. "Salpeklado estas unu el variaj procezoj por konservado kaj de man\u011Doj kiaj viando, fi\u015Doj kaj vegetaloj, per aldonado de kombino de salo, nitratoj, a\u016D sukero. Multaj salpeklaj procezoj anka\u016D inkludas fuma\u0135adon, spicadon, a\u016D kuiradon. estis la plej frua formo de man\u011Dopeklado. Saligado a\u016D peklado forprenas humidecon el la viando pere de procezo de osmozo. Viando estas peklata per salo a\u016D sukero, a\u016D per kombinado de amba\u016D. Anka\u016D nitratoj kaj nitritoj estas ofte uzataj pro pekladi viandon kaj \u011Di kontribuas al la karaktera roza koloro, same kiel al la inhibo de Clostridium botulinum. Salpeklado estis la \u0109efa vojo konservi viandon kaj fi\u015Don \u011Dis la fino de la 19a jarcento."@eo . . . . "Ontze"@eu . . . . "1116230463"^^ . . . . . . . . . . . . . . . . "40717"^^ . . . "Peklowanie \u2013 proces technologiczny, polegaj\u0105cy na dzia\u0142aniu mieszanki pekluj\u0105cej na mi\u0119so. Efektem tego procesu jest utrwalanie barwy, wytworzenie charakterystycznego smaku i zapachu mi\u0119sa oraz przed\u0142u\u017Cenie trwa\u0142o\u015Bci produktu poprzez hamowanie wzrostu bakterii chorobotw\u00F3rczych i gnilnych."@pl . . . . . . . . . . . . . . . . . . . . . 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"Curing (food preservation)"@en . . . . . . . . . . . . . . . . . . . . . . . . . . . . "La curaci\u00F3 o el curat \u00E9s una t\u00E8cnica de conservaci\u00F3 de carn o de peix que s'asseca despr\u00E9s un adobatge amb salmorra, al qual es poden afegir altres condiments, seguit per una peri\u00F3de d'assecatge o de maduraci\u00F3. Sobretot en regions m\u00E9s humides, s'hi afegeix el fumatge. Se l'ha de diferenciar de la marinada, una t\u00E8cnica culin\u00E0ria en la qual es deixa reposar la vianda en un l\u00EDquid arom\u00E0tic unes hores per fer la m\u00E9s sabrosa o entendrir-la o de l'escabetx que es fa servir per assaonar i conservar viandes en un l\u00EDquid."@ca . . . . . "Salpeklado"@eo . "Ontzea janari bat (haragia eta arraina, batez ere) luzaz mantentzeko erabilitako prozesua da, janarien kontserbazioa helburu duena. Janarien iraupena luzatzeaz gain, ontze prozesuak janarien ezaugarri organoleptikoak ere (gustu, zapore eta gozotasuna) hobetzen ditu. Janariak ontzeko gehien erabiltzen diren aditiboak gatza, azukrea, nitratoak eta nitritoak dira. Ketzea ere hainbat ontze prozesuetan erabiltzen da. Ontze prozesuen bidez haragi edo arrainen deskonposizio eta ustelketa ekiditen da. Elikagaia hondatuko luketen mikrobioen hazkuntza inhibitzen da, eta produktuaren kontsumorako iraupena luzatu. Gatza izan da historian zehar haragiaren ustelketa ekiditeko gehien erabili den aditiboa. Gatza (ClNa) bakarrik erabil daiteke, edo nitrato eta nitritoekin batera. Gazitze prozesuak elikagaiaren deshidratazioa areagotzen du, zeluletatik ura ateratzen baitu; urik gabe, bakterioak edo onddoak ezin dira hazi eta elikagaia mikrobiorik gabe mantentzen da, bere deskonposizioa saihesten duena. Hainbat janaritan gatzarekin batera nitratoak erabiltzen dira ontze prozesuan (nitrato sodikoa edo potasikoa). Kontzentrazio txikitan erabili behar dira nitratoak, bakterizidak izateaz gain toxikoak ere direlako. Urdaiazpiko onduak, esaterako, eta baita hestebete ugari ere, gatza eta nitratoekin ontzen dira. Nitratoek eta nitritoek haragien balizko bakterio patogenoak (Clostridium botulinum, adibidez) akabatzen dituzte."