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cured meat |
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cured meat meat which has been treated with salt and nitrate or nitrite. The salt dehydrates the meat, the nitrate releases nitrous acid which converts myoglobin to nitrosomyoglobin which has an attractive pink color when cooked. The cooking process converts the nitrosomyoglobin to nitrosohemochrome. Salted meat is produced by simply adding salt. Bacon, ham and other specialty cured meats are put through additional processes, especially smoking, to achieve special effects. See also bacon curing, pickling. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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