Salting

The salting is the conservation of the Nourriture with salt. This process approaches the use of Saumure, but rather uses dry salt than of water with a strong salt concentration. It is about the one of the many methods of Conservation of the food.

The salting is effective because the majority of the Bactéries, Fungi and others potentially pathogenic organizations cannot survive in an environment with a strong content salt. All the cells living in such an environment Are dehydrated by Osmose and die or become temporarily inactive.

The laws Juives relating to the food (Cacheroute) prescribe the withdrawal of the blood of the Viande coldly shot down, which can be accomplished with salt or brine.

See too

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