@eu . . . . . . . . . . . . . . . . "Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives have begun to complement and supplant it. While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security, the advent of modern preservation methods mean that in most developed countries today, curing is instead mainly practised for its cultural value and desirable impact on the texture and taste of food. For less-developed countries, curing remains a key process in the production, transport and availability of meat. Some traditional cured meat (such as authentic Parma ham and some authentic Spanish chorizo and Italian salami) is cured with salt alone. Today, potassium nitrate (KNO3) and sodium nitrite (NaNO2) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for oxygen, thus turning myoglobin red. More recent evidence shows that these chemicals also inhibit the growth of the bacteria that cause the disease botulism. Yet, a 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the Clostridium botulinum bacteria which causes botulism, which in line with the UK\u2019s Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent C. botulinum growth and extend shelf life. The combination of table salt with nitrates or nitrites, called curing salt, is often dyed pink to distinguish it from table salt. Neither table salt, nor any of the nitrites or nitrates commonly used in curing (e.g., sodium nitrate [NaNO3], sodium nitrite, and potassium nitrate) is naturally pink."@en . . . "\u062A\u062C\u0641\u064A\u0641 (\u0637\u0631\u064A\u0642\u0629 \u062D\u0641\u0638 \u0627\u0644\u0623\u0637\u0639\u0645\u0629)"@ar . . . . . "P\u00F6keln, in \u00D6sterreich und Bayern auch Suren genannt, ist die Behandlung von Speisefisch, Fleisch- und Wurstwaren mit Kochsalz sowie mit Natrium- oder Kaliumsalzen der Salpeters\u00E4ure (Natrium- oder Kaliumnitrat) oder der salpetrigen S\u00E4ure (Natrium- oder Kaliumnitrit), den sogenannten P\u00F6kelstoffen. Hinzu kommen unter Umst\u00E4nden weitere P\u00F6kelhilfsstoffe wie Ascorbins\u00E4ure, Zuckerarten und Glucons\u00E4ure-delta-Lacton, au\u00DFerdem Gew\u00FCrze. Werden keine P\u00F6kelstoffe eingesetzt, so spricht man \u00FCblicherweise nicht von P\u00F6keln, sondern von Salzen, der traditionelle Sprachgebrauch ist dazu aber inkonsistent.Das P\u00F6keln dient dazu, die Ware vor mikrobiellem Verderb zu sch\u00FCtzen und dadurch haltbar zu machen, die rote Fleischfarbe zu ver\u00E4ndern und hitzebest\u00E4ndig zu machen \u2013 das sogenannte Umr\u00F6ten \u2013, und ihr ein