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Celery powder contains a significant amount of naturally occurring nitrate and is often treated with bacterial cultures to produce nitrite. [1] [3] [4] [5] In the United States, treated celery powder is sometimes used as a meat curing agent in organic meat products, which is allowed per USDA regulations because the nitrate/nitrite is naturally occurring. [3]
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Nitrites do not occur naturally in vegetables in significant quantities, [60] but deliberate fermentation of celery juice, for instance, with a naturally high level of nitrates, can produce nitrite levels sufficient for commercial meat curing. [61] Boiling vegetables does not affect nitrite levels. [62]
Nitrates and nitrites extend shelf life, [citation needed] help kill bacteria, produce a characteristic flavor and give meat a pink or red color. [16] Nitrite (NO − 2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [17]
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
A pot pie or potpie is a type of savory pie, usually a meat pie, covered by a pie crust consisting of flaky pastry. [ 1 ] [ 2 ] Pot pies may be made with a variety of fillings including poultry, beef, seafood or plant-based meat substitute fillings, and may also differ in the types of crust.
Murcian meat pie is a type of meat pie made with puff pastry and filled with minced beef, chorizo, boiled eggs and spices. The pie originates in the Region of Murcia , Spain, particularly in the municipalities Murcia , Santomera , Cieza , Abanilla and the neighbouring town Orihuela .