Food Chemistry.docx - Linh Chiem CHE 107A Cured vs Uncured...

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Linh Chiem CHE 107A Cured vs. Uncured Meat/Chesse Curing is a process to help preserve the meat by adding salt, nitrates or nitrite. After tasting the cured bacon, there was a little to none flavor. The texture was drier than the uncured one. In processed meat, people mostly use nitrite to help prevent the meat to turn brown and keep the pink color. The sample had a little pink color on it. Meanwhile, the uncured meat had a lightly sweet flavor and its texture was softer. The case of cured and uncured bacon is similar to the cheese’s case. For non-organic cheese, the texture was a little chewy and it took a little while to dissolve in mouth. The flavor was stronger; it tasted a little bitter. Otherwise, for organic cheese, it has a softer texture and a little sweet flavor. There was no significant difference in color between them. On the current market, cured or processed meat and dairy product has larger consumption when compared to uncured or organic products. This is because the price is cheaper and mass
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