719:
1157:, 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.
1045:
4999:
3847:
5163:
6447:
5010:
3856:
3234:
483:-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
188:
38:
5030:
3872:
5040:
3880:
386:
6436:
4989:
3837:
3223:
1169:
5020:
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5157:
157:) 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
467:
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
1136:
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.
623:
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
548:(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
938:
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
1145:
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.
439:
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
413:. 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.
4619:
305:
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.
427:
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
820:
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
852:: 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
499:
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.
1892:
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".
856:
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
131:
468:
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
528:
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.
371:. 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
1472:
517:. 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
919:
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
1880:
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.
4782:
2834:
Voyage au Levant, les observations de Pierre Belon du Mans, de plusieurs singularités et choses mémorables, trouvées en Grèce, Turquie, Judée, Égypte, Arabie et autres pays estranges
2499:
1867:
2817:
Le Moyen Âge et la
Renaissance, histoire et description des mœurs et usages, du commerce et de l’industrie, des sciences, des arts, des littératures et des beaux-arts en Europe
2579:
4747:
2056:
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.
4777:
4233:
643:
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
4737:
256:
bacteria which causes botulism, which in line with the UK’s
Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent
3914:
2999:
National
Research Council Academy of Life Sciences. "The Health Effects of Nitrate, Nitrite and N-Nitroso Compounds". Washington DC: National Academy Press, 1981.
2359:
1398:
981:, gives the recipe for a pâté of wild beasts: the flesh, after being boiled with salt and vinegar, was larded and placed inside an envelope of spiced fat, with a
4669:
455:
is associated with increased risk of developing colorectal cancer. Adding nitrites to meat has been shown to generate known carcinogens such as nitrosamines,
4922:
4636:
3271:
572:
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
6291:
4860:
3060:
1456:
683:
469:
1310:
4698:
250:. 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
1932:"A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer"
4742:
4604:
2386:
4712:
3024:
727:
1674:
2331:
4556:
1740:
1710:
271:, 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.,
6103:
4703:
4651:
3002:
2466:
2033:
246:, thus turning myoglobin red. More recent evidence shows that these chemicals also inhibit the growth of the bacteria that cause the disease
6108:
5043:
4906:
4717:
4646:
4571:
4390:
3883:
2980:
2976:
877:
of pig became especially sought, to the point that the ancients considered this meat the most nourishing of all and the easiest to digest.
302:. Salt-curing processes were developed in antiquity in order to ensure food safety without relying on then unknown anti-bacterial agents.
1094:, in 1795 developed through experimentation a method which became universal and in one language bears his name: airtight storage, called
393:
Nitrates and nitrites extend shelf life, help kill bacteria, produce a characteristic flavor and give meat a pink or red color. Nitrite (
4894:
4772:
2891:
2875:
Recherches chronologiques sur les moyens appliqués à la conservation des substances alimentaires de nature animale et de nature végétale
2272:
1859:
3907:
2417:
1518:
343:
In sausage production, salt causes the soluble proteins to come to the surface of the meat that was used to make the sausages. These
2587:
4911:
4870:
4835:
4820:
4802:
4727:
4506:
2994:
2962:
1983:"Red and processed meat, nitrite, and heme iron intakes and postmenopausal breast cancer risk in the NIH-AARP Diet and Health Study"
1895:
1557:
1374:
2303:
1581:
558:
and the Center for
Science in the Public Interest filed a formal request to the USDA to change the labeling requirements in 2019.
537:
Processed meats without "added nitrites" may be misleading as they may be using naturally occurring nitrites from celery instead.
4916:
4752:
4683:
4678:
3264:
632:
473:
4855:
4762:
4626:
4541:
4304:
3757:
3110:
3053:
1222:
31:
5076:
4884:
4757:
4594:
4561:
2858:
2786:
1036:, cattle and sheep, cut and minced rouelles, salted then dried, were eaten on voyages with onions and no other preparation.
710:, the preservation of meat has become, over the centuries, a topic of political, economic, and social importance worldwide.
309:
Curing significantly increases the length of time meat remains edible, by making it inhospitable to the growth of microbes.
180:
today, curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food. For
340:
draws water out of microorganisms, slowing down their growth. Doing this requires a concentration of salt of nearly 20%.
6487:
4660:
4614:
4050:
3900:
2505:
624:
quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with
6390:
4889:
2212:
Parthasarathy, Deepa K.; Bryan, Nathan S. (November 2012). "Sodium nitrite: The 'cure' for nitric oxide insufficiency".
2173:"Effect of White Versus Red Meat on Endogenous N-Nitrosation in the Human Colon and Further Evidence of a Dose Response"
1418:
1086:, and to nourish a constantly growing population often living in appalling conditions drove scientific research, but a
552:
investigation also provides the average level of sodium, nitrates and nitrites found per gram of meat in their report.
6482:
6253:
6113:
4943:
4641:
4599:
3953:
3813:
3257:
896:
which arrived at their settlements in the spring in great swarms and which constituted, it was said, their sole food.
1340:
6477:
5162:
3798:
3290:
3238:
3046:
2492:"Effets des modes de conservation de la viande bovine sur les lipides et leur contenu en acides gras polyinsaturés"
2068:
1646:
1074:
Scientific research on meat by chemists and pharmacists led to the creation of a new, extremely practical product:
6160:
6155:
4968:
4688:
3008:
793:– which term later included salted fat, the sauces and spices used for its preparation. Also evidence of ancient
687:
464:
1827:
1796:
6296:
6228:
6118:
5661:
4830:
4191:
4183:
4026:
2128:
Kuhnle, G.G.C.; Bingham, S.A. (1 November 2007). "Dietary meat, endogenous nitrosation and colorectal cancer".
676:
2702:, 6th series, book I, Imp. of the Académie impériale des sciences, Saint Petersburg, 1832, p. 347 à 490 (
865:
drew a large export income from their hams, which were so succulent, they were in no way inferior to those of
507:
considers nitrites irreplaceable because they speed up curing and improve color while retarding the growth of
2742:. Manuel des antiquités romaines (in French). Vol. XV. Paris: Thorin et Fils. pp. 52–56, esp. p 54.
6276:
6077:
4810:
4722:
4163:
4038:
3803:
957:
445:
5023:
2924:
1770:
479:
The use of nitrites in food preservation is highly controversial due to the potential for the formation of
6087:
6062:
6030:
4878:
4798:
4693:
4516:
4395:
2394:
1318:
1275:
1118:
2737:
2519:
Barsouk, Adam; Aluru, John
Sukumar; Rawla, Prashanth; Saginala, Kalyan; Barsouk, Alexander (2023-06-13).
521:
has been made without nitrites since 1993, but was reported in 2018 to have caused no cases of botulism.
332:) is the primary ingredient used in meat curing. Removal of water and addition of salt to meat creates a
287:
rapidly if it is not preserved. The speed of decomposition depends on several factors, including ambient
6492:
6363:
6306:
6238:
6140:
5666:
4900:
4850:
4845:
4589:
4337:
1150:
1049:
798:
755:
718:
509:
252:
80:
3021:
2494:[Effects of beef preservation methods on lipids and their polyunsaturated fatty acid content].
295:. Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling.
1685:
940:
6082:
6072:
5013:
4327:
4156:
4011:
3559:
3486:
1233:
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6035:
6025:
6017:
5029:
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4732:
4430:
3871:
3867:
3655:
3440:
3415:
3150:
2632:
1748:
1718:
1228:
1048:
Barrels of salt beef and other products in a reconstruction of an
American Civil War stockpile, at
177:
2040:
1611:
6415:
6055:
5945:
5746:
5069:
4631:
4584:
4526:
4410:
4082:
3615:
3564:
3471:
3461:
3435:
2846:
2153:
1392:
1001:
344:
238:) (in conjunction with salt) are the most common agents in curing meat, because they bond to the
181:
2722:
De opsoniis et condimentis, sive arte coquinaria, libri decem. Cum annotationibus
Martini Lister
2490:
Bauchart, Dominique; Thomas, E.; Scislowski, V.; Peyron, Alain; Durand, Denys (4 October 2006).
1489:
over the curing process, which implies that the action of nitrite during curing is not toxic to
631:
The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic
2639:
1283:
27:
Food preservation and flavouring processes based on drawing moisture out of the food by osmosis
6341:
6243:
5848:
5699:
5412:
4958:
4767:
4453:
4087:
4072:
4054:
3968:
3818:
3670:
3635:
3554:
3347:
3192:
3125:
3069:
2990:
2972:
2958:
2854:
2703:
2696:
Tarichos ou recherches sur l’histoire et les antiquités des pêcheries de la Russie méridionale
2560:
2542:
2472:
2462:
2229:
2194:
2145:
2012:
1963:
1912:
1553:
1545:
1514:
1506:
1464:
1380:
1370:
1122:
974:
924:
750:
567:
441:
410:
299:
223:
104:
52:
2898:
6410:
6311:
6205:
6200:
5709:
5621:
5547:
5532:
5482:
4609:
4521:
4501:
4349:
4319:
3935:
3859:
3701:
3130:
2550:
2532:
2454:
2336:
2280:
2221:
2184:
2137:
2105:
2095:
2002:
1994:
1953:
1943:
1904:
1060:
916:
893:
488:
337:
2424:
6346:
6248:
5686:
5641:
5631:
5472:
5249:
5106:
4825:
4531:
4493:
4463:
4309:
4242:
4107:
4092:
4016:
3983:
3808:
3716:
3706:
3522:
3316:
3135:
3080:
3028:
2881:, 2nd series, T. VIII, J.-B. Baillière et fils, Paris, 1857, 480 pages, p. 291 – 324.
2308:
1083:
1071:. In the 18th century, salted Irish beef, transported in barrels, were considered finest.
1064:
978:
966:
739:
656:
651:
of frozen beef during 270 days at −20 °C (−4 °F), scientists found an important
329:
195:
96:
84:
1125:
over the course of the 20th century. It also led to continuing technological innovation.
785:), which was meat and fish conserved by salt or other means. The Romans called this dish
619:
Smoking helps seal the outer layer of the food being cured, making it more difficult for
2555:
2520:
1908:
1437:
1264:
In time the original term came to mean salted fish only, whereas salted meat was called
1121:
in 1906, followed by the national agencies for health security and the establishment of
168:
While meat-preservation processes like curing were mainly developed in order to prevent
6316:
6193:
6188:
6183:
5965:
5839:
5527:
5352:
5317:
5292:
5284:
5229:
5194:
4948:
4112:
4077:
3973:
3777:
3696:
3650:
3584:
3207:
3202:
3187:
2084:"Risk assessment of chemical substances of safety concern generated in processed meats"
2007:
1982:
1958:
1931:
1589:
1244:
1091:
1063:, salt meat was one of the main foods for sailors on long voyages, for instance in the
1053:
900:
746:
691:
496:
456:
452:
406:
323:
272:
231:
199:
5156:
184:, curing remains a key process in the production, transport and availability of meat.
99:, and was the primary method of preserving meat and fish until the late 19th century.
