Curing draws moisture away from meat and reduces bacteria, and also alters the natural pigments in meat to change from brownish/grey to a rosy pink hue, also provide the distinct “cured” flavor and texture to meat, pastrami and salami.
Cured meat products must have a residual level of 50 mg/kg
In West Africa potassium nitrate (saltpetre) is used as a thickening agent in soups and stews.
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