TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

CURING INGREDIENT [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1999-01-29

English

Subject field(s)
  • Food Additives
DEF

The generic name for brine and other ingredients (pepper, wood smoke, acetic acid, sugar, wine, beer, alcohols, etc.) used in curing and dry-salting meat.

CONT

The development and maintenance of a stable red color is very important in cured and smoked meat operations. Sodium or potassium nitrate or nitrite is the curing agent used to process cured meats. Curing agents are responsible for the development of the characteristically red stable color in meat.

French

Domaine(s)
  • Additifs alimentaires
DEF

En charcuterie et salaison, nom générique des saumures et divers ingrédients destinés au traitement des viandes (poivre, fumée de bois, acide acétique, sucre, vin, bière, alcools, etc.).

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

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