Factors that influence the curing of meat are the size of the meat, temperature, moisture and salt

concentration of dry mixture or wet curing solution. For the size of meat, the larger the diameter,
the more time required for the solution to fully penetrate the meat. Next, the higher the
temperature, the faster curing process for moisture content of the meat. Moreover, for the salt
concentration of dry mixture or wet curing solution, the higher salt concentration, curing process will
be faster.

Smoke is the heat that acts as a dehydrating agent in which it dehydrates food. When the heat was
introduced to the food product, the moisture of the food will be evaporated. The surface of the food
product will then formed a crust. The Crust that formed on the surface of meat will inhibit oxidation
and thus prevent oxidative rancidity. Next, the meat surfaces will be coated with various chemicals
such as formaldehyde and creosate which affect the ability of bacteria to grow.

Salt will kill the microorganism by drawing water out of microbial cells through osmosis 6 to 10%)
salt concentration in fish tissues prevent growth of m/o). This will also remove water from food thus
reducing water activity. Reduce in water activity will create less favourable conditions for the
development of meat spoiling bacteria when the loss of water is 20% or more. Salt will denatures
enzyme and reduce oxygen solubility in water.

D-value determination

 Y axis: s of living bacteria

 X axis: Time (minute)

Z-value determination

 Y axis: D-value in minutes

 X axis: Temperature ( in celcius)