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Prior to the availability of refrigeration, foods, particularly fish and meat, were preserved by salting, marinating or pickling. Through a decrease in water activity, meat and fish were protected against microbial spoilage and other deteriorative processes. It was the process of treating meat with rock salt that led to modern curing practices (Cassens 1990). Thus, meat curing, historically defined as the addition of salt (sodium chloride) to meat, is now referred to as the intentional addition of nitrite and salt to meat. Although meat constitutes a major ingredient in such products, color stabilizers, sweetening agents, non-meat extenders, seasonings, acidulants, smoke and other adjuncts might be added to enhance the. | NITRITE CURING OF MEAT The 2V-Nitrosamine Problem and Nitrite Alternatives by RONALD B. PEGG Ph.D. Saskatchewan Food Product Innovation Program Department of Applied Microbiology and Food Science University of Saskatchewan Saskatoon SK S7N 5A8 Canada and FEREIDOON SHAHIDI Ph.D. FACS FCIC FCIFST FRSC University Research Professor Department of Biochemistry Memorial University of Newfoundland St. John s NF A IB 3X9 Canada FOOD NUTRITION PRESS INC. TRUMBULL CONNECTICUT 06611 USA NITRITE CURING OF MEAT The 7V-Nitrosamine Problem and Nitrite .