6472:
6466:
6451:
6358:
6263:
6178:
6150:
6000:
5900:
5751:
5714:
5601:
5507:
5502:
5477:
5337:
5322:
5136:
5121:
5062:
4953:
4473:
4281:
4142:
4122:
4033:
3998:
3610:
3155:
3115:
2521:"Epidemiology, Risk Factors, and Prevention of Head and Neck Squamous Cell Carcinoma"
1981:
Inoue-Choi, Maki; Sinha, Rashmi; Gierach, Gretchen L.; Ward, Mary H. (1 April 2016).
1110:
1087:
652:
581:
504:
460:
373:
284:
173:
158:
100:
92:
2627:
A nomadic shepherd people, considered by classical authors to be made up of warriors
2157:
1132:, the summer of 1857 was so hot that most butchers refused to slaughter animals and
6380:
6368:
6336:
6220:
5905:
5844:
5769:
5567:
5404:
5392:
5302:
5199:
5111:
5003:
4963:
4478:
4299:
4291:
4261:
4132:
4117:
3963:
3851:
3732:
3481:
3388:
3311:
3175:
3003:
Article in The
Scientist, Volume 13, No. 6:1, Mar. 15, 1999 (registration required)
1225: – Converting carbohydrates to alcohol or acids using anaerobic microorganisms
1079:
1075:
1013:
889:
417:
162:
5274:
2925:"Exportations françaises de viande de porc et stratégies des opérateurs nationaux"
2225:
648:
187:
130:
6440:
6351:
6301:
6286:
6271:
5980:
5950:
5880:
5875:
5814:
5799:
5741:
5736:
5721:
5542:
5522:
5447:
5437:
5422:
5417:
5342:
5332:
5297:
5146:
5141:
5033:
4993:
4579:
4536:
4468:
4448:
4425:
4400:
4204:
4199:
4177:
4170:
4127:
4097:
4067:
3923:
3875:
3841:
3823:
3752:
3711:
3675:
3594:
3589:
3574:
3368:
3227:
3165:
3120:
3105:
2082:
Flores, Mónica; Mora, Leticia; Reig, Milagro; Toldrá, Fidel (1 September 2019).
1216:
1204:
1174:
1154:
1133:
1114:
1044:
1009:
849:
735:
429:
368:
268:
191:
150:
72:
64:
37:
2100:
2083:
298:
Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious
6420:
6395:
5915:
5910:
5829:
5676:
5671:
5537:
5244:
5239:
5204:
4794:
4546:
4511:
4440:
4227:
4102:
4062:
3931:
3579:
3512:
3430:
3383:
3095:
2189:
2172:
2039:. International Agency for Research on Cancer. 26 October 2015. Archived from
1384:
1210:
1164:
810:
707:
695:
573:
364:
261:
203:
194:, also known as "Prague powder" or "pink salt", is typically a combination of
42:
5863:
2610:
2546:
1468:
1153:
sparked a small revolution in the world's market for sheep meat: the lamb of
935:
690:
classified processed meat, that is, meat that has undergone salting, curing,
6233:
5955:
5853:
5834:
5804:
5656:
5616:
5582:
5552:
5487:
5312:
5234:
5214:
5171:
5101:
4840:
4551:
4483:
4458:
4420:
4385:
4377:
4359:
4344:
4332:
4276:
4253:
4221:
4216:
4006:
3691:
3665:
3517:
3476:
3425:
3182:
3033:
2171:
Bingham, Sheila Anne; Hughes, Roisin; Cross, Amanda Jane (1 November 2002).
1930:
Crowe, William; Elliott, Christopher T.; Green, Brian D. (5 November 2019).
944:
866:
845:
644:
585:
518:
492:
484:
421:
347:
coagulate when the sausage is heated, helping to hold the sausage together.
239:
211:
146:
68:
56:
3660:
2564:
2537:
2233:
2198:
2149:
2016:
1967:
1916:
973:, and pork, and even pâtés of lark, turtledove, baby bird, goose, and hen.
385:
2476:
2360:"Duped In The Deli Aisle? 'No Nitrates Added' Labels Are Often Misleading"
2247:
1149:
For example, the appearance in the 1980s of preservation techniques under
359:
added to meat for the purpose of curing it comes in many forms, including
103:
was the earliest form of food curing. Many curing processes also involve
17:
6405:
6400:
6210:
5960:
5940:
5935:
5925:
5920:
5789:
5779:
5731:
5694:
5497:
5452:
5387:
5357:
5307:
5219:
5209:
4815:
4405:
4354:
4210:
4150:
3978:
3948:
3772:
3767:
3645:
3640:
3527:
3491:
3466:
3456:
3378:
3373:
3352:
3342:
3197:
3160:
3034:
National Center for Home Food Preservation – How Do I? Curing and Smoking
2927:[French exports of pigmeat and strategies of national operators]
2766:
1238:
1029:
997:
881:
858:
829:
768:
660:
620:
593:
514:
433:
292:
288:
247:
2110:
1207: – Branch of cooking of prepared meat products, primarily from pork
892:, the Acridophages (literally, the locust-eaters) salted and smoked the
600:
are commonly used for smoking, as are the wood from fruit trees such as
6281:
6145:
5995:
5975:
5858:
5784:
5651:
5626:
5596:
5588:
5572:
5557:
5467:
5462:
5457:
5442:
5432:
5382:
5189:
5126:
5093:
4271:
3988:
3958:
3892:
3782:
3762:
3737:
3420:
3321:
3280:
3145:
3090:
2141:
1948:
1511:
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
1198:
1192:
1183:
962:
899:
The smoking of meat was a traditional practice in North America, where
822:
794:
672:
613:
589:
577:
480:
333:
215:
169:
154:
124:
120:
112:
88:
76:
6435:
4988:
3836:
3222:
2664:, XIX, 19 cité par Koehler, 1832, p. 432, note 724 (p. 486).
2458:
1998:
1168:
1113:", which developed new products such as canned salt meat (for example
848:
each year to Rome in large quantities, where it was sold in different
5970:
5870:
5824:
5809:
5725:
5704:
5646:
5636:
5606:
5492:
5377:
5367:
5224:
5179:
4415:
4373:
3943:
3742:
3569:
3337:
3249:
3170:
3085:
2034:"IARC Monographs evaluate consumption of red meat and processed meat"
1129:
1033:
1012:, cow feet, sheep feet, chicken, veal, and venison. In the same era,
853:
764:
760:
605:
545:
243:
219:
75:, with the aim of drawing moisture out of the food by the process of
3038:
2491:
907:
to increase the amount of smoke coming into contact with the food.
6385:
5985:
5930:
5895:
5890:
5794:
5774:
5562:
5512:
5372:
5347:
5254:
5131:
4369:
4021:
3140:
2700:
Mémoires de l’Académie impériale des sciences de Saint-Pétersbourg
1043:
1021:
1017:
1005:
990:
948:
885:
862:
841:
815:
717:
625:
601:
597:
384:
360:
356:
129:
116:
108:
36:
2304:"Experts say hot dogs minus artificial nitrites may be no better"
1485:
The results show that there is no change in levels of inoculated
5990:
5611:
5517:
5427:
5362:
5264:
5259:
5184:
5085:
3496:
1367:
Cochonneries : comment la charcuterie est devenue un poison
1068:
1025:
986:
970:
952:
904:
772:
723:
609:
424:
267:
The combination of table salt with nitrates or nitrites, called
135:
60:
5058:
3896:
3253:
3042:
5885:
5327:
5269:
5116:
4266:
2640:"Pierre Briant : État et pasteurs au Moyen-Orient ancien"
2364:
1078:, which could appear in different forms. The need to properly
525:
176:, the advent of modern preservation methods mean that in most
2580:"World Health Organization Says Processed Meat Causes Cancer"
1269:
1117:). The desire for safer food led to the creation of the US's
993:
until it was entirely covered, then placed it inside a pâte.
871:
803:
780:
734:
Food curing dates back to ancient times, both in the form of
647:
on vacuum-packed or frozen meat. In particular, by analyzing
2771:Études historiques et archéologiques en province depuis 1848
275:, sodium nitrite, and potassium nitrate) is naturally pink.
1213: – Fish subjected to fermentation, pickling or smoking
2736:
Marquardt, Joachim (1893). Humbert, Gustave Amédée (ed.).
1082:
during long campaigns outside the country, such as in the
3022:
National Center for Home Food Preservation – Curing Foods
2393:. United States Department of Agriculture. Archived from
420:(NO), which then binds to the iron atom in the center of
1241: – Procedure of preserving food in brine or vinegar
996:
In the 16th century, the most fashionable pâtés were of
828:
A trade in salt meat occurred across ancient Europe. In
472:
classified "processed meats" as carcinogenic to humans (
5054:
2496:
Journées Sciences du Muscle et Technologies des Viandes
2449:
Fritz, W.; Soós, K. (1980). "Smoked Food and Cancer".
1493:
spores at levels of 150ppm ingoing nitrite and below.
1457:"Revealed: no need to add cancer-risk nitrites to ham"
1195: – Food processing by treating with brine or salt
1186: – Form of dried, cured meat from southern Africa
775:
and salting them to eat. The ancient Greeks prepared
2739:
La Vie Privée des Romains part 2: Travail et Loisirs
2453:. Forum of Nutrition. Vol. 29. pp. 57–64.
722:
Young man preparing a pig's head after a sacrifice.
6327:
6262:
6219:
6171:
6131:
6096:
6016:
6009:
5760:
5685:
5581:
5403:
5283:
5170:
5092:
4931:
4869:
4793:
4748:
2024 United Kingdom Shigatoxigenic E. coli outbreak
4570:
4492:
4439:
4368:
4318:
4290:
4252:
4141:
4049:
3997:
3930:
3791:
3725:
3684:
3628:
3603:
3547:
3540:
3505:
3449:
3408:
3401:
3361:
3330:
3304:
3297:
2069:"Why is our meat still being poisoned by nitrates?"
1552:. Hoboken, NJ: John Wiley & Sons. p. 827.
659:n-3 and n-6, which are already low in the flesh of
495:during curing. Under simulated gastric conditions,
2989:. New York, NY: Clarkson Potter/Publishers, 2003.
961:mentions pâtés of fish, game, young rabbit, fresh
30:For post-harvest treatment of plant material, see
1582:"Information on sausages and sausage manufacture"
1109:, the 19th-century world entered the era of the "
2879:Annales d’hygiène publique et de médecine légale
1822:
1820:
1818:
1669:
1667:
2123:
2121:
801:speaks of a sausage-making technique involving
210:Some traditional cured meat (such as authentic
2793:, Chasseriau et Hécart, Paris, 1820, 308 pages
2644:Bulletin de l'École française d'Extrême-Orient
1775:The National Center for Home Food Preservation
5070:
3908:
3265:
3054:
2726:, Londres, 1705, livre II, ch. 2, p. 59.
