FOOD TECHNOLOGY

Detailed explanation-1: -Salting is also known as curing and this process draws moisture from the meat through osmosis. Table salt, which consists primarily of sodium chloride, is the most common ingredient for curing food and is used in relatively large quantities.

Detailed explanation-2: -Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis.

Detailed explanation-3: -Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation, flavor and color. Some publications distinguish the use of salt alone as salting, corning or salt curingand reserve the word curing for the use of salt with nitrates/nitrites.

Detailed explanation-4: -When salt is added to processed meats, it restructures the proteins, which then act as a binding and emulsifying agent. The new protein structure helps to hold the product together and helps to prevent moisture and fat loss.