The usefulness of antioxidants in cured meats is pronounced in helping retain typical cured meat color during storage.
It was reported that the temperature of cooking influences the rate of color formation, the amount of cure meat pigment formed and its stability during storage. Salted, undried meats, such as corned beef, should be held at 4.4 °C or below at all times after curing since there are some microorganisms that may grow in the salt contents present in such products.
The product of cured meat are vacuum packaged or kept under modified atmosphere, so the product container integrity and sealing operations must also be controlled.
Storage of cured meat