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curing |
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curingMethod of preserving meat by soaking it in salt (sodium chloride) solution, with saltpetre (sodium nitrate) added to give the meat its pink colour and characteristic taste. The nitrates in cured meats are converted to nitrites and nitrosamines by bacteria, and these are potentially carcinogenic to humans. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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