Curing (food preservation)

Curing refers to several processes of food preservation where salt, nitrates, nitrites or sugar is added to make the food last longer. Curing is usually applied to fish, meat and vegetables.

Curing (food Preservation) Media

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  Sea salt being added to raw ham to make prosciutto

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  Slices of beef in a can

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  Curing salt, also known as "Prague powder" or "pink salt", is typically a combination of sodium chloride and sodium nitrite that is dyed pink to distinguish it from table salt.

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  nitrosylheme, nitrosyl-heme, heme-NO, nitroso-heme, haem-NO, nitroso-haem, also called cooked cured-meat pigment (Pegg & Shaidi, 2000, "The color of meat" in "Food & Nutrition, Press Inc., Trumbull, Connecticut, USA), released from NO-myoglobin by cooking cured meat (Honikel K.O., 2008, Meat Science, 78, 68-76)

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  Barrels of salt beef and other products in a reconstruction of an American Civil War stockpile, at Fort Macon State Park, North Carolina