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Essay / Research Paper Abstract
This 6 page paper discusses the use of preservatives and additives in food. Bibliography lists 10 sources.
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6 pages (~225 words per page)
File: D0_HVpreadd.rtf
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Unformatted sample text from the term paper:
appetizing, specifically adding preservatives to prevent spoilage and additives to enhance taste or texture. Discussion Preservatives are exactly that: they preserve food; i.e., they keep it from spoiling. Additives are
somewhat different in that they are used to enhance food, perhaps by improving appearance, texture or taste. No matter what theyre called, the simple fact is that someone somewhere is
adding something artificial and most likely chemical to the food we eat. Probably the oldest technique for preserving food is salting, which has been known since ancient times (Brain, 2008).
The salting process "draws out moisture and creates an environment inhospitable to bacteria. If salted in cold weather (so that the meat does not spoil while the salt has time
to take effect), salted meat can last for years" (Brain, 2008). Salted meat has been mentioned in accounts of Columbuss voyage of discovery; the Revolutionary War and the Civil War
(Brain, 2008). Meat was preserved by salting until the middle of the 20th century, when it was replaced by freezing and refrigeration (Brain, 2008). Salting is still used in
some areas for creating specialty dishes. For instance, its still used "to create salt-cured country ham found widely in the southern United States" (Brain, 2008). Its also used to make
dried beef (jerky) as well as pastrami and corned beef, both of which are made by "soaking beef in a 10-percent salt water brine for several weeks" (Brain, 2008).
Another very old technique is pickling. It was once used to preserve a great many foods including fruits, vegetables and meats, but today it is almost entirely restricted to making
pickles, which are pickled cucumbers (Brain, 2008). Pickling "uses the preservative qualities of salt ... combined with the preservative qualities of acid, such as acetic acid (vinegar). Acid environments inhibit
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