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Meat Preservatives: food additives

-Types of preservatives usually used in preservatives (Capillas) - Salts, sugar or smoking (Capillas) -Refrigeration and freezing (Capillas) -Chemical additives (ascorbates, nitric acid, and other artificial preservatives) (Theron) -Meats that are processed vs. those are not -Unprocessed meats: Chicken, beef, lamb, pork, hamburger, and turkey (LiveScience) -Processed meats: Bacon, hot dogs, some lunch meat as well as aged salamis and pepperoni. (LiveScience) -What classifies processed vs. non-processed? (BMC Med) -Concerns and benefits of both -Preserve meat for food consumption (BMC Med) -Possible health side effects of both – especially processed/artificially preserved meats (Harvard) - Heart issues related to preservatives or the fat content also present in the processed meats (Harvard) -Specific review of organic acids as food preservatives (Theron) -FDA approved for preserving include: acidulates, antioxidants, flavoring agents, pH adjusters and nutrients (Theron) -The spraying of organic acids on freshly cut beef for immediate protection (Theron) -Hoe packaging plays a role in preservation (Theron)