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have stated that "stomach cancer risk is increased in people whose diets include large amounts of foods preserved by salting, such as salted fish and meat and pickled vegetables." Additionally, an excessive intake of salt has a dose-response relationship with elevated
229:, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Meat that had been preserved in this way was frequently called "junk" or "salt horse". One early method of salt-curing meat was
478:(WCRF) have stated that there is strong evidence that consuming salted foods including salt-preserved fish and salt-preserved foods in general increases risk of stomach cancer and that the high salt content of
208:) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding bacterial decay.
196:
Bag of Prague powder #1, also known as "curing salt" or "pink salt." It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.
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require the removal of blood from freshly slaughtered meat. Salt and brine are used for the purpose in both traditions, but salting is more common in
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233:, or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it. This term originates from
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as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a
424:, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.
658:
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and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.
136:
in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with
587:
774:"Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials"
268:, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
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lack of refrigeration left little choice as the ship made voyages which could exceed 100 days passage between ports.
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823:"Dietary Sodium Intake and Risk of Cardiovascular Disease: A Systematic Review and Dose-Response Meta-Analysis"
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68:. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are
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Wang, Yi-Jie; Yeh, Tzu-Lin; Shih, Ming-Chieh; Tu, Yu-Kang; Chien, Kuo-Liong (2020-09-25).
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nature of salt. Any living cell in such an environment will become dehydrated through
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260:. Concentrations of salt up to 20% are required to kill most species of unwanted
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and salted fish (or fish both dried and salted) are a staple of diets in the
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144:. People in the 14th century could also put salt on vegetables for taste.
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736:"Diet, Nutrition, Physical Activity and Cancer: A Global Perspective"
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291:. Some of those salted meats (or foods that contain salted meat) are
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Various types of salted meat are staples of the diets of people in
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700:"corn | Origin and meaning of corn by Online Etymology Dictionary"
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University of
Georgia, National Center for Home Food Preservation
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Fisheries and aquaculture department, Rome. Updated 27 May 2005.
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409:, it provides preserved animal protein even in the absence of
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772:
He, Feng J.; Li, Jiafu; Macgregor, Graham A. (2013-04-03).
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It was discovered in the 19th century that salt mixed with
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retains this name, although it is typically brined today.
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Various salted fish sold in a marketplace in a suburb of
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cannot survive in a highly salty environment, due to the
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may result in damage to the stomach mucosal lining. The
748:"Preservation and processing of foods and cancer risk"
147:
Salted meat was a staple of the mariner's diet in the
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132:Salting could be combined with smoking to produce
651:The Fatal Shore: The Epic of Australia's Founding
456:(as in most cases, draining alone will suffice).
256:by drawing water out of microbial cells through
60:also known as fermenting (preparing food with
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180:to consist almost entirely of salted meat.
64:, that is, salty water) and is one form of
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561:"Historical Origins of Food Preservation."
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762:. cancer.org. Retrieved 14 February 2023.
674:United States Department of Agriculture.
579:The Culture of Food in England, 1200-1500
353:or salting, either with dry salt or with
96:are also often preserved in this manner.
476:World Cancer Research Fund International
34:Sea salt being added to raw ham to make
750:. wcrf.org. Retrieved 14 February 2023.
738:. wcrf.org. Retrieved 14 February 2023.
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449:(where it is all but required) than in
472:American Institute for Cancer Research
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56:in general and more specifically to
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237:and references the large corns or
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107:and other potentially pathogenic
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155:diet consisted of salted beef,
27:Preservation of food using salt
624:Clarkson, Janet (2009-10-12).
1:
760:"Stomach Cancer Risk Factors"
606:. hmsrichmond.org. 2004-09-02
99:Salting is used because most
252:Salt inhibits the growth of
1720:Category: Food preservation
1140:Bain-marie (Double boiling)
778:BMJ (Clinical Research Ed.)
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1426:List of cooking appliances
918:List of cooking techniques
510:Curing (food preservation)
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582:. Yale University Press.
626:"The original junk food"
1431:List of cooking vessels
1001:Grilling (charbroiling)
724:Preservation techniques
493:cardiovascular diseases
484:American Cancer Society
88:). Vegetables such as
1006:Roasting (traditional)
576:Woolgar, C.M. (2016).
466:Health effects of salt
416:In more recent times,
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171:found the diet on the
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566:. Accessed June 2011.
