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Chemical reactions of curing and smoking. 1. Curing.

Chemische Vorgänge beim Pökeln und Räuchern. 1. Pökeln.

Author(s) : JIRA W.

Type of article: Article

Summary

Curing is the treatment of meat and meat products with common salt and the simultaneous addition of nitrite and/or nitrate for the purpose of conservation and stabilization of meat colour. Nitrite shows antimicrobial and antioxidative properties. Its addition also results in heat stable red colour and the formation of curing flavour. These desired properties depend on complicated chemical processes which are described in an understandable way. An undesired effect of the application of nitrite is the possible formation of n-nitrosamines. These compounds are only generated under specific conditions, which are described in detail. Further the problem of substitution of curing salt by nitrite free curing systems is discussed.

Details

  • Original title: Chemische Vorgänge beim Pökeln und Räuchern. 1. Pökeln.
  • Record ID : 2005-1346
  • Languages: German
  • Source: Fleischwirtschaft - vol. 84 - n. 5
  • Publication date: 2004

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