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have stated that "stomach cancer risk is increased in people whose diets include large amounts of foods preserved by salting, such as salted fish and meat and pickled vegetables." Additionally, an excessive intake of salt has a dose-response relationship with elevated
218:, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Meat that had been preserved in this way was frequently called "junk" or "salt horse". One early method of salt-curing meat was
467:(WCRF) have stated that there is strong evidence that consuming salted foods including salt-preserved fish and salt-preserved foods in general increases risk of stomach cancer and that the high salt content of
197:) 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.
185:
Bag of Prague powder #1, also known as "curing salt" or "pink salt." It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt.
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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
222:, or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it. This term originates from
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as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a
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1530:
413:, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.
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and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.
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in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with
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763:"Effect of longer term modest salt reduction on blood pressure: Cochrane systematic review and meta-analysis of randomised trials"
257:, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
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lack of refrigeration left little choice as the ship made voyages which could exceed 100 days passage between ports.
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812:"Dietary Sodium Intake and Risk of Cardiovascular Disease: A Systematic Review and Dose-Response Meta-Analysis"
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57:. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are
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Wang, Yi-Jie; Yeh, Tzu-Lin; Shih, Ming-Chieh; Tu, Yu-Kang; Chien, Kuo-Liong (2020-09-25).
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nature of salt. Any living cell in such an environment will become dehydrated through
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and salted fish (or fish both dried and salted) are a staple of diets in the
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133:. People in the 14th century could also put salt on vegetables for taste.
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280:. Some of those salted meats (or foods that contain salted meat) are
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Various types of salted meat are staples of the diets of people in
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689:"corn | Origin and meaning of corn by Online Etymology Dictionary"
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University of
Georgia, National Center for Home Food Preservation
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Fisheries and aquaculture department, Rome. Updated 27 May 2005.
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He, Feng J.; Li, Jiafu; Macgregor, Graham A. (2013-04-03).
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It was discovered in the 19th century that salt mixed with
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retains this name, although it is typically brined today.
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Various salted fish sold in a marketplace in a suburb of
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100:
cannot survive in a highly salty environment, due to the
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may result in damage to the stomach mucosal lining. The
737:"Preservation and processing of foods and cancer risk"
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Salted meat was a staple of the mariner's diet in the
121:Salting could be combined with smoking to produce
640:The Fatal Shore: The Epic of Australia's Founding
445:(as in most cases, draining alone will suffice).
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245:by drawing water out of microbial cells through
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49:also known as fermenting (preparing food with
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169:to consist almost entirely of salted meat.
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550:"Historical Origins of Food Preservation."
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751:. cancer.org. Retrieved 14 February 2023.
663:United States Department of Agriculture.
568:The Culture of Food in England, 1200-1500
342:or salting, either with dry salt or with
85:are also often preserved in this manner.
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465:World Cancer Research Fund International
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23:Sea salt being added to raw ham to make
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739:. wcrf.org. Retrieved 14 February 2023.
727:. wcrf.org. Retrieved 14 February 2023.
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438:(where it is all but required) than in
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613:Clarkson, Janet (2009-10-12).
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749:"Stomach Cancer Risk Factors"
595:. hmsrichmond.org. 2004-09-02
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88:Salting is used because most
241:Salt inhibits the growth of
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1709:Category: Food preservation
1129:Bain-marie (Double boiling)
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615:"The original junk food"
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482:cardiovascular diseases
473:American Cancer Society
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77:). Vegetables such as
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565:Woolgar, C.M. (2016).
455:Health effects of salt
405:In more recent times,
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160:found the diet on the
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555:. Accessed June 2011.
453:Further information:
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210:Salting, either with
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63:dried and salted cod
35:preservation of food
1621:Modified atmosphere
514:List of dried foods
41:. It is related to
1292:Stir frying (chao)
829:10.3390/nu12102934
693:www.etymonline.com
665:"What is corning?"
593:"Diet and Recipes"
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230:of salt used (see
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642:. Vintage Books.
