The primary objective of curing is to inhibit spoilage and prevent the proliferation of microorganisms. Curing has been practiced since ancient times to safely store meat and prevent foodborne diseases.
Salt and nitrite are the crucial ingredients used in the meat-curing process. Other substances may be added to expedite curing, stabilize color, enhance flavor, and minimize shrinkage during processing. These two key ingredients play a critical role in developing distinct sensory properties that differentiate one cured meat product from another.
Cured meat cuts consist of whole pieces of muscle meat and can be divided into two categories: cured-raw meats and cured-cooked meats. The curing process for both categories, cured-raw and cured-cooked, is fundamentally similar. The meat pieces are treated with small amounts of nitrite, either in the form of dry salt or a salt solution dissolved in water.
The difference between the two groups of cured meats can be summarized as follows:
*Cured-raw meats do not undergo any heat treatment during the manufacturing process. They go through a processing phase involving curing, fermentation, and controlled ripening under specific environmental conditions to ensure the products are palatable. These products are consumed in their raw or uncooked state. Examples of cured meats include dry-cured salami, cooked salami, salt pork, dry-cured salumi, and various other variations. While some types of cured meats can be eaten raw, others like bacon or ham need to be cooked before consumption.
*Cured-cooked meats, on the other hand, always undergo a heat treatment process after the initial curing of the raw muscle meat. This is done to achieve the desired taste and ensure they are safe for consumption.
Cured meat cuts
