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Salting (food)

]] Salting is the preservation of food with dry edible salt. "Historical Origins of Food Preservation." University of Georgia, National Center for Home Food Preservation. Accessed June 2011. It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated. It was discovered in the 19th century that salt mixed with nitrates ( saltpeter) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding bacterial decay.

Religious customs

Jewish and Muslim dietary laws require the removal of blood from freshly slaughtered meat. Salt and brine are used for the purpose in both traditions, but salting is more common in Kosher Shechita (where it is all but required) than in Halal Dhabiha (as in most cases, draining alone will suffice).

See also

References

"green air" © 2007 - Ingo Malchow, Webdesign Neustrelitz
This article based upon the http://en.wikipedia.org/wiki/Salting_(food), the free encyclopaedia Wikipedia and is licensed under the GNU Free Documentation License.
Further informations available on the list of authors and history: http://en.wikipedia.org/w/index.php?title=Salting_(food)&action=history
presented by: Ingo Malchow, Mirower Bogen 22, 17235 Neustrelitz, Germany