708:
1146:, one of the world's largest exporters of lamb, could henceforth be sold as fresh meat, since it could be preserved from 12 to 16 weeks, which was a sufficient duration for it to reach Europe by boat. Before, meat from New Zealand was frozen, thus had a much lower value on European shelves. With the arrival of the new "chilled" meats, New Zealand could compete even more strongly with local producers of fresh meat. The use of controlled atmosphere to avoid the depreciation which affects frozen meat is equally useful in other meat markets, such as that for pork, which now also enjoys an international trade.
1034:
4988:
3836:
5152:
6436:
4999:
3845:
3223:
177:
27:
5019:
3861:
5029:
3869:
375:
5009:
3853:
6425:
4978:
3826:
3212:
1158:
472:-compounds such as nitrosamines, N-Nitrosamides and nitrosyl-heme. When the meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines. The effect is seen for red processed meat, but not for white meat or fish. Nitrates and nitrites may cause cancer and the production of carcinogenic nitrosamines can be potently inhibited by the use of the antioxidants
5146:
146:) 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
456:
advises that each 50 g (1.8 oz) of "processed meats" eaten a day would raise the risk of getting bowel cancer by 18% over a lifetime; "processed meat" refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve
1125:
lost considerable amounts of meat, due to inadequate conservation methods. A member of the
Academy of Medicine and his son issued a 34-page summary of works completed by 1857, which proposed some solutions: not less than 91 texts exist, of which 64 edited for only the years between 1851 and 1857.
612:
to enter. It can be done in combination with other curing methods such as salting. Common smoking styles include hot smoking, smoke roasting (pit barbecuing) and cold smoking. Smoke roasting and hot smoking cook the meat while cold smoking does not. If the meat is cold smoked, it should be dried
537:(or other natural sources) as a curing agent introduced naturally occurring nitrates and nitrites. The USDA allows the term "uncured" or "no nitrates or nitrites added" on products using these natural sources of nitrites, which provides the consumer a false sense of making a healthier choice. The
927:
a masterpiece: that which is, in the 21st century, merely spiced minced meat (or fish), baked in a terrine and eaten cold, was at that time composed of a dough envelope stuffed with varied meats and superbly decorated for ceremonial feasts. The first French recipe, written in verse by
1134:
The improvement of methods of meat preservation, and of the means of transport of preserved products, has notably permitted the separation of areas of production and areas of consumption, which can now be distant without it posing a problem, permitting the exportation of meats.
428:
The use of nitrite and nitrate salts for meat in the US has been formally used since 1925. Because of the relatively high toxicity of nitrite (the lethal dose in humans is about 22 mg/kg of body weight), the maximum allowed nitrite concentration in US meat products is 200
402:. Nitrite salts are most often used to accelerate curing and impart a pink colour. Nitrate is specifically used only in a few curing conditions and products where nitrite (which may be generated from nitrate) must be generated in the product over long periods of time.
4608:
120:
294:
The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is abundant. But in times of scarcity and famine, or when the meat must be transported over long distances, food preservation is necessary.
416:
group, reducing oxidation and causing a reddish-brown color (nitrosomyoglobin) when raw and the characteristic cooked-ham pink color (nitrosohemochrome or nitrosyl-heme) when cooked. The addition of ascorbate to cured meat reduces formation of
809:
with oil or wine). Preserved meats were furthermore a part of religious traditions: resulting meat for offerings to the gods was salted before being given to priests, after which it could be picked up again by the offerer, or even sold in the
841:: rear cuts, middle cuts, hams, and sausages. This meat, after having been salted with the greatest care, was sometimes smoked. These goods had to have been considerably important, since they fed part of the Roman people and the armies. The
488:
rather than nitrosamines are the main nitroso species being formed. The use of either compound is therefore regulated; for example, in the United States, the concentration of nitrates and nitrites is generally limited to 200 ppm or lower.
1881:
Kleinbongard P, Dejam A, Lauer T, Jax T, Kerber S, Gharini P, Balzer J, Zotz RB, Scharf RE, Willers R, Schechter AN, Feelisch M, Kelm M (2006). "Plasma nitrite concentrations reflect the degree of endothelial dysfunction in humans".
845:
were celebrated above all for the care which they gave to the fattening of their pigs. Their herds of sheep and pigs were so many, they could provide skins and salt meat not only for Rome, but also for most of Italy. The
457:
preservation. The World Health
Organization's review of more than 400 studies concluded, in 2015, that there was sufficient evidence that "processed meats" caused cancer, particularly colon cancer; the WHO's
517:
has set a limit of 200 ppm of nitrates for cured meat, they are not allowed and not recognized as safe by the FDA in most other foods, even foods that are not cooked at high temperatures, such as cheese.
360:. However, with the exception of bacon, it does not contribute much to the flavor, but it does alleviate the harsh flavor of the salt. Sugar also contributes to the growth of beneficial bacteria such as
1461:
2775:
506:. Botulism, however, is an extremely rare disease (less than 1000 cases per year reported worldwide) and is almost always associated with home preparations of preserved food. For example, all
4603:
908:
made great use of meat and vegetables, and the guild of butchers was amongst the most powerful. During the 12th century, salt beef was consumed by all social classes. Smoked meat was called
1869:
In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
2823:
Voyage au Levant, les observations de Pierre Belon du Mans, de plusieurs singularitĂ©s et choses mĂ©morables, trouvĂ©es en GrĂšce, Turquie, JudĂ©e, Ăgypte, Arabie et autres pays estranges
1856:
2806:
Le Moyen Ăge et la
Renaissance, histoire et description des mĆurs et usages, du commerce et de lâindustrie, des sciences, des arts, des littĂ©ratures et des beaux-arts en Europe
2568:
2045:
Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.
632:
Since the 20th century, with respect to the relationship between diet and human disease (e.g. cardiovascular, etc.), scientists have conducted studies on the effects of
245:
bacteria which causes botulism, which in line with the UKâs
Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent
4771:
2988:
National
Research Council Academy of Life Sciences. "The Health Effects of Nitrate, Nitrite and N-Nitroso Compounds". Washington DC: National Academy Press, 1981.
2348:
970:, gives the recipe for a pùté of wild beasts: the flesh, after being boiled with salt and vinegar, was larded and placed inside an envelope of spiced fat, with a
2488:
444:
is associated with increased risk of developing colorectal cancer. Adding nitrites to meat has been shown to generate known carcinogens such as nitrosamines,
561:
Meat can also be preserved by "smoking". If the smoke is hot enough to slow-cook the meat, this will also keep it tender. One method of smoking calls for a
1445:
4736:
1299:
929:
239:. Yet, a 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the
4766:
4222:
1921:"A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer"
2375:
4726:
3013:
990:
1663:
3903:
2320:
1387:
1729:
1699:
260:, 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.,
4658:
2991:
2835:
2022:
235:, thus turning myoglobin red. More recent evidence shows that these chemicals also inhibit the growth of the bacteria that cause the disease
4911:
4625:
3260:
866:
of pig became especially sought, to the point that the ancients considered this meat the most nourishing of all and the easiest to digest.
291:. Salt-curing processes were developed in antiquity in order to ensure food safety without relying on then unknown anti-bacterial agents.
6280:
4849:
3049:
1083:, in 1795 developed through experimentation a method which became universal and in one language bears his name: airtight storage, called
672:
458:
382:
Nitrates and nitrites extend shelf life, help kill bacteria, produce a characteristic flavor and give meat a pink or red color. Nitrite (
2880:
2864:
Recherches chronologiques sur les moyens appliqués à la conservation des substances alimentaires de nature animale et de nature végétale
2261:
1848:
2406:
332:
In sausage production, salt causes the soluble proteins to come to the surface of the meat that was used to make the sausages. These
4687:
2576:
1972:"Red and processed meat, nitrite, and heme iron intakes and postmenopausal breast cancer risk in the NIH-AARP Diet and Health Study"
4731:
4593:
2292:
1570:
547:
and the Center for
Science in the Public Interest filed a formal request to the USDA to change the labeling requirements in 2019.
526:
Processed meats without "added nitrites" may be misleading as they may be using naturally occurring nitrites from celery instead.
4701:
716:
6092:
4692:
4640:
4545:
2455:
1025:, cattle and sheep, cut and minced rouelles, salted then dried, were eaten on voyages with onions and no other preparation.
699:, the preservation of meat has become, over the centuries, a topic of political, economic, and social importance worldwide.
298:
Curing significantly increases the length of time meat remains edible, by making it inhospitable to the growth of microbes.
169:
today, curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food. For
6097:
5032:
4895:
4706:
4635:
4560:
4379:
3872:
2969:
2965:
329:
draws water out of microorganisms, slowing down their growth. Doing this requires a concentration of salt of nearly 20%.
2494:
613:
quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with
4883:
4761:
2201:
Parthasarathy, Deepa K.; Bryan, Nathan S. (November 2012). "Sodium nitrite: The 'cure' for nitric oxide insufficiency".
2162:"Effect of White Versus Red Meat on Endogenous N-Nitrosation in the Human Colon and Further Evidence of a Dose Response"
1407:
3896:
1507:
1075:, and to nourish a constantly growing population often living in appalling conditions drove scientific research, but a
541:
investigation also provides the average level of sodium, nitrates and nitrites found per gram of meat in their report.
885:
which arrived at their settlements in the spring in great swarms and which constituted, it was said, their sole food.
4900:
4859:
4824:
4809:
4791:
4716:
4495:
2983:
2951:
1884:
1546:
1363:
1329:
4905:
4741:
4672:
4667:
3253:
2481:"Effets des modes de conservation de la viande bovine sur les lipides et leur contenu en acides gras polyinsaturés"
2057:
1635:
1063:
Scientific research on meat by chemists and pharmacists led to the creation of a new, extremely practical product:
621:
462:
6149:
4844:
4751:
4615:
4530:
4293:
3746:
3099:
3042:
2997:
1211:
782:â which term later included salted fat, the sauces and spices used for its preparation. Also evidence of ancient
20:
1816:
1785:
5065:
4873:
4746:
4583:
4550:
2847:
2117:
Kuhnle, G.G.C.; Bingham, S.A. (1 November 2007). "Dietary meat, endogenous nitrosation and colorectal cancer".
2691:, 6th series, book I, Imp. of the Académie impériale des sciences, Saint Petersburg, 1832, p. 347 à 490 (
854:
drew a large export income from their hams, which were so succulent, they were in no way inferior to those of
496:
considers nitrites irreplaceable because they speed up curing and improve color while retarding the growth of
6476:
4649:
4039:
3889:
2731:. Manuel des antiquitĂ©s romaines (in French). Vol. XV. Paris: Thorin et Fils. pp. 52â56, esp. p 54.
6379:
5012:
4878:
2913:
1759:
468:
The use of nitrites in food preservation is highly controversial due to the potential for the formation of
2383:
1307:
6471:
6242:
6102:
4932:
4630:
4588:
3942:
3802:
3246:
2726:
2508:
Barsouk, Adam; Aluru, John
Sukumar; Rawla, Prashanth; Saginala, Kalyan; Barsouk, Alexander (2023-06-13).
510:
has been made without nitrites since 1993, but was reported in 2018 to have caused no cases of botulism.
321:) is the primary ingredient used in meat curing. Removal of water and addition of salt to meat creates a
276:
rapidly if it is not preserved. The speed of decomposition depends on several factors, including ambient
6466:
3787:
3279:
3227:
3035:
3010:
2483:[Effects of beef preservation methods on lipids and their polyunsaturated fatty acid content].
284:. Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling.
