Talk:Curing (food preservation)
|This is the talk page for discussing improvements to the Curing (food preservation) article.|
|WikiProject Food and drink||(Rated C-class, Top-importance)|
|WikiProject Bacon||(Rated Start-class, High-importance)|
|This article contains a translation of Conservation de la viande from fr.wikipedia.|
- 1 Nasopharyngeal cancer
- 2 In General
- 3 Sweetcure
- 4 Is cured meat precooked? Must it ever be cooked before consumption, for safety?
- 5 Lactobacilli resistant to osmosis?
- 6 Health effects
- 7 Fermentation
- 8 I'm confused...
- 9 Merger proposal
- 10 "latest discoveries concerning meat preservation stem from ... nuclear physics??!"
The comment about salt cured meat being assosiated with nasopharyngeal cancer needs to be referenced. Looked it up, doesn't seem to be anything on it. May I suggest removing the comment? 18.104.22.168 13:38, 21 November 2006 (UTC)
No offense intended to the author, but the article is poorly written and amateurish in general much to its detriment. Also there are basically no references. I would suggest that a biochemist take a look and rewrite most of this article. —The preceding unsigned comment was added by 22.214.171.124 (talk) 18:27, 9 March 2007 (UTC).
- I'm not the author but I have a response. If you know a biochemist, please ask them to rewrite this article. If you don't know one and think the article could be improved, then either improve it or let it pass. Telling people the article is badly written serves no constructive purpose. If someone is going to edit this page it's because they want to, not because you write a comment about it 126.96.36.199 22:58, 22 June 2007 (UTC)
I just had a BLT made with "Honey Sweetcured Bacon" - excellent!
I'd like to point out that the article says that using sugar in whatever form doesn't add significantly to the flavor, with the exception of bacon. Farmer John's sells a breakfast sausage flavored with maple syrup, and the difference in taste is quite pronounced.JDZeff (talk) 23:13, 12 October 2013 (UTC)
Is cured meat precooked? Must it ever be cooked before consumption, for safety?
The article is ambiguous on this point, and it's an important question, since curing is itself related to food safety issues.
Also, in what cases is refrigeration necessary (if ever)? The article suggests that cured meats need not be refrigerated. --Parsiferon 03:51, 31 October 2007 (UTC)
Lactobacilli resistant to osmosis?
Does anybody know why the "good guys" described in the article do not fall prey to the high salt content? Does it not result in osmosis with them? I skimmed through the linked article but found no answer at first glance. —Preceding unsigned comment added by 188.8.131.52 (talk) 04:30, 22 January 2008 (UTC)
- Absolutely. There was a May 2010 report covered by the media indicating a strong link between chemical preservatices and heart disease as well as diabetes. I will get to covering this over the next week. - Shiftchange (talk) 10:59, 8 June 2012 (UTC)
The article claims that the bacteria consumes the sugar, and therefore this is a process of fermentation. The Wiki article on fermentation, of course, defines it is -yeast- consuming sugar and producing alcohol.
Hi. The lead says "The use of food dehydration was the earliest form of food curing." The history section says "Food curing dates back to ancient times, both in the form of smoked meat and as salt-cured meat", and at the end the article says "cold smoking does not and is the oldest form of smoking meat for preservation, as the food is only exposed to the cooler smoke of the wood before it exits the smoking device." (This sentence says it is the oldest because the food is only exposed to the cooler smoke… Is that what it means to say?) So which is older, or are smoking and dehydrating the same? I'm afraid I don't know enough about the subject to figure this out. Thanks for clarifying. Tlqk56 (talk) 22:22, 25 July 2012 (UTC)
I propose that Meat preservation be merged into Curing (food preservation). I think that the Meat preservation article was created by mistake as a duplicate in 2010, some 4 years after this article's creation. The corresponding (and very detailed) French Wikipedia article fr:Conservation_de_la_viande possessed no link to other language Wikipedia articles at that time (I just edited that today). The user (User:Égoïté, fr:Utilisateur:Égoïté), while editing heavily the French article, attempted to transpose it into English Wikipedia by creating the brief Meat preservation article. That seemingly lead to creating a duplicate. Note that the French article discusses meat as well as fish and game preservation, since "viande" designate any kind of animal flesh, technically including fish but sometimes understood as only mammal's flesh (same ambiguity as in English).