Abstract
Processed meats are manufactured from fat and muscle of wholesale cuts, trimmings from carcasses, and some nonmuscle cuts such as liver. Processed meats can be divided into fresh processed meat, and cured and smoked processed meat. Ground beef is the most widely recognized example of a fresh processed meat product. Cured and processed meat products make up a large number of the processed meat items sold in the United States and Europe. Curing and salting meat is one of the oldest forms of meat preservation. Most curing procedures use a salt-based brine or pickle for manufacturing the cured meat products. Sodium nitrite is often included in the brine and is responsible for the cured meat color, adds flavor, and can help prevent the development of spores from microorganisms such as Clostridium botulinum. Most cured meat products are also heated or cooked in a smokehouse to enhance the flavor and surface color of the meat.
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