cured meat(redirected from Curing (food preservation))
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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.