The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

Danisco is launching two new cultures that it says can give meats the same colour, flavour and shelf-life as those cured with nitrite salts - but allowing for all-natural claims to be made on the ...

Cured meats and sausages often contain nitrite, a preservative, which also enhances flavor. But at high temperatures, nitrite can form carcinogens.Summer means grill season. Grilled cheese and ...

Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...