Curing

By: Axi Kamia Ibal

What is Curing?
refers to various preservation and
flavoring processes, especially of meat or
fish, by the addition of a combination of
salt, sugar and either nitrate or nitrite.
What’s the difference?
while both salting and curing involve the use
of salt to preserve food, curing is a more
complex process that often incorporates
additional methods like smoking or drying
and can result in a wider range of flavors
and textures compared to simple salting.
MEAT CURING
It was used originally as a means
of preserving meat during times
of plenty to carry over to times
of scarcity. Cured meat was a
meant to be shelf stable, so
these were heavily salted.
MEAT CURING
INGREDIENTS
The basic curing ingredients are:
salt, sugar (or other sweetener)
and nitrite.
MEAT CURING
INGREDIENTS: SALT
Salt is basic to all curing
mixtures. Its preservative
action is due to its effect of
lowering water activity and
inhibition of microbial growth.
MEAT CURING
INGREDIENTS:
SUGAR
Suagr is added to the curing
mixture to balance flavor. Sugar
counters the harshness of salt.
It also has a softening effect on
the cured product by preventing
the removal of some moisture on
the surface.
MEAT CURING
INGREDIENTS: NITRITE
AND/OR NITRATE

Nitrite is the effective curing

agent and nitrate is a source of
nitrite.
NITRITE Nitrite functions as
follows:

Stabilize the color Retards development of

of lean rancidity

Contribute to the Inhibit bacteria responsible

charatceristic for spoilage and food
flavor of cured poisoning, particularly
meat Clostridium Botulinum
The active agent in curing
is nitric oxide (NO) and is
generated as follows:

Note that sodium nitrate (NaNO3) is first reduced to sodium

nitrite (NaNO2) then nitric oxide before it can be useful in
the curing process.
NITROSAMINE

Nitrosamines are compounds which can

form when nitrites combine with amines,
a natural component resulting from the
breakdown of proteins.
 NITROSAMINE
Previously, traces of nitrosamines had been detected
in bacon fried at high temperatures until it was crisp
and very well done. To minimize the risk of nitrosamine
formation in fried bacon, the amount of nitrite that
may be used to initially cure bacon has since been
reduced to 120 ppm. Furthermore 550 ppm of
erythorbate or ascorbate should also be added.
SALITRE/POTASSIUM NITRATE

It has been disallowed by BFAD to be used

in cured meat products. The rationale for
the prohibition is because it is very easy
to overuse. Instead, curing salts such as
Prague Powder which contain more
ordinary sait than nitrite is recommended.
 Phosphates MSG
Other Phosphates are added
to increase water
Is used to enhance the flavor of
meat products and although its

Optional binding capacity and

consequently the yield
of the finished product.
effect on cured meat flavor is
not widely recognized.

Ingredients in Potassium Sorbate Hydrolyzed Vegetable Protein

Cured Meats
Is an anti microbial Is added to many cured meat
agent, particularly products particularly sausages
effective in inhibiting both emulsion and non-emulsion
mold growth. types to increase protein
content and yield.
Sodium Ascorbate and Erythorbate
These reductants react with
nitrite to give nitric oxide,
thus fastening development of
the pink-red in cured
sausages.
Carrageenan
Is a naturally-occurring carbohydrate extracted from
seaweed. Customize blends of carrageenan functions as
gelling agents, stabilizers, texturants, thickeners, and
viscosifiers. It is added in ham formulations.

There are three basic types of carrageenan:

KAPPA CARRAGEENAN

IOTA CARRAGEENAN

LAMBDA CARRAGEENAN
Other Sodium and Potassium Lactate

Optional Is added to many cured meat products particularly sausages

both These additives are used to extend shelf life, enhance

Ingredients in intrinsic product safety by controlling food-borne

pathogenic bacteria such as E. coli, C. botulinum, L.
monocytogenes, and protects meat flavour.emulsion and non-
Cured Meats emulsion types to increase protein content and yield.

Spices
Spices determine specific unique
characteristics of cured meat products
especially sausages. Spices are used also in
cured meat formulations for brand
identification.
MEAT CURING
METHODS
Curing is carried out at
refrigeration temperatures (
2.2 degree C/36 degree F to 4
degree C/40 degree F ). At
colder temperatures, meat will
not cure properly. Warmer
temperatures encourage growth
of spoilage microorganisms.
DRY CURING

Involves applying the cure mix

directly on the meat. Once the
blend of curing salt, cure aids
and seasonings (optional) is
prepared according to a recipe,
it is rubbed on and into the meat
at the correct usage rate.
BRINE CURING

Is also popular for curing meat.

This method is also called a
sweet pickle cure. Brine curing
involves mixing the curing salt
with water to make a sweet
pickle solution.
COMBINATION
CURING
This method combines the dry rub
cure with injection of brine
solution.
SAUSAGE CURE
METHOD
Curing salt and spices are mixed
with ground meat. Curing takes
place in the refrigerator and the
sausages is cooked after.
Thank You for
Listening