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619:. Retrieved
608:
597:. Retrieved
587:
567:
560:
509:Food storage
458:
429:dietary laws
420:
404:
384:Newfoundland
360:North Africa
338:
262:North Africa
259:
240:
219:
209:
188:
170:
164:
135:
120:
87:
79:runner beans
30:
29:
1601:Irradiation
1500:WikiProject
1440:Food safety
1328:Slow cooker
1313:Microwaving
1206:Stir frying
1191:Deep frying
985:Charbroiler
463:(AICR) and
378:, parts of
376:Scandinavia
356:West Africa
294:corned beef
270:Scandinavia
236:Corned beef
224:Old English
146:salted pork
138:Age of Sail
59:salted fish
39:edible salt
1724:Categories
1566:Cold chain
1374:Fermenting
1308:Air frying
1257:Barbecuing
1196:Pan frying
1176:Blackening
1103:Smothering
1047:Parboiling
1000:Rotisserie
947:Convection
921:Conduction
899:techniques
698:2021-01-10
674:2021-01-10
621:2018-05-02
599:2018-05-02
532:References
411:humectants
386:, coastal
382:including
364:South Asia
348:Dried fish
272:, coastal
158:Eric Newby
142:Royal Navy
117:Pre-modern
102:hypertonic
25:prosciutto
1653:Rillettes
1282:Fricassee
1272:Deglazing
1164:High heat
1157:Fat-based
1134:Sous-vide
1093:Simmering
1057:Reduction
1042:Decoction
1032:Blanching
1025:High heat
978:Radiation
838:2072-6643
816:Nutrients
789:1756-1833
773:: f1325.
352:Caribbean
334:Indonesia
314:salt pork
195:saltpeter
193:(such as
171:Moshulu's
162:tall ship
98:organisms
73:(such as
61:(usually
37:with dry
1668:Sugaring
1631:Pickling
1611:Jellying
1591:Freezing
1492:Cookbook
1476:Category
1408:See also
1384:Pickling
1342:Non-heat
1262:Braising
1232:Sweating
1220:Low heat
1211:Sautéing
1181:Browning
1144:Steaming
1108:Steeping
1088:Poaching
1083:Infusion
1078:Creaming
1073:Coddling
1066:Low heat
1052:Shocking
1005:Toasting
969:Barbecue
856:32992705
797:23558162
638:(1988).
488:See also
436:Shechita
310:pastrami
251:bacteria
212:dry salt
191:nitrates
90:bacteria
43:pickling
1663:Smoking
1658:Salting
1636:Potting
1616:Jugging
1606:Jamming
1561:Canning
1484:Commons
1399:Souring
1394:Salting
1379:Juicing
1354:Brining
1171:Basting
1113:Stewing
1037:Boiling
964:Smoking
938:Searing
897:Cooking
847:7601012
494:Canning
443:Dhabiha
330:Jakarta
286:biltong
255:Smoking
247:osmosis
220:corning
166:Moshulu
154:oatmeal
127:bracken
112:History
106:osmosis
83:cabbage
47:brining
33:is the
31:Salting
1707:
1641:Confit
1576:Drying
1571:Curing
1369:Drying
1364:Curing
1277:Flambé
1186:Frying
954:Baking
854:
844:
836:
795:
787:
646:
575:
433:Kosher
426:Muslim
422:Jewish
392:Arctic
388:Russia
380:Canada
340:Drying
312:, and
290:cecina
278:Arctic
274:Russia
228:grains
177:Modern
152:, and
131:barrel
69:) and
55:curing
1389:Purée
1349:Aging
711:FAO:
440:Halal
344:brine
306:jerky
302:jamĂłn
282:bacon
216:brine
123:bacon
94:fungi
75:bacon
51:brine
852:PMID
834:ISSN
793:PMID
785:ISSN
644:ISBN
573:ISBN
459:The
424:and
320:Fish
206:Meat
81:and
1018:Wet
914:Dry
842:PMC
824:doi
775:doi
771:346
298:ham
268:,
234:).
214:or
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