2423:. Washington State University. Archived from
1539:
1537:
416:Nitrite further breaks down in the meat into
8:
4923:Spanish Agency for Food Safety and Nutrition
4738:2017–2018 South African listeriosis outbreak
4637:1985 Austrian diethylene glycol wine scandal
2777:, XI (XXI année), Paris, 1851, p. 1048.
1684:. Minnesota State University. Archived from
1640:
1638:
1636:
1634:
1632:
1419:"Why Meat Stays Red: Myoglobin And Nitrites"
1096:
759:wrote that the Cosséens in the mountains of
749:of meat in the ancient Mediterranean world.
444:. Plasma nitrite is reduced in persons with
4861:United Kingdom food information regulations
3009:Post on April 29, 2012 "Making Cured Meats"
2791:Supplément au glossaire de la langue romane
2720:
2028:
2026:
1747:. Illinois State University. Archived from
813:
787:
684:International Agency for Research on Cancer
470:International Agency for Research on Cancer
6013:
5077:
5063:
5055:
3915:
3901:
3893:
3544:
3405:
3301:
3272:
3258:
3250:
3061:
3047:
3039:
2687:
2685:
2683:
2252:Centers for Disease Control and Prevention
1715:National Center for Home Food Preservation
1423:A Moment of Science - Indiana Public Media
1412:
1410:
1408:
1397:: CS1 maint: location missing publisher (
1315:National Center for Home Food Preservation
165:have begun to complement and supplant it.
4699:2008 United States salmonellosis outbreak
2957:(revised). New York, NY: Scribner, 2004.
2631:; the object of a victorious campaign by
2554:
2536:
2188:
2109:
2099:
2006:
1957:
1947:
1853:
1851:
1849:
1847:
1845:
1588:. University of Wisconsin. Archived from
1436:Schweihofer, Jeannine (21 October 2014).
1311:"Historical Origins of Food Preservation"
763:salted the flesh of carnivorous animals.
202:that is dyed pink to distinguish it from
4743:2018 Australian strawberry contamination
4605:Morinaga Milk arsenic poisoning incident
2806:, T. I, B. Warée, Paris, 1808, 772 pages
2802:Jean Baptiste Bonaventure de Roquefort,
1675:"Curing and Brining (food preservation)"
943:, mentions in the same pâté three great
675:in preserved meats increase the risk of
186:
87:, the food becomes inhospitable for the
41:Sea salt being added to raw ham to make
4713:2011 United States listeriosis outbreak
2611:"Processed meats do cause cancer - WHO"
1717:. University of Georgia. Archived from
1341:"Parma and Iberian hams, red from zinc"
1298:
1257:
728:National Archaeological Museum of Spain
4728:2015 Mozambique funeral beer poisoning
4305:Ethylenediaminetetraacetic acid (EDTA)
2851:Voiles en Seine 99. L’armada du siècle
2787:Jean-Baptiste-Bonaventure de Roquefort
1647:Oklahoma Cooperative Extension Service
1390:
1219: – Salt used in food preservation
1024:lightly salted then oven-dried entire
1870:from the original on 10 February 2021
1550:Professional Cooking, College Version
1304:
1302:
1201: – Dish of marinated raw seafood
797:production exists. The Roman gourmet
115:, or the addition of combinations of
7:
5019:
4907:Institute for Food Safety and Health
4647:Australian meat substitution scandal
4615:Moroccan oil poisoning disaster 1959
4391:Arsenic contamination of groundwater
3863:
2769:par example : Léopold Delisle,
2609:Gallagher, James (26 October 2015).
1475:from the original on 26 January 2021
1247: – Sausage production processes
903:hung their meat at the top of their
83:in the food and hence decreases its
5039:
4895:Food Information and Control Agency
3879:
2277:U.S. Food & Drug Administration
1909:10.1016/j.freeradbiomed.2005.08.025
1652:(Report). Oklahoma State University
291:, temperature, and the presence of
222:) is cured with salt alone. Today,
2358:Aubrey, Allison (29 August 2019).
655:that accompanies the loss of some
459:and nitrosyl-heme, resulting from
25:
4912:International Food Safety Network
4836:International Food Safety Network
4557:Variant Creutzfeldt–Jakob disease
4507:Acid-hydrolyzed vegetable protein
4234:Shigatoxigenic and verotoxigenic
2418:"Curing and Smoking Poultry Meat"
1896:Free Radical Biology and Medicine
1860:"Yes, bacon really is killing us"
977:, called Platine, prefect of the
6446:
6445:
6434:
5161:
5155:
5038:
5028:
5018:
5009:
5008:
4997:
4987:
4917:Ministry of Food and Drug Safety
4753:Kobayashi red yeast rice scandal
4684:2008 Canada listeriosis outbreak
4679:ICA meat repackaging controversy
3878:
3870:
3862:
3855:
3854:
3845:
3835:
3233:
3232:
3221:
2933:Journées de la recherche porcine
2815:Paul Lacroix et Ferdinand Séré,
2451:Foreign Substances and Nutrition
2330:Calvo, Trisha (29 August 2019).
2130:Biochemical Society Transactions
1167:
985:of pepper, cinnamon and pounded
633:polycyclic aromatic hydrocarbons
4856:Quality Assurance International
4763:Food safety incidents in Taiwan
4733:2017 Brazil Operation Weak Meat
4627:1971 Iraq poison grain disaster
4542:Polycyclic aromatic hydrocarbon
3671:Indirect grilling/Plank cooking
2578:Stacy Simon (26 October 2015).
2088:Food Science and Human Wellness
1987:International Journal of Cancer
1455:Doward, Jamie (23 March 2019).
1223:Fermentation in food processing
465:World Health Organization (WHO)
432:(see below), but increases the
95:. Curing can be traced back to
79:. Because curing increases the
32:Curing (vegetable preservation)
4885:European Food Safety Authority
4758:Food safety incidents in China
4595:1858 Bradford sweets poisoning
4562:Water fluoridation controversy
2638:Francfort, Henri-Paul (1984).
2302:Choi, Candice (30 June 2017).
1016:notes that the inhabitants of
628:, by slicing the meat thinly.
1:
6104:Countries by meat consumption
2892:"Les marchés à l'importation"
2823:, Paris, 1848, not paginated.
2804:Glossaire de la langue romane
2226:10.1016/j.meatsci.2012.03.001
1513:. Random House. p. 187.
1309:Nummer, Brian A. (May 2002).
1032:cut into pieces, and that in
884:, according to Pliny, and in
837:
833:
745:Several sources describe the
6391:Non-vegetarian food in India
6109:Countries by meat production
4890:Food and Drug Administration
4572:Food contamination incidents
2971:. London: Icon Books, 2021.
2873:A. Chevallier père et fils,
1858:Wilson, Bee (1 March 2018).
809:(a mixture of the fermented
242:and act as a substitute for
6114:Food and drink prohibitions
4944:Food and drink prohibitions
4718:Bihar school meal poisoning
4642:United Kingdom BSE outbreak
4600:1900 English beer poisoning
3954:Antibiotic use in livestock
3513:Bain-marie (Double boiling)
3239:Category: Food preservation
1365:Coudray, Guillaume (2017).
989:; one studded the fat with
706:A survival technique since
513:, the bacteria that causes
405:) is generally supplied by
214:and some authentic Spanish
59:processes of foods such as
6509:
5153:
4939:Curing (food preservation)
4012:Monosodium glutamate (MSG)
3799:List of cooking appliances
3291:List of cooking techniques
2387:"Smoking Meat and Poultry"
2101:10.1016/j.fshw.2019.07.003
1546:"Sausages and Cured Foods"
1438:"Cured meat color: Part 3"
1270:
781:
565:
321:
29:
6429:
6156:Psychology of eating meat
5700:Black soldier fly maggots
4982:
4969:Genetically modified food
4821:Food labeling regulations
4689:2008 Chinese milk scandal
3832:
3288:
3216:
3076:
2498:(in French). Hors-Série.
1612:"PROSCIUTTO DI PARMA PDO"
1417:Ulin, Don (10 May 2011).
767:indicates that people at
688:World Health Organization
145:in general (of meat from
6229:Beef hormone controversy
4831:Food safety in Australia
4027:High-fructose corn syrup
2177:The Journal of Nutrition
1741:"Additives Used in Meat"
576:with damp wood chips or
336:-rich environment where
182:less-developed countries
4811:Acceptable daily intake
4723:2013 horse meat scandal
4164:Clostridium perfringens
3804:List of cooking vessels
3374:Grilling (charbroiling)
2969:Who poisoned your bacon
2662:Bibliothèque historique
2190:10.1093/jn/132.11.3522S
1777:. University of Georgia
872:
804:
524:Furthermore, while the
446:endothelial dysfunction
6254:Water holding capacity
4879:Centre for Food Safety
4694:2008 Irish pork crisis
4396:Benzene in soft drinks
3379:Roasting (traditional)
2923:Trégaro, Yves (2003).
2897:. 2004. Archived from
2721:
2635:in the fourth century.
2538:10.3390/medsci11020042
1711:"Curing & Smoking"
1580:Buege, Dennis (2001).
1507:"Salt Reference Guide"
1505:Bitterman, M. (2010).
1276:Athenaeus of Naucratis
1119:Pure Food and Drug Act
1097:
1056:
814:
788:
731:
390:
207:
139:
45:
6239:Feed conversion ratio
6141:Ethics of eating meat
4901:Food Standards Agency
4851:Organic certification
4846:Nutrition facts label
4590:Esing Bakery incident
4378:environment pollution
2821:Nourriture et cuisine
2775:Revue des deux mondes
1151:controlled atmosphere
1050:Fort Macon State Park
1047:
934:The Middle Ages made
756:Bibliotheca historica
721:
677:nasopharyngeal cancer
510:Clostridium botulinum
388:
381:Nitrates and nitrites
253:Clostridium botulinum
190:
133:
71:, by the addition of
40:
6488:Culinary terminology
6292:Environmental impact
4670:2006 North American
4328:Acesulfame potassium
4157:Campylobacter jejuni
4051:Intestinal parasites
3924:Consumer food safety
2967:Coudray, Guillaume.
2904:on 22 September 2016
2332:"Danger at the Deli"
2273:"Import Alert 12-12"
1771:"Smoking and Curing"
1691:on 27 September 2011
1544:Gisslen, W. (2006).
1234:List of smoked foods
958:Le Ménagier de Paris
726:v. 360–340 BC,
533:Nitrites from celery
81:solute concentration
4974:Conspiracy theories
4527:Heterocyclic amines
4431:Shellfish poisoning
3151:Modified atmosphere
2955:On Food and Cooking
2660:Diodore de Sicile,
2633:Alexander the Great
2283:on 24 December 2017
2183:(11): 3522S–3525S.
1592:on 23 December 2003
1229:List of dried foods
1105:With the spread of
714:Traditional methods
671:Elevated levels of
540:A 2019 report from
451:Nitrite-containing
409:or (indirectly) by
178:developed countries
91:growth that causes
6483:Cooking techniques
6416:Warmed-over flavor
6184:Semi-vegetarianism
4632:Toxic oil syndrome
4585:Swill milk scandal
4411:Diethylstilbestrol
4083:Diphyllobothriasis
3676:Stir frying (chao)
3027:2018-01-24 at the
2754:Histoire naturelle
2397:on 17 October 2010
2142:10.1042/BST0351355
2046:on 18 January 2021
1949:10.3390/nu11112673
1801:Science of Cooking
1682:Science of Cooking
1645:Ray, Frederick K.
