brine

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brine

a salt solution used in the curing of meat. Standard ingredients are sodium chloride (15 to 30%) and sodium nitrate (0.15 to 1.50%) but many other ingredients may be added for special effects.

brine shrimp
see artemia.
brine staining
caused by leaky pipes carrying coolant in meat storage cold rooms. The coolant is usually calcium chloride and the stain is a pale green.
References in periodicals archive ?
Buy brined products that contain live or active cultures and have not been processed with heat.
They may be coated in olive oil, or in oil and herbs, but have no brine; the exception is meaty French Nyons, which is sometimes brined after dry-curing.