Thus, most all cured meats are vacuum packaged to prevent color fading. Finally, nitrite in cured meats plays a critical safety role as it significantly reduces the chance of botulism. The amount of nitrite that can be added to meat is strictly regulated. Michigan State University Extension has resources on fresh meat color and cooked meat color as part of this series.
The color of meat depends on myoglobin: Part 1. Cooked meat color: Part 2. This article was published by Michigan State University Extension. When a label reads "water added;' a regulated amount of water, specific for each of many products, has been added to enhance the tenderness, juiciness and overall palatability of the product. In the new, low-fat processed meat products, water is used to replace fat, which also reduces caloric density.
The fat content limit is 30 percent. Sugars used range from sucrose cane or beet sugar to dextrose corn sugar. The dextrose group includes corn syrup, corn syrup solids and sorbitol.
Primarily, sugar is added to cured or processed meat to counteract intense saltiness of cured meat and as a medium food for the microbial fermentation process used to reduce the pH of dry and semi-dry sausages. With the exception of sorbitol, the addition of sugars or sweeteners to a product increases browning of meat during cooking.
Spices - Many different spices are used to give processed meat products their distinctive flavors. Certain spices also act to inhibit bacterial growth and oxidation. Fat - The fat content of most processed meat products is government-regulated. The fat content of hot dogs, bologna and most sausages, limited by the USDA to a maximum of 30 percent, is controlled during the comminution process.
The traditional addition to carbonara , guanciale is yet another Italian-style cured meat we sure have a lot of those, huh? Made out of pork jowl the cheek , this product is incredibly salty and has a lot of fat, making it the perfect thing to cook and season your food with.
If you live in Asia, then odds are you've come across these bright red sausages before. Originating in China, lap cheong is a dried sausage with a slightly sweet flavor and a hint of 5-spice. With a harder texture than other sausages on this list, you'll commonly find it served in other dishes.
I'm a simple girl and like to have my lap cheong with congee , there's something super comforting about it. Like many other types of Italian sausages, soppressata is made with cured ground meat. However, the exact cuts of meat used will depend on which region of Italy you're getting your soppressata from. If you're getting soppressata in Tuscany, you'll probably end up eating some leftover pig parts like the tongue or head. This isn't necessarily a bad thing, in fact, I'm a big fan of off-cuts, but if you aren't a fan of that then you can always try the soppressata from Calabria , which only uses ground pork thighs.
Soppressata is heavily seasoned and is a great addition to recipes with other proteins. Originally from France, andouille sausage has evolved to become one of the most popular sausages in the States, especially in the South where it's a key ingredient in Cajun and Creole cuisine.
Andouille sausage is seasoned with garlic, onion, peppers, and wine and has a distinct smoky flavor, making it the perfect addition to gumbo. SpoonTip: If you can't get your hands on andouille sausage, you could always use Mexican chorizo or kielbasa in the recipe instead.
Pretty much every country in the world has their own version of blood sausage. In France it's called boudin noir , in the UK it's known as black pudding, in Spain and parts of Latin America it's called morcilla. While every version has its own redeeming qualities, we're specifically talking about the Spanish morcilla, which is boiled then hung and cured.
While the idea of eating blood might sound scary, the flavor is incredibly complex and delicious, especially when it's served with potatoes. Kielbasa sausage is a staple in Polish cuisine and can be found at almost every occasion — including weddings!
There are over a dozen varieties of kielbasa and some are smoked, some made with turkey, and some air dried. Give yourself a taste of Poland with a traditional kielbasa and cabbage dish. As one of the most popular sausages in Thailand , I knew I couldn't forget this one. Injection results in a more uniform distribution and decreases curing time.
Nitrates, in the form of sodium nitrate or potassium nitrate, are reduced to nitrites by bacteria. Today, sodium nitrites are primarily used because we know nitrites are responsible for the important reactions in curing. This helps to better control the process. Further reduction in curing leads to the production of nitric oxide. Nitric oxide then combines with myoglobin present in the meat to form nitrosylmyoglobin. When heated, nitrosohemochrome forms, which is the pigment responsible for the characteristic pink hue of cured meats.
It also produces important flavor compounds. Nitrites act as antioxidants , which prevent oxidative rancidity of the fat in the meat. They also bind water and prevent the growth of dangerous microbes. Other ingredients are also used in the curing process. Sugar is important because it counteracts the harsh flavor of large amounts of salt.
Ascorbate Vitamin C , used in the form of sodium ascorbate or sodium erythorbate, are used to speed up the reduction of nitrates to nitrites. They also stabilize the pink color. Phosphates may also be used in liquid cures to increase water holding capacity and improve yield. Take a look at the label of your favorite processed meat to get an idea of which ingredients are used.
As I mentioned above, nitrates are found abundantly in plants. Most nitrate-free products still contain nitrates from natural sources, such as celery. Look for celery powder on the label. Red meat meats have long been associated with an increased risk of diabetes, heart disease, and stroke. Nitrites in processed meats have recently been linked to colorectal cancer, pancreatic cancer, and prostate cancer. In , the World Health Organization WHO reviewed more than epidemiological studies and concluded that red meat is a class 2A carcinogen, meaning there is evidence it is likely to cause cancer.
Processed meats are class 1, meaning there is sufficient evidence to conclude they are carcinogenic. This group also includes products such as alcohol, tobacco, and asbestos.
Understandably, many people were concerned and the media added to the flurry with sensationalized headlines. As pointed out in a report from the Harvard T. Educated risk is what life is all about. It was found that the more processed meat consumed, the higher the degree of risk.
Roughly 34, deaths are attributed to diets high in processed meats each year. So, even though they are in the same category, the risk factor is not the same.
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