464:Further information:
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221:Salting, either with
195:
33:
74:dried and salted cod
46:preservation of food
1632:Modified atmosphere
525:List of dried foods
52:. It is related to
1303:Stir frying (chao)
840:10.3390/nu12102934
704:www.etymonline.com
676:"What is corning?"
604:"Diet and Recipes"
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241:of salt used (see
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791:10.1136/bmj.f1325
653:. Vintage Books.
515:Food preservation
428:Religious customs
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703:
694:
683:. Retrieved
680:ask.usda.gov
679:
669:
650:
641:
630:. Retrieved
619:
608:. Retrieved
598:
578:
571:
520:Food storage
469:
440:dietary laws
431:
415:
395:Newfoundland
371:North Africa
349:
273:North Africa
270:
251:
230:
220:
199:
181:
175:
146:
131:
98:
90:runner beans
41:
40:
1612:Irradiation
1511:WikiProject
1451:Food safety
1339:Slow cooker
1324:Microwaving
1217:Stir frying
1202:Deep frying
996:Charbroiler
474:(AICR) and
389:, parts of
387:Scandinavia
367:West Africa
305:corned beef
281:Scandinavia
247:Corned beef
235:Old English
157:salted pork
149:Age of Sail
70:salted fish
50:edible salt
18:Salted meat
1735:Categories
1577:Cold chain
1385:Fermenting
1319:Air frying
1268:Barbecuing
1207:Pan frying
1187:Blackening
1114:Smothering
1058:Parboiling
1011:Rotisserie
958:Convection
932:Conduction
910:techniques
709:2021-01-10
685:2021-01-10
632:2018-05-02
610:2018-05-02
543:References
422:humectants
397:, coastal
393:including
375:South Asia
359:Dried fish
283:, coastal
169:Eric Newby
153:Royal Navy
128:Pre-modern
113:hypertonic
36:prosciutto
1664:Rillettes
1293:Fricassee
1283:Deglazing
1175:High heat
1168:Fat-based
1145:Sous-vide
1104:Simmering
1068:Reduction
1053:Decoction
1043:Blanching
1036:High heat
989:Radiation
849:2072-6643
827:Nutrients
800:1756-1833
784:: f1325.
363:Caribbean
345:Indonesia
325:salt pork
206:saltpeter
204:(such as
182:Moshulu's
173:tall ship
109:organisms
84:(such as
72:(usually
48:with dry
1679:Sugaring
1642:Pickling
1622:Jellying
1602:Freezing
1503:Cookbook
1487:Category
1419:See also
1395:Pickling
1353:Non-heat
1273:Braising
1243:Sweating
1231:Low heat
1222:Sautéing
1192:Browning
1155:Steaming
1119:Steeping
1099:Poaching
1094:Infusion
1089:Creaming
1084:Coddling
1077:Low heat
1063:Shocking
1016:Toasting
980:Barbecue
867:32992705
808:23558162
649:(1988).
499:See also
447:Shechita
321:pastrami
262:bacteria
223:dry salt
202:nitrates
101:bacteria
54:pickling
1674:Smoking
1669:Salting
1647:Potting
1627:Jugging
1617:Jamming
1572:Canning
1495:Commons
1410:Souring
1405:Salting
1390:Juicing
1365:Brining
1182:Basting
1124:Stewing
1048:Boiling
975:Smoking
949:Searing
908:Cooking
858:7601012
505:Canning
454:Dhabiha
341:Jakarta
297:biltong
266:Smoking
258:osmosis
231:corning
177:Moshulu
165:oatmeal
138:bracken
123:History
117:osmosis
94:cabbage
58:brining
44:is the
42:Salting
1718:
1652:Confit
1587:Drying
1582:Curing
1380:Drying
1375:Curing
1288:Flambé
1197:Frying
965:Baking
865:
855:
847:
806:
798:
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444:Kosher
437:Muslim
433:Jewish
403:Arctic
399:Russia
391:Canada
351:Drying
323:, and
301:cecina
289:Arctic
285:Russia
239:grains
188:Modern
163:, and
142:barrel
80:) and
66:curing
1400:Purée
1360:Aging
722:FAO:
451:Halal
355:brine
317:jerky
313:jamĂłn
293:bacon
227:brine
134:bacon
105:fungi
86:bacon
62:brine
863:PMID
845:ISSN
804:PMID
796:ISSN
655:ISBN
584:ISBN
470:The
435:and
331:Fish
217:Meat
92:and
1029:Wet
925:Dry
853:PMC
835:doi
786:doi
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279:,
245:).
225:or
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