Meat

• Preservation: Salt is essential for curing meat, extending its shelf life by inhibiting bacterial growth through dehydration .
• Flavor Enhancement: It intensifies the meat’s natural flavors and can be combined with herbs and spices for added taste .
• Texture Improvement: Salt breaks down proteins in the meat, resulting in a more tender texture³.
• Osmosis: The process of osmosis draws moisture out of meat cells, making the environment less conducive for bacteria .
• Historical Use: Before refrigeration, salt curing was a primary method for preserving meat, highlighting its importance in food safety .
• Curing Agents: In addition to table salt, nitrates and nitrites are used in curing to prevent oxidation and spoilage .
• Moisture Control: By removing water, salt ensures that the meat remains dry, which is crucial for preservation .
• Balanced Flavor: Sweeteners like sugar or honey can be added to balance the intense flavor of the salt during the curing process .
• Lean Meat Preference: For effective curing, it’s recommended to use meat cuts with little internal and external fat.
• Natural Preservative: Salt acts as a natural preservative, making it possible to store meat without refrigeration.

These points encapsulate the multifaceted role of salt in meat preservation and flavor enhancement.