Salted meat

P3kel-fasa, n. pickling tub or vat. -fleiach, n. pickled meat, salt meat, -kufei/. pickling vat or tub. pdkeln, v.t. pickle. 

Salz-farbe,/. metallic dye, dye salt, -fehler, m. salt error, -fleisch, n. salt meat, -fiuss, m.. saline flux salt rheum, eczema, salz-fdrmig, a. saliniform. -frei, a. free from salt, salt-free. 

Potassium nitrate is also found in pills for backache and joint pain. It makes a decent plant fertilizer, providing nitrogen and potassium but no phosphorus. As an oxidizer, it is an ingredient in stump removers that hastens the decay of tree stumps. And it is used as a preservative in some salted meats like nitrites, it helps to preserve the color of the meat. 

The term vitamin is a misnomer, the name means vital amines, and while vitamins are essential for life they are not, as was originally supposed, amines. Most vitamins were discovered as a result of a deficiency disease produced by a restricted diet. Long voyages on sailing ships with a diet composed of ship s biscuit, dried beans, dried peas and salted meat produced scurvy. In the worst cases the whole crew were affected, but the ship s officers tended to be less severely affected. 

Di(2-ethylhexyl) phthalate was detected in 80, 71, 84 and 52% of Italian plastic packaged salted meat, jam, baby food and milk samples, respectively, and in all the cheese and vegetable soups samples. The mean di(2-ethylhexyl) phthalate levels ranged between 0.21 and 2.38 mg/kg (Cocchieri, 1986). 

Detection of Colouring Matters.—Colouring matters are added sometimes to mask defects due to changes in salted meats, sausages, etc. They are tested for as in meat (7, p. 2). 

It should be pointed out that the salt used in salting meat (in Italy) m some cases contains small quantities of bone acid experience shows that the amount of boric acid which can find its way into prepared meats from this source does not exceed 0-02%. 

Ascorbic acid, or vitamin C, was discovered after scientists had searched for centuries for a cure for the disease known as scurvy. The name ascorbic acid comes from word anti-scurvy acid, because it was known to dramatically cure this disease. This disease was caused by a serious deficiency of vitamin C, and it caused its victim s small blood vessels to rupture, bones to weaken, and joints to swell, among other symptoms. These symptoms were due to the fact that without a source of vitamin C one developed severe problems concerning the body s connective tissues, which is found in bones, skin, muscles, teeth, blood vessels, and cartilage. This disease would eventually lead to death if it went untreated, and was not uncommon, especially during the winter months of the year. The disease often plagues armies, explorers, and crusaders, since these men s diets normally consisted of biscuits and salted meat that could easily be stored and kept unspoiled on a ship. 

Uses.—Chiefly for the manufacture of black powder and fireworks, but also for pickling or salting meat, to which it imparts a red colour. It is also used in medicine and in the laboratory. 

Furthermore, Stefansson indicates that salted meat is a prime cause of seurvy, but that fresh or dried meats are sufficient in themselves to prevent seurvy. (The Eskimos dishke salt, and Stefansson himself was able to kick the habit.) He also was keen on fats as a hot-weather diet for the tropics, noting that the Eskimo dress is so warm and their dwelUngs are so well heated that they think they are in the tropics, anyway. He writes that eannibalism is motivated by the need for meat and fat, although others think it is a eultural matter. For one thing, vegetable fats or oils are readily available in the tropies, for example, the coconut palm and assorted nuts. 

The iodination of industrially used salt raised the iodine content of rolls, bread, sausage, salted meat and tinned vegetables to a great extent (Table 9-4.13). Typical increases in iodine content were 15- to 17-fold for rolls and bread, 17- to 23-fold for sausage, and 40-fold for vegetables cooked with iodinated salt. 

E249 Potassium nitrite Synthetic salt Meat preservative... 

There are many interesting biological examples of osmosis. A cucumber placed in concentrated brine loses water via osmosis and shrivels into a pickle. People who eat a lot of salty food retain water in tissue cells and intercellular space because of osmosis. The resultant swelling or pufSness is called edema. Water moves from soil into plant roots partly because of osmosis. Bacteria on salted meat or candied fruit lose water through osmosis, shrivel, and die— thus preserving the food. 

There are also chemical additives that can preserve food. Salted meat and fruit in a concentrated sugar solution are protected from microorganisms. The dissolved sodium chloride or sucrose creates a hypertonic solution in which water flows by osmosis (page 245) from the microorganism to its environment. Thus, salt and sucrose have the same effect on microorganisms as dryness both dehydrate them. 

At higher salt concentrations (about 1-2 mol/1), the reverse process may occur and many proteins are salted-out or precipitate. The concentration of available water molecules decreases as they are used to solvate (hydrate) the salt ions and the amount of water needed to dissolve the protein is lower. Salts compete for water with the protein. This phenomenon, called the salting-out effect, occurs rarely in food processing except in the surface layers of salted meat and fish and in some speciality meat and fish products with a high salt content. 

Fig. S-7. This shows British Sailors who ate little except salt meat and biscuits when on long voyages 200 years ago, collapsing and dying of scurvy. (Reproduction with permission of Nutrition Today, P.O. Box 1829, Annapolis Maryland, 21404, 1979)...

HISTORY. Scurvy, now known to be caused by a severe deficiency of vitamin C, has been a dread disease since ancient times. It was once common among sailors who ate little except bread and salt meat while on long voyages. 

The cloths and tar having arrived from Bahia, and some flour and salt meat from San Vicente, the vessels were caulked and refitted, and wc embarked. Pedro Sarmiento embarked the settlers with some calves and goats, and some sheep, plants of fruit trees, vines, and garden vege-... 

Returning to the ships Trinidad and Maria when Pedro Sarmiento saw that the former was hopelessly lo.st, and that the sea was making clean breaches through her, he caused the masts to be cut away, and making cables fast to her, he secured her on the beach with anchors, by the force of three hundred men, and thus she remained safe. He had sacks made from the sails, and in two hours he got out all the flour that had remained dry, for much had been damaged by the salt water which entered the ship. He also got out some salt meat, grain, and wine. These stores having been placed in safe custody, he pre-... 

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