1321:on 15 October 2011
1057:
732:
694:, or smoking, as "
391:
279:Reasons for curing
260:growth and extend
208:
140:
51:is any of various
46:
6478:Food preservation
6460:
6459:
6127:
6126:
5052:
5051:
4959:Food preservation
4768:Foodborne illness
4320:Sugar substitutes
4073:Cryptosporidiosis
4055:parasitic disease
3969:HGH controversies
3936:food contaminants
3890:
3889:
3819:Food preservation
3743:Burying in ground
3636:Carryover cooking
3624:
3623:
3536:
3535:
3397:
3396:
3343:Roasting (modern)
3247:
3246:
3126:Hurdle technology
3086:Burying in ground
3070:Food preservation
2845:Daniel Gilles et
2590:on 7 January 2017
2468:978-3-8055-0621-2
2459:10.1159/000387467
1999:10.1002/ijc.29901
1797:"What Is Curing?"
1123:food traceability
975:Bartolomeo Sacchi
751:Diodore of Sicily
568:Smoking (cooking)
544:found that using
411:potassium nitrate
377:by feeding them.
224:potassium nitrate
143:Meat preservation
53:food preservation
16:(Redirected from
6500:
6449:
6448:
6439:
6438:
6411:Roadkill cuisine
6206:Meat alternative
6201:Plant-based diet
6119:Meat substitutes
6014:
5165:
5159:
5079:
5072:
5065:
5056:
5042:
5041:
5032:
5022:
5021:
5012:
5011:
5004:Drink portal
5002:
5001:
5000:
4992:
4991:
4903:(United Kingdom)
4652:Jack in the Box
4623:
4610:Minamata disease
4522:Food irradiation
4502:4-Hydroxynonenal
4350:Sodium cyclamate
4193:Escherichia coli
4185:Escherichia coli
3917:
3910:
3903:
3894:
3882:
3881:
3874:
3866:
3865:
3858:
3857:
3852:Drink portal
3850:
3849:
3848:
3840:
3839:
3814:Food preparation
3702:Pressure cooking
3545:
3406:
3302:
3274:
3267:
3260:
3251:
3236:
3235:
3226:
3225:
3063:
3056:
3049:
3040:
2985:Bertolli, Paul.
2981:9-781-78578786-7
2977:9-781-78578612-9
2941:
2940:
2930:
2920:
2914:
2913:
2911:
2909:
2903:
2896:
2888:
2882:
2872:
2868:
2862:
2843:
2837:
2830:
2824:
2813:
2807:
2800:
2794:
2784:
2778:
2763:
2757:
2750:
2744:
2743:
2733:
2727:
2724:
2717:
2713:
2707:
2693:
2689:
2678:
2671:
2665:
2658:
2652:
2651:
2625:
2619:
2618:
2606:
2600:
2599:
2597:
2595:
2586:. Archived from
2575:
2569:
2568:
2558:
2540:
2525:Medical Sciences
2516:
2510:
2509:
2504:
2487:
2481:
2480:
2446:
2440:
2439:
2437:
2435:
2429:
2422:
2416:Busboom, Jan R.
2413:
2407:
2406:
2404:
2402:
2383:
2377:
2376:
2374:
2372:
2355:
2349:
2348:
2346:
2344:
2337:Consumer Reports
2327:
2321:
2320:
2318:
2316:
2299:
2293:
2292:
2290:
2288:
2279:. Archived from
2269:
2263:
2262:
2260:
2258:
2244:
2238:
2237:
2209:
2203:
2202:
2192:
2168:
2162:
2161:
2136:(5): 1355–1357.
2125:
2116:
2115:
2113:
2103:
2079:
2073:
2072:
2065:
2059:
2058:
2053:
2051:
2045:
2038:
2030:
2021:
2020:
2010:
1993:(7): 1609–1618.
1978:
1972:
1971:
1961:
1951:
1927:
1921:
1920:
1889:
1883:
1882:
1877:
1875:
1855:
1840:
1839:
1837:
1835:
1824:
1813:
1812:
1810:
1808:
1793:
1787:
1786:
1784:
1782:
1767:
1761:
1760:
1758:
1756:
1737:
1731:
1730:
1728:
1726:
1707:
1701:
1700:
1698:
1696:
1690:
1679:
1671:
1662:
1661:
1659:
1657:
1651:
1642:
1627:
1626:
1624:
1622:
1608:
1602:
1601:
1599:
1597:
1577:
1571:
1570:
1568:
1566:
1541:
1532:
1531:
1529:
1527:
1502:
1496:
1495:
1482:
1480:
1452:
1446:
1445:
1433:
1427:
1426:
1414:
1403:
1402:
1396:
1388:
1362:
1356:
1355:
1353:
1351:
1337:
1331:
1330:
1328:
1326:
1317:. Archived from
1306:
1287:
1274:), according to
1273:
1272:
1266:kreas tarichēron
1262:
1177:
1172:
1171:
1141:Effects on trade
1100:
1061:Age of Discovery
1040:Early modern era
965:, beef, pigeon,
941:Gace de La Bigne
931:if it was pork.
917:medieval cuisine
875:
839:
835:
819:
807:
791:
784:
783:
556:Consumer Reports
550:Consumer Reports
542:Consumer Reports
489:alpha-tocopherol
404:
403:
402:
338:osmotic pressure
313:Chemical actions
172:and to increase
21:
6508:
6507:
6503:
6502:
6501:
6499:
6498:
6497:
6463:
6462:
6461:
6456:
6441:Food portal
6433:
6425:
6347:Case-ready meat
6329:
6323:
6297:Factory farming
6258:
6215:
6167:
6133:
6123:
6092:
6005:
5762:
5756:
5681:
5586:
5577:
5399:
5279:
5250:Lamb and mutton
5166:
5160:
5151:
5088:
5083:
5053:
5048:
4998:
4996:
4994:Food portal
4986:
4978:
4927:
4865:
4826:Food libel laws
4789:
4617:
4566:
4532:Modified starch
4494:Food processing
4488:
4435:
4364:
4314:
4310:Sodium benzoate
4286:
4248:
4243:Vibrio cholerae
4137:
4108:Gnathostomiasis
4093:Fasciolopsiasis
4045:
3993:
3984:Mercury in fish
3926:
3921:
3891:
3886:
3846:
3844:
3842:Food portal
3834:
3828:
3809:Outdoor cooking
3787:
3721:
3717:Thermal cooking
3707:Pressure frying
3680:
3620:
3599:
3532:
3523:Double steaming
3501:
3445:
3393:
3357:
3326:
3317:Hot salt frying
3293:
3284:
3278:
3248:
3243:
3228:Food portal
3220:
3212:
3081:Biopreservation
3072:
3067:
3029:Wayback Machine
3018:
3013:
2987:Cooking by Hand
2953:McGee, Harold.
2949:
2944:
2928:
2922:
2921:
2917:
2907:
2905:
2901:
2894:
2890:
2889:
2885:
2870:
2869:
2865:
2844:
2840:
2831:
2827:
2814:
2810:
2801:
2797:
2785:
2781:
2764:
2760:
2751:
2747:
2735:
2734:
2730:
2718:Apicii Coelii,
2715:
2714:
2710:
2691:
2690:
2681:
2672:
2668:
2659:
2655:
2637:
2636:
2626:
2622:
2608:
2607:
2603:
2593:
2591:
2577:
2576:
2572:
2518:
2517:
2513:
2502:
2489:
2488:
2484:
2469:
2448:
2447:
2443:
2433:
2431:
2430:on 20 July 2011
2427:
2420:
2415:
2414:
2410:
2400:
2398:
2385:
2384:
2380:
2370:
2368:
2357:
2356:
2352:
2342:
2340:
2329:
2328:
2324:
2314:
2312:
2309:Chicago Tribune
2301:
2300:
2296:
2286:
2284:
2271:
2270:
2266:
2256:
2254:
2246:
2245:
2241:
2211:
2210:
2206:
2170:
2169:
2165:
2127:
2126:
2119:
2081:
2080:
2076:
2067:
2066:
2062:
2049:
2047:
2043:
2036:
2032:
2031:
2024:
1980:
1979:
1975:
1929:
1928:
1924:
1891:
1890:
1886:
1873:
1871:
1857:
1856:
1843:
1833:
1831:
1830:. Edinformatics
1826:
1825:
1816:
1806:
1804:
1803:. EDinformatics
1795:
1794:
1790:
1780:
1778:
1769:
1768:
1764:
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1653:
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1643:
1630:
1620:
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1593:
1579:
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1574:
1564:
1562:
1560:
1543:
1542:
1535:
1525:
1523:
1521:
1504:
1503:
1499:
1478:
1476:
1454:
1453:
1449:
1435:
1434:
1430:
1416:
1415:
1406:
1389:
1377:
1364:
1363:
1359:
1349:
1347:
1339:
1338:
1334:
1324:
1322:
1308:
1307:
1300:
1296:
1291:
1290:
1282:, IV, 14.137f (
1280:Deipnosophistae
1271:κρέας ταριχηρὸν
1263:
1259:
1254:
1189:
1173:
1166:
1163:
1143:
1084:Napoleonic Wars
1065:merchant marine
1042:
979:Vatican Library
925:Romance tongues
913:
740:salt-cured meat
716:
704:
669:
657:unsaturated fat
641:
570:
564:
535:
463:reactions; the
401:
398:
397:
396:
394:
383:
353:
330:sodium chloride
326:
320:
315:
281:
237:
229:
196:sodium chloride
85:water potential
35:
28:
23:
22:
15:
12:
11:
5:
6506:
6504:
6496:
6495:
6490:
6485:
6480:
6475:
6465:
6464:
6458:
6457:
6455:
6454:
6452:Category: Meat
6443:
6430:
6427:
6426:
6424:
6423:
6418:
6413:
6408:
6403:
6398:
6393:
6388:
6383:
6378:
6377:
6376:
6366:
6361:
6356:
6355:
6354:
6344:
6339:
6333:
6331:
6325:
6324:
6322:
6321:
6320:
6319:
6317:Slaughterhouse
6309:
6304:
6299:
6294:
6289:
6284:
6279:
6274:
6268:
6266:
6260:
6259:
6257:
6256:
6251:
6246:
6241:
6236:
6231:
6225:
6223:
6217:
6216:
6214:
6213:
6208:
6203:
6198:
6197:
6196:
6194:Pollotarianism
6191:
6189:Pescetarianism
6181:
6175:
6173:
6169:
6168:
6166:
6165:
6164:
6163:
6153:
6148:
6143:
6137:
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6011:
6007:
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6003:
