Nitrate, Nitrite, and Cured Versus Uncured Meats

dc.contributor.author Sebranek, Joseph
dc.contributor.author Sebranek, Joseph
dc.contributor.department Animal Science
dc.date 2018-02-16T14:34:31.000
dc.date.accessioned 2020-06-29T23:38:15Z
dc.date.available 2020-06-29T23:38:15Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2015
dc.date.issued 2015-01-01
dc.description.abstract <p>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.</p>
dc.description.comments <p>This chapter is from The SAGE Encyclopedia of Food Issues (2015): 1025. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/110/
dc.identifier.articleid 1109
dc.identifier.contextkey 7232762
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/110
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/9507
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/110/2015_Sebranek_NitrateNitrite.pdf|||Fri Jan 14 18:39:54 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Meat Science
dc.subject.keywords meat curing
dc.subject.keywords spoilage
dc.subject.keywords stability
dc.title Nitrate, Nitrite, and Cured Versus Uncured Meats
dc.type article
dc.type.genre book_chapter
dspace.entity.type Publication
relation.isAuthorOfPublication ce518127-2a2b-4d2f-ba05-27670afd9452
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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