1674:
6144:
5151:
4957:
4677:
676:
453:
6285:
6217:
6107:
5650:
4819:
4180:
4172:
4015:
3856:
1737:
1707:
1037:
Barrels of salt beef and other products in a reconstruction of an
American Civil War stockpile, at
665:
2029:
1600:
6265:
6066:
4799:
4711:
4152:
4027:
3792:
434:
227:) (in conjunction with salt) are the most common agents in curing meat, because they bond to the
2711:
De opsoniis et condimentis, sive arte coquinaria, libri decem. Cum annotationibus
Martini Lister
2479:
Bauchart, Dominique; Thomas, E.; Scislowski, V.; Peyron, Alain; Durand, Denys (4 October 2006).
1478:
over the curing process, which implies that the action of nitrite during curing is not toxic to
946:
620:
The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic
6076:
6051:
6019:
4867:
4787:
4682:
4505:
4384:
2628:
1272:
1264:
1107:
16:
Food preservation and flavouring processes based on drawing moisture out of the food by osmosis
2692:
2685:
Tarichos ou recherches sur lâhistoire et les antiquitĂ©s des pĂȘcheries de la Russie mĂ©ridionale
1534:
1495:
6481:
6352:
6295:
6227:
6129:
5655:
4889:
4839:
4834:
4578:
4326:
2887:
1139:
1038:
787:
744:
498:
241:
69:
2269:
6071:
6061:
5002:
4316:
4145:
4000:
3548:
3475:
2413:
1222:
2870:, 2nd series, T. VIII, J.-B. BailliĂšre et fils, Paris, 1857, 480 pages, p. 291 â 324.
1060:. In the 18th century, salted Irish beef, transported in barrels, were considered finest.
640:
of frozen beef during 270 days at â20 °C (â4 °F), scientists found an important
8:
6362:
6056:
6039:
6034:
6029:
6024:
6014:
6006:
4962:
4721:
4419:
3644:
3429:
3404:
3139:
2621:
1217:
1114:
over the course of the 20th century. It also led to continuing technological innovation.
774:), which was meat and fish conserved by salt or other means. The Romans called this dish
608:
Smoking helps seal the outer layer of the food being cured, making it more difficult for
166:
5018:
3860:
3664:
2544:
2509:
1897:
1426:
1253:
In time the original term came to mean salted fish only, whereas salted meat was called
1110:
in 1906, followed by the national agencies for health security and the establishment of
157:
While meat-preservation processes like curing were mainly developed in order to prevent
6404:
6044:
5934:
5735:
5058:
4620:
4573:
4515:
4399:
4071:
3604:
3553:
3460:
3450:
3424:
2142:
2073:"Risk assessment of chemical substances of safety concern generated in processed meats"
1996:
1971:
1947:
1920:
1578:
1381:
1052:, salt meat was one of the main foods for sailors on long voyages, for instance in the
333:
170:
707:
173:, curing remains a key process in the production, transport and availability of meat.
88:, and was the primary method of preserving meat and fish until the late 19th century.
6330:
6232:
5837:
5688:
5401:
4947:
4756:
4442:
4076:
4061:
4043:
3957:
3807:
3659:
3624:
3543:
3336:
3181:
3114:
3058:
2979:
2961:
2947:
2843:
2549:
2531:
2510:"Epidemiology, Risk Factors, and Prevention of Head and Neck Squamous Cell Carcinoma"
2461:
2451:
2218:
2183:
2134:
2001:
1970:
Inoue-Choi, Maki; Sinha, Rashmi; Gierach, Gretchen L.; Ward, Mary H. (1 April 2016).
1952:
1901:
1542:
1503:
1453:
1369:
1359:
1111:
963:
913:
739:
556:
430:
399:
288:
212:
93:
41:
5954:
5356:
2616:
A nomadic shepherd people, considered by classical authors to be made up of warriors
2146:
1121:, the summer of 1857 was so hot that most butchers refused to slaughter animals and
6399:
6300:
6194:
6189:
5698:
5610:
5536:
5521:
5471:
4598:
4510:
4490:
4338:
4308:
3924:
3848:
3690:
3119:
2992:
Article in The
Scientist, Volume 13, No. 6:1, Mar. 15, 1999 (registration required)
2539:
2521:
2443:
2325:
2210:
2173:
2126:
2094:
2084:
1991:
1983:
1942:
1932:
1893:
1214: â Converting carbohydrates to alcohol or acids using anaerobic microorganisms
1049:
905:
882:
477:
326:
2914:"Exportations françaises de viande de porc et stratégies des opérateurs nationaux"
2214:
6335:
6237:
5675:
5630:
5620:
5461:
5238:
5095:
4814:
4520:
4482:
4452:
4298:
4231:
4096:
4081:
4005:
3972:
3797:
3705:
3695:
3511:
3305:
3124:
3069:
3017:
2297:
1072:
1053:
967:
955:
728:
645:
318:
184:
85:
73:
5022:
3864:
2071:
Flores, MĂłnica; Mora, Leticia; Reig, Milagro; ToldrĂĄ, Fidel (1 September 2019).
6305:
6182:
6177:
6172:
5828:
5660:
5516:
5341:
5306:
5281:
5273:
5218:
5183:
4937:
4101:
4066:
3962:
3766:
3685:
3639:
3573:
3196:
3191:
3176:
2089:
2072:
1233:
1080:
1042:
889:
735:
680:
485:
445:
441:
395:
312:
287:
Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious
261:
220:
188:
2178:
2161:
2028:. International Agency for Research on Cancer. 26 October 2015. Archived from
1373:
183:, also known as "Prague powder" or "pink salt", is typically a combination of
6461:
6455:
6440:
6347:
6252:
6167:
6139:
5989:
5889:
5740:
5703:
5590:
5496:
5491:
5466:
5326:
5311:
5145:
5125:
5110:
5051:
4942:
4462:
4270:
4131:
4111:
4022:
3987:
3599:
3144:
3104:
2599:
2535:
1457:
1142:
sparked a small revolution in the world's market for sheep meat: the lamb of
1099:
1076:
679:
classified processed meat, that is, meat that has undergone salting, curing,
641:
570:
493:
449:
362:
273:
162:
147:
89:
81:
3409:
3022:
2160:
Bingham, Sheila Anne; Hughes, Roisin; Cross, Amanda Jane (1 November 2002).
1919:
Crowe, William; Elliott, Christopher T.; Green, Brian D. (5 November 2019).
336:
coagulate when the sausage is heated, helping to hold the sausage together.
6369:
6357:
6325:
6209:
5894:
5833:
5798:
5758:
5556:
5393:
5381:
5291:
5188:
5100:
4992:
4952:
4467:
4288:
4280:
4250:
4121:
4106:
3952:
3840:
3721:
3470:
3377:
3300:
3164:
2553:
2526:
2222:
2187:
2138:
2005:
1956:
1905:
1068:
1064:
1002:
962:, and pork, and even pùtés of lark, turtledove, baby bird, goose, and hen.
878:
406:
151:
2465:
2349:"Duped In The Deli Aisle? 'No Nitrates Added' Labels Are Often Misleading"
2236:
1138:
For example, the appearance in the 1980s of preservation techniques under
637:
348:
added to meat for the purpose of curing it comes in many forms, including
92:
was the earliest form of food curing. Many curing processes also involve
6429:
6340:
6290:
6275:
6260:
5979:
5969:
5939:
5869:
5864:
5803:
5788:
5730:
5725:
5710:
5531:
5511:
5436:
5426:
5411:
5406:
5361:
5331:
5321:
5286:
5263:
5135:
5130:
4982:
4568:
4525:
4457:
4437:
4414:
4389:
4193:
4188:
4166:
4159:
4116:
4086:
4056:
3912:
3830:
3812:
3741:
3700:
3578:
3563:
3357:
3216:
3154:
3109:
3094:
3023:
National Center for Home Food Preservation â How Do I? Curing and Smoking
2916:[French exports of pigmeat and strategies of national operators]
1205:
1193:
1163:
1143:
1122:
1103:
998:
838:
724:
418:
357:
257:
180:
139:
61:
53:
3583:
2099:
1196: â Branch of cooking of prepared meat products, primarily from pork
881:, the Acridophages (literally, the locust-eaters) salted and smoked the
589:
are commonly used for smoking, as are the wood from fruit trees such as
6409:
6384:
5904:
5899:
5818:
5665:
5526:
5233:
5228:
5193:
4783:
4535:
4500:
4429:
4216:
4091:
4051:
3920:
3881:
3568:
3501:
3419:
3372:
3084:
2130:
1937:
1500:
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
1199:
888:
The smoking of meat was a traditional practice in North America, where
799:
696:
684:
562:
353:
250:
192:
31:
2653:, XIX, 19 cité par Koehler, 1832, p. 432, note 724 (p. 486).
2447:
1987:
1102:", which developed new products such as canned salt meat (for example
837:
each year to Rome in large quantities, where it was sold in different
6222:
5944:
5852:
5842:
5823:
5793:
5645:
5605:
5571:
5541:
5476:
5336:
5301:
5223:
5203:
5160:
5090:
4829:
4540:
4472:
4447:
4409:
4374:
4366:
4348:
4333:
4321:
4265:
4242:
4210:
4205:
3995:
3680:
3654:
3506:
3465:
3414:
3238:
3171:
2023:"IARC Monographs evaluate consumption of red meat and processed meat"
1001:, cow feet, sheep feet, chicken, veal, and venison. In the same era,
933:
924:
855:
834:
633:
574:
507:
481:
473:
410:
228:
200:
176:
135:
119:
64:, with the aim of drawing moisture out of the food by the process of
57:
45:
3649:
3027:
2480:
1033:
26:
6394:
6389:
6199:
5949:
5929:
5924:
5914:
5909:
5778:
5768:
5720:
5683:
5486:
5441:
5416:
5376:
5346:
5296:
5208:
5198:
4804:
4394:
4343:
4199:
4139:
3967:
3937:
3756:
3634:
3629:
3516:
3480:
3455:
3445:
3367:
3362:
3341:
3331:
3186:
3149:
2755:
1227:
1018:
986:
896:
to increase the amount of smoke coming into contact with the food.
870:
847:
818:
757:
649:
609:
582:
503:
422:
281:
277:
236:
3761:
2689:
MĂ©moires de lâAcadĂ©mie impĂ©riale des sciences de Saint-PĂ©tersbourg
6270:
6134:
5984:
5964:
5847:
5773:
5640:
5615:
5585:
5577:
5561:
5546:
5456:
5451:
5446:
5431:
5421:
5371:
5316:
5178:
5115:
5082:
4260:
3977:
3947:
3771:
3751:
3726:
3310:
3269:
3134:
3079:
2293:"Experts say hot dogs minus artificial nitrites may be no better"
1474:
The results show that there is no change in levels of inoculated
1187:
1181:
1172:
951:
811:
783:
661:
602:
578:
566:
469:
322:
204:
158:
143:
113:
109:
101:
77:
65:
1356:
Cochonneries : comment la charcuterie est devenue un poison
374:
256:
The combination of table salt with nitrates or nitrites, called
5959:
5859:
5813:
5714:
5693:
5635:
5625:
5595:
5481:
5366:
5213:
5168:
4404:
4362:
3932:
3731:
3558:
3326:
3159:
3074:
1118:
1022:
842:
753:
749:
594:
534:
232:
208:
2629:"Pierre Briant : Ătat et pasteurs au Moyen-Orient ancien"
2478:
1067:, which could appear in different forms. The need to properly
165:, the advent of modern preservation methods mean that in most
6374:
5974:
5919:
5884:
5879:
5783:
5763:
5551:
5501:
5243:
5120:
4358:
4010:
3129:
2569:"World Health Organization Says Processed Meat Causes Cancer"
1258:
1106:). The desire for safer food led to the creation of the US's
1010:
1006:
994:
982:
until it was entirely covered, then placed it inside a pĂąte.
979:
937:
874:
860:
851:
830:
804:
792:
769:
723:
Food curing dates back to ancient times, both in the form of
636:
on vacuum-packed or frozen meat. In particular, by analyzing
614:
590:
586:
349:
345:
105:
97:
6424:
4977:
3825:
3211:
2760:Ătudes historiques et archĂ©ologiques en province depuis 1848
1157:
264:, sodium nitrite, and potassium nitrate) is naturally pink.