charakteristisches Aroma zu verleihen. Die Haltbarmachung wirkt zwar nur gegen manche Bakterien, und das auch nur in eingeschr\u00E4nktem Ma\u00DFe, sie steht heute im Vergleich zur Farb- und Aromaentwicklung aber nicht mehr im Vordergrund. Gleichwohl ist P\u00F6keln weltweit im Zusammenwirken mit weiteren konservierenden Ma\u00DFnahmen wie Trocknen, R\u00E4uchern und Erhitzen nach wie vor ein Grundverfahren der Herstellung haltbarer Lebensmittel. Die Umr\u00F6tung, das P\u00F6kelaroma und auch die Hemmung des Bakterienwachstums, soweit sie \u00FCber die sehr begrenzte Wirkung des reinen Einsalzens hinausgeht, werden dabei ausschlie\u00DFlich durch Nitrite bewirkt. Sofern diese nicht direkt eingesetzt werden, entstehen sie aus den eingesetzten Nitraten, die durch bestimmte Mikroorganismen bei ausreichend langer und unerhitzter Lagerzeit enzymatisch zu Nitriten reduziert werden."@de . "6494435"^^ . . "\uC5FC\uC9C0(\u9E7D\u6F2C, curing)\uB294 \uACE0\uAE30\uB098 \uC0DD\uC120 \uB4F1\uC758 \uC2DD\uD488, \uB2F4\uBC43\uC78E, \uB3D9\uBB3C \uAC00\uC8FD \uB4F1\uC744 \uBCF4\uC874\uD558\uAC70\uB098 \uC0AC\uC6A9\uD558\uAE30 \uC704\uD574 \uC5FC\uC7A5, \uAC74\uC870, \uD6C8\uC5F0 \uB4F1 \uD654\uD559\uC801, \uBB3C\uB9AC\uC801 \uACF5\uC815\uC744 \uD1B5\uD574 \uCC98\uB9AC\uD558\uB294 \uAC83\uC774\uB2E4. \uAC74\uC870 \uBC0F \uC5FC\uC7A5 \uACFC\uC815\uC5D0\uC11C \uC0BC\uD22C\uD604\uC0C1 \uB4F1\uC5D0 \uC758\uD55C \uC6A9\uC9C8 \uB18D\uCD95\uC744 \uD1B5\uD574 \uC774 \uAC10\uC18C\uD558\uAE30 \uB54C\uBB38\uC5D0, \uBBF8\uC0DD\uBB3C\uC774 \uC790\uB77C\uAE30 \uC5B4\uB835\uAC8C \uB418\uC5B4 \uBD80\uD328\uAC00 \uB2A6\uCDB0\uC9C0\uACE0 \uC2DD\uD488 \uC800\uC7A5\uC774 \uC6A9\uC774\uD574\uC9C4\uB2E4. \uC5FC\uC9C0 \uACFC\uC815\uC740 \uD6C8\uC5F0, \uC591\uB150, \uC870\uB9AC \uB4F1\uC758 \uACFC\uC815\uC744 \uD3EC\uD568\uD558\uAE30\uB3C4 \uD558\uBA70, \uB2F9\uBD84, \uC9C8\uC0B0\uC5FC, \uC544\uC9C8\uC0B0\uC5FC \uB4F1\uC774 \uCCA8\uAC00\uB418\uAE30\uB3C4 \uD55C\uB2E4."@ko . . . . . . . . . . . . . . . . . "Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite."@en . . . . . "Curing merupakan salah salah satu cara pengawetan makanan dengan melakukan pemberian kombinasi bahan-bahan preservatif seperti garam, nitrat, nitrit, gula, dengan tujuan mengeluarkan cairan dari makanan tersebut dalam proses osmosis. Proses curing sering juga melibatkan mengasapi, membumbui, atau memasak makanan tersebut. Proses curing juga menambah cita rasa, yang biasanya dilakukan untuk mengawetkan serta memberikan rasa dan warna pada makanan, khususnya daging, ikan, atau sayuran."@in . . . . . . . . . . . . "A cura \u00E9 uma forma de conserva\u00E7\u00E3o de alimentos, principalmente carne, peixe e queijo, em que se usa o sal-de-cozinha para evitar a sua deteriora\u00E7\u00E3o por bact\u00E9rias. Por outro lado, quando o alimento seca, depois do tratamento com sal, quer simples, quer em combina\u00E7\u00E3o com o uso de a\u00E7\u00FAcar, condimentos ou fumagem, a carne curada fica com caracter\u00EDsticas totalmente diferentes da carne crua ou cozinhada. Os principais produtos obtidos pela cura de carnes s\u00E3o o presunto e v\u00E1rios tipos de fiambre, e os embutidos, em que a carne, antes ou depois da cura, \u00E9 metida numa tripa natural preparada para isso, ou num cano de material sint\u00E9tico, por vezes de origem animal (col\u00E1geno)."