What Impact Does Meat Curing/Preservation Have on Nutritional Content?
I am currently trying to research nutritional facts for cured meats and other preserved foods. In specific, I am looking for any information about the caloric impact that preservation methods might have. For example, is 100g portion of chicken drumsticks the same amount of calories as, say, a 100g that is then smoked, cured, or, goodness forbid, pickled [I truly hope this is not really a thing, but...pickled pigs feet exist, so who can say].
From my research on the USDA pages, I cannot find anything specific that hints at or discusses any changes. The closest related thing I was able to find was a basic justification from the meat industry for why processed meats are not as bad as some consumers fear. While it touches on the various methods of preservation, it does not go into any real details on the impacts to nutritional content, excepting for sodium levels being discussed.
Any details that can be shared are greatly appreciated. I am working on a somewhat realistic, but also simplistic (only calories truly matter) food system for a programming task, and would like to insert enough reality for the various things commonly done to food to matter as they would in our everyday lives.
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What is the importance of curing in preserving meat?
Curing significantly increases the length of time meat remains edible, by making it inhospitable to the growth of microbes.What is the effect of curing agent on meat?
The addition of nitrite to cured meats fixes color, contributes to cured meat flavor, helps in the inhibition of the growth of microorganisms, specifically Clostridium botulinum, and effectively controls rancidity by inhibiting lipid oxidation.Is cured meat nutritious?
Eating too much bacon, sausages, hot dogs, canned meat, or lunch meat\u2014meat that has been processed in some way to preserve or flavor it\u2014is bad for health, according to experts. A number of studies have found links between processed meat and various forms of cancer, as well as heart disease and diabetes.What are the effects of processing on meat?
Processed meat contains various chemical compounds that are not present in fresh meat. Many of these compounds are harmful to health. For this reason, eating a lot of processed meat products for a long period (years or decades) may increase the risk of chronic disease, especially cancer.Preservation of Meat \u0026 Meat Products
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