5600:
5506:
5351:
5253:
5248:
5173:
5074:
3485:
1202: â Fish subjected to fermentation, pickling or smoking
1057:
1014:
975:
959:
941:
893:
761:
712:
598:
413:
124:
49:
2725:
Marquardt, Joachim (1893). Humbert, Gustave Amédée (ed.).
1969:
1071:
during long campaigns outside the country, such as in the
5874:
5258:
5105:
4255:
3011:
National Center for Home Food Preservation â Curing Foods
2507:
2382:. United States Department of Agriculture. Archived from
2353:
1880:
514:
409:(NO), which then binds to the iron atom in the center of
1230: â Procedure of preserving food in brine or vinegar
985:
In the 16th century, the most fashionable pùtés were of
817:
A trade in salt meat occurred across ancient Europe. In
461:
classified "processed meats" as carcinogenic to humans (
5043:
2485:
Journées Sciences du Muscle et Technologies des Viandes
2438:
Fritz, W.; SoĂłs, K. (1980). "Smoked Food and Cancer".
1482:
spores at levels of 150ppm ingoing nitrite and below.
1446:"Revealed: no need to add cancer-risk nitrites to ham"
1184: â Food processing by treating with brine or salt
1175: â Form of dried, cured meat from southern Africa
764:
and salting them to eat. The ancient Greeks prepared
2728:
La Vie Privée des Romains part 2: Travail et Loisirs
2442:. Forum of Nutrition. Vol. 29. pp. 57â64.
2070:
1153:
711:
Young man preparing a pig's head after a sacrifice.
4737:
2024 United Kingdom Shigatoxigenic E. coli outbreak
2058:"Why is our meat still being poisoned by nitrates?"
1541:. Hoboken, NJ: John Wiley & Sons. p. 827.
648:n-3 and n-6, which are already low in the flesh of
484:during curing. Under simulated gastric conditions,
2978:. New York, NY: Clarkson Potter/Publishers, 2003.
2200:
2159:
1722:
950:mentions pùtés of fish, game, young rabbit, fresh
19:For post-harvest treatment of plant material, see
1918:
1571:"Information on sausages and sausage manufacture"
1098:, the 19th-century world entered the era of the "
6453:
2868:Annales dâhygiĂšne publique et de mĂ©decine lĂ©gale
1811:
1809:
1807:
1658:
1656:
2112:
2110:
790:speaks of a sausage-making technique involving
199:Some traditional cured meat (such as authentic
2782:, Chasseriau et HĂ©cart, Paris, 1820, 308 pages
2633:Bulletin de l'Ăcole française d'ExtrĂȘme-Orient
1764:The National Center for Home Food Preservation
1752:
5059:
3897:
3254:
3043:
2715:, Londres, 1705, livre II, ch. 2, p. 59.
2412:. Washington State University. Archived from
2116:
1804:
1778:
1653:
1528:
1526:
405:Nitrite further breaks down in the meat into
4912:Spanish Agency for Food Safety and Nutrition
4727:2017â2018 South African listeriosis outbreak
4626:1985 Austrian diethylene glycol wine scandal
2766:, XI (XXI année), Paris, 1851, p. 1048.
2194:
2153:
2107:
1874:
1673:. Minnesota State University. Archived from
1629:
1627:
1625:
1623:
1621:
1408:"Why Meat Stays Red: Myoglobin And Nitrites"
1085:
748:wrote that the Cosséens in the mountains of
738:of meat in the ancient Mediterranean world.
433:. Plasma nitrite is reduced in persons with
4850:United Kingdom food information regulations
2998:Post on April 29, 2012 "Making Cured Meats"
2780:Supplément au glossaire de la langue romane
2709:
2566:
2017:
2015:
1736:. Illinois State University. Archived from
1692:
1424:
802:
776:
673:International Agency for Research on Cancer
459:International Agency for Research on Cancer
5066:
5052:
3904:
3890:
3261:
3247:
3050:
3036:
2853:
2676:
2674:
2672:
2241:Centers for Disease Control and Prevention
1704:National Center for Home Food Preservation
1523:
1412:A Moment of Science - Indiana Public Media
1401:
1399:
1397:
1386:: CS1 maint: location missing publisher (
1304:National Center for Home Food Preservation
154:have begun to complement and supplant it.
4688:2008 United States salmonellosis outbreak
2946:(revised). New York, NY: Scribner, 2004.
2724:
2626:
2620:; the object of a victorious campaign by
2597:
2543:
2525:
2437:
2398:
2177:
2098:
2088:
1995:
1946:
1936:
1842:
1840:
1838:
1836:
1834:
1618:
1577:. University of Wisconsin. Archived from
1493:
1425:Schweihofer, Jeannine (21 October 2014).
1300:"Historical Origins of Food Preservation"
752:salted the flesh of carnivorous animals.
191:that is dyed pink to distinguish it from
4732:2018 Australian strawberry contamination
4594:Morinaga Milk arsenic poisoning incident
3911:
2795:, T. I, B. Warée, Paris, 1808, 772 pages
2791:Jean Baptiste Bonaventure de Roquefort,
2229:
2012:
1664:"Curing and Brining (food preservation)"
1487:
1032:
932:, mentions in the same pùté three great
706:
664:in preserved meats increase the risk of
373:
369:
175:
118:
76:, the food becomes inhospitable for the
30:Sea salt being added to raw ham to make
25:
4702:2011 United States listeriosis outbreak
2911:
2669:
2600:"Processed meats do cause cancer - WHO"
1706:. University of Georgia. Archived from
1532:
1394:
1353:
1330:"Parma and Iberian hams, red from zinc"
717:National Archaeological Museum of Spain
521:
6454:
4717:2015 Mozambique funeral beer poisoning
4294:Ethylenediaminetetraacetic acid (EDTA)
3268:
2840:Voiles en Seine 99. Lâarmada du siĂšcle
2776:Jean-Baptiste-Bonaventure de Roquefort
2346:
1846:
1831:
1636:Oklahoma Cooperative Extension Service
1443:
1297:
1208: â Salt used in food preservation
1013:lightly salted then oven-dried entire
702:
5047:
3885:
3242:
3057:
3031:
2318:
1859:from the original on 10 February 2021
1568:
1539:Professional Cooking, College Version
1437:
1293:
1291:
1190: â Dish of marinated raw seafood
786:production exists. The Roman gourmet
267:
104:, or the addition of combinations of
5008:
4896:Institute for Food Safety and Health
4636:Australian meat substitution scandal
4604:Moroccan oil poisoning disaster 1959
4380:Arsenic contamination of groundwater
3852:
2758:par example : LĂ©opold Delisle,
2598:Gallagher, James (26 October 2015).
2290:
1464:from the original on 26 January 2021
1405:
1236: â Sausage production processes
892:hung their meat at the top of their
72:in the food and hence decreases its
5028:
4884:Food Information and Control Agency
3868:
2404:
2266:U.S. Food & Drug Administration
1898:10.1016/j.freeradbiomed.2005.08.025
1641:(Report). Oklahoma State University
1129:
1028:
301:
280:, temperature, and the presence of
211:) is cured with salt alone. Today,
13:
2501:
2347:Aubrey, Allison (29 August 2019).
1288:
644:that accompanies the loss of some
448:and nitrosyl-heme, resulting from
14:
6493:
4901:International Food Safety Network
4825:International Food Safety Network
4546:Variant CreutzfeldtâJakob disease
4496:Acid-hydrolyzed vegetable protein
4223:Shigatoxigenic and verotoxigenic
3004:
2407:"Curing and Smoking Poultry Meat"
1885:Free Radical Biology and Medicine
1849:"Yes, bacon really is killing us"
966:, called Platine, prefect of the
655:
6435:
6434:
6423:
5150:
5144:
5027:
5017:
5007:
4998:
4997:
4986:
4976:
4906:Ministry of Food and Drug Safety
4742:Kobayashi red yeast rice scandal
4673:2008 Canada listeriosis outbreak
4668:ICA meat repackaging controversy
3867:
3859:
3851:
3844:
3843:
3834:
3824:
3222:
3221:
3210:
2922:Journées de la recherche porcine
2804:Paul Lacroix et Ferdinand Séré,
2440:Foreign Substances and Nutrition
2319:Calvo, Trisha (29 August 2019).
2119:Biochemical Society Transactions
1156:
974:of pepper, cinnamon and pounded
622:polycyclic aromatic hydrocarbons
4845:Quality Assurance International
4752:Food safety incidents in Taiwan
4722:2017 Brazil Operation Weak Meat
4616:1971 Iraq poison grain disaster
4531:Polycyclic aromatic hydrocarbon
3660:Indirect grilling/Plank cooking
2935:
2905:
2873:
2828:
2815:
2798:
2785:
2769:
2748:
2735:
2718:
2698:
2656:
2643:
2610:
2591:
2567:Stacy Simon (26 October 2015).
2560:
2472:
2431:
2368:
2340:
2312:
2284:
2254:
2077:Food Science and Human Wellness
2064:
2050:
1976:International Journal of Cancer
1963:
1912:
1633:
1593:
1444:Doward, Jamie (23 March 2019).
1247:
1212:Fermentation in food processing
454:World Health Organization (WHO)
421:(see below), but increases the
84:. Curing can be traced back to
68:. Because curing increases the
21:Curing (vegetable preservation)
4874:European Food Safety Authority
4747:Food safety incidents in China
4584:1858 Bradford sweets poisoning
4551:Water fluoridation controversy
2627:Francfort, Henri-Paul (1984).
2291:Choi, Candice (30 June 2017).
1562:
1418:
1347:
1322:
1005:notes that the inhabitants of
899:
617:, by slicing the meat thinly.
1:
6093:Countries by meat consumption
2881:"Les marchés à l'importation"
2812:, Paris, 1848, not paginated.
2793:Glossaire de la langue romane
2215:10.1016/j.meatsci.2012.03.001
1502:. Random House. p. 187.
1298:Nummer, Brian A. (May 2002).
1282:
1021:cut into pieces, and that in
873:, according to Pliny, and in
826:
822:
734:Several sources describe the
6380:Non-vegetarian food in India
6098:Countries by meat production
4879:Food and Drug Administration
4561:Food contamination incidents
2960:. London: Icon Books, 2021.
2862:A. Chevallier pĂšre et fils,
1847:Wilson, Bee (1 March 2018).
798:(a mixture of the fermented
231:and act as a substitute for
7:
6103:Food and drink prohibitions
4933:Food and drink prohibitions
4707:Bihar school meal poisoning
4631:United Kingdom BSE outbreak
4589:1900 English beer poisoning
3943:Antibiotic use in livestock
3502:Bain-marie (Double boiling)
3228:Category: Food preservation
1354:Coudray, Guillaume (2017).
1149:
978:; one studded the fat with
695:A survival technique since
627:
502:, the bacteria that causes
394:) is generally supplied by
203:and some authentic Spanish
48:processes of foods such as
10:
6498:
5142:
4928:Curing (food preservation)
4001:Monosodium glutamate (MSG)
3788:List of cooking appliances
3280:List of cooking techniques
2376:"Smoking Meat and Poultry"
2090:10.1016/j.fshw.2019.07.003
1535:"Sausages and Cured Foods"
1427:"Cured meat color: Part 3"
1259:
770:
690:
554:
310:
18:
6418:
6316:
6251:
6208:
6160:
6145:Psychology of eating meat
6120:
6085:
6005:
5998:
5749:
5689:Black soldier fly maggots
5674:
5570:
5392:
5272:
5159:
5081:
4971:
4958:Genetically modified food
4920:
4858:
4810:Food labeling regulations
4782:
4678:2008 Chinese milk scandal
4559:
4481:
4428:
4357:
4307:
4279:
4241:
4130:
4038:
3986:
3919:
3821:
3780:
3714:
3673:
3617:
3592:
3536:
3529:
3494:
3438:
3397:
3390:
3350:
3319:
3293:
3286:
3277:
3205:
3065:
2487:(in French). Hors-SĂ©rie.
