Pickle, meat curing

The body contains 8-10 mg of molybdenum. Daily intake in food is approx. 0.3 mg. It is a component of aldehyde oxidase and xanthine oxidase. The bacterial nitrate reductase involved in meat curing and pickling processes contains molybdenum. High levels of the metal are toxic, as has been shown by cattle grazing on molybdenum-enriched soil. The grass on such soil contains 20-100 pg molybdenum/g dry matter. 

Several vitamins have some desirable additional effects. Ascorbic acid is a dough improver, but can play a role similar to tocopherol as an antioxidant. Carotenoids and riboflavin are used as coloring pigments, while niacin improves the color stability of fresh and cured and pickled meat. 

A high proportion of pork is pickled in brine and smoked, to make ham or bacon. The original process was to immerse the meat in a tank of cold brine for a period. A quicker method is to inject the cold pickle with hypodermic needles into the cuts. Smoking is carried out at around 52°C, so the cured bacon must be cooled again for slicing, packing and storage. 

For the group of fats and oils the antioxidants listed in Table 12.10 are used. For fish and fish products (including prawns and shrimps), fmit and vegetable products (including raw peeled potatoes) and meat and meat products (corned, cured, pickled or salted and cooked) only ascorbic acid, eiythorbic acid and their sodium salts may be used. 

Cured meats Pickled vegetables Brewing malt... 

Salt was also widely used throughout the world as a natural foods preservative, in the form of a dry rub or, when mixed with water, as a brine. When dry, the salt was rubbed into the meat several times before the meat was then hung up to dry or buried in a container with additional salt. Hogs were salted and cured, and pieces of pig were pickled in order to produce hams. Fish has been preserved using salt for thousands of years, possibly before meat was preserved in this fashion. 

Salt is used to cure meat and fish by soaking them in brine, rubbing salt onto them, or injecting them with a salt solution. Bacon and cured ham are examples of meats preserved by the use of salt. Salt is also used to make pickles by soaking cucumbers in brine. 

Preservation of meat by curing is well illustrated in the curing of pork. The curing pickle is made according to Edelmann as follows ... 

Products and Uses Produced from milk by the action of lactic acid bacteria when milk is fermented to make cheese. It is also found in other sour foods such as sauerkraut, fermented meats, molasses and is a preservative with some pickled foods such as pearl onions and olives. It is also a normal component of our body. It is produced be muscle activity and normal metabolism and is in our blood and urine. It is a component of all plant and animal tissues and it is impossible to keep out of our diet. Useful as an acid, antimicrobial agent, curing... 

Examples of canned meat are beef and pork in their own juice, corned beef, luncheon meat, cooked sausages, jellied meat, and cured and pickled hams. In order to achieve sterile canned... 

Not only does the question of the content of nitrite or nitrate in pickle-cured meat arise, but also whether nitrosamines are formed and to what extent they occur in meat (cf. 9.8). 

Nitrite salts are used for pickling and dry curing of meat (cf. 12.6.2.4). They consist of common salt and sodium nitrite (0.4-0.5%), with or without additional potassium nitrate. 

The use of nitrates and nitrites in cured meat products must comply with the provisions set out in Directive 2006/52/EC, which amends Directive 95/2/EC on additives other than colours and sweeteners. Currently authorised as food additives are sodium and potassium nitrites and sodium and potassium nitrates that may be sold only in a mixture with salt or a salt substitute. The indicative ingoing amount of potassium and sodium nitrites that are authorised for use are 150mg/kg and the residual amount is 50mg/kg (KNOj) in non-heat-treated, dried meat products, 100 mg/kg (NaNOj) in other cured meat products, canned meat products and 175 mg/kg (NaNOj) in cured bacon. The indicative ingoing amount of potassium and sodium nitrates is 300 mg/kg in all cured products and the residual amount in cured and canned meat products is 250 mg/kg, in pickled herring and sprat 200 mg/kg and in hard, semi-hard and semi-soft cheeses and dairy-based cheese analogues 50 mg/kg. 

FIth, RIMti. pDU Baked or broiled with visible fat removed. Canned fish or seafood without bones or skin try, and ttafand Cured, fatly, fried, pickled, er smoked items tandieon meats sausages skins from meals, poultry, and seafood. Certain canned meat products such as hash may cnttarn sufficieni (at to cause diarmea. 

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