5998:
5993:
5988:
5983:
5978:
5973:
5968:
5963:
5958:
5953:
5948:
5943:
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5908:
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5898:
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5873:
5868:
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5861:
5851:
5842:
5837:
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5827:
5822:
5817:
5812:
5807:
5802:
5797:
5792:
5787:
5782:
5777:
5772:
5766:
5764:
5758:
5757:
5755:
5754:
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5744:
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5729:
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5674:
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5634:
5629:
5624:
5619:
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5609:
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5599:
5593:
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5555:
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5505:
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5455:
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5425:
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5415:
5409:
5407:
5401:
5400:
5398:
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5395:
5385:
5380:
5375:
5370:
5365:
5360:
5355:
5350:
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5335:
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5310:
5305:
5300:
5295:
5289:
5287:
5281:
5280:
5278:
5277:
5272:
5267:
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5247:
5242:
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5232:
5227:
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5212:
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5202:
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5187:
5182:
5176:
5174:
5168:
5167:
5154:
5152:
5150:
5149:
5144:
5139:
5134:
5129:
5124:
5119:
5114:
5109:
5104:
5098:
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5090:
5089:
5084:
5082:
5081:
5074:
5067:
5059:
5050:
5049:
5047:
5046:
5036:
5026:
5016:
5006:
4983:
4980:
4979:
4977:
4976:
4971:
4966:
4961:
4956:
4951:
4949:Food marketing
4946:
4941:
4935:
4933:
4932:Related topics
4929:
4928:
4926:
4925:
4920:
4914:
4909:
4904:
4898:
4892:
4887:
4882:
4875:
4873:
4867:
4866:
4864:
4863:
4858:
4853:
4848:
4843:
4838:
4833:
4828:
4823:
4818:
4813:
4807:
4805:
4791:
4790:
4788:
4787:
4786:
4785:
4780:
4775:
4765:
4760:
4755:
4750:
4745:
4740:
4735:
4730:
4725:
4720:
4715:
4710:
4701:
4696:
4691:
4686:
4681:
4676:
4667:
4658:
4649:
4644:
4639:
4634:
4629:
4624:
4612:
4607:
4602:
4597:
4592:
4587:
4582:
4576:
4574:
4568:
4567:
4565:
4564:
4559:
4554:
4549:
4544:
4539:
4534:
4529:
4524:
4519:
4517:Food additives
4514:
4509:
4504:
4498:
4496:
4490:
4489:
4487:
4486:
4481:
4476:
4471:
4466:
4461:
4456:
4451:
4445:
4443:
4437:
4436:
4434:
4433:
4428:
4423:
4418:
4413:
4408:
4403:
4398:
4393:
4388:
4382:
4380:
4366:
4365:
4363:
4362:
4357:
4352:
4347:
4342:
4341:
4340:
4330:
4324:
4322:
4316:
4315:
4313:
4312:
4307:
4302:
4296:
4294:
4288:
4287:
4285:
4284:
4279:
4274:
4269:
4264:
4258:
4256:
4250:
4249:
4247:
4246:
4239:
4231:
4224:
4219:
4214:
4207:
4202:
4197:
4189:
4181:
4174:
4167:
4160:
4153:
4147:
4145:
4143:Microorganisms
4139:
4138:
4136:
4135:
4130:
4125:
4120:
4115:
4113:Paragonimiasis
4110:
4105:
4100:
4095:
4090:
4085:
4080:
4078:Cyclosporiasis
4075:
4070:
4065:
4059:
4057:
4047:
4046:
4044:
4043:
4042:
4041:
4031:
4030:
4029:
4019:
4014:
4009:
4003:
4001:
3999:Food additives
3995:
3994:
3992:
3991:
3986:
3981:
3976:
3974:Lead poisoning
3971:
3966:
3961:
3956:
3951:
3946:
3940:
3938:
3928:
3927:
3922:
3920:
3919:
3912:
3905:
3897:
3888:
3887:
3833:
3830:
3829:
3827:
3826:
3821:
3816:
3811:
3806:
3801:
3795:
3793:
3789:
3788:
3786:
3785:
3780:
3775:
3770:
3765:
3760:
3755:
3750:
3745:
3740:
3735:
3729:
3727:
3723:
3722:
3720:
3719:
3714:
3709:
3704:
3699:
3694:
3688:
3686:
3682:
3681:
3679:
3678:
3673:
3668:
3663:
3658:
3653:
3651:Caramelization
3648:
3643:
3638:
3632:
3630:
3626:
3625:
3622:
3621:
3619:
3618:
3613:
3607:
3605:
3601:
3600:
3598:
3597:
3592:
3587:
3585:Shallow frying
3582:
3577:
3572:
3567:
3562:
3557:
3551:
3549:
3542:
3538:
3537:
3534:
3533:
3531:
3530:
3525:
3520:
3515:
3509:
3507:
3503:
3502:
3500:
3499:
3494:
3489:
3484:
3479:
3474:
3469:
3464:
3459:
3453:
3451:
3447:
3446:
3444:
3443:
3438:
3433:
3428:
3423:
3418:
3412:
3410:
3403:
3399:
3398:
3395:
3394:
3392:
3391:
3386:
3381:
3376:
3371:
3365:
3363:
3359:
3358:
3356:
3355:
3350:
3345:
3340:
3334:
3332:
3328:
3327:
3325:
3324:
3319:
3314:
3308:
3306:
3299:
3295:
3294:
3289:
3286:
3285:
3279:
3277:
3276:
3269:
3262:
3254:
3245:
3244:
3242:
3241:
3230:
3217:
3214:
3213:
3211:
3210:
3208:Vacuum packing
3205:
3203:Tyndallization
3200:
3195:
3190:
3185:
3180:
3179:
3178:
3173:
3163:
3158:
3153:
3148:
3143:
3138:
3133:
3128:
3123:
3118:
3113:
3108:
3103:
3098:
3093:
3088:
3083:
3077:
3074:
3073:
3068:
3066:
3065:
3058:
3051:
3043:
3037:
3036:
3031:
3017:
3016:External links
3014:
3012:
3011:
3006:
3000:
2997:
2983:
2965:
2950:
2948:
2945:
2943:
2942:
2915:
2883:
2863:
2861:, p. 110.
2838:
2832:Pierre Belon,
2825:
2808:
2795:
2779:
2758:
2745:
2728:
2708:
2679:
2666:
2653:
2629:et de brigands
2620:
2601:
2570:
2511:
2482:
2467:
2441:
2408:
2378:
2350:
2322:
2294:
2264:
2239:
2220:(3): 274–279.
2204:
2163:
2117:
2094:(3): 244–251.
2074:
2060:
2022:
1973:
1922:
1903:(2): 295–302.
1884:
1841:
1814:
1788:
1762:
1732:
1721:on 30 May 2010
1702:
1663:
1628:
1603:
1572:
1558:
1533:
1520:978-1580082624
1519:
1497:
1447:
1428:
1404:
1375:
1357:
1332:
1297:
1295:
1292:
1289:
1288:
1256:
1255:
1253:
1250:
1249:
1248:
1245:Sausage making
1242:
1236:
1231:
1226:
1220:
1214:
1208:
1202:
1196:
1188:
1187:
1180:
1179:
1178:
1162:
1159:
1142:
1139:
1092:Nicolas Appert
1054:North Carolina
1041:
1038:
951:, and a dozen
912:
909:
901:Plains Indians
840:118 BCE), the
771:were catching
715:
712:
703:
700:
668:
667:Health effects
665:
640:
637:
566:Main article:
563:
560:
534:
531:
457:N-Nitrosamides
453:processed meat
407:sodium nitrite
399:
382:
379:
352:
349:
324:Salting (food)
322:Main article:
319:
316:
314:
311:
300:food poisoning
280:
277:
273:sodium nitrate
235:
232:sodium nitrite
227:
200:sodium nitrite
161:and synthetic
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
6505:
6494:
6491:
6489:
6486:
6484:
6481:
6479:
6476:
6474:
6471:
6470:
6468:
6453:
6444:
6442:
6437:
6432:
6431:
6428:
6422:
6419:
6417:
6414:
6412:
6409:
6407:
6404:
6402:
6399:
6397:
6394:
6392:
6389:
6387:
6384:
6382:
6379:
6375:
6372:
6371:
6370:
6367:
6365:
6362:
6360:
6359:Cultured meat
6357:
6353:
6350:
6349:
6348:
6345:
6343:
6340:
6338:
6335:
6334:
6332:
6326:
6318:
6315:
6314:
6313:
6310:
6308:
6305:
6303:
6300:
6298:
6295:
6293:
6290:
6288:
6285:
6283:
6280:
6278:
6275:
6273:
6270:
6269:
6267:
6265:
6264:Meat industry
6261:
6255:
6252:
6250:
6247:
6245:
6242:
6240:
6237:
6235:
6232:
6230:
6227:
6226:
6224:
6222:
6218:
6212:
6209:
6207:
6204:
6202:
6199:
6195:
6192:
6190:
6187:
6186:
6185:
6182:
6180:
6179:Vegetarianism
6177:
6176:
6174:
6170:
6162:
6159:
6158:
6157:
6154:
6152:
6151:Animal rights
6149:
6147:
6144:
6142:
6139:
6138:
6136:
6130:
6120:
6117:
6115:
6112:
6110:
6107:
6105:
6102:
6101:
6099:
6095:
6089:
6086:
6084:
6081:
6079:
6076:
6074:
6071:
6069:
6066:
6064:
6061:
6057:
6054:
6053:
6052:
6049:
6047:
6044:
6042:
6039:
6037:
6034:
6032:
6029:
6027:
