Mechanisms of Meat Curing

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Here we examine the mechanisms of meat curing.

Fathers of Modern Meat Curing

The historical progression from Hoagland in 1914 to Pegg and Shahidi in 2000.

The important nitrogen compounds.

Reaction sequence from nitrite (codecogseqn-5) to nitric oxide (NO) and the cooked cured colour.

 

 

 

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