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Description
Cured meat and poultry products are those that have been treated with salt, nitrites, and/or other preservatives to extend their shelf life and enhance their flavor. The use of nitrites in cured meat and poultry has been somewhat controversial and some studies have linked the consumption of cured meat and poultry with an increased risk of certain health conditions, such as cancer and heart disease, but the evidence is not yet conclusive. Here at Handary we have developed some natural solutions that can replace nitrites and be consumes in a safe way.
Oxidation (Color Loss)
Oxidation (Color Loss) is a natural process that can occur in cured meat and poultry products over time, leading to color loss and other changes in the product's appearance and flavor. When meat and poultry are exposed to air, the oxygen in the air can react with the pigments in the meat, causing them to break down and resulting in a loss of color.
To minimize oxidation and color loss in cured meat and poultry products, it is important to store them in a cool, dry place away from direct light and air. Vacuum-sealing or using oxygen-absorbing packaging can also help to slow down the oxidation process. Overall, while oxidation and color loss are natural processes that can occur in cured meat and poultry products, taking steps to minimize their impact can help to maintain the product's quality and extend its shelf life.
Curing and Bacterial Contamination
Curing and Bacterial Contamination can occur in cured meat and poultry products if they are not properly handled or stored. For example, if the meat is not adequately cooked before consumption, harmful bacteria such as Salmonella or Listeria can survive and cause illness.
To reduce the risk of bacterial contamination in cured meat and poultry products, it is important to follow safe food handling practices. This includes storing the products at the proper temperature, separating raw and cooked products to avoid cross-contamination, cooking them thoroughly before consumption, and avoiding consuming products that have passed their expiration date.
