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Why does processed meat contain preservatives, while canned fish needs not?


Does preparation of food change the nutritional content with respect to fat type?Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)Does dumping the water from boiling ramen noodles reduce the fat content much?How do I maximize the shelf life of my homemade hot sauce?Substitute for pig productsIs it valid to claim that a jam contains no preservatives?What is a “raw smoked” gammon (or ham)?Does canned tuna contain preservatives?Cooking sliced ham to make it tenderIs it possible to can hummus?






.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;








3















I've read that canned salmon typically does not contain any preservatives.



On the other hand processed meat (such as ham) contains them.



Why are preservatives needed in some cases but not others?










share|improve this question

















  • 3





    I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?

    – rumtscho
    4 hours ago

















3















I've read that canned salmon typically does not contain any preservatives.



On the other hand processed meat (such as ham) contains them.



Why are preservatives needed in some cases but not others?










share|improve this question

















  • 3





    I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?

    – rumtscho
    4 hours ago













3












3








3








I've read that canned salmon typically does not contain any preservatives.



On the other hand processed meat (such as ham) contains them.



Why are preservatives needed in some cases but not others?










share|improve this question














I've read that canned salmon typically does not contain any preservatives.



On the other hand processed meat (such as ham) contains them.



Why are preservatives needed in some cases but not others?







food-preservation canning nutrient-composition ham






share|improve this question













share|improve this question











share|improve this question




share|improve this question










asked 5 hours ago









MaxBMaxB

14016




14016







  • 3





    I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?

    – rumtscho
    4 hours ago












  • 3





    I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?

    – rumtscho
    4 hours ago







3




3





I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?

– rumtscho
4 hours ago





I am not sure I understand your question. Are you compared canned fish to some kind of canned meat, or are you comparing two totally different preservation techniques, like canning and curing, and asking why they are not done in the same way?

– rumtscho
4 hours ago










1 Answer
1






active

oldest

votes


















3














Canned salmon is pasteurized. Pasteurization uses heat to render a product safe. Hams are cured with salt and nitrites in some cases. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.






share|improve this answer























  • The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?

    – WaterMolecule
    47 mins ago











Your Answer








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1 Answer
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active

oldest

votes








1 Answer
1






active

oldest

votes









active

oldest

votes






active

oldest

votes









3














Canned salmon is pasteurized. Pasteurization uses heat to render a product safe. Hams are cured with salt and nitrites in some cases. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.






share|improve this answer























  • The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?

    – WaterMolecule
    47 mins ago















3














Canned salmon is pasteurized. Pasteurization uses heat to render a product safe. Hams are cured with salt and nitrites in some cases. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.






share|improve this answer























  • The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?

    – WaterMolecule
    47 mins ago













3












3








3







Canned salmon is pasteurized. Pasteurization uses heat to render a product safe. Hams are cured with salt and nitrites in some cases. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.






share|improve this answer













Canned salmon is pasteurized. Pasteurization uses heat to render a product safe. Hams are cured with salt and nitrites in some cases. Salt and drying greatly reduce water activity to render a product safe. Two different processes, both create a safe product.







share|improve this answer












share|improve this answer



share|improve this answer










answered 5 hours ago









moscafjmoscafj

27.8k14079




27.8k14079












  • The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?

    – WaterMolecule
    47 mins ago

















  • The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?

    – WaterMolecule
    47 mins ago
















The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?

– WaterMolecule
47 mins ago





The OP asks why preservatives are needed in one case and not in the others. Could the pasteurization technique used for salmon be applied to ham? Could salmon be cured with salt and nitrites?

– WaterMolecule
47 mins ago

















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