main page]
Scribd Logo
Upload

Welcome to Scribd!

  • 88 views

    Curing Process

    Uploaded by

    Patricia Ner
    Curing refers to food preservation processes that involve salt, sugar, and nitrates or nitrites. It works by drawing moisture from the food through osmosis. Curing dates back to ancient times and was a primary preservation method until the late 19th century. Common curing methods include dry curing, wet curing, and combination curing. Salt inhibits bacteria and draws water, sugar is used for fermentation, and nitrites kill bacteria and give meat its pink/red color. The time it takes to cure depends on the food's size.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Curing Process

    Uploaded by

    Patricia Ner
    88 views18 pages
    Curing refers to food preservation processes that involve salt, sugar, and nitrates or nitrites. It works by drawing moisture from the food through osmosis. Curing dates back to ancient times and was a primary preservation method until the late 19th century. Common curing methods include dry curing, wet curing, and combination curing. Salt inhibits bacteria and draws water, sugar is used for fermentation, and nitrites kill bacteria and give meat its pink/red color. The time it takes to cure depends on the food's size.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Curing refers to food preservation processes that involve salt, sugar, and nitrates or nitrites. It works by drawing moisture from the food through osmosis. Curing dates back to ancient times and was a primary preservation method until the late 19th century. Common curing methods include dry curing, wet curing, and combination curing. Salt inhibits bacteria and draws water, sugar is used for fermentation, and nitrites kill bacteria and give meat its pink/red color. The time it takes to cure depends on the food's size.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    88 views18 pages

    Curing Process

    Uploaded by

    Patricia Ner
    Curing refers to food preservation processes that involve salt, sugar, and nitrates or nitrites. It works by drawing moisture from the food through osmosis. Curing dates back to ancient times and was a primary preservation method until the late 19th century. Common curing methods include dry curing, wet curing, and combination curing. Salt inhibits bacteria and draws water, sugar is used for fermentation, and nitrites kill bacteria and give meat its pink/red color. The time it takes to cure depends on the food's size.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 18

    Curing

    Escultura, Vance Andell I.


    Ner, Patricia A.
    Curing
    Ø refers to various preservation and flavoring
    processes by the addition of a combination of
    salt, sugar, and either nitrate or nitrite

    Ø aims to draw moisture out of the food by


    the process of osmosis

    salting
    sugar-curing kippering
    salt-curing
    honey-curing
    corning
    pickling brining
    A BIt of History
    Ø Dehydration is the earliest form of food curing.

    Ø Curing dates back to ancient times and was the primary


    way of preserving until the late 19th century.

    Ø It has been the dominant method of meat


    preservation for thousands of years.

    Ø Today, it is practiced in most developed countries


    for its cultural value and taste.
    Ingredients of
    curing
    salt
    Ø inhibits growth of spoilage-causing
    microorganisms by drawing out water

    Ø unwanted bacteria decrease while


    beneficial bacteria like Lactobacillus
    rise and generate acidic environment

    Ø concentration of salt up to 20% to


    kill bacteria
    sugar
    Ø used as food by lactobacilli
    (fermentation)

    Ø dextrose is preferred over sucrose or


    table sugar

    Ø accounts for the tangy flavor of some


    cured products
    nitrite & nitrate
    Ø not only kill bacteria but produce characteristic
    flavor and give meat a pink or red color

    Ø the only ones that inhibit Clostridium botulinum

    Ø N-nitrosamines were considered carcinogenic and so,


    nitrate was prohibited in bacon and concentration is
    limited
    Common Methods
    of Curing
    DRy curing
    Ø involves applying a curing mix directly
    on the food, sealing the food, and
    keeping it refrigerated while it cures

    Ø often used to cure ham, bacon, and


    smaller cuts of meat
    wet curing
    Ø involves combining curing salt and
    water to create a sweet pickle solution
    then the food is either soaked in the
    mixture or it has the mixture injected
    into it.

    Ø takes place in a refrigerator and the


    cured meat is cooked before eaten
    Ø involves a combination of both wet and dry
    curing

    Ø shortens curing time and reduces risk of


    spoilage because process takes place inside
    and outside food

    Ø often used to cure hams

    Combination curing
    Facts on Curing
    The amount of time it takes for the The sodium content in cured meat is
    meat to cure depends entirely on high.
    the size of the meat.

    Salt flavor is the most predominant If there's a foul odor at any point
    flavor; sugar is a minor part of in the process, discard the product.
    composite flavor.
    References
    • https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html
    • https://www.mashed.com/159651/the-truth-about-cured-meat/
    • https://www.webstaurantstore.com/article/258/how-to-cure-meat.html
    • https://spoonuniversity.com/lifestyle/23-common-types-of-cured-meats
    • https://www.scienceofcooking.com/curing_foods.htm
    Thank you!

    You might also like