1601:"PROSCIUTTO DI PARMA PDO"
1406:Ulin, Don (10 May 2011).
756:indicates that people at
677:World Health Organization
134:in general (of meat from
6218:Beef hormone controversy
5073:
4820:Food safety in Australia
4016:High-fructose corn syrup
2166:The Journal of Nutrition
1730:"Additives Used in Meat"
1240:
565:with damp wood chips or
550:
339:
325:-rich environment where
171:less-developed countries
4800:Acceptable daily intake
4712:2013 horse meat scandal
4153:Clostridium perfringens
3793:List of cooking vessels
3363:Grilling (charbroiling)
2958:Who poisoned your bacon
2651:BibliothĂšque historique
2179:10.1093/jn/132.11.3522S
1766:. University of Georgia
861:
793:
513:Furthermore, while the
435:endothelial dysfunction
306:
6243:Water holding capacity
4868:Centre for Food Safety
4683:2008 Irish pork crisis
4385:Benzene in soft drinks
3368:Roasting (traditional)
2912:Trégaro, Yves (2003).
2886:. 2004. Archived from
2710:
2624:in the fourth century.
2527:10.3390/medsci11020042
1700:"Curing & Smoking"
1569:Buege, Dennis (2001).
1496:"Salt Reference Guide"
1494:Bitterman, M. (2010).
1265:Athenaeus of Naucratis
1108:Pure Food and Drug Act
1086:
1045:
803:
777:
720:
379:
196:
128:
34:
6228:Feed conversion ratio
6130:Ethics of eating meat
4890:Food Standards Agency
4840:Organic certification
4835:Nutrition facts label
4579:Esing Bakery incident
4367:environment pollution
2810:Nourriture et cuisine
2764:Revue des deux mondes
1140:controlled atmosphere
1039:Fort Macon State Park
1036:
923:The Middle Ages made
745:Bibliotheca historica
710:
666:nasopharyngeal cancer
499:Clostridium botulinum
377:
370:Nitrates and nitrites
242:Clostridium botulinum
179:
122:
60:, by the addition of
29:
6477:Culinary terminology
6281:Environmental impact
4659:2006 North American
4317:Acesulfame potassium
4146:Campylobacter jejuni
4040:Intestinal parasites
3913:Consumer food safety
2956:Coudray, Guillaume.
2893:on 22 September 2016
2321:"Danger at the Deli"
2262:"Import Alert 12-12"
1760:"Smoking and Curing"
1680:on 27 September 2011
1533:Gisslen, W. (2006).
1223:List of smoked foods
947:Le MĂ©nagier de Paris
715:v. 360â340 BC,
522:Nitrites from celery
70:solute concentration
4963:Conspiracy theories
4516:Heterocyclic amines
4420:Shellfish poisoning
3140:Modified atmosphere
2944:On Food and Cooking
2649:Diodore de Sicile,
2622:Alexander the Great
2272:on 24 December 2017
2172:(11): 3522Sâ3525S.
1581:on 23 December 2003
1218:List of dried foods
1094:With the spread of
703:Traditional methods
660:Elevated levels of
529:A 2019 report from
440:Nitrite-containing
398:or (indirectly) by
167:developed countries
80:growth that causes
6472:Cooking techniques
6405:Warmed-over flavor
6173:Semi-vegetarianism
4621:Toxic oil syndrome
4574:Swill milk scandal
4400:Diethylstilbestrol
4072:Diphyllobothriasis
3665:Stir frying (chao)
3016:2018-01-24 at the
2743:Histoire naturelle
2386:on 17 October 2010
2131:10.1042/BST0351355
2035:on 18 January 2021
1938:10.3390/nu11112673
1790:Science of Cooking
1671:Science of Cooking
1634:Ray, Frederick K.
1310:on 15 October 2011
1046:
721:
683:, or smoking, as "
380:
268:Reasons for curing
249:growth and extend
197:
129:
40:is any of various
35:
6467:Food preservation
6449:
6448:
6116:
6115:
5041:
5040:
4948:Food preservation
4757:Foodborne illness
4309:Sugar substitutes
4062:Cryptosporidiosis
4044:parasitic disease
3958:HGH controversies
3925:food contaminants
3879:
3878:
3808:Food preservation
3732:Burying in ground
3625:Carryover cooking
3613:
3612:
3525:
3524:
3386:
3385:
3332:Roasting (modern)
3236:
3235:
3115:Hurdle technology
3075:Burying in ground
3059:Food preservation
2834:Daniel Gilles et
2579:on 7 January 2017
2457:978-3-8055-0621-2
2448:10.1159/000387467
1988:10.1002/ijc.29901
1786:"What Is Curing?"
1112:food traceability
964:Bartolomeo Sacchi
740:Diodore of Sicily
557:Smoking (cooking)
533:found that using
400:potassium nitrate
366:by feeding them.
213:potassium nitrate
132:Meat preservation
42:food preservation
6489:
6438:
6437:
6428:
6427:
6400:Roadkill cuisine
6195:Meat alternative
6190:Plant-based diet
6108:Meat substitutes
6003:
6002:
5154:
5148:
5068:
5061:
5054:
5045:
5044:
5031:
5030:
5021:
5011:
5010:
5001:
5000:
4993:Drink portal
4991:
4990:
4989:
4981:
4980:
4892:(United Kingdom)
4641:Jack in the Box
4612:
4599:Minamata disease
4511:Food irradiation
4491:4-Hydroxynonenal
4339:Sodium cyclamate
4182:Escherichia coli
4174:Escherichia coli
3906:
3899:
3892:
3883:
3882:
3871:
3870:
3863:
3855:
3854:
3847:
3846:
3841:Drink portal
3839:
3838:
3837:
3829:
3828:
3803:Food preparation
3691:Pressure cooking
3534:
3533:
3395:
3394:
3291:
3290:
3263:
3256:
3249:
3240:
3239:
3225:
3224:
3215:
3214:
3052:
3045:
3038:
3029:
3028:
2974:Bertolli, Paul.
2970:9-781-78578786-7
2966:9-781-78578612-9
2930:
2929:
2919:
2909:
2903:
2902:
2900:
2898:
2892:
2885:
2877:
2871:
2861:
2857:
2851:
2832:
2826:
2819:
2813:
2802:
2796:
2789:
2783:
2773:
2767:
2752:
2746:
2739:
2733:
2732:
2722:
2716:
2713:
2706:
2702:
2696:
2682:
2678:
2667:
2660:
2654:
2647:
2641:
2640:
2614:
2608:
2607:
2595:
2589:
2588:
2586:
2584:
2575:. Archived from
2564:
2558:
2557:
2547:
2529:
2514:Medical Sciences
2505:
2499:
2498:
2493:
2476:
2470:
2469:
2435:
2429:
2428:
2426:
2424:
2418:
2411:
2405:Busboom, Jan R.
2402:
2396:
2395:
2393:
2391:
2372:
2366:
2365:
2363:
2361:
2344:
2338:
2337:
2335:
2333:
2326:Consumer Reports
2316:
2310:
2309:
2307:
2305:
2288:
2282:
2281:
2279:
2277:
2268:. Archived from
2258:
2252:
2251:
2249:
2247:
2233:
2227:
2226:
2198:
2192:
2191:
2181:
2157:
2151:
2150:
2125:(5): 1355â1357.
2114:
2105:
2104:
2102:
2092:
2068:
2062:
2061:
2054:
2048:
2047:
2042:
2040:
2034:
2027:
2019:
2010:
2009:
1999:
1982:(7): 1609â1618.
1967:
1961:
1960:
1950:
1940:
1916:
1910:
1909:
1878:
1872:
1871:
1866:
1864:
1844:
1829:
1828:
1826:
1824:
1813:
1802:
1801:
1799:
1797:
1782:
1776:
1775:
1773:
1771:
1756:
1750:
1749:
1747:
1745:
1726:
1720:
1719:
1717:
1715:
1696:
1690:
1689:
1687:
1685:
1679:
1668:
1660:
1651:
1650:
1648:
1646:
1640:
1631:
1616:
1615:
1613:
1611:
1597:
1591:
1590:
1588:
1586:
1566:
1560:
1559:
1557:
1555:
1530:
1521:
1520:
1518:
1516:
1491:
1485:
1484:
1471:
1469:
1441:
1435:
1434:
1422:
1416:
1415:
1403:
1392:
1391:
1385:
1377:
1351:
1345:
1344:
1342:
1340:
1326:
1320:
1319:
1317:
1315:
1306:. Archived from
1295:
1276:
1263:), according to
1262:
1261:
1255:kreas tarichÄron
1251:
1166:
1161:
1160:
1130:Effects on trade
1089:
1050:Age of Discovery
1029:Early modern era
954:, beef, pigeon,
930:Gace de La Bigne
920:if it was pork.
906:medieval cuisine
864:
828:
824:
808:
796:
780:
773:
772:
545:Consumer Reports
539:Consumer Reports
531:Consumer Reports
478:alpha-tocopherol
393:
392:
391:
327:osmotic pressure
302:Chemical actions
161:and to increase
6497:
6496:
6492:
6491:
6490:
6488:
6487:
6486:
6452:
6451:
6450:
6445:
6430:Food portal
6422:
6414:
6336:Case-ready meat
6318:
6312:
6286:Factory farming
6247:
6204:
6156:
6122:
6112:
6081:
5994:
5751:
5745:
5670:
5575:
5566:
5388:
5268:
5239:Lamb and mutton
5155:
5149:
5140:
5077:
5072:
5042:
5037:
4987:
4985:
4983:Food portal
4975:
4967:
4916:
4854:
4815:Food libel laws
4778:
4606:
4555:
4521:Modified starch
4483:Food processing
4477:
4424:
4353:
4303:
4299:Sodium benzoate
4275:
4237:
4232:Vibrio cholerae
4126:
4097:Gnathostomiasis
4082:Fasciolopsiasis
4034:
3982:
3973:Mercury in fish
3915:
3910:
3880:
3875:
3835:
3833:
3831:Food portal
3823:
3817:
3798:Outdoor cooking
3776:
3710:
3706:Thermal cooking
3696:Pressure frying
3669:
3609:
3588:
3521:
3512:Double steaming
3490:
3434:
3382:
3346:
3315:
3306:Hot salt frying
3282:
3273:
3267:
3237:
3232:
3217:Food portal
3209:
3201:
3070:Biopreservation
3061:
3056:
3018:Wayback Machine
3007:
3002:
2976:Cooking by Hand
2942:McGee, Harold.
