Processed meat
Processed meat is considered any meat which has been modified in order either to improve its taste or extend its shelf life. Methods of meat processing are "salting, curing, fermentation, smoking or other processes" according to IARC. Processed meat is usually composed of pork or beef, but also poultry, while it can also contain offal or meat by-products such as blood. Processed meat products include bacon, ham, hotdogs, sausages, salami, corned beef, beef jerky, canned meat and meat-based sauces. IARC at the World Health Organization classifies processed meat as a Group 1, carcinogenic to humans, since it has found sufficient evidence that consumption of processed meat by humans causes colorectal cancer.[1][2][3] A 2016 report by the American Institute for Cancer Research and the World Cancer Research Fund found that processed meat consumption increased the risk of stomach cancer.[4] Meat processing includes all the processes which are changing fresh meat with the exception of simple mechanical processing such as cutting, grinding or mixing.[5]
Introduction
Meat processing began as soon as people realized that cooking and salting prolongs the life of fresh meat. It is not known when this took place, however, the process of salting and sun-drying was recorded in Ancient Egypt, while using ice and snow is credited to early Romans, while canning was developed by Nicolas Appert who received in 1810 a prize for his invention from the French government.[5]
The preservative sodium nitrite (E250) (mixed into curing-salt) is well known for its role in inhibiting the growth of clostridium botulinum bacteria spores in processed and refrigerated meats. A principal concern about sodium nitrite is the formation of carcinogenic nitrosamines in meats containing sodium nitrite when meat is charred or overcooked. Such carcinogenic nitrosamines can also be formed from the reaction of nitrite with secondary amines under acidic conditions (such as occurs in the human stomach) as well as during the curing process used to preserve meats.
Further reading
- Meat processing technology for small- to medium-scale producers Gunter Heinz, Peter Hautzinger, Food and Agriculture Organization of the United Nations (FAO) Regional Office for Asia and the Pacific (RAP), Bangkok, 2007, ISBN 978-974-7946-99-4
- Pearson, A. M.; Tauber, F. W. (2012-12-06). Processed Meats. Springer Science & Business Media. ISBN 9789401096928.Introduction [2]
References
- ^ "You might be surprised by what counts as processed meat". Business Insider. Retrieved 2015-11-19.
- ^ "What is processed meat? - BBC News". BBC News. Retrieved 2015-11-19.
- ^ "IARC Monographs evaluate consumption of red meat and processed meat" (PDF). IARC. 26 October 2015. Retrieved 19 Nov 2015.
- ^ "Diet, nutrition, physical activity and stomach cancer" (PDF). American Institute for Cancer Research and World Cancer Research Fund. 21 April 2016. Retrieved 23 April 2016.
- ^ a b Pearson, A. M.; Tauber, F. W. (2012-12-06). Processed Meats. Springer Science & Business Media. ISBN 9789401096928.Introduction [1]
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