Introduction

The use of nitrites and nitrates in meat curing has been one of the most researched matters in food science for many years. Over the years I have dedicated an enormous amount of time to understand not just its chemistry, but also the history of its use. Here I want to list all the work I have done on the subject. Both the chemistry and the development of various curing systems around the world. The one document where I try and pull everything together is Bacon Curing – a Historical Review. I deal with its chemistry in an elementary manner in Bacon & the Art of Living, my book on the history of meat curing in Chapter two, The Curing Molecule.

Index to all work on Meat Curing

• Ancient Plant Curing of Meats
• Communication Record: Leif Horsfelt Skibsted
• Comprehensive Review – Nitrate & Nitrites
• Curing Chemistry: Achieving Least Possible Residual Nitrite (Restricted Access)
• Difference between Fresh Cured and Cooked Cured Colour of Meat.
• Extracts from the work of Dr Peter C. Ford and its possible application to meat science
• Literature and Notes: Removal of Nitrite from Meat Curing Systems (Restricted Access)
• Mechanisms of meat curing – the important nitrogen compounds
• Nitrate and Nitrite – their history and functionality
  • 01. Concerning the direct addition of nitrite to curing brine
  • 02. Concerning Chemical Synthesis and Food Additives
  • 03. Clostridium Botulinum – the priority organism
  • 04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
  • 05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
  • 06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
  • 07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
  • 08. The Naming of Prague Salt
  • 09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
• Nitrite Free Bacon: Barriers against clostridium botulinum
• Phytochemicals (Restricted Access)
• Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
• Research notes – nitrosating agents
• Starter Cultures in Processed Meat
• The Colour Stability of Vacuum-Packed Wiltshire Bacon Cured with Diminishing Quantities of Nitrite
• The Fading Colour of Cured Meat
• The History of Bacon-Curing
  • Bacon Curing – a Historical Review
  • Bacon Curing Systems: From Antiquity till now
  • C & T Harris: The Complete Collection
  • Dr. Morgan’s Arterial Injection: The Australian Connection
  • Fathers of Meat Curing
  • Gelatin
  • JOANNE GIBSON: ON SOME OF THE ‘INVISIBLE’ PEOPLE OF EARLY CAPE WINE
  • Mild Cured Bacon Celebrated!
  • Salt in Bacon & the Art of Living
  • Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
  • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
  • Tank Curing Came from Ireland
    • Occurrences of “mild cure” in English Newspapers
  • The English Pig, the Kolbroek and the Kune Kune in Bacon & the Art of Living
  • The Mother Brine
  • The nitrogen cycle and meat curing
  • Westphalia Bacon and Ham & the Empress of Russia’s Brine: Pre-cursers to Mild Cured Bacon
  • William and William Harwood Oake
    • Canadian Auto Cure Patent
    • Danish Auto Cure Patent
    • Great Britain Auto Cure Patent No 14285
    • Great Britain Auto Cure Patent No 18662
• The Master Butcher from Prague, Ladislav NACHMÜLLNER
  • 1. Eva’s Beloved Dad
  • 2. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt
  • 3. Ladislav NACHMÜLLNER vs The Griffith Laboratories
  • 4. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
• The Quest for Nitrite Free Curing
• The Truth About Meat Curing: What the popular media do NOT want you to know!
  • Part 4: Therapeutic Uses of Inorganic Nitrite and Nitrate – From the Past to the Future
  • Part 5. Nitrite – the Misunderstood Compound
  • Part 6: More Health Benefits of Nitrite