2938:
2933:
2917:
2910:
2906:
2896:
2894:
2890:
2883:
2879:
2878:
2874:
2859:
2858:
2854:
2833:
2829:
2820:
2816:
2803:
2799:
2790:
2786:
2774:
2770:
2753:
2749:
2740:
2736:
2723:
2719:
2707:Apicii Coelii,
2704:
2703:
2699:
2680:
2679:
2670:
2661:
2657:
2648:
2644:
2625:
2615:
2611:
2596:
2592:
2582:
2580:
2565:
2561:
2506:
2502:
2491:
2477:
2473:
2458:
2436:
2432:
2422:
2420:
2419:on 20 July 2011
2416:
2409:
2403:
2399:
2389:
2387:
2374:
2373:
2369:
2359:
2357:
2345:
2341:
2331:
2329:
2317:
2313:
2303:
2301:
2298:Chicago Tribune
2289:
2285:
2275:
2273:
2260:
2259:
2255:
2245:
2243:
2235:
2234:
2230:
2199:
2195:
2158:
2154:
2115:
2108:
2069:
2065:
2056:
2055:
2051:
2038:
2036:
2032:
2025:
2021:
2020:
2013:
1968:
1964:
1917:
1913:
1879:
1875:
1862:
1860:
1845:
1832:
1822:
1820:
1819:. Edinformatics
1815:
1814:
1805:
1795:
1793:
1792:. EDinformatics
1784:
1783:
1779:
1769:
1767:
1758:
1757:
1753:
1743:
1741:
1728:
1727:
1723:
1713:
1711:
1698:
1697:
1693:
1683:
1681:
1677:
1666:
1662:
1661:
1654:
1644:
1642:
1638:
1632:
1619:
1609:
1607:
1599:
1598:
1594:
1584:
1582:
1567:
1563:
1553:
1551:
1549:
1531:
1524:
1514:
1512:
1510:
1492:
1488:
1467:
1465:
1442:
1438:
1423:
1419:
1404:
1395:
1379:
1378:
1366:
1352:
1348:
1338:
1336:
1328:
1327:
1323:
1313:
1311:
1296:
1289:
1285:
1280:
1279:
1271:, IV, 14.137f (
1269:Deipnosophistae
1260:ÎșÏÎÎ±Ï ÏαÏÎčÏηÏ᜞Μ
1252:
1248:
1243:
1178:
1162:
1155:
1152:
1132:
1073:Napoleonic Wars
1054:merchant marine
1031:
968:Vatican Library
914:Romance tongues
902:
729:salt-cured meat
705:
693:
658:
646:unsaturated fat
630:
559:
553:
524:
452:reactions; the
390:
387:
386:
385:
383:
372:
342:
319:sodium chloride
315:
309:
304:
270:
226:
218:
185:sodium chloride
74:water potential
24:
17:
12:
11:
5:
6495:
6485:
6484:
6479:
6474:
6469:
6464:
6447:
6446:
6444:
6443:
6441:Category: Meat
6432:
6419:
6416:
6415:
6413:
6412:
6407:
6402:
6397:
6392:
6387:
6382:
6377:
6372:
6367:
6366:
6365:
6355:
6350:
6345:
6344:
6343:
6333:
6328:
6322:
6320:
6314:
6313:
6311:
6310:
6309:
6308:
6306:Slaughterhouse
6298:
6293:
6288:
6283:
6278:
6273:
6268:
6263:
6257:
6255:
6249:
6248:
6246:
6245:
6240:
6235:
6230:
6225:
6220:
6214:
6212:
6206:
6205:
6203:
6202:
6197:
6192:
6187:
6186:
6185:
6183:Pollotarianism
6180:
6178:Pescetarianism
6170:
6164:
6162:
6158:
6157:
6155:
6154:
6153:
6152:
6142:
6137:
6132:
6126:
6124:
6118:
6117:
6114:
6113:
6111:
6110:
6105:
6100:
6095:
6089:
6087:
6083:
6082:
6080:
6079:
6074:
6069:
6064:
6059:
6054:
6049:
6048:
6047:
6037:
6032:
6027:
6022:
6017:
6011:
6009:
6000:
5996:
5995:
5993:
5992:
5987:
5982:
5977:
5972:
5967:
5962:
5957:
5952:
5947:
5942:
5937:
5932:
5927:
5922:
5917:
5912:
5907:
5902:
5897:
5892:
5887:
5882:
5877:
5872:
5867:
5862:
5857:
5856:
5855:
5850:
5840:
5831:
5826:
5821:
5816:
5811:
5806:
5801:
5796:
5791:
5786:
5781:
5776:
5771:
5766:
5761:
5755:
5753:
5747:
5746:
5744:
5743:
5738:
5733:
5728:
5723:
5718:
5708:
5707:
5706:
5696:
5691:
5686:
5680:
5678:
5672:
5671:
5669:
5668:
5663:
5658:
5653:
5648:
5643:
5638:
5633:
5628:
5623:
5618:
5613:
5608:
5603:
5598:
5593:
5588:
5582:
5580:
5568:
5567:
5565:
5564:
5559:
5554:
5549:
5544:
5539:
5534:
5529:
5524:
5519:
5514:
5509:
5504:
5499:
5494:
5489:
5484:
5479:
5474:
5469:
5464:
5459:
5454:
5449:
5444:
5439:
5434:
5429:
5424:
5419:
5414:
5409:
5404:
5398:
5396:
5390:
5389:
5387:
5386:
5385:
5384:
5374:
5369:
5364:
5359:
5354:
5349:
5344:
5339:
5334:
5329:
5324:
5319:
5314:
5309:
5304:
5299:
5294:
5289:
5284:
5278:
5276:
5270:
5269:
5267:
5266:
5261:
5256:
5251:
5246:
5241:
5236:
5231:
5226:
5221:
5216:
5211:
5206:
5201:
5196:
5191:
5186:
5181:
5176:
5171:
5165:
5163:
5157:
5156:
5143:
5141:
5139:
5138:
5133:
5128:
5123:
5118:
5113:
5108:
5103:
5098:
5093:
5087:
5085:
5079:
5078:
5071:
5070:
5063:
5056:
5048:
5039:
5038:
5036:
5035:
5025:
5015:
5005:
4995:
4972:
4969:
4968:
4966:
4965:
4960:
4955:
4950:
4945:
4940:
4938:Food marketing
4935:
4930:
4924:
4922:
4921:Related topics
4918:
4917:
4915:
4914:
4909:
4903:
4898:
4893:
4887:
4881:
4876:
4871:
4864:
4862:
4856:
4855:
4853:
4852:
4847:
4842:
4837:
4832:
4827:
4822:
4817:
4812:
4807:
4802:
4796:
4794:
4780:
4779:
4777:
4776:
4775:
4774:
4769:
4764:
4754:
4749:
4744:
4739:
4734:
4729:
4724:
4719:
4714:
4709:
4704:
4699:
4690:
4685:
4680:
4675:
4670:
4665:
4656:
4647:
4638:
4633:
4628:
4623:
4618:
4613:
4601:
4596:
4591:
4586:
4581:
4576:
4571:
4565:
4563:
4557:
4556:
4554:
4553:
4548:
4543:
4538:
4533:
4528:
4523:
4518:
4513:
4508:
4506:Food additives
4503:
4498:
4493:
4487:
4485:
4479:
4478:
4476:
4475:
4470:
4465:
4460:
4455:
4450:
4445:
4440:
4434:
4432:
4426:
4425:
4423:
4422:
4417:
4412:
4407:
4402:
4397:
4392:
4387:
4382:
4377:
4371:
4369:
4355:
4354:
4352:
4351:
4346:
4341:
4336:
4331:
4330:
4329:
4319:
4313:
4311:
4305:
4304:
4302:
4301:
4296:
4291:
4285:
4283:
4277:
4276:
4274:
4273:
4268:
4263:
4258:
4253:
4247:
4245:
4239:
4238:
4236:
4235:
4228:
4220:
4213:
4208:
4203:
4196:
4191:
4186:
4178:
4170:
4163:
4156:
4149:
4142:
4136:
4134:
4132:Microorganisms
4128:
4127:
4125:
4124:
4119:
4114:
4109:
4104:
4102:Paragonimiasis
4099:
4094:
4089:
4084:
4079:
4074:
4069:
4067:Cyclosporiasis
4064:
4059:
4054:
4048:
4046:
4036:
4035:
4033:
4032:
4031:
4030:
4020:
4019:
4018:
4008:
4003:
3998:
3992:
3990:
3988:Food additives
3984:
3983:
3981:
3980:
3975:
3970:
3965:
3963:Lead poisoning
3960:
3955:
3950:
3945:
3940:
3935:
3929:
3927:
3917:
3916:
3909:
3908:
3901:
3894:
3886:
3877:
3876:
3822:
3819:
3818:
3816:
3815:
3810:
3805:
3800:
3795:
3790:
3784:
3782:
3778:
3777:
3775:
3774:
3769:
3764:
3759:
3754:
3749:
3744:
3739:
3734:
3729:
3724:
3718:
3716:
3712:
3711:
3709:
3708:
3703:
3698:
3693:
3688:
3683:
3677:
3675:
3671:
3670:
3668:
3667:
3662:
3657:
3652:
3647:
3642:
3640:Caramelization
3637:
3632:
3627:
3621:
3619:
3615:
3614:
3611:
3610:
3608:
3607:
3602:
3596:
3594:
3590:
3589:
3587:
3586:
3581:
3576:
3574:Shallow frying
3571:
3566:
3561:
3556:
3551:
3546:
3540:
3538:
3531:
3527:
3526:
3523:
3522:
3520:
3519:
3514:
3509:
3504:
3498:
3496:
3492:
3491:
3489:
3488:
3483:
3478:
3473:
3468:
3463:
3458:
3453:
3448:
3442:
3440:
3436:
3435:
3433:
3432:
3427:
3422:
3417:
3412:
3407:
3401:
3399:
3392:
3388:
3387:
3384:
3383:
3381:
3380:
3375:
3370:
3365:
3360:
3354:
3352:
3348:
3347:
3345:
3344:
3339:
3334:
3329:
3323:
3321:
3317:
3316:
3314:
3313:
3308:
3303:
3297:
3295:
3288:
3284:
3283:
3278:
3275:
3274:
3266:
3265:
3258:
3251:
3243:
3234:
3233:
3231:
3230:
3219:
3206:
3203:
3202:
3200:
3199:
3197:Vacuum packing
3194:
3192:Tyndallization
3189:
3184:
3179:
3174:
3169:
3168:
3167:
3162:
3152:
3147:
3142:
3137:
3132:
3127:
3122:
3117:
3112:
3107:
3102:
3097:
3092:
3087:
3082:
3077:
3072:
3066:
3063:
3062:
3055:
3054:
3047:
3040:
3032:
3026:
3025:
3020:
3006:
3005:External links
3003:
3001:
3000:
2995:
2989:
2986:
2972:
2954:
2939:
2937:
2934:
2932:
2931:
2904:
2872:
2852:
2850:, p. 110.
2827:
2821:Pierre Belon,
2814:
2797:
2784:
2768:
2747:
2734:
2717:
2697:
2668:
2655:
2642:
2618:et de brigands
2609:
2590:
2559:
2500:
2471:
2456:
2430:
2397:
2367:
2339:
2311:
2283:
2253:
2228:
2209:(3): 274â279.
2193:
2152:
2106:
2083:(3): 244â251.
2063:
2049:
2011:
1962:
1911:
1892:(2): 295â302.
