The addition of preservatives, i.e. nitrites or salt to a food material, specially meat, to extend the life and give organoleptic properties or part of the product make up. The addition of preservatives produces an osmotic effect replacing water. To counteract this, FBOs inject with the preservative in solution to increase the weight of the raw material and maintain or enhance yields. Curing salts often act as a hurdle for bacterial, namely Clostridium botulinum growth.
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