1. Water and salt
Water is added to a number of products in the form of brine, stock, ice, etc., to enable their manufacture (cooked ham, emulsions, etc.).
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Sodium chloride (NaCl) is the oldest ingredient used in meat processing. In the past, its role as preservative was fundamental, even for non-dried products (preservation of fresh meat drowned in salt). Today, salt's preservative role is limited to cured products (dry-cured hams and sausages), so its essential role is to provide the minimal salty taste demanded by consumers. Current salt doses in cured meats are, approximately, as follows:
dry sausage: 4.5% ;
dry-cured ham: 6.5% ;
cooked charcuterie: 1.8%.
The salty taste...
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Water and salt
Sugars
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References
In Techniques de l'Ingénieur Traité Agroalimentaire
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