1873:
1830:
1803:
1777:
1751:
1721:
1710:on 30 May 2010
1691:
1652:
1617:
1592:
1561:
1547:
1522:
1509:978-1580082624
1508:
1486:
1436:
1417:
1393:
1364:
1346:
1321:
1286:
1284:
1281:
1278:
1277:
1245:
1244:
1242:
1239:
1238:
1237:
1234:Sausage making
1231:
1225:
1220:
1215:
1209:
1203:
1197:
1191:
1185:
1177:
1176:
1169:
1168:
1167:
1151:
1148:
1131:
1128:
1081:Nicolas Appert
1043:North Carolina
1030:
1027:
940:, and a dozen
901:
898:
890:Plains Indians
829:118 BCE), the
760:were catching
704:
701:
692:
689:
657:
656:Health effects
654:
629:
626:
555:Main article:
552:
549:
523:
520:
446:N-Nitrosamides
442:processed meat
396:sodium nitrite
388:
371:
368:
341:
338:
313:Salting (food)
311:Main article:
308:
305:
303:
300:
289:food poisoning
269:
266:
262:sodium nitrate
224:
221:sodium nitrite
216:
189:sodium nitrite
150:and synthetic
15:
9:
6:
4:
3:
2:
6494:
6483:
6480:
6478:
6475:
6473:
6470:
6468:
6465:
6463:
6460:
6459:
6457:
6442:
6433:
6431:
6426:
6421:
6420:
6417:
6411:
6408:
6406:
6403:
6401:
6398:
6396:
6393:
6391:
6388:
6386:
6383:
6381:
6378:
6376:
6373:
6371:
6368:
6364:
6361:
6360:
6359:
6356:
6354:
6351:
6349:
6348:Cultured meat
6346:
6342:
6339:
6338:
6337:
6334:
6332:
6329:
6327:
6324:
6323:
6321:
6315:
6307:
6304:
6303:
6302:
6299:
6297:
6294:
6292:
6289:
6287:
6284:
6282:
6279:
6277:
6274:
6272:
6269:
6267:
6264:
6262:
6259:
6258:
6256:
6254:
6253:Meat industry
6250:
6244:
6241:
6239:
6236:
6234:
6231:
6229:
6226:
6224:
6221:
6219:
6216:
6215:
6213:
6211:
6207:
6201:
6198:
6196:
6193:
6191:
6188:
6184:
6181:
6179:
6176:
6175:
6174:
6171:
6169:
6168:Vegetarianism
6166:
6165:
6163:
6159:
6151:
6148:
6147:
6146:
6143:
6141:
6140:Animal rights
6138:
6136:
6133:
6131:
6128:
6127:
6125:
6119:
6109:
6106:
6104:
6101:
6099:
6096:
6094:
6091:
6090:
6088:
6084:
6078:
6075:
6073:
6070:
6068:
6065:
6063:
6060:
6058:
6055:
6053:
6050:
6046:
6043:
6042:
6041:
6038:
6036:
6033:
6031:
6028:
6026:
6023:
6021:
6018:
6016:
6013:
6012:
6010:
6008:
6004:
6001:
5999:List articles
5997:
5991:
5988:
5986:
5983:
5981:
5978:
5976:
5973:
5971:
5968:
5966:
5963:
5961:
5958:
5956:
5953:
5951:
5948:
5946:
5943:
5941:
5938:
5936:
5933:
5931:
5928:
5926:
5923:
5921:
5918:
5916:
5913:
5911:
5908:
5906:
5903:
5901:
5900:Luncheon meat
5898:
5896:
5893:
5891:
5888:
5886:
5883:
5881:
5878:
5876:
5873:
5871:
5868:
5866:
5863:
5861:
5858:
5854:
5851:
5849:
5846:
5845:
5844:
5841:
5839:
5835:
5832:
5830:
5827:
5825:
5822:
5820:
5817:
5815:
5812:
5810:
5807:
5805:
5802:
5800:
5797:
5795:
5792:
5790:
5787:
5785:
5782:
5780:
5777:
5775:
5772:
5770:
5767:
5765:
5762:
5760:
5757:
5756:
5754:
5748:
5742:
5739:
5737:
5734:
5732:
5729:
5727:
5724:
5722:
5719:
5716:
5712:
5709:
5705:
5702:
5701:
5700:
5697:
5695:
5692:
5690:
5687:
5685:
5682:
5681:
5679:
5677:
5673:
5667:
5664:
5662:
5659:
5657:
5654:
5652:
5649:
5647:
5644:
5642:
5639:
5637:
5634:
5632:
5629:
5627:
5624:
5622:
5619:
5617:
5614:
5612:
5609:
5607:
5604:
5602:
5599:
5597:
5594:
5592:
5589:
5587:
5584:
5583:
5581:
5579:
5573:
5569:
5563:
5560:
5558:
5555:
5553:
5550:
5548:
5545:
5543:
5540:
5538:
5535:
5533:
5530:
5528:
5525:
5523:
5520:
5518:
5515:
5513:
5510:
5508:
5505:
5503:
5500:
5498:
5497:Pacific saury
5495:
5493:
5492:Orange roughy
5490:
5488:
5485:
5483:
5480:
5478:
5475:
5473:
5470:
5468:
5465:
5463:
5460:
5458:
5455:
5453:
5450:
5448:
5445:
5443:
5440:
5438:
5435:
5433:
5430:
5428:
5425:
5423:
5420:
5418:
5415:
5413:
5410:
5408:
5405:
5403:
5400:
5399:
5397:
5395:
5391:
5383:
5380:
5379:
5378:
5375:
5373:
5370:
5368:
5365:
5363:
5360:
5358:
5355:
5353:
5350:
5348:
5345:
5343:
5340:
5338:
5335:
5333:
5330:
5328:
5325:
5323:
5320:
5318:
5315:
5313:
5310:
5308:
5305:
5303:
5300:
5298:
5295:
5293:
5290:
5288:
5285:
5283:
5280:
5279:
5277:
5275:
5271:
5265:
5262:
5260:
5257:
5255:
5252:
5250:
5247:
5245:
5242:
5240:
5237:
5235:
5232:
5230:
5227:
5225:
5222:
5220:
5217:
5215:
5212:
5210:
5207:
5205:
5202:
5200:
5197:
5195:
5192:
5190:
5187:
5185:
5182:
5180:
5177:
5175:
5172:
5170:
5167:
5166:
5164:
5162:
5158:
5153:
5147:
5137:
5134:
5132:
5129:
5127:
5124:
5122:
5119:
5117:
5114:
5112:
5109:
5107:
5104:
5102:
5099:
5097:
5094:
5092:
5089:
5088:
5086:
5084:
5080:
5076:
5069:
5064:
5062:
5057:
5055:
5050:
5049:
5046:
5034:
5026:
5024:
5020:
5016:
5014:
5006:
5004:
4996:
4994:
4984:
4979:
4974:
4973:
4970:
4964:
4961:
4959:
4956:
4954:
4951:
4949:
4946:
4944:
4943:Food politics
4941:
4939:
4936:
4934:
4931:
4929:
4926:
4925:
4923:
4919:
4913:
4910:
4908:(South Korea)
4907:
4904:
4902:
4899:
4897:
4894:
4891:
4888:
4885:
4882:
4880:
4877:
4875:
4872:
4869:
4866:
4865:
4863:
4861:
4857:
4851:
4848:
4846:
4843:
4841:
4838:
4836:
4833:
4831:
4828:
4826:
4823:
4821:
4818:
4816:
4813:
4811:
4808:
4806:
4803:
4801:
4798:
4797:
4795:
4793:
4789:
4785:
4781:
4773:
4772:United States
4770:
4768:
4765:
4763:
4760:
4759:
4758:
4755:
4753:
4750:
4748:
4745:
4743:
4740:
4738:
4735:
4733:
4730:
4728:
4725:
4723:
4720:
4718:
4715:
4713:
4710:
4708:
4705:
4703:
4700:
4698:
4696:
4693:2011 Germany
4691:
4689:
4686:
4684:
4681:
4679:
4676:
4674:
4671:
4669:
4666:
4664:
4662:
4657:
4655:
4653:
4650:1996 Odwalla
4648:
4646:
4644:
4639:
4637:
4634:
4632:
4629:
4627:
4624:
4622:
4619:
4617:
4614:
4610:
4605:
4602:
4600:
4597:
4595:
4592:
4590:
4587:
4585:
4582:
4580:
4577:
4575:
4572:
4570:
4567:
4566:
4564:
4562:
4558:
4552:
4549:
4547:
4544:
4542:
4539:
4537:
4534:
4532:
4529:
4527:
4524:
4522:
4519:
4517:
4514:
4512:
4509:
4507:
4504:
4502:
4499:
4497:
4494:
4492:
4489:
4488:
4486:
4484:
4480:
4474:
4471:
4469:
4466:
4464:
4461:
4459:
4456:
4454:
4451:
4449:
4446:
4444:
4441:
4439:
4436:
4435:
4433:
4431:
4427:
4421:
4418:
4416:
4413:
4411:
4408:
4406:
4403:
4401:
4398:
4396:
4393:
4391:
4388:
4386:
4383:
4381:
4378:
4376:
4373:
4372:
4370:
4368:
4364:
4360:
4356:
4350:
4347:
4345:
4342:
4340:
4337:
4335:
4332:
4328:
4325:
4324:
4323:
4320:
4318:
4315:
4314:
4312:
4310:
4306:
4300:
4297:
4295:
4292:
4290:
4287:
4286:
4284:
4282:
4281:Preservatives
4278:
4272:
4271:Methamidophos
4269:
4267:
4264:
4262:
4259:
4257:
4254:
4252:
4249:
4248:
4246:
4244:
4240:
4234:
4233:
4229:
4227:
4226:
4221:
4219:
4218:
4214:
4212:
4209:
4207:
4204:
4202:
4201:
4197:
4195:
4192:
4190:
4187:
4185:
4183:
4179:
4177:
4175:
4171:
4169:
4168:
4164:
4162:
4161:
4157:
4155:
4154:
4150:
4148:
4147:
4143:
4141:
4138:
4137:
4135:
4133:
4129:
4123:
4120:
4118:
4115:
4113:
4112:Toxoplasmosis
4110:
4108:
4105:
4103:
4100:
4098:
4095:
4093:
4090:
4088:
4085:
4083:
4080:
4078:
4075:
4073:
4070:
4068:
4065:
4063:
4060:
4058:
4055:
4053:
4050:
4049:
4047:
4045:
4041:
4037:
4029:
4026:
4025:
4024:
4023:Vegetable oil
4021:
4017:
4014:
4013:
4012:
4009:
4007:
4004:
4002:
3999:
3997:
3994:
3993:
3991:
3989:
3985:
3979:
3976:
3974:
3971:
3969:
3966:
3964:
3961:
3959:
3956:
3954:
3951:
3949:
3946:
3944:
3941:
3939:
3936:
3934:
3931:
3930:
3928:
3926:
3922:
3918:
3914:
3907:
3902:
3900:
3895:
3893:
3888:
3887:
3884:
3874:
3866:
3862:
3858:
3850:
3842:
3832:
3827:
3820:
3814:
3811:
3809:
3806:
3804:
3801:
3799:
3796:
3794:
3791:
3789:
3786:
3785:
3783:
3779:
3773:
3770:
3768:
3765:
3763:
3760:
3758:
3755:
3753:
3750:
3748:
3745:
3743:
3740:
3738:
3735:
3733:
3730:
3728:
3725:
3723:
3720:
3719:
3717:
3713:
3707:
3704:
3702:
3699:
3697:
3694:
3692:
3689:
3687:
3684:
3682:
3679:
3678:
3676:
3672:
3666:
3663:
3661:
3658:
3656:
3653:
3651:
3648:
3646:
3643:
3641:
3638:
3636:
3633:
3631:
3628:
3626:
3623:
3622:
3620:
3616:
3606:
3603:
3601:
3600:Gentle frying
3598:
3597:
3595:
3591:
3585:
3582:
3580:
3577:
3575:
3572:
3570:
3567:
3565:
3562:
3560:
3557:
3555:
3552:
3550:
3547:
3545:
3542:
3541:
3539:
3535:
3532:
3528:
3518:
3515:
3513:
3510:
3508:
3505:
3503:
3500:
3499:
3497:
3495:Indirect heat
3493:
3487:
3484:
3482:
3479:
3477:
3474:
3472:
3469:
3467:
3464:
3462:
3459:
3457:
3454:
3452:
3449:
3447:
3444:
3443:
3441:
3437:
3431:
3428:
3426:
3423:
3421:
3418:
3416:
3413:
3411:
3408:
3406:
3403:
3402:
3400:
3396:
3393:
3389:
3379:
3376:
3374:
3371:
3369:
3366:
3364:
3361:
3359:
3356:
3355:
3353:
3349:
3343:
3340:
3338:
3335:
3333:
3330:
3328:
3325:
3324:
3322:
3318:
3312:
3309:
3307:
3304:
3302:
3299:
3298:
3296:
3292:
3289:
3285:
3281:
3276:
3271:
3264:
3259:
3257:
3252:
3250:
3245:
3244:
3241:
3229:
3220:
3218:
3213:
3208:
3207:
3204:
3198:
3195:
3193:
3190:
3188:
3185:
3183:
3180:
3178:
3175:
3173:
3170:
3166:
3163:
3161:
3158:
3157:
3156:
3153:
3151:
3148:
3146:
3145:Pascalization
3143:
3141:
3138:
3136:
3133:
3131:
3128:
3126:
3123:
3121:
3118:
3116:
3113:
3111:
3108:
3106:
3105:Freeze-drying
3103:
3101:
3098:
3096:
3093:
3091:
3088:
3086:
3083:
3081:
3078:
3076:
3073:
3071:
3068:
3067:
3064:
3060:
3053:
3048:
3046:
3041:
3039:
3034:
3033:
3030:
3024:
3021:
3019:
3015:
3012:
3009:
3008:
2999:
2996:
2993:
2990:
2987:
2985:
2984:0-609-60893-2
2981:
2977:
2973:
2971:
2967:
2963:
2959:
2955:
2953:
2952:0-684-80001-2
2949:
2945:
2941:
2940:
2927:
2924:(in French).