@pt . . . . . . "P\u00F6keln, in \u00D6sterreich und Bayern auch Suren genannt, ist die Behandlung von Speisefisch, Fleisch- und Wurstwaren mit Kochsalz sowie mit Natrium- oder Kaliumsalzen der Salpeters\u00E4ure (Natrium- oder Kaliumnitrat) oder der salpetrigen S\u00E4ure (Natrium- oder Kaliumnitrit), den sogenannten P\u00F6kelstoffen. Hinzu kommen unter Umst\u00E4nden weitere P\u00F6kelhilfsstoffe wie Ascorbins\u00E4ure, Zuckerarten und Glucons\u00E4ure-delta-Lacton, au\u00DFerdem Gew\u00FCrze."@de . . . . "P\u00F6keln"@de . . "A cura \u00E9 uma forma de conserva\u00E7\u00E3o de alimentos, principalmente carne, peixe e queijo, em que se usa o sal-de-cozinha para evitar a sua deteriora\u00E7\u00E3o por bact\u00E9rias. Por outro lado, quando o alimento seca, depois do tratamento com sal, quer simples, quer em combina\u00E7\u00E3o com o uso de a\u00E7\u00FAcar, condimentos ou fumagem, a carne curada fica com caracter\u00EDsticas totalmente diferentes da carne crua ou cozinhada. Os principais produtos obtidos pela cura de carnes s\u00E3o o presunto e v\u00E1rios tipos de fiambre, e os embutidos, em que a carne, antes ou depois da cura, \u00E9 metida numa tripa natural preparada para isso, ou num cano de material sint\u00E9tico, por vezes de origem animal (col\u00E1geno)."@pt . . . . . "La curaci\u00F3 o el curat \u00E9s una t\u00E8cnica de conservaci\u00F3 de carn o de peix que s'asseca despr\u00E9s un adobatge amb salmorra, al qual es poden afegir altres condiments, seguit per una peri\u00F3de d'assecatge o de maduraci\u00F3. Sobretot en regions m\u00E9s humides, s'hi afegeix el fumatge. Des de l\u2019antiguitat, s\u2019han cercat maneres de guardar aliments de temporada per poder-los consumir durant tot l'any i poder alimentar-se en temps d'escassetat. Abans de l'invent de les t\u00E8cniques de refrigeraci\u00F3 la curaci\u00F3 era una de les principals maneres per conservar aliments. Avui serveix m\u00E9s aviat per desenvolupar el gust. A m\u00E8s de les t\u00E8cniques artesanes ancestrals que demanen molt de temps, es va industrialitzar el procediment per accelerar la maduraci\u00F3 i reduir la p\u00E8rdua d'aigua, i de pes. Se l'ha de diferenciar de la marinada, una t\u00E8cnica culin\u00E0ria en la qual es deixa reposar la vianda en un l\u00EDquid arom\u00E0tic unes hores per fer la m\u00E9s sabrosa o entendrir-la o de l'escabetx que es fa servir per assaonar i conservar viandes en un l\u00EDquid."