FOOD TECHNOLOGY

Detailed explanation-1: -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-2: -Salting and Pickling: Salting also known as curing removes moisture from foods like meat. Pickling means preserving food in brine (salt solution) or marinating in vinegar (acetic acid) and in Asia, oil is used to preserve foods.

Detailed explanation-3: -Salt acts as a preservative by inhibiting microbial growth. Salt acts by drawing water out of the cells of foods and bacteria through a process known as osmosis. Reducing the amount of water available to bacteria inhibits or slows bacterial growth and reproduction.

Detailed explanation-4: -Salting. Salt is a common food preservative favored because it naturally inhibits most bacteria and fungal growth. Ham, bacon, duck, fish, eggs, cheese, and vegetables can be salted through dry cures or wet brines for either short or extended periods to achieve desired results.