Meat-curing
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Meat
is treated with salt or strong salt solution containing NaNO3, KNO3
and which may contain sugar and spices |
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Sodium
chloride ties up the water otherwise used as growth medium by
micro-organisms, and chemicals such as nitrite prohibit their growth |
Examples: Salted fish, pork shoulder, ham, corned beef, bacon, sausages, luncheon meat, Chinese-style preserved meats (sausage, duck and pork)
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Common food
preservation techniques
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