2923:
2915:
2908:
2889:
2882:
2876:
2869:
2865:
2856:
2849:
2845:
2842:, Ptc, 1999,
2841:
2837:
2831:
2824:
2818:
2811:
2807:
2801:
2794:
2788:
2781:
2777:
2772:
2765:
2762:cité dans la
2761:
2757:
2751:
2744:
2738:
2730:
2729:
2721:
2714:
2712:
2701:
2694:
2690:
2686:
2677:
2675:
2673:
2665:
2659:
2652:
2646:
2639:(1): 369â384.
2638:
2635:(in French).
2634:
2630:
2623:
2619:
2613:
2605:
2601:
2594:
2578:
2574:
2570:
2563:
2555:
2551:
2546:
2541:
2537:
2533:
2528:
2523:
2519:
2515:
2511:
2504:
2496:
2490:
2486:
2482:
2475:
2467:
2463:
2459:
2453:
2449:
2445:
2441:
2434:
2415:
2408:
2401:
2385:
2381:
2377:
2371:
2356:
2355:
2350:
2343:
2328:
2327:
2322:
2315:
2300:
2299:
2294:
2287:
2271:
2267:
2263:
2257:
2242:
2238:
2232:
2224:
2220:
2216:
2212:
2208:
2204:
2197:
2189:
2185:
2180:
2175:
2171:
2167:
2163:
2156:
2148:
2144:
2140:
2136:
2132:
2128:
2124:
2120:
2113:
2111:
2101:
2096:
2091:
2086:
2082:
2078:
2074:
2067:
2059:
2053:
2046:
2031:
2024:
2018:
2016:
2007:
2003:
1998:
1993:
1989:
1985:
1981:
1977:
1973:
1966:
1958:
1954:
1949:
1944:
1939:
1934:
1930:
1926:
1922:
1915:
1907:
1903:
1899:
1895:
1891:
1887:
1886:
1877:
1870:
1858:
1854:
1850:
1843:
1841:
1839:
1837:
1835:
1818:
1817:"Curing Food"
1812:
1810:
1808:
1791:
1787:
1781:
1765:
1761:
1755:
1740:on 2 May 2010
1739:
1735:
1731:
1725:
1709:
1705:
1701:
1695:
1676:
1672:
1665:
1659:
1657:
1637:
1630:
1628:
1626:
1624:
1622:
1606:
1602:
1596:
1580:
1576:
1572:
1565:
1550:
1548:9780471663744
1544:
1540:
1536:
1529:
1527:
1511:
1505:
1501:
1497:
1490:
1483:
1481:
1477:
1463:
1459:
1455:
1451:
1447:
1440:
1432:
1431:MSU Extension
1428:
1421:
1413:
1409:
1402:
1400:
1398:
1389:
1383:
1375:
1371:
1367:
1365:9782707193582
1361:
1357:
1350:
1335:
1331:
1325:
1309:
1305:
1301:
1294:
1292:
1287:
1274:
1270:
1266:
1256:
1250:
1246:
1235:
1232:
1229:
1226:
1224:
1221:
1219:
1216:
1213:
1210:
1207:
1204:
1201:
1198:
1195:
1192:
1189:
1186:
1183:
1180:
1179:
1174:
1171:
1170:
1165:
1159:
1154:
1147:
1145:
1141:
1136:
1127:
1124:
1120:
1115:
1113:
1109:
1105:
1101:
1100:food industry
1097:
1096:appertisation
1092:
1090:
1088:
1087:appertisation
1082:
1078:
1074:
1070:
1069:feed soldiers
1066:
1061:
1059:
1055:
1051:
1044:
1040:
1035:
1026:
1024:
1020:
1017:, sheep, and
1016:
1012:
1008:
1004:
1000:
996:
992:
988:
983:
981:
977:
973:
969:
965:
961:
957:
953:
949:
948:
943:
939:
935:
931:
926:
921:
919:
915:
911:
907:
897:
895:
891:
886:
884:
880:
877:according to
876:
872:
867:
865:
863:
857:
853:
849:
844:
840:
836:
832:
820:
815:
813:
807:
806:
801:
797:
795:
789:
785:
781:
779:
767:
763:
759:
755:
751:
747:
746:
741:
737:
732:
730:
726:
718:
714:
709:
700:
698:
688:
686:
682:
678:
674:
671:In 2015, the
669:
667:
663:
653:
651:
647:
643:
642:phospholipase
639:
635:
625:
623:
618:
616:
611:
606:
604:
600:
596:
592:
588:
584:
580:
576:
572:
571:North America
568:
564:
558:
548:
546:
542:
540:
536:
532:
527:
519:
516:
511:
509:
505:
501:
500:
495:
494:meat industry
490:
487:
486:nitrosothiols
483:
479:
475:
471:
466:
464:
460:
455:
451:
450:nitrosylation
447:
443:
438:
436:
432:
426:
424:
423:nitrosylation
420:
415:
412:
408:
403:
401:
397:
378:Nitrosyl-heme
376:
367:
365:
364:
363:Lactobacillus
359:
355:
351:
347:
337:
335:
330:
328:
324:
320:
314:
299:
296:
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285:
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230:
222:
214:
210:
206:
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194:
190:
186:
182:
178:
174:
172:
168:
164:
163:food security
160:
155:
153:
152:preservatives
149:
148:refrigeration
145:
141:
137:
133:
126:
121:
117:
115:
111:
107:
103:
99:
95:
91:
87:
83:
82:food spoilage
79:
75:
71:
67:
63:
59:
55:
51:
47:
43:
39:
33:
28:
22:
6482:Garde manger
6370:Mystery meat
6326:Arachnophagy
6266:Branch house
6233:Preservation
6210:Meat science
6161:Alternatives
6150:Meat paradox
6072:Smoked foods
5808:
5711:Grasshoppers
5656:Sea cucumber
5651:Shrimp/prawn
4953:Food quality
4927:
4860:Institutions
4694:
4660:
4651:
4642:
4526:Nitrosamines
4289:Benzoic acid
4251:Chlorpyrifos
4230:
4224:
4215:
4198:
4181:
4173:
4165:
4158:
4151:
4144:
4122:Trichuriasis
4107:Toxocariasis
4077:Enterobiasis
3953:Formaldehyde
3736:
3674:Device-based
3618:Mixed medium
3471:Slow cooking
3301:Dry roasting
3165:Potjevleesch
3100:Fermentation
3089:
2975:
2957:
2943:
2936:Bibliography
2925:
2921:
2907:
2895:. Retrieved
2888:the original
2875:
2867:
2863:
2855:
2839:
2830:
2822:
2817:
2809:
2808:, T. I, ch.
2805:
2800:
2792:
2787:
2779:
2771:
2763:
2759:
2750:
2742:
2737:
2727:
2720:
2708:
2700:
2688:
2684:
2683:M. Koehler,
2663:
2658:
2650:
2645:
2636:
2632:
2617:
2612:
2603:
2593:
2581:. Retrieved
2577:the original
2572:
2562:
2517:
2513:
2503:
2484:
2474:
2439:
2433:
2421:. Retrieved
2414:the original
2400:
2388:. Retrieved
2384:the original
2379:
2370:
2358:. Retrieved
2352:
2342:
2330:. Retrieved
2324:
2314:
2302:. Retrieved
2296:
2286:
2276:30 September
2274:. Retrieved
2270:the original
2265:
2256:
2246:30 September
2244:. Retrieved
2240:
2231:
2206:
2203:Meat Science
2202:
2196:
2169:
2165:
2155:
2122:
2118:
2100:10261/197361
2080:
2076:
2066:
2052:
2044:
2037:. Retrieved
2030:the original
1979:
1975:
1965:
1931:(11): 2673.
1928:
1924:
1914:
1889:
1883:
1876:
1868:
1861:. Retrieved
1853:The Guardian
1852:
1821:. Retrieved
1794:. Retrieved
1789:
1780:
1768:. Retrieved
1763:
1754:
1742:. Retrieved
1738:the original
1734:Meat Science
1733:
1724:
1712:. Retrieved
1708:the original
1703:
1694:
1682:. Retrieved
1675:the original
1670:
1643:. Retrieved
1608:. Retrieved
1605:Italian Made
1604:
1595:
1583:. Retrieved
1579:the original
1575:Meat Science
1574:
1564:
1552:. Retrieved
1538:
1513:. Retrieved
1499:
1489:
1479:
1475:
1473:
1466:. Retrieved
1450:The Observer
1449:
1439:
1430:
1420:
1411:
1355:
1349:
1337:. Retrieved
1334:Curious Cook
1333:
1324:
1312:. Retrieved
1308:the original
1303:
1268:
1254:
1249:
1137:
1133:
1116:
1095:
1093:
1084:
1077:confectioner
1065:meat extract
1062:
1047:
1003:Pierre Belon
984:
971:
945:
922:
917:
909:
903:
887:
879:Saint Jerome
868:
859:
816:
791:
775:
765:
743:
733:
722:
694:
687:to humans".
685:carcinogenic
670:
659:
631:
619:
607:
560:
544:
543:
538:
530:
528:
525:
512:
497:
491:
467:
439:
427:
419:nitrosamines
407:nitric oxide
404:
381:
361:
356:solids, and
343:
331:
316:
297:
293:
286:
271:
255:
247:C. botulinum
246:
240:
207:and Italian
198:
156:
131:
130:
37:
36:
6353:Entomophagy
6341:Meat diaper
6331:Cannibalism
6007:Meat dishes
5789:Charcuterie
5752:preparation
5736:Mopane worm
5726:Mezcal worm
5033:WikiProject
4870:(Hong Kong)
4607: [
4569:Devon colic
4443:Breast milk
4415:Nonylphenol
4390:Bisphenol A
4327:controversy
4194:Hepatitis E
4189:Hepatitis A
4167:Enterovirus
4160:Cronobacter
4117:Trichinosis
4087:Fasciolosis
4057:Anisakiasis
4028:controversy
3921:Adulterants
3873:WikiProject
3813:Food safety
3701:Slow cooker
3686:Microwaving
3579:Stir frying
3564:Deep frying
3358:Charbroiler
3120:Irradiation
2860:(in French)
2836:Guy Pessiot
2745:, VI, 35.17
2681:(in French)
2666:, XVI, 1.7.
2583:18 December
2380:Fact Sheets
2039:14 February
1863:14 February
1823:21 February
1796:16 December
1770:16 December
1744:16 December
1714:15 December
1684:15 December
1645:15 December
1480:C botulinum
1476:C botulinum
1468:14 February
1206:Curing salt
1194:Charcuterie
1164:Food portal
1144:New Zealand
1123:charcutiers
1104:corned beef
1091:in French.
