Curing (food Preservation)
Curing is any of various food preservation and seasoning, flavoring processes of foods such as meat, Fish (food), fish and vegetables, by the addition of edible salt, salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the Solution (chemistry), solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to Ancient history, antiquity, and was the primary method of preserving meat and fish until the late 19th century. Drying (food), Dehydration was the earliest form of food curing. Many curing processes also involve Smoking (cooking), smoking, Spice, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat preservation in general (of meat from livestock, game (food), game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and ...
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