Liha töötlemine
published experiments where he could
In its original meaning, curing means cor- prove that by adding nitrate (saltpeter) to a
recting, making better, that is, treating sick pickling solution, nitrite was formed, appar-
people, curing disease, or in our subject, pre- ently due to the action of microorganisms
serving, drying, salting, pickling, or smoking in the brine. Lehmann (1899) and Kisskalt
a piece of meat (The New Penguin Thesaurus (1899) confirmed that nitrite was the agent
2000). Curing is supposed to enhance the producing meat’s red color and heat stability.
shelf life of meat by preserving and avoiding Haldane (1901) shed light on the chemistry
spoilage with the help of salt, acid (pickle), of the curing process by showing that redox
or drying and/or smoking. In a narrower reactions occurred in meat on curing. He
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