Have you ever been faced with the decision between cured and uncured meat while perusing the meat labels in a grocery store? What distinguishes the two in particular? This article will provide an answer to that query. In most instances, it is true to claim that ‘prevention is better than cure’. Curing, however, is preventive in the case of treating meat. More precisely, it guards against the development of germs that could lead to deterioration. The goal of this procedure is to dry out the meat’s body, making it easier to preserve.
Although curing techniques have altered and developed since they were originally used in antiquity, salt remains the only component that cannot be substituted. Cured meats are frequently thought of as meat that has been altered with additional preservatives, like nitrates and nitrites in modern society. These substances give meat its recognisable pink colour and aid in the killing of germs. These substances must, however, be used with caution and in accordance with safety regulations because they can be dangerous when eaten in high quantities.
Contrary to what their name might imply, uncured meats are not completely the opposite of cured meat. The only difference is that in this situation, the aforementioned chemicals have not been employed in the preserving procedure. Instead, they use more organic ingredients like celery juice, which, when processed, becomes nitrite. More sodium will be required to make up for the lack of additional chemicals, making the meat saltier. Uncured meats should have a similar flavour and texture as cured meats, albeit their colour will be significantly paler because they don’t include chemical preservatives. Therefore, uncured meat is primarily a marketing word aimed at more health-conscious clients who detest the idea of consuming artificial ingredients.
The difference between the two
The primary distinction between cured and uncured meat is that the former utilises artificial preservatives while the latter uses natural ones. Additionally, cured meat often lasts longer than uncured meat on the shelf. Although many veggies naturally contain nitrates, using them to cure meats may be harmful to your health. When nitrites and proteins interact, substances known as ‘nitrosamines’ are created, and research suggests that these substances may be cancer-causing carcinogens.