@ca . . . "Cura (culin\u00E1ria)"@pt . . . . . . . . "Curaci\u00F3"@ca . . . . . . . . . . . . . . . "Peklowanie \u2013 proces technologiczny, polegaj\u0105cy na dzia\u0142aniu mieszanki pekluj\u0105cej na mi\u0119so. Efektem tego procesu jest utrwalanie barwy, wytworzenie charakterystycznego smaku i zapachu mi\u0119sa oraz przed\u0142u\u017Cenie trwa\u0142o\u015Bci produktu poprzez hamowanie wzrostu bakterii chorobotw\u00F3rczych i gnilnych."@pl . . "Salpeklado estas unu el variaj procezoj por konservado kaj de man\u011Doj kiaj viando, fi\u015Doj kaj vegetaloj, per aldonado de kombino de salo, nitratoj, a\u016D sukero. Multaj salpeklaj procezoj anka\u016D inkludas fuma\u0135adon, spicadon, a\u016D kuiradon. estis la plej frua formo de man\u011Dopeklado. Saligado a\u016D peklado forprenas humidecon el la viando pere de procezo de osmozo. Viando estas peklata per salo a\u016D sukero, a\u016D per kombinado de amba\u016D. Anka\u016D nitratoj kaj nitritoj estas ofte uzataj pro pekladi viandon kaj \u011Di kontribuas al la karaktera roza koloro, same kiel al la inhibo de Clostridium botulinum. Salpeklado estis la \u0109efa vojo konservi viandon kaj fi\u015Don \u011Dis la fino de la 19a jarcento."@eo . "Curado"@es . "Which Pliny?"@en . "El curado es cualquiera de los procesos de sanar, conservaci\u00F3n y sazonado de alimentos, especialmente de carne y pescado, o de vegetales o frutos, que requieren este proceso para su consumo, tales como la aceituna; mediante la adici\u00F3n de una combinaci\u00F3n de sal, az\u00FAcar, nitratos o nitritos. Muchos alimentos con procesos de curado tambi\u00E9n incluyen que se lleve a cabo el ahumado de estos."@es . "Curing (pengawetan makanan)"@in . "\uC5FC\uC9C0"@ko . . . . . "\uC5FC\uC9C0(\u9E7D\u6F2C, curing)\uB294 \uACE0\uAE30\uB098 \uC0DD\uC120 \uB4F1\uC758 \uC2DD\uD488, \uB2F4\uBC43\uC78E, \uB3D9\uBB3C \uAC00\uC8FD \uB4F1\uC744 \uBCF4\uC874\uD558\uAC70\uB098 \uC0AC\uC6A9\uD558\uAE30 \uC704\uD574 \uC5FC\uC7A5, \uAC74\uC870, \uD6C8\uC5F0 \uB4F1 \uD654\uD559\uC801, \uBB3C\uB9AC\uC801 \uACF5\uC815\uC744 \uD1B5\uD574 \uCC98\uB9AC\uD558\uB294 \uAC83\uC774\uB2E4. \uAC74\uC870 \uBC0F \uC5FC\uC7A5 \uACFC\uC815\uC5D0\uC11C \uC0BC\uD22C\uD604\uC0C1 \uB4F1\uC5D0 \uC758\uD55C \uC6A9\uC9C8 \uB18D\uCD95\uC744 \uD1B5\uD574 \uC774 \uAC10\uC18C\uD558\uAE30 \uB54C\uBB38\uC5D0, \uBBF8\uC0DD\uBB3C\uC774 \uC790\uB77C\uAE30 \uC5B4\uB835\uAC8C \uB418\uC5B4 \uBD80\uD328\uAC00 \uB2A6\uCDB0\uC9C0\uACE0 \uC2DD\uD488 \uC800\uC7A5\uC774 \uC6A9\uC774\uD574\uC9C4\uB2E4. \uC5FC\uC9C0 \uACFC\uC815\uC740 \uD6C8\uC5F0, \uC591\uB150, \uC870\uB9AC \uB4F1\uC758 \uACFC\uC815\uC744 \uD3EC\uD568\uD558\uAE30\uB3C4 \uD558\uBA70, \uB2F9\uBD84, \uC9C8\uC0B0\uC5FC, \uC544\uC9C8\uC0B0\uC5FC \uB4F1\uC774 \uCCA8\uAC00\uB418\uAE30\uB3C4 \uD55C\uB2E4."@ko . . . . "Peklowanie"@pl . . . . . . . . . . . "El curado es cualquiera de los procesos de sanar, conservaci\u00F3n y sazonado de alimentos, especialmente de carne y pescado, o de vegetales o frutos, que requieren este proceso para su consumo, tales como la aceituna; mediante la adici\u00F3n de una combinaci\u00F3n de sal, az\u00FAcar, nitratos o nitritos. Muchos alimentos con procesos de curado tambi\u00E9n incluyen que se lleve a cabo el ahumado de estos."