What happens to meat when its packed in salt?

Meat packed in salt undergoes salt curing, a method of preservation that uses salt to draw out moisture and inhibit bacterial growth. Here's what happens to meat during the salt curing process:

1. Salt Penetration: When salt comes into contact with the meat, it starts to dissolve and penetrate the muscle tissues through the process of osmosis. The salt concentration inside the meat increases, creating an environment that is less favourable for microbial growth.

2. Water Removal: Salt draws moisture out of the meat by a process called dehydration. As water is removed, the meat's water activity (the amount of free water available for microbial growth) decreases, further inhibiting the growth of bacteria and other microorganisms.

3. Protein Denaturation: The high salt concentration causes the proteins in the meat to undergo denaturation, which means their structure is altered. This change in protein structure contributes to the preservation of the meat by making it more resistant to spoilage.

4. Flavour Development: Salt curing enhances the flavour of the meat by imparting a characteristic salty taste and developing new flavours through chemical reactions between salt, proteins, and other compounds in the meat.

5. Texture Changes: The loss of moisture during salt curing can result in changes to the meat's texture, making it firmer and less tender.

6. Colour Changes: Salt curing can also affect the colour of the meat. Depending on the type of salt used and the duration of curing, the meat may develop a light pink or reddish colour.

7. Shelf Life Extension: The combination of salt, dehydration, and protein denaturation significantly extends the shelf life of the meat by preventing spoilage and inhibiting bacterial growth.

Salt curing has been used for centuries as a traditional preservation method for various meat products, including bacon, ham, sausage, corned beef, and pastrami. By modifying the salt concentration, curing time, and addition of other ingredients (such as spices and herbs), a variety of cured meat products with unique flavours and textures can be produced.