Featured article: The knotty issue of curing

Posted: 30 November 2018 | | No comments yet

With the safety of using nitrite to preserve foods such as bacon and ham under the spotlight, The Provision Trade Federation looks at the history of this controversial chemical, evaluates what it has to offer and champions its usage.

CURING IS AN ANCIENT process, originally referring to the preservation of meat or fish in salt. At some point, it was noted that sometimes pork preserved in this manner developed a pink
colour when cooked. It was also observed that the pork kept for longer and had a distinctive flavour.

This featured article is restricted - login or subscribe free to access

Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.

Why subscribe? Join our growing community of thousands of industry professionals and gain access to:

  • bi-monthly issues in print and/or digital format
  • case studies, whitepapers, webinars and industry-leading content
  • breaking news and features
  • our extensive online archive of thousands of articles and years of past issues
  • ...And it's all free!

Click here to Subscribe today Login here


Related topics

Related organisations