Meat preservation | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-11

This is an audio version of the Wikipedia Article:
Meat preservation


00:01:59 1 Necessity of curing
00:03:07 2 History
00:03:26 2.1 Traditional methods
00:05:54 2.2 Middle Ages
00:07:43 2.3 Early modern era
00:09:42 3 Chemical actions
00:09:51 3.1 Salt
00:10:30 3.2 Sugar
00:11:00 3.3 Nitrates and nitrites
00:13:49 3.4 Smoke
00:15:03 4 Effect of meat preservation
00:15:13 4.1 On health
00:16:06 4.2 On trade
00:17:15 5 See also



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SUMMARY
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Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of  salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis. Many curing processes also involve smoking, spicing, or cooking.  Dehydration was the earliest form of food curing. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary way of preserving meat and fish until the late-19th century.
Nitrates and nitrites, in conjunction with salt, are the most common agents in curing meat, because they further inhibit the growth of Clostridium botulinum. The combination of table salt with nitrates or nitrites, called curing salt, is often dyed pink to distinguish it from table salt. Neither table salt, nor any of the nitrites or nitrates commonly used in curing (e.g. sodium nitrate, sodium nitrite, and potassium nitrate)
is naturally pink.

Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives have begun to complement and supplant it.
While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security, the advent of modern preservation methods mean that in most developed countries today curing is instead mainly practised for its cultural value and desirable impact on the texture and taste of food. For  lesser-developed countries, curing remains a key process in the  production, transport and availability of meat.