12-Fundamentals of Meat Curing

Addition of salt, sugar, and nitrite/nitrate for the purpose of preservation, flavor, and color.

curing

curing ingredient that functions in flavor, antimicrobial, enhances cure transport through meat

salt

curing ingredient that functions in flavor, counteracts harshness of salt, and energy for bacteria that changes NO3→No2

sugar

uring ingredient that functions in flavor, prevents warmed-over flavor, retards rancity, cured pink color, anti botulinal effect

nitrate/nitrite

curing reaction

myyoglobin+nitric oxide→nitric oxide myoglobin+heat→(Heat)→nitosyl hemochromogen

present-day ingredient for “uncured” meat that is a natural source of nitrate/nitrite

celery powder

resent-day ingredient for “uncured” meat that is a natural source of vitamin c and used to speed up the curing reaction

cherry powder

the oldest and slowest way of curing meats. Curing ingridients are rubbed on the surface of the meat to be cured,

dry curing

a long needle with multiple holes around the shaft is used. Needle is inserted into meat and the curing solution (in wate) is pumped into the product.

stitch pumping

a large needle with only one hole in its inserted into the brachial or femoral artery and the cure solutions injected into the arterial system

artery injection

a machine with multiple needles that injects, automatically, meat cuts with the curing solution.

needle injection

the most common way meat is cured today.

needle injection

increases water holding capacity and uses up to 5% pickle

sodium triphosphate

what turns nitric oxide myoglobin+heat into nitosyl hemochromogen

heat

dry cure

pounds pounds ounces

salt salt nitrite

10-0-1

5 days

dry sugar cure

1 ounce to lb of product

5-3-3

7days

80 degree cover pickle cure lasts….

9 days

60 degree cover pickle cure lasts…

12 days