Add Yahoo as a preferred source to see more of our stories on Google. Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front ...

Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...

Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

Meat curing involves the addition of sodium chloride, often together with nitrite or nitrate, to inhibit pathogens and spoilage and to develop characteristic color and flavor; it does not necessarily ...

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...

During the American Association of Meat Processors’ (AAMP) convention, held July 9-11, representatives from 51 processing ...

It’s normal for any cured meat to change color over time. Experts share when you should actually worry. Salami discoloration, or a gray or brown color, is caused by oxygen exposure and is not an ...