6024:
6023:
6021:
6019:
6015:
6012:
6010:List articles
6008:
6002:
5999:
5997:
5994:
5992:
5989:
5987:
5984:
5982:
5979:
5977:
5974:
5972:
5969:
5967:
5964:
5962:
5959:
5957:
5954:
5952:
5949:
5947:
5944:
5942:
5939:
5937:
5934:
5932:
5929:
5927:
5924:
5922:
5919:
5917:
5914:
5912:
5911:Luncheon meat
5909:
5907:
5904:
5902:
5899:
5897:
5894:
5892:
5889:
5887:
5884:
5882:
5879:
5877:
5874:
5872:
5869:
5865:
5862:
5860:
5857:
5856:
5855:
5852:
5850:
5846:
5843:
5841:
5838:
5836:
5833:
5831:
5828:
5826:
5823:
5821:
5818:
5816:
5813:
5811:
5808:
5806:
5803:
5801:
5798:
5796:
5793:
5791:
5788:
5786:
5783:
5781:
5778:
5776:
5773:
5771:
5768:
5767:
5765:
5759:
5753:
5750:
5748:
5745:
5743:
5740:
5738:
5735:
5733:
5730:
5727:
5723:
5720:
5716:
5713:
5712:
5711:
5708:
5706:
5703:
5701:
5698:
5696:
5693:
5692:
5690:
5688:
5684:
5678:
5675:
5673:
5670:
5668:
5665:
5663:
5660:
5658:
5655:
5653:
5650:
5648:
5645:
5643:
5640:
5638:
5635:
5633:
5630:
5628:
5625:
5623:
5620:
5618:
5615:
5613:
5610:
5608:
5605:
5603:
5600:
5598:
5595:
5594:
5592:
5590:
5584:
5580:
5574:
5571:
5569:
5566:
5564:
5561:
5559:
5556:
5554:
5551:
5549:
5546:
5544:
5541:
5539:
5536:
5534:
5531:
5529:
5526:
5524:
5521:
5519:
5516:
5514:
5511:
5509:
5508:Pacific saury
5506:
5504:
5503:Orange roughy
5501:
5499:
5496:
5494:
5491:
5489:
5486:
5484:
5481:
5479:
5476:
5474:
5471:
5469:
5466:
5464:
5461:
5459:
5456:
5454:
5451:
5449:
5446:
5444:
5441:
5439:
5436:
5434:
5431:
5429:
5426:
5424:
5421:
5419:
5416:
5414:
5411:
5410:
5408:
5406:
5402:
5394:
5391:
5390:
5389:
5386:
5384:
5381:
5379:
5376:
5374:
5371:
5369:
5366:
5364:
5361:
5359:
5356:
5354:
5351:
5349:
5346:
5344:
5341:
5339:
5336:
5334:
5331:
5329:
5326:
5324:
5321:
5319:
5316:
5314:
5311:
5309:
5306:
5304:
5301:
5299:
5296:
5294:
5291:
5290:
5288:
5286:
5282:
5276:
5273:
5271:
5268:
5266:
5263:
5261:
5258:
5256:
5253:
5251:
5248:
5246:
5243:
5241:
5238:
5236:
5233:
5231:
5228:
5226:
5223:
5221:
5218:
5216:
5213:
5211:
5208:
5206:
5203:
5201:
5198:
5196:
5193:
5191:
5188:
5186:
5183:
5181:
5178:
5177:
5175:
5173:
5169:
5164:
5158:
5148:
5145:
5143:
5140:
5138:
5135:
5133:
5130:
5128:
5125:
5123:
5120:
5118:
5115:
5113:
5110:
5108:
5105:
5103:
5100:
5099:
5097:
5095:
5091:
5087:
5080:
5075:
5073:
5068:
5066:
5061:
5060:
5057:
5045:
5037:
5035:
5031:
5027:
5025:
5017:
5015:
5007:
5005:
4995:
4990:
4985:
4984:
4981:
4975:
4972:
4970:
4967:
4965:
4962:
4960:
4957:
4955:
4954:Food politics
4952:
4950:
4947:
4945:
4942:
4940:
4937:
4936:
4934:
4930:
4924:
4921:
4919:(South Korea)
4918:
4915:
4913:
4910:
4908:
4905:
4902:
4899:
4896:
4893:
4891:
4888:
4886:
4883:
4880:
4877:
4876:
4874:
4872:
4868:
4862:
4859:
4857:
4854:
4852:
4849:
4847:
4844:
4842:
4839:
4837:
4834:
4832:
4829:
4827:
4824:
4822:
4819:
4817:
4814:
4812:
4809:
4808:
4806:
4804:
4800:
4796:
4792:
4784:
4783:United States
4781:
4779:
4776:
4774:
4771:
4770:
4769:
4766:
4764:
4761:
4759:
4756:
4754:
4751:
4749:
4746:
4744:
4741:
4739:
4736:
4734:
4731:
4729:
4726:
4724:
4721:
4719:
4716:
4714:
4711:
4709:
4707:
4704:2011 Germany
4702:
4700:
4697:
4695:
4692:
4690:
4687:
4685:
4682:
4680:
4677:
4675:
4673:
4668:
4666:
4664:
4661:1996 Odwalla
4659:
4657:
4655:
4650:
4648:
4645:
4643:
4640:
4638:
4635:
4633:
4630:
4628:
4625:
4621:
4616:
4613:
4611:
4608:
4606:
4603:
4601:
4598:
4596:
4593:
4591:
4588:
4586:
4583:
4581:
4578:
4577:
4575:
4573:
4569:
4563:
4560:
4558:
4555:
4553:
4550:
4548:
4545:
4543:
4540:
4538:
4535:
4533:
4530:
4528:
4525:
4523:
4520:
4518:
4515:
4513:
4510:
4508:
4505:
4503:
4500:
4499:
4497:
4495:
4491:
4485:
4482:
4480:
4477:
4475:
4472:
4470:
4467:
4465:
4462:
4460:
4457:
4455:
4452:
4450:
4447:
4446:
4444:
4442:
4438:
4432:
4429:
4427:
4424:
4422:
4419:
4417:
4414:
4412:
4409:
4407:
4404:
4402:
4399:
4397:
4394:
4392:
4389:
4387:
4384:
4383:
4381:
4379:
4375:
4371:
4367:
4361:
4358:
4356:
4353:
4351:
4348:
4346:
4343:
4339:
4336:
4335:
4334:
4331:
4329:
4326:
4325:
4323:
4321:
4317:
4311:
4308:
4306:
4303:
4301:
4298:
4297:
4295:
4293:
4292:Preservatives
4289:
4283:
4282:Methamidophos
4280:
4278:
4275:
4273:
4270:
4268:
4265:
4263:
4260:
4259:
4257:
4255:
4251:
4245:
4244:
4240:
4238:
4237:
4232:
4230:
4229:
4225:
4223:
4220:
4218:
4215:
4213:
4212:
4208:
4206:
4203:
4201:
4198:
4196:
4194:
4190:
4188:
4186:
4182:
4180:
4179:
4175:
4173:
4172:
4168:
4166:
4165:
4161:
4159:
4158:
4154:
4152:
4149:
4148:
4146:
4144:
4140:
4134:
4131:
4129:
4126:
4124:
4123:Toxoplasmosis
4121:
4119:
4116:
4114:
4111:
4109:
4106:
4104:
4101:
4099:
4096:
4094:
4091:
4089:
4086:
4084:
4081:
4079:
4076:
4074:
4071:
4069:
4066:
4064:
4061:
4060:
4058:
4056:
4052:
4048:
4040:
4037:
4036:
4035:
4034:Vegetable oil
4032:
4028:
4025:
4024:
4023:
4020:
4018:
4015:
4013:
4010:
4008:
4005:
4004:
4002:
4000:
3996:
3990:
3987:
3985:
3982:
3980:
3977:
3975:
3972:
3970:
3967:
3965:
3962:
3960:
3957:
3955:
3952:
3950:
3947:
3945:
3942:
3941:
3939:
3937:
3933:
3929:
3925:
3918:
3913:
3911:
3906:
3904:
3899:
3898:
3895:
3885:
3877:
3873:
3869:
3861:
3853:
3843:
3838:
3831:
3825:
3822:
3820:
3817:
3815:
3812:
3810:
3807:
3805:
3802:
3800:
3797:
3796:
3794:
3790:
3784:
3781:
3779:
3776:
3774:
3771:
3769:
3766:
3764:
3761:
3759:
3756:
3754:
3751:
3749:
3746:
3744:
3741:
3739:
3736:
3734:
3731:
3730:
3728:
3724:
3718:
3715:
3713:
3710:
3708:
3705:
3703:
3700:
3698:
3695:
3693:
3690:
3689:
3687:
3683:
3677:
3674:
3672:
3669:
3667:
3664:
3662:
3659:
3657:
3654:
3652:
3649:
3647:
3644:
3642:
3639:
3637:
3634:
3633:
3631:
3627:
3617:
3614:
3612:
3611:Gentle frying
3609:
3608:
3606:
3602:
3596:
3593:
3591:
3588:
3586:
3583:
3581:
3578:
3576:
3573:
3571:
3568:
3566:
3563:
3561:
3558:
3556:
3553:
3552:
3550:
3546:
3543:
3539:
3529:
3526:
3524:
3521:
3519:
3516:
3514:
3511:
3510:
3508:
3506:Indirect heat
3504:
3498:
3495:
3493:
3490:
3488:
3485:
3483:
3480:
3478:
3475:
3473:
3470:
3468:
3465:
3463:
3460:
3458:
3455:
3454:
3452:
3448:
3442:
3439:
3437:
3434:
3432:
3429:
3427:
3424:
3422:
3419:
3417:
3414:
3413:
3411:
3407:
3404:
3400:
3390:
3387:
3385:
3382:
3380:
3377:
3375:
3372:
3370:
3367:
3366:
3364:
3360:
3354:
3351:
3349:
3346:
3344:
3341:
3339:
3336:
3335:
3333:
3329:
3323:
3320:
3318:
3315:
3313:
3310:
3309:
3307:
3303:
3300:
3296:
3292:
3287:
3282:
3275:
3270:
3268:
3263:
3261:
3256:
3255:
3252:
3240:
3231:
3229:
3224:
3219:
3218:
3215:
3209:
3206:
3204:
3201:
3199:
3196:
3194:
3191:
3189:
3186:
3184:
3181:
3177:
3174:
3172:
3169:
3168:
3167:
3164:
3162:
3159:
3157:
3156:Pascalization
3154:
3152:
3149:
3147:
3144:
3142:
3139:
3137:
3134:
3132:
3129:
3127:
3124:
3122:
3119:
3117:
3116:Freeze-drying
3114:
3112:
3109:
3107:
3104:
3102:
3099:
3097:
3094:
3092:
3089:
3087:
3084:
3082:
3079:
3078:
3075:
3071:
3064:
3059:
3057:
3052:
3050:
3045:
3044:
3041:
3035:
3032:
3030:
3026:
3023:
3020:
3019:
3015:
3010:
3007:
3004:
3001:
2998:
2996:
2995:0-609-60893-2
2992:
2988:
2984:
2982:
2978:
2974:
2970:
2966:
2964:
2963:0-684-80001-2
2960:
2956:
2952:
2951:
2946:
2938:
2935:(in French).
2934:
2926:
2919:
2916:
2900:
2893:
2887:
2884:
2880:
2876:
2867:
2864:
2860:
2856:
2853:, Ptc, 1999,
2852:
2848:
2842:
2839:
2835:
2829:
2826:
2822:
2818:
2812:
2809:
2805:
2799:
2796:
2792:
2788:
2783:
2780:
2776:
2773:cité dans la
2772:
2768:
2762:
2759:
2755:
2749:
2746:
2741:
2740:
2732:
2729:
2725:
2723:
2712:
2709:
2705:
2701:
2697:
2688:
2686:
2684:
2680:
2676:
2670:
2667:
2663:
2657:
2654:
2650:(1): 369–384.
2649:
2646:(in French).
