Scientists develop ‘clean’ technology to replicate curing meat

Scientists have developed a ‘clean’ way to produce popular products like sausages, ham, bacon, and salami, using cutting-edge plasma technology to replicate traditional curing methods in response to growing consumer concern about the potential carcinogenic risks of synthetic curing agents.

Traditionally, processed meats are cured through the use of sodium salts or nitrite — but, as scientist Brijesh Tiwari explains, there is concern about the use of high percentages of sodium in the curing of meat, as the consumption of high levels of sodium can contribute to hypertension or cardiovascular disease. Salts are either rubbed on the surface of the meat in a process called ‘dry curing’, or the meat is soaked in a salt solution, which is called ‘brining’.