meat, curing
meat, curing Pickling with the aid of sodium chloride (salt), sodium nitrate (saltpetre), and some sodium nitrite, which permits the growth of only salt‐tolerant bacteria and inhibits the growth of Clostridium botulinum. The nitrite is the effective preserving agent and the nitrate is converted into nitrite during the process. The red colour of cured meat is due to the formation of nitrosomyoglobin from the myoglobin of muscle.
More From encyclopedia.com
Growth , Growth
Growth, as used as a term to discuss the human body, has a number of meanings. In general terms, growth is the process towards full developmen… Smart Growth , Smart growth is a relatively new movement in the United States, at least by name, a movement promoted since the early 1990s as a new way to direct gr… Human Growth Hormone , Human growth hormone
Human growth hormone (GH), also called somatotropin, is a protein that stimulates growth. GH must be secreted (released) in just… growth factor , growth factor Any of various chemicals, particularly polypeptides, that have a variety of important roles in the stimulation of new cell growth and c… growth substance , growth substance (phytohormone; plant hormone) Any of a number of organic chemicals that are synthesized by plants and regulate growth and developmen… Pituitary Dwarfism , Definition
Dwarfism is a condition in which the growth of the individual is very slow or delayed, resulting in less than normal adult stature. The wo…
You Might Also Like
NEARBY TERMS
meat, curing