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  • Why Salt Preserves Meat

  • While today salting meat as a method of preservation is generally only commonly used in such things

  • as salted pork and the like, salt has been used as the primary method of preserving meats

  • and various other foods as far back as history records.

  • Salt has a preservative effect thanks to the osmotic pressure it creates via absorption.

  • For example, if you take a red blood cell and place it in water, thanks to osmotic pressure

  • and the fact that the cell membrane is thin and semipermeable, the cell with its relatively

  • salty interior next to the pure water will gradually absorb more and more water until

  • it explodes. On the flipside, if you place that same red

  • blood cell into water that is saltier than the cell’s interior liquid, the reverse

  • will happen and the cell will gradually lose water, shriveling up in the process. Place

  • it in water that has the same sodium level as the cell, and nothing at all will happen.

  • This same effect will happen with most mold and microbes. So if you use the salt for its

  • absorption effect to increase the osmotic pressure, these things that may spoil the

  • meat will have trouble surviving and reproducing as their moisture is sucked from them. The

  • more salt added to the item (or sugar, which has the same effect and is often used to help

  • get around the strong salt flavor), the longer the preservative effect will last.

  • You can also observe this absorption effect simply by taking some cotton candy and placing

  • it in a humid environment. With just 33% relative humidity, cotton candy left out in the air

  • will completely collapse and crystallize in just 3 days as it absorbs the moisture in

  • the air. At 45% relative humidity, it will completely collapse in just one day. At 75"00:01:33,980 --> 00:01:39,390 humidity, it takes just 1 hour. This is why it has only been since 1972 that non-”made

  • on demandcotton candy has been available. (1972 was when the first fully automated cotton

  • candy machine was invented that could make the fluffy treat and quickly package it in

  • water tight containers). If youre wondering how to salt meat for

  • preservation, the process is fairly simple and straightforward, though there are a variety

  • of variations on the basic method used to improve flavor. In general, you simply rinse

  • the fresh meat in cold or lukewarm water, then pour a thin layer of salt (generally

  • kosher salt) all over the meat and rub it in. Next, hang or set the meat out in a cool

  • environment (under 60 degrees Fahrenheit, but not below freezing) for a couple weeks

  • to dry it out a bit. Finally, before cooking the meat, rinse off the salt with water.

  • In theory, if you use enough salt or sugar when doing this, you can even preserve meat

  • for decades, though of course the amount you’d have to use would probably make it unpalatable.

  • At the minimum, if youre only using salt or sugar with no other preservative method

  • like smoking or the like, it’s generally considered that about a 20% salt concentration

  • on the surface of the meat is needed to kill off most types of microbes and fungi that

  • can spoil food quickly. Bonus Facts:

  • In the 18th century, salted beef or horse meat (usually low quality) eaten on sailing

  • vessels as part of daily rations was calledsalt junkor justjunk”, making

  • it technically the first food item calledjunk food”. Around a century laterjunk

  • had spread to refer to anything of low quality, though it wouldn’t be until around the 1970s

  • that people would commonly start calling certain food items low in nutritional valuejunk

  • food”. • Pickling meat and other items usually

  • uses a salt/acidic method to achieve preservative effects, often using some sort of vinegar

  • for the acidic element, which further creates an environment that most microbes and fungi

  • have trouble surviving in. The most popular commercially available item that still uses

  • this technique is pickles. This is usually done by first soaking cucumbers in a salt

  • water brine (generally about 10% salt) for a few days, then rinsing the cucumbers off

  • with purified water. Next, placing the cucumbers in vinegar and sealing them in airtight jars.

Why Salt Preserves Meat


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B1 中級 美國腔

為什麼鹽能使肉質保鮮 (Why Salt Preserves Meat)

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    Courtney Shih 發佈於 2021 年 01 月 14 日