A Texas A&M University meat scientist has recently discovered a way to produce safe, shelf-stable cured meats without the use of nitrites or nitrates. It’s a major breakthrough for the meat industry, as nitrites and nitrates have long been commonly added to cured meats to maintain their flavor, color, and texture. But now, thanks to the research of this Texas A&M scientist, it appears that these additives are no longer necessary. This research opens up a world of possibilities for the meat industry, as it could result in significantly healthier cured meats with a much longer shelf life.

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source: Phys.org