Expert nutritionists share which meats are the best (and worst)—plus, shopping tips that make choosing healthy meat easier.

The color comes from a complicated reaction of the meat with preserving ... the other characteristics of cured beef. Preserving salts such as saltpeter (potassium nitrate) and sodium nitrate ...

By simply selecting a purpose-vegetable fermentation or meat curing-users can receive accurate brine percentages customized for their needs. - Vegetables: Ideal for lacto-fermentation of cucumbers ...

After being targeted by the meat industry, swept up in the culture wars and pummeled in sales, two plant based meat companies are reinventing themselves. By Cara Buckley It’s not exactly the ...

Nitrates and nitrites are compounds commonly used in food processing, particularly in the curing of meats. They play a crucial role in enhancing the flavor, color, and shelf life of meat products.

Most mornings, Greg Brooks wakes up and heads to a 7-Eleven for a meat stick. He’s promptly bombarded with choices, from the classic Slim Jim to a proliferation of options promising to be ...

The imitation meat industry is facing an identity crisis, and the challenge of convincing American consumers to make more planet-friendly choices. By Cara Buckley Not too long ago, imitation meats ...

Future prospects: The results pave the way for clinical trials in humans, which could lead to effective treatments for conditions hitherto considered impossible to cure. The possibility of curing ...