The process by which meat in any form; either beef

or fish whatever can be preserved and stored for a much longer time Thus you can enjoy your favorite food for much longer time without much major change in taste or flavor There are many types of curing agents. Some common and some not so common. Some are sold under specific trade names and all claim to be relatively safe if used according to the manufacturers instructions.

1.) CURING USING SALT OR SUGAR Salt kills the small micro organisms of the meat by causing water to move out of their cells by the process of plasmolysis However sugar can prevent the growth of micro organisms on the meat Sugar has a different and unique mechanism of preventing meat from decaying. Sugar when applied to any meat sample encourages the growth of the bacteria known as Lactobacillus genus the sugar added to the meat also imparts good taste to the meat.

2.) SMOKE AS A CURING AGENT Many of us will be surprised to hear that even smoke is used in the curing method of meat samples Smoke has some special properties to prevent the growth of microbes, so it is called as an antimicrobial agent. Apart from that smoke is also a very good antioxidant. These special properties of smoke impart it the power to adhere to the external surface of the meat samples and thus preventing any kind of bacterial growth and oxidation of the meat. Thus the sample remains fresh and edible for a much longer time.

3.) CHEMICAL NITRATES AS CURING AGENT These nitrates are generally potassium nitrate and sodium nitrate. These nitrates further decompose into simpler organic compounds called as the chemical nitrites. The chemical nitrites further decompose into a more smaller substance called nitric oxide. This substance called nitric oxide creates organic bonds with the iron atoms present in the meat molecules and thus it does not allow the oxygen molecule to oxidize the meat and cause the decay and fermentation.

Meat curing by salt

Meat curing by using a salting method is a very

effective way to preserve meat for a long time. Usually nitrites and nitrates are added in meat, and this not only kills the micro-organisms, but also enhance the meats flavor, color, and its smell.

 Kosher salt also sold as rock salt, is a type of coarse salt

which is usually made without additives. Kosher salt has a milder flavor. Canning salt is a particular variety of salt that is used in canning. Canning salt is a fine-grained salt and is iodine-free. Citric salt is actually an acid, not salt as cooks conventionally think of it. It is an acidic substance commonly found in citrus fruits which is added to foods to make them more tart and sour tasting

 Studies have shown that exposure to nitrates can

cause cancer in lab animals. Nitrates, when used as preservatives and color-enhancing agents for meats, can react with the bodys natural amino acids to form nitrosamines. Nitrosamines have been linked with cancers in humans.

 It would be extremely difficult to avoid exposure to

nitrates. Vegetables are the main source of nitrates, but vegetables are good for you so no one would suggest removing vegetables from your diet. However, you can reduce your intake of nitrates by reducing the amount of preserved meats you eat (such as sausage, bacon, hot dogs, etc.).

 Nitrates are used to treat the symptoms of angina

(chest pain), to relieve an attack that is occurring by using the nitrates when the attack begins, to prevent attacks from occurring by using the nitrates just before an attack is expected to occur or to reduce the number of attacks that occur by using the nitrates regularly on a long-term basis.

 Nitrates and nitrites also help kill bacteria, and

produce a characteristic flavour, and give meat a pink or red colour. The usage of either compound is carefully regulated in the production of cured products; in the United States, their concentration in finished products is limited to 200 ppm, and it is usually lower. The curing process has some risk of contamination by harmful bacteria. The direct use of nitrite, which controls some of these harmful bacteria, reduces the risk of contamination, and they are irreplaceable in the prevention of botulinum poisoning from consumption of smoked foods and dry-cured sausages.

 www.deejayssmokepit.net/CuringAgents.htm

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