Nitrate, Nitrite, and Cured Versus Uncured Meats

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2015-01-01
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Sebranek, Joseph
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Sebranek, Joseph
Distinguished Professor Emeritus
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Animal Science

The Department of Animal Science originally concerned itself with teaching the selection, breeding, feeding and care of livestock. Today it continues this study of the symbiotic relationship between animals and humans, with practical focuses on agribusiness, science, and animal management.

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The Department of Animal Husbandry was established in 1898. The name of the department was changed to the Department of Animal Science in 1962. The Department of Poultry Science was merged into the department in 1971.

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Animal Science
Abstract

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.

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This chapter is from The SAGE Encyclopedia of Food Issues (2015): 1025. Posted with permission.

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Thu Jan 01 00:00:00 UTC 2015
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