Description
Curing preserves protein foods by creating a high‑salt, low‑water‑activity environment and by adding nitrite, which chemically stabilises colour and suppresses pathogenic bacteria.
Technical
Nitrite reacts with myoglobin to form nitrosomyoglobin, giving cured meat its characteristic pink colour and inhibiting Clostridium botulinum growth. Precise control of temperature (typically 0–4 °C for wet curing, 2–4 °C for dry curing) and time (days to months) is essential to achieve desired flavour, texture and safety, while deviations can cause spoilage or harmful nitrosamine formation.
Science
Primary Reaction
Nitrite reacts with myoglobin to form nitrosomyoglobin
Sensory Profile
Aroma ()
saltymeatyumaminitroussavoryearthysmokybrinyagedspiced