1048:During the
999:beef tongue
991:au bec doré
904:In Europe,
900:Middle Ages
778:salsamentum
725:smoked meat
601:, and even
411:myoglobin's
358:maple syrup
258:curing salt
181:Curing salt
90:Dehydration
6456:Categories
6410:White meat
6385:Pink slime
6363:Artificial
6238:Tenderness
6123:psychology
6121:Ethics and
5955:Salt-cured
5661:Sea urchin
5229:Guinea pig
4784:Regulation
4767:death toll
4536:Shortening
4501:Acrylamide
4430:Food fraud
4410:Mycotoxins
4243:Pesticides
4217:Salmonella
4092:Giardiasis
4052:Amoebiasis
3996:Flavorings
3747:Fermenting
3681:Air frying
3630:Barbecuing
3569:Pan frying
3549:Blackening
3476:Smothering
3420:Parboiling
3373:Rotisserie
3320:Convection
3294:Conduction
3272:techniques
3085:Cold chain
2928:: 217â222.
2848:2906258547
2705:(in Latin)
2664:GĂ©ographie
2573:Cancer.org
2423:27 January
2390:27 January
2237:"Botulism"
1855:. London.
1610:8 February
1452:. London.
1374:1011036745
1339:8 February
1283:References
1200:Cured fish
936:, six fat
934:partridges
910:carbouclée
800:fish sauce
697:prehistory
681:fermenting
638:entrecĂŽtes
563:smokehouse
354:corn syrup
274:decomposes
251:shelf life
193:table salt
123:Slices of
58:vegetables
32:prosciutto
6301:Slaughter
6223:Drip loss
5945:Rillettes
5905:Marinated
5843:Forcemeat
5829:Fermented
5769:Barbecued
5741:Palm grub
5572:Shellfish
5542:Swordfish
5477:Mahi Mahi
5307:Crocodile
5282:Alligator
5161:Livestock
5091:Cassowary
4830:ISO 22000
4792:watchdogs
4788:standards
4762:outbreaks
4663:outbreaks
4541:Trans fat
4453:Olive oil
4375:Aflatoxin
4349:Sucralose
4334:Saccharin
4322:Aspartame
4266:Malathion
4211:Rotavirus
4206:Norovirus
3655:Fricassee
3645:Deglazing
3537:High heat
3530:Fat-based
3507:Sous-vide
3466:Simmering
3430:Reduction
3415:Decoction
3405:Blanching
3398:High heat
3351:Radiation
3172:Rillettes
2756:Normandie
2662:Strabon,
2536:2076-3271
2520:(2): 42.
2360:31 August
2332:31 August
2304:2 October
1925:Nutrients
1585:2 January
1554:16 August
1515:16 August
1458:0261-3077
1382:cite book
1358:. Paris.
1314:2 January
856:Cantabria
835:salt pork
833:exported
821:'s time (
650:ruminants
634:lipolysis
575:hardwoods
508:Parma ham
482:vitamin E
474:vitamin C
425:of iron.
282:pathogens
229:myoglobin
201:Parma ham
136:livestock
86:antiquity
46:flavoring
6395:Red meat
6390:Raw meat
6319:subjects
6200:Veganism
6067:Meatball
5930:Pemmican
5915:Meatloaf
5910:Meatball
5750:Cuts and
5731:Silkworm
5721:Mealworm
5699:Crickets
5611:Crayfish
5591:Calamari
5487:Milkfish
5472:Mackerel
5467:Kingfish
5442:Flounder
5342:Pangolin
5327:Kangaroo
5312:Elephant
5297:Bushmeat
5023:Cookbook
5003:Category
4805:E number
4697:outbreak
4654:outbreak
4645:outbreak
4395:Dieldrin
4344:Sorbitol
4200:Listeria
4140:Botulism
3968:Melamine
3938:Aldicarb
3865:Cookbook
3849:Category
3781:See also
3757:Pickling
3715:Non-heat
3635:Braising
3605:Sweating
3593:Low heat
3584:Sautéing
3554:Browning
3517:Steaming
3481:Steeping
3461:Poaching
3456:Infusion
3451:Creaming
3446:Coddling
3439:Low heat
3425:Shocking
3378:Toasting
3342:Barbecue
3187:Sugaring
3150:Pickling
3130:Jellying
3110:Freezing
3014:Archived
2693:en ligne
2604:BBC News
2554:37367741
2545:10304137
2495:18356301
2223:22464105
2188:12421881
2147:29766026
2139:17956350
2006:26505173
1957:31694233
1906:16413411
1857:Archived
1462:Archived
1273:en ligne
1228:Pickling
1150:See also
1019:roe deer
987:woodcock
883:crickets
871:Ethiopia
862:tarichos
858:. These
848:Ceretani
819:Polybius
794:Ćnogaros
766:tarichos
758:Borsippa
662:nitrites
628:Research
610:bacteria
603:corncobs
583:mesquite
577:such as
504:botulism
480:form of
476:and the
334:proteins
278:humidity
237:botulism
127:in a can
6358:Marbled
6317:Related
6296:Packing
6271:Butcher
6135:Carnism
6077:Sausage
6052:Seafood
6020:Chicken
5990:Tartare
5985:Tandoor
5965:Sausage
5950:Roasted
5935:Poached
5925:Pickled
5848:Cretons
5838:supreme
5779:Braised
5774:Biltong
5676:Insects
5641:Scallop
5631:Octopus
5621:Lobster
5616:Dolphin
5586:Abalone
5578:seafood
5562:Walleye
5547:Tilapia
5522:Sardine
5512:Pollock
5462:Herring
5457:Halibut
5452:Haddock
5447:Grouper
5432:Crappie
5422:Catfish
5402:Anchovy
5372:Venison
5189:Buffalo
5179:Beefalo
5116:Ostrich
5096:Chicken
5083:Poultry
5013:Commons
4886:(Spain)
4695:E. coli
4661:E. coli
4652:E. coli
4643:E. coli
4463:Seafood
4363:poisons
4261:Lindane
4225:E. coli
4184:O157:H7
4176:O104:H4
3978:Sudan I
3948:Cyanide
3857:Commons
3772:Souring
3767:Salting
3752:Juicing
3727:Brining
3544:Basting
3486:Stewing
3410:Boiling
3337:Smoking
3311:Searing
3270:Cooking
3182:Smoking
3177:Salting
3155:Potting
3135:Jugging
3125:Jamming
3080:Canning
2897:21 July
2825:, 1553.
2741:Pliny,
2466:7447916
1997:4724256
1948:6893523
1267:in his
1188:Ceviche
1182:Brining
1173:Biltong
1056:or the
972:mélange
952:venison
812:butcher
788:Apicius
784:sausage
771:ÏÎŹÏÎčÏÎżÏ
742:in his
736:salting
691:History
675:of the
579:hickory
567:sawdust
470:nitroso
463:Group 1
205:chorizo
159:disease
144:poultry
114:nitrite
110:nitrate
102:cooking
98:spicing
94:smoking
78:microbe
66:osmosis
6439:
6291:Jobber
6276:Cutter
6261:Broker
6062:Steaks
5980:Stewed
5970:Smoked
5960:Salumi
5940:Potted
5890:Kidney
5870:Ground
5865:Frozen
5834:Fillet
5814:Cutlet
5804:Corned
5799:Confit
5784:Burger
5715:locust
5694:Cicada
5636:Oyster
5626:Mussel
5596:Chiton
5576:other
5517:Salmon
5482:Marlin
5367:Turtle
5357:Rabbit
5332:Monkey
5322:Iguana
5264:Ć»ubroĆ
5219:Snails
5214:Donkey
5169:Alpaca
5136:Turkey
5121:Pigeon
4468:Shrimp
4405:Dioxin
4359:Toxins
3933:3-MCPD
3742:Drying
3737:Curing
3650:Flambé
3559:Frying
3327:Baking
3226:
3160:Confit
3095:Drying
3090:Curing
2982:
2964:
2950:
2846:
2552:
2542:
2534:
2492:
2464:
2454:
2221:
2186:
2145:
2137:
2004:
1994:
1955:
1945:
1904:
1545:
1506:
1456:
1372:
1362:
1119:France
1023:Turkey
995:chapon
980:cloves
956:mutton
843:Belgae
825:200 â
754:Strabo
750:Persia
597:, and
595:cherry
585:, and
569:. In
535:celery
323:solute
317:Salt (
233:oxygen
219:) and
209:salami
142:, and
112:, and
38:Curing
6375:Offal
6086:Other
5975:Steak
5920:Offal
5895:Liver
5885:Kebab
5880:Jerky
5860:Fried
5819:Dried
5809:Cured
5764:Bacon
5704:Flour
5666:Whale
5552:Trout
5527:Shark
5502:Perch
5362:Snake
5337:Mouse
5244:Llama
5234:Horse
5194:Camel
5184:Bison
5126:Quail
5111:Goose
4611:]
4458:Prawn
4438:Bread
4011:Sugar
3762:Purée
3722:Aging
2918:(PDF)
2891:(PDF)
2884:(PDF)
2866:, in
2687:, in
2489:INIST
2417:(PDF)
2410:(PDF)
2143:S2CID
2033:(PDF)
2026:(PDF)
1678:(PDF)
1667:(PDF)
1639:(PDF)
1241:Notes
1015:hares
1011:Chios
1007:Crete
942:larks
938:quail
918:bacon
894:tipis
875:Libya
852:Spain
831:Gauls
805:garum
615:jerky
591:apple
587:maple
551:Smoke
350:honey
346:sugar
340:Sugar
272:Meat
223:(NaNO
106:sugar
6462:Meat
6057:Veal
6040:Pork
6035:Lamb
6030:Goat
6025:Fish
6015:Beef
5853:Pùté
5794:Chop
5759:Aged
5684:Ants
5646:Seal
5606:Crab
5601:Clam
5557:Tuna
5537:Swai
5532:Sole
5507:Pike
5417:Carp
5412:Bass
5407:Basa
5394:Fish
5382:Wolf
5352:Hare
5302:Boar
5292:Bear
5274:Game
5254:Veal
5249:Pork
5224:Frog
5204:Goat
5174:Beef
5131:Rhea
5101:Duck
5075:Meat
4006:Salt
2980:ISBN
2962:ISBN
2948:ISBN
2899:2010
2844:ISBN
2585:2015
2550:PMID
2532:ISSN
2462:PMID
2452:ISBN
2425:2011
2392:2011
2362:2019
2334:2019
2306:2018
2278:2018
2248:2018
2219:PMID
2184:PMID
2135:PMID
2041:2021
2002:PMID
1953:PMID
1902:PMID
1865:2021
1825:2010
1798:2010
1772:2010
1746:2010
1716:2010
1686:2010
1647:2010
1612:2019
1587:2023
1556:2013
1543:ISBN
1517:2013
1504:ISBN
1470:2021
1454:ISSN
1388:link
1370:OCLC
1360:ISBN
1341:2019
1316:2023
1058:navy
1009:and
976:lard
960:veal
925:pùté
916:and
839:cuts
814:'s.
762:bats
727:and
713:Vase
599:plum
492:The
465:).
414:heme
344:The
307:Salt
215:(KNO
187:and
140:game
125:beef
62:salt
56:and
54:fish
50:meat
44:and
6045:Ham
5875:Ham
5824:Dum
5574:and
5437:Eel
5427:Cod
5377:Dog
5347:Rat
5317:Fox
5287:Bat
5259:Yak
5209:Dog
5199:Cat
5106:Emu
4473:Tea
4448:Egg
4256:DDT
3391:Wet
3287:Dry
2754:En
2540:PMC
2522:doi
2444:doi
2354:NPR
2211:doi
2174:doi
2170:132
2127:doi
2095:hdl
2085:doi
1992:PMC
1984:doi
1980:138
1943:PMC
1933:doi
1894:doi
1117:In
912:in
869:In
850:of
515:FDA
431:ppm
6458::
4790:,
4786:,
4609:ar
4365:,
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1275:)
1257:(
768:(
719:.
389:2
225:2
217:3
195:.
23:.
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