Description
Cured poultry uses salt and nitrite to lower water activity and inhibit pathogens while developing flavor.
Technical
Salt (2–3 %) reduces water activity (a_w) below 0.85, limiting Salmonella and other pathogens. Sodium nitrite (0.5–1 %) reacts with myoglobin to form nitrosylmyoglobin, imparting pink color and inhibiting Clostridium spores. Lactic‑acid bacteria fermentation lowers pH to 5.0–5.5, creating a hostile environment for spoilage organisms and enhancing flavor. Optional smoking at 60–70 °C deposits phenolic antioxidants that further inhibit oxidation and microbial growth.
Science
Primary Reaction
Salt and nitrite-mediated preservation: NaCl reduces aw; NaNO2 reacts with myoglobin to form nitrosylmyoglobin, inhibiting Clostridium spores; lactic acid fermentation lowers pH.
Sensory Profile
Aroma ()