Salt effectively displaces water, and is bacteriostatic. Packing meat in salt dessicates the meat. Sodium nitrite, or sodium nitrate is added to almost all commercially cured meats. These salts inhibit anaerobic bacteria such as botulinum.(which can kill you in a matter of minutes) To get to the point, all foodborne pathogens need an ample supply of moisture to thrive. Some salt-cured meats such as prosciutto ham are "cured" by a natural acidifying process that salts and cultures the meat with live lactobacilli which both "cure" the meat and give it its distinctive salami-like flavor.
by True Cures2 years ago
I constantly have people insisting to me and my hubpages followers that any person capable of curing any one of today's supposedly "incurable" diseases would be either wealthy and in very high demand or...
by Thomas Byers5 years ago
Table Salt CrystalHave you ever tasted the difference's between table salt and rock salt?Sea Salt being harvested in Thailand.In case you don't know sea salt especially unrefined sea salt is a great source of nutrients...
by Mary Wickison4 years ago
Isn't it healthier for dogs to eat raw meat than commercially prepared dog food?I am considering changing my dog's diet. Currently they get a mixture of commercial dog food, rice, raw chicken, raw beef heart,...
by wiserworld4 years ago
How do you cut salt from your diet?
by riya mishra6 years ago
is eating of salt beside our meal is benefit to me or nothow can i reduce my fatness by home remediyplease answer to me in every low remedy which is avalible in home itself
Copyright © 2018 HubPages Inc. and respective owners.
Other product and company names shown may be trademarks of their respective owners.
HubPages® is a registered Service Mark of HubPages, Inc.
HubPages and Hubbers (authors) may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others.