A Cured Meat Guide for Everyone

Meat Preserving And Curing Guide

The meat was originally processed to preserve it, but since the different procedures result in many changes in texture and flavor, it is also a way to add variety to the diet. Processing also makes it possible to mix the least desirable parts of the carcass with lean meat and is also a means of prolonging the meat supply by including other foodstuffs such as cereals in the product. extremely perishable product and quickly becomes unfit for consumption. may be hazardous to health due to microbial growth, chemical change and degradation by endogenous enzymes. These processes can be reduced by decreasing the temperature sufficiently to slow or inhibit the growth of microorganisms, by heating to destroy organisms and enzymes (cooking, canning) or by removal of water by drying or osmotic control (by binding water with salt or other substances so that it is no longer available for organizations). It is also possible to use chemicals to curb growth and, very recently, ionizing radiation (the latter possibility is not allowed in some countries, however). Traditional methods used for thousands of years involve drying by wind and sun, salting and smoking. Canning dates back to the beginning of the 19th century and preserves food for many years because it is sterilized and protected from further contamination. Read more here...

Meat Preserving And Curing Guide Summary

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Author: James Cole
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NNitroso Compounds Diet and Smoking

Since N-nitroso compounds (NOCs) were found to be potent experimental carcinogens more than 20 years ago, a succession of epidemiological studies has investigated the hypothesis that exposure to preformed NOCs or their precursors can cause brain tumors in humans 8 . The results of a meta-analysis of seven case-control studies suggest that maternal consumption of cured meat during pregnancy may be a risk factor for childhood brain tumors, especially astrocytomas 17 . An earlier review of the same studies, however, noted that some were based on rather small numbers of cases, the dietary information was apparently not validated, and selection bias could not be ruled out 18 . A pooled analysis of nine studies of adults did not show clear evidence for an elevated risk of brain tumors with ingestion of NOCs from cured meat in adulthood 19 . There is limited evidence for a reduction in risk of CNS tumors with increased fruit and vegetable consumption and with use of vitamin supplements,...

Scientific Foundations

All food preservation methods prevent growth of microorganisms, living things that are too small to be seen without a microscope. Food preservation either kills them outright or makes the environment unfavorable for their multiplication. Heating foods to high temperatures kills most microorganisms, but it also cooks the food. Consequently, foods that need to be preserved in a raw or semi-cooked state cannot be treated at high temperatures. Commonly used methods of food preservation are freezing, drying, canning, vacuum-packing, salting, using preservatives, cooking in sugar and alcohol, smoking, and curing. Drying, freezing, canning, and some other food preservation methods are usually carried out at home. Industries also employ these methods, in addition to some of the newer techniques or those under study such as irradiation with x rays or high-intensity light, ultrasound (high-frequency sound waves), modified atmosphere packaging, pulsed electric fields, and high hydrostatic...

The Dark Side of Canned Foods

In the late eighteenth century, other methods for preserving foods, such as canning, developed in France during the reign of Napoleon Bonaparte (1769-1821), who wanted better ways to store food for the army. French inventor Nicholas Appert (17411841) was the first person to successfully preserve heated food in airtight jars. In 1804, he opened the world's first canning factory in Massy, France. At the time, people did not understand that high temperatures kill microorganisms and that airtight containers keep live microorganisms out of the food. It was only in latter part of the nineteenth century that the work of Louis Pasteur (1822-95), a French chemist, demonstrated the role of microorganisms in spoiling food and the elimination of these microorganisms by high temperatures. Then, people began to understanding the scientific principles behind canning. Vegetables, fruits, seafood, meats, stews, and soups are some of the common food items that are canned. In 1862 Louis Pasteur invented...

Phosphorus Restriction

(4) Phosphorus-containing additives in unknown amounts are frequently used for food preservation. It has been estimated that phosphorous intake from additives may amount to 1,000 mg day 23 . Phosphorus additives are absorbed almost 100 into the circulation. Manufacturers are not required to list the phosphorous content on food labels, thus making it difficult for patients to identify those high-phosphorus foods.

Toxicity

Mechanism Increased norepinephrine and epi-nephrine effects tachycardia and hypertension, headache, angina, myocardial infarction (MI), cerebrovascular accident (CVA), cardiovascular collapse. Increased 5-HT and Dopa-mine effects agitation, delirium, obtundation, nystagmus, hyperreflexia, tremors, myoclonus, muscle rigidity, hyperthermia, diaphoresis, seizures, respiratory depression. Interactions (1) Drug interactions all sympathomimetic drugs, SSRIs, cocaine some opioids (codeine, meperidine, and dextromethorphan) (2) foods high in tyramine aged cheeses, red wines, pickled or smoked meats and fish.

Diet Cancer

Burned or darkly browned foods, such as heavily roasted or barbecued meats Nitrites and nitrates (food preservatives used to give processed meats a pink color) Pesticides and other agrochemicals Regular heavy alcohol intake Processed meats (such as sausages, luncheon meats, smoked, pickled, or salt-cured meats) Rancid (oxidized) fats, such as fat used repeatedly for deep-fatfrying Old, mouldy foods particularly potatoes, peanuts, mushrooms, sprouts Artificial food dyes Heavily chlorinated drinking water

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