Why is cured meat pink 2024?

Ava Nguyen | 2023-05-01 08:46:11 | page views：1107

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Studied at University of Pennsylvania, Lives in Philadelphia, PA

Nitrates and nitrites, in conjunction with salt, are the most common agents in curing meat, because they further inhibit the growth of Clostridium botulinum. They also contribute to the characteristic pink color.

2023-05-10 08:46:11

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: Curing (food preservation) - Wikipedia
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