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Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest. It involves storing the material in a prescribed condition immediately after harvest.
Curing is a chemical process employed in polymer chemistry and process engineering that produces the toughening or hardening of a polymer material by cross-linking of polymer chains. [1] Even if it is strongly associated with the production of thermosetting polymers , the term "curing" can be used for all the processes where a solid product is ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
By 900 BC, salt was being produced in "salt gardens" in Greece and dry salt curing and smoking of meat were well established. The Romans (200 BC) acquired curing procedures from the Greeks and further developed methods to "pickle" various kinds of meats in a brine marinade. It was during this time that the reddening effect of salting was noted.
Curing and subsequent aging allow for the slow oxidation and degradation of carotenoids in the tobacco leaf. This produces various compounds in the tobacco leaves that give cured tobacco its sweet aromatic aroma, characteristic flavor, and degree of "smoothness" to the consumed product.