DBpedia – Linked Data Fragments

Matches in DBpedia 2015-10 for { ?s ?p "Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing. Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. Curing was the primary way of preserving meat and fish until the late 19th century.Meat preservation (including livestock, game poultry), includes a set treatment processes for preserving nutritious properties, taste, texture and color of raw, partially cooked or cooked meats while keeping them edible and safe to consume.The invention of such processes can be traced back to antiquity, and although some come from 18th and 19th century research, the latest discoveries concerning meat preservation stem from nuclear physics and biochemistry.The preservation of the meat has always been a method to prevent against famine, but has also acquired a political and economic dimension in the growth of the human population. In developed countries, this conservation depends largely upon the food industry, in particular the meat industry, rather than individuals. For lesser-developed countries, the Food and Agriculture Organization believes that the absence of meat preservation techniques would present a serious obstacle for the development of viable meat production by resource-poor rural livestock producers."@en }

• Curing_(food_preservation) abstract "Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing. Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. Curing was the primary way of preserving meat and fish until the late 19th century.Meat preservation (including livestock, game poultry), includes a set treatment processes for preserving nutritious properties, taste, texture and color of raw, partially cooked or cooked meats while keeping them edible and safe to consume.The invention of such processes can be traced back to antiquity, and although some come from 18th and 19th century research, the latest discoveries concerning meat preservation stem from nuclear physics and biochemistry.The preservation of the meat has always been a method to prevent against famine, but has also acquired a political and economic dimension in the growth of the human population. In developed countries, this conservation depends largely upon the food industry, in particular the meat industry, rather than individuals. For lesser-developed countries, the Food and Agriculture Organization believes that the absence of meat preservation techniques would present a serious obstacle for the development of viable meat production by resource-poor rural livestock producers.".