2645:
2641:
2634:
2630:
2624:
2621:
2616:
2612:
2605:
2602:
2589:
2585:
2581:
2574:
2571:
2566:
2562:
2557:
2552:
2548:
2544:
2539:
2534:
2530:
2526:
2522:
2515:
2512:
2507:
2501:
2497:
2493:
2486:
2483:
2478:
2474:
2470:
2464:
2460:
2456:
2452:
2445:
2442:
2426:
2419:
2412:
2409:
2396:
2392:
2388:
2382:
2379:
2367:
2366:
2361:
2354:
2351:
2339:
2338:
2333:
2326:
2323:
2311:
2310:
2305:
2298:
2295:
2282:
2278:
2274:
2268:
2265:
2253:
2249:
2243:
2240:
2235:
2231:
2227:
2223:
2219:
2215:
2208:
2205:
2200:
2196:
2191:
2186:
2182:
2178:
2174:
2167:
2164:
2159:
2155:
2151:
2147:
2143:
2139:
2135:
2131:
2124:
2122:
2118:
2112:
2107:
2102:
2097:
2093:
2089:
2085:
2078:
2075:
2070:
2064:
2061:
2057:
2042:
2035:
2029:
2027:
2023:
2018:
2014:
2009:
2004:
2000:
1996:
1992:
1988:
1984:
1977:
1974:
1969:
1965:
1960:
1955:
1950:
1945:
1941:
1937:
1933:
1926:
1923:
1918:
1914:
1910:
1906:
1902:
1898:
1897:
1888:
1885:
1881:
1869:
1865:
1861:
1854:
1852:
1850:
1848:
1846:
1842:
1829:
1828:"Curing Food"
1823:
1821:
1819:
1815:
1802:
1798:
1792:
1789:
1776:
1772:
1766:
1763:
1751:on 2 May 2010
1750:
1746:
1742:
1736:
1733:
1720:
1716:
1712:
1706:
1703:
1687:
1683:
1676:
1670:
1668:
1664:
1648:
1641:
1639:
1637:
1635:
1633:
1629:
1617:
1613:
1607:
1604:
1591:
1587:
1583:
1576:
1573:
1561:
1559:9780471663744
1555:
1551:
1547:
1540:
1538:
1534:
1522:
1516:
1512:
1508:
1501:
1498:
1494:
1492:
1488:
1474:
1470:
1466:
1462:
1458:
1451:
1448:
1443:
1442:MSU Extension
1439:
1432:
1429:
1424:
1420:
1413:
1411:
1409:
1405:
1400:
1394:
1386:
1382:
1378:
1376:9782707193582
1372:
1368:
1361:
1358:
1346:
1342:
1336:
1333:
1320:
1316:
1312:
1305:
1303:
1299:
1293:
1285:
1281:
1277:
1267:
1261:
1258:
1251:
1246:
1243:
1240:
1237:
1235:
1232:
1230:
1227:
1224:
1221:
1218:
1215:
1212:
1209:
1206:
1203:
1200:
1197:
1194:
1191:
1190:
1185:
1182:
1181:
1176:
1170:
1165:
1160:
1158:
1156:
1152:
1147:
1140:
1138:
1135:
1131:
1126:
1124:
1120:
1116:
1112:
1111:food industry
1108:
1107:appertisation
1103:
1101:
1099:
1098:appertisation
1093:
1089:
1085:
1081:
1080:feed soldiers
1077:
1072:
1070:
1066:
1062:
1055:
1051:
1046:
1039:
1037:
1035:
1031:
1028:, sheep, and
1027:
1023:
1019:
1015:
1011:
1007:
1003:
999:
994:
992:
988:
984:
980:
976:
972:
968:
964:
960:
959:
954:
950:
946:
942:
937:
932:
930:
926:
922:
918:
910:
908:
906:
902:
897:
895:
891:
888:according to
887:
883:
878:
876:
874:
868:
864:
860:
855:
851:
847:
843:
831:
826:
824:
818:
817:
812:
808:
806:
800:
796:
792:
790:
778:
774:
770:
766:
762:
758:
757:
752:
748:
743:
741:
737:
729:
725:
720:
713:
711:
709:
701:
699:
697:
693:
689:
685:
682:In 2015, the
680:
678:
674:
666:
664:
662:
658:
654:
653:phospholipase
650:
646:
638:
636:
634:
629:
627:
622:
617:
615:
611:
607:
603:
599:
595:
591:
587:
583:
582:North America
579:
575:
569:
561:
559:
557:
553:
551:
547:
543:
538:
532:
530:
527:
522:
520:
516:
512:
511:
506:
505:meat industry
501:
498:
497:nitrosothiols
494:
490:
486:
482:
477:
475:
471:
466:
462:
461:nitrosylation
458:
454:
449:
447:
443:
437:
435:
434:nitrosylation
431:
426:
423:
419:
414:
412:
408:
389:Nitrosyl-heme
387:
380:
378:
376:
375:
374:Lactobacillus
370:
366:
362:
358:
350:
348:
346:
341:
339:
335:
331:
325:
317:
312:
310:
307:
303:
301:
296:
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286:
278:
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270:
265:
263:
259:
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245:
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233:
225:
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217:
213:
205:
201:
197:
193:
189:
185:
183:
179:
175:
174:food security
171:
166:
164:
163:preservatives
160:
159:refrigeration
156:
152:
148:
144:
137:
132:
128:
126:
122:
118:
114:
110:
106:
102:
98:
94:
93:food spoilage
90:
86:
82:
78:
74:
70:
66:
62:
58:
54:
50:
44:
39:
33:
19:
6493:Garde manger
6381:Mystery meat
6337:Arachnophagy
6277:Branch house
6244:Preservation
6221:Meat science
6172:Alternatives
6161:Meat paradox
6083:Smoked foods
5819:
5722:Grasshoppers
5667:Sea cucumber
5662:Shrimp/prawn
4964:Food quality
4938:
4871:Institutions
4705:
4671:
4662:
4653:
4537:Nitrosamines
4300:Benzoic acid
4262:Chlorpyrifos
4241:
4235:
4226:
4209:
4192:
4184:
4176:
4169:
4162:
4155:
4133:Trichuriasis
4118:Toxocariasis
4088:Enterobiasis
3964:Formaldehyde
3747:
3685:Device-based
3629:Mixed medium
3482:Slow cooking
3312:Dry roasting
3176:Potjevleesch
3111:Fermentation
3100:
2986:
2968:
2954:
2947:Bibliography
2936:
2932:
2918:
2906:. Retrieved
2899:the original
2886:
2878:
2874:
2866:
2850:
2841:
2833:
2828:
2820:
2819:, T. I, ch.
2816:
2811:
2803:
2798:
2790:
2782:
2774:
2770:
2761:
2753:
2748:
2738:
2731:
2719:
2711:
2699:
2695:
2694:M. Koehler,
2674:
2669:
2661:
2656:
2647:
2643:
2628:
2623:
2614:
2604:
2592:. Retrieved
2588:the original
2583:
2573:
2528:
2524:
2514:
2495:
2485:
2450:
2444:
2432:. Retrieved
2425:the original
2411:
2399:. Retrieved
2395:the original
2390:
2381:
2369:. Retrieved
2363:
2353:
2341:. Retrieved
2335:
2325:
2313:. Retrieved
2307:
2297:
2287:30 September
2285:. Retrieved
2281:the original
2276:
2267:
2257:30 September
2255:. Retrieved
2251:
2242:
2217:
2214:Meat Science
2213:
2207:
2180:
2176:
2166:
2133:
2129:
2111:10261/197361
2091:
2087:
2077:
2063:
2055:
2048:. Retrieved
2041:the original
1990:
1986:
1976:
1942:(11): 2673.
1939:
1935:
1925:
1900:
1894:
1887:
1879:
1872:. Retrieved
1864:The Guardian
1863:
1832:. Retrieved
1805:. Retrieved
1800:
1791:
1779:. Retrieved
1774:
1765:
1753:. Retrieved
1749:the original
1745:Meat Science
1744:
1735:
1723:. Retrieved
1719:the original
1714:
1705:
1693:. Retrieved
1686:the original
1681:
1654:. Retrieved
1619:. Retrieved
1616:Italian Made
1615:
1606:
1594:. Retrieved
1590:the original
1586:Meat Science
1585:
1575:
1563:. Retrieved
1549:
1524:. Retrieved
1510:
1500:
1490:
1486:
1484:
1477:. Retrieved
1461:The Observer
1460:
1450:
1441:
1431:
1422:
1366:
1360:
1348:. Retrieved
1345:Curious Cook
1344:
1335:
1323:. Retrieved
1319:the original
1314:
1279:
1265:
1260:
1148:
1144:
1127:
1106:
1104:
1095:
1088:confectioner
1076:meat extract
1073:
1058:
1014:Pierre Belon
995:
982:
956:
933:
928:
920:
914:
898:
890:Saint Jerome
879:
870:
827:
802:
786:
776:
754:
744:
733:
705:
698:to humans".
696:carcinogenic
681:
670:
642:
630:
618:
571:
555:
554:
549:
541:
539:
536:
523:
508:
502:
478:
450:
438:
430:nitrosamines
418:nitric oxide
415:
392:
372:
367:solids, and
354:
342:
327:
308:
304:
297:
282:
266:
258:C. botulinum
257:
251:
218:and Italian
209:
167:
142:
141:
48:
47:
6364:Entomophagy
6352:Meat diaper
6342:Cannibalism
6018:Meat dishes
5800:Charcuterie
5763:preparation
5747:Mopane worm
5737:Mezcal worm
5044:WikiProject
4881:(Hong Kong)
4618: [
4580:Devon colic
4454:Breast milk
4426:Nonylphenol
4401:Bisphenol A
4338:controversy
4205:Hepatitis E
4200:Hepatitis A
4178:Enterovirus
4171:Cronobacter
4128:Trichinosis
4098:Fasciolosis
4068:Anisakiasis
4039:controversy
3932:Adulterants
3884:WikiProject
3824:Food safety
3712:Slow cooker
3697:Microwaving
3590:Stir frying
3575:Deep frying
3369:Charbroiler
3131:Irradiation
2871:(in French)
2847:Guy Pessiot
2756:, VI, 35.17
2692:(in French)
2677:, XVI, 1.7.
2594:18 December
2391:Fact Sheets
2050:14 February
1874:14 February
1834:21 February
1807:16 December
1781:16 December
1755:16 December
1725:15 December
1695:15 December
1656:15 December
1491:C botulinum
1487:C botulinum
1479:14 February
1217:Curing salt
1205:Charcuterie
1175:Food portal
1155:New Zealand
1134:charcutiers
1115:corned beef
1102:in French.
1059:During the
1010:beef tongue
1002:au bec doré
915:In Europe,
911:Middle Ages
789:salsamentum
736:smoked meat
612:, and even
422:myoglobin's
369:maple syrup
269:curing salt
192:Curing salt
101:Dehydration
6467:Categories
6421:White meat
6396:Pink slime
6374:Artificial
6249:Tenderness
6134:psychology
6132:Ethics and
5966:Salt-cured
5672:Sea urchin
5240:Guinea pig
4795:Regulation
4778:death toll
4547:Shortening
4512:Acrylamide
4441:Food fraud
4421:Mycotoxins
4254:Pesticides
4228:Salmonella
4103:Giardiasis
4063:Amoebiasis
4007:Flavorings
3758:Fermenting
3692:Air frying
3641:Barbecuing
3580:Pan frying
3560:Blackening
3487:Smothering
3431:Parboiling
3384:Rotisserie
3331:Convection
3305:Conduction
3283:techniques
3096:Cold chain
2939:: 217–222.
