What are the different types of preservatives?

In the course of history, the method of preserving meat was generally followed by technological progress. The first types of meat preservatives included salt, sugar and smoke. Once cooling and freezing have become possible, these methods have also become popular. Once meat protection experts could use chemicals to prevent the spoiling of meat or introducing health risk, the artificial preservatives were commonly added to the cured and processed meat. By maintaining meat, cultures have been able to have safe sources of protein, even during famine or poor hunting period. Salt is one of the oldest preservatives. The Greeks and the Romans, as well as other ancient cultures, cured meat by salting it.

and the by -product of salt is sodium nitrate, which gives canned meat such as bacon and ham, its distinctive reddish color. Sugar is often the preservation of meat is added to salt. Salting and cure of sugar were often combined with smoking meat to keep it. In the 18th centuryHeat attack has become a typical method of preserving meat and other foods. The food was placed in glasses, often with added salt and sugar, and cooked in hot water until its content stayed at 253.4 degrees Fahrenheit (123 degrees Celsius) for 15 minutes or more. This sterilized the meat and killed any bacteria present, including the one that causes deadly botulism.

cooling is one of the more modern preservatives. Maintaining raw meat at a maximum temperature of 40 degrees Fahrenheit (4.44 degrees Celsius) usually extends its service life for up to a week, while freezing meat at a maximum temperature of 0 degrees Fahrenheit (-18 degrees Cell) can keep one to four to 12 months.

food ingredients such as accorbates and nitric oxide are usually used as preservatives or in conjunction with other preservatives such as salt and sugar. Some of these ingredientsThey add color and taste and act as a preservative agent.

Artificial preservatives cause the meat to be safer for storage and consumption later, but concerns about the possible negative effects of meat preservatives have appeared through research of food science. Preservatives such as nitrates and nitrites were associated with bladder cancer, heart disease and type II diabetes. These artificial ingredients were also designed as a contributing factor to dementia.