2859:2906258547
2716:(in Latin)
2675:Géographie
2584:Cancer.org
2434:27 January
2401:27 January
2248:"Botulism"
1866:. London.
1621:8 February
1463:. London.
1385:1011036745
1350:8 February
1294:References
1211:Cured fish
947:, six fat
945:partridges
921:carbouclée
811:fish sauce
708:prehistory
692:fermenting
649:entrecôtes
574:smokehouse
365:corn syrup
285:decomposes
262:shelf life
204:table salt
134:Slices of
69:vegetables
43:prosciutto
18:Cured meat
6312:Slaughter
6234:Drip loss
5956:Rillettes
5916:Marinated
5854:Forcemeat
5840:Fermented
5780:Barbecued
5752:Palm grub
5583:Shellfish
5553:Swordfish
5488:Mahi Mahi
5318:Crocodile
5293:Alligator
5172:Livestock
5102:Cassowary
4841:ISO 22000
4803:watchdogs
4799:standards
4773:outbreaks
4674:outbreaks
4552:Trans fat
4464:Olive oil
4386:Aflatoxin
4360:Sucralose
4345:Saccharin
4333:Aspartame
4277:Malathion
4222:Rotavirus
4217:Norovirus
3666:Fricassee
3656:Deglazing
3548:High heat
3541:Fat-based
3518:Sous-vide
3477:Simmering
3441:Reduction
3426:Decoction
3416:Blanching
3409:High heat
3362:Radiation
3183:Rillettes
2767:Normandie
2673:Strabon,
2547:2076-3271
2531:(2): 42.
2371:31 August
2343:31 August
2315:2 October
1936:Nutrients
1596:2 January
1565:16 August
1526:16 August
1469:0261-3077
1393:cite book
1369:. Paris.
1325:2 January
867:Cantabria
846:salt pork
844:exported
832:'s time (
661:ruminants
645:lipolysis
586:hardwoods
519:Parma ham
493:vitamin E
485:vitamin C
436:of iron.
293:pathogens
240:myoglobin
212:Parma ham
147:livestock
97:antiquity
57:flavoring
6406:Red meat
6401:Raw meat
6330:subjects
6211:Veganism
6078:Meatball
5941:Pemmican
5926:Meatloaf
5921:Meatball
5761:Cuts and
5742:Silkworm
5732:Mealworm
5710:Crickets
5622:Crayfish
5602:Calamari
5498:Milkfish
5483:Mackerel
5478:Kingfish
5453:Flounder
5353:Pangolin
5338:Kangaroo
5323:Elephant
5308:Bushmeat
5034:Cookbook
5014:Category
4816:E number
4708:outbreak
4665:outbreak
4656:outbreak
4406:Dieldrin
4355:Sorbitol
4211:Listeria
4151:Botulism
3979:Melamine
3949:Aldicarb
3876:Cookbook
3860:Category
3792:See also
3768:Pickling
3726:Non-heat
3646:Braising
3616:Sweating
3604:Low heat
3595:Sautéing
3565:Browning
3528:Steaming
3492:Steeping
3472:Poaching
3467:Infusion
3462:Creaming
3457:Coddling
3450:Low heat
3436:Shocking
3389:Toasting
3353:Barbecue
3198:Sugaring
3161:Pickling
3141:Jellying
3121:Freezing
3025:Archived
2704:en ligne
2615:BBC News
2565:37367741
2556:10304137
2506:18356301
2234:22464105
2199:12421881
2158:29766026
2150:17956350
2017:26505173
1968:31694233
1917:16413411
1868:Archived
1473:Archived
1284:en ligne
1239:Pickling
1161:See also
1030:roe deer
998:woodcock
894:crickets
882:Ethiopia
873:tarichos
869:. These
859:Ceretani
830:Polybius
805:œnogaros
777:tarichos
769:Borsippa
673:nitrites
639:Research
621:bacteria
614:corncobs
594:mesquite
588:such as
515:botulism
491:form of
487:and the
345:proteins
289:humidity
248:botulism
138:in a can
6369:Marbled
6328:Related
6307:Packing
6282:Butcher
6146:Carnism
6088:Sausage
6063:Seafood
6031:Chicken
6001:Tartare
5996:Tandoor
5976:Sausage
5961:Roasted
5946:Poached
5936:Pickled
5859:Cretons
5849:supreme
5790:Braised
5785:Biltong
5687:Insects
5652:Scallop
5642:Octopus
5632:Lobster
5627:Dolphin
5597:Abalone
5589:seafood
5573:Walleye
5558:Tilapia
5533:Sardine
5523:Pollock
5473:Herring
5468:Halibut
5463:Haddock
5458:Grouper
5443:Crappie
5433:Catfish
5413:Anchovy
5383:Venison
5200:Buffalo
5190:Beefalo
5127:Ostrich
5107:Chicken
5094:Poultry
5024:Commons
4897:(Spain)
4706:E. coli
4672:E. coli
4663:E. coli
4654:E. coli
4474:Seafood
4374:poisons
4272:Lindane
4236:E. coli
4195:O157:H7
4187:O104:H4
3989:Sudan I
3959:Cyanide
3868:Commons
3783:Souring
3778:Salting
3763:Juicing
3738:Brining
3555:Basting
3497:Stewing
3421:Boiling
3348:Smoking
3322:Searing
3281:Cooking
3193:Smoking
3188:Salting
3166:Potting
3146:Jugging
3136:Jamming
3091:Canning
2908:21 July
2836:, 1553.
2752:Pliny,
2477:7447916
2008:4724256
1959:6893523
1278:in his
1199:Ceviche
1193:Brining
1184:Biltong
1067:or the
983:mélange
963:venison
823:butcher
799:Apicius
795:sausage
782:τάριχος
753:in his
747:salting
702:History
686:of the
590:hickory
578:sawdust
481:nitroso
474:Group 1
216:chorizo
170:disease
155:poultry
125:nitrite
121:nitrate
113:cooking
109:spicing
105:smoking
89:microbe
77:osmosis
6450:
6302:Jobber
6287:Cutter
6272:Broker
6073:Steaks
5991:Stewed
5981:Smoked
5971:Salumi
5951:Potted
5901:Kidney
5881:Ground
5876:Frozen
5845:Fillet
5825:Cutlet
5815:Corned
5810:Confit
5795:Burger
5726:locust
5705:Cicada
5647:Oyster
5637:Mussel
5607:Chiton
5587:other
5528:Salmon
5493:Marlin
5378:Turtle
5368:Rabbit
5343:Monkey
5333:Iguana
5275:Żubroń
5230:Snails
5225:Donkey
5180:Alpaca
5147:Turkey
5132:Pigeon
4479:Shrimp
4416:Dioxin
4370:Toxins
3944:3-MCPD
3753:Drying
3748:Curing
3661:Flambé
3570:Frying
3338:Baking
3237:
3171:Confit
3106:Drying
3101:Curing
2993:
2975:
2961:
2857:
2563:
2553:
2545:
2503:
2475:
2465:
2232:
2197:
2156:
2148:
2015:
2005:
1966:
1956:
1915:
1556:
1517:
1467:
1383:
1373:
1130:France
1034:Turkey
1006:chapon
991:cloves
967:mutton
854:Belgae
836:200 –
765:Strabo
761:Persia
608:, and
606:cherry
596:, and
580:. In
546:celery
334:solute
328:Salt (
244:oxygen
230:) and
220:salami
153:, and
123:, and
49:Curing
6386:Offal
6097:Other
5986:Steak
5931:Offal
5906:Liver
5896:Kebab
5891:Jerky
5871:Fried
5830:Dried
5820:Cured
5775:Bacon
5715:Flour
5677:Whale
5563:Trout
5538:Shark
5513:Perch
5373:Snake
5348:Mouse
5255:Llama
5245:Horse
5205:Camel
5195:Bison
5137:Quail
5122:Goose
4622:]
4469:Prawn
4449:Bread
4022:Sugar
3773:Purée
3733:Aging
2929:(PDF)
2902:(PDF)
2895:(PDF)
2877:, in
2698:, in
2500:INIST
2428:(PDF)
2421:(PDF)
2154:S2CID
2044:(PDF)
2037:(PDF)
1689:(PDF)
1678:(PDF)
1650:(PDF)
1252:Notes
1026:hares
1022:Chios
1018:Crete
953:larks
949:quail
929:bacon
905:tipis
886:Libya
863:Spain
842:Gauls
816:garum
626:jerky
602:apple
598:maple
562:Smoke
361:honey
357:sugar
351:Sugar
283:Meat
234:(NaNO
117:sugar
6473:Meat
6068:Veal
6051:Pork
6046:Lamb
6041:Goat
6036:Fish
6026:Beef
5864:Pâté
5805:Chop
5770:Aged
5695:Ants
5657:Seal
5617:Crab
5612:Clam
5568:Tuna
5548:Swai
5543:Sole
5518:Pike
5428:Carp
5423:Bass
5418:Basa
5405:Fish
5393:Wolf
5363:Hare
5313:Boar
5303:Bear
5285:Game
5265:Veal
5260:Pork
5235:Frog
5215:Goat
5185:Beef
5142:Rhea
5112:Duck
5086:Meat
4017:Salt
2991:ISBN
2973:ISBN
2959:ISBN
2910:2010
2855:ISBN
2596:2015
2561:PMID
2543:ISSN
2473:PMID
2463:ISBN
2436:2011
2403:2011
2373:2019
2345:2019
2317:2018
2289:2018
2259:2018
2230:PMID
2195:PMID
2146:PMID
2052:2021
2013:PMID
1964:PMID
1913:PMID
1876:2021
1836:2010
1809:2010
1783:2010
1757:2010
1727:2010
1697:2010
1658:2010
1623:2019
1598:2023
1567:2013
1554:ISBN
1528:2013
1515:ISBN
1481:2021
1465:ISSN
1399:link
1381:OCLC
1371:ISBN
1352:2019
1327:2023
1069:navy
1020:and
987:lard
971:veal
936:pâté
927:and
850:cuts
825:'s.
773:bats
738:and
724:Vase
610:plum
503:The
476:).
425:heme
355:The
318:Salt
226:(KNO
198:and
151:game
136:beef
73:salt
67:and
65:fish
61:meat
55:and
6056:Ham
5886:Ham
5835:Dum
5585:and
5448:Eel
5438:Cod
5388:Dog
5358:Rat
5328:Fox
5298:Bat
5270:Yak
5220:Dog
5210:Cat
5117:Emu
4484:Tea
4459:Egg
4267:DDT
3402:Wet
3298:Dry
2765:En
2551:PMC
2533:doi
2455:doi
2365:NPR
2222:doi
2185:doi
2181:132
2138:doi
2106:hdl
2096:doi
2003:PMC
1995:doi
1991:138
1954:PMC
1944:doi
1905:doi
1128:In
923:in
880:In
861:of
526:FDA
442:ppm
6469::
4801:,
4797:,
4620:ar
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