@es . . . "Nasolov\u00E1n\u00ED je metoda , zejm\u00E9na masa a masn\u00FDch v\u00FDrobk\u016F, pomoc\u00ED sol\u00ED. Vedle kuchy\u0148sk\u00E9 soli se pou\u017E\u00EDvaj\u00ED nap\u0159\u00EDklad i dusitan sodn\u00FD nebo dusitan draseln\u00FD. Krom\u011B soli se \u010Dasto p\u0159id\u00E1v\u00E1 i ko\u0159en\u00ED a dal\u0161\u00ED l\u00E1tky jako cukr nebo kyselina askorbov\u00E1. Potravina m\u016F\u017Ee b\u00FDt nasolena bu\u010F nasucho, nebo pono\u0159en\u00EDm do slan\u00E9ho l\u00E1ku, p\u0159\u00EDpadn\u011B i injekt\u00E1\u017E\u00ED l\u00E1ku do masa. Nasolov\u00E1n\u00ED je vedle uzen\u00ED nejstar\u0161\u00ED technika konzervace potravin, zn\u00E1m\u00E1 ji\u017E ve starov\u011Bku a zmi\u0148ovan\u00E1 nap\u0159\u00EDklad v \u0159\u00EDmsk\u00E9 kucha\u0159ce De re coquinaria."@cs . . . . . "Ontzea janari bat (haragia eta arraina, batez ere) luzaz mantentzeko erabilitako prozesua da, janarien kontserbazioa helburu duena. Janarien iraupena luzatzeaz gain, ontze prozesuak janarien ezaugarri organoleptikoak ere (gustu, zapore eta gozotasuna) hobetzen ditu. Janariak ontzeko gehien erabiltzen diren aditiboak gatza, azukrea, nitratoak eta nitritoak dira. Ketzea ere hainbat ontze prozesuetan erabiltzen da."@eu . . . . . . . . . "Nasolov\u00E1n\u00ED"@cs . . . . . . . . . . . "\u062A\u062C\u0641\u064A\u0641 \u0647\u064A \u0637\u0631\u064A\u0642\u0629 \u0645\u0646 \u0637\u0631\u0642 \u062D\u0641\u0638 \u0627\u0644\u0623\u0637\u0639\u0645\u0629. \u0648\u062A\u0633\u062A\u062E\u062F\u0645 \u0644\u062D\u0641\u0638 \u0627\u0644\u0644\u062D\u0645 \u0648\u0627\u0644\u0633\u0645\u0643 \u0648\u0627\u0644\u062E\u0636\u0631\u0627\u0648\u0627\u062A \u0627\u0644\u0645\u062E\u062A\u0644\u0641\u0629 \u0648\u062A\u0643\u0648\u0646 \u0628\u0625\u0636\u0627\u0641\u0629 \u0627\u0644\u0645\u0644\u062D\u060C \u0648\u0627\u0644\u0646\u062A\u0631\u0627\u062A\u060C \u0648\u0627\u0644\u0646\u062A\u0631\u064A\u062A\u060C \u0623\u0648 \u0627\u0644\u0633\u0643\u0631. \u0643\u0645\u0627 \u064A\u0645\u0643\u0646 \u0623\u0646 \u062A\u0636\u0645\u0646 \u0627\u0644\u0637\u0631\u064A\u0642\u0629 \u0627\u0633\u062A\u062E\u062F\u0627\u0645 \u0637\u0631\u0642 \u0623\u062E\u0631\u0649 \u0645\u0646 \u0637\u0631\u0642 \u062D\u0641\u0638 \u0627\u0644\u0623\u0637\u0639\u0645\u0629 \u0645\u062B\u0644 \u0627\u0644\u062A\u062F\u062E\u064A\u0646 \u0623\u0648 \u0625\u0636\u0627\u0641\u0629 \u0627\u0644\u062A\u0648\u0627\u0628\u0644 \u0623\u0648 \u0627\u0644\u0637\u0628\u062E. \u062A\u062C\u0641\u064A\u0641 \u0627\u0644\u0623\u0637\u0639\u0645\u0629 \u0623\u0634\u062A\u0642 \u0641\u064A \u0648\u0642\u062A \u0633\u0627\u0628\u0642 \u0645\u0646 \u0647\u0630\u0647 \u0627\u0644\u0637\u0631\u064A\u0642\u0629. \u0627\u0644\u0647\u062F\u0641 \u0645\u0646 \u0647\u0630\u0647 \u0627\u0644\u0637\u0631\u064A\u0642\u0629 \u0623\u0632\u0627\u0644\u0629 \u0627\u0644\u0645\u0627\u0621 \u0645\u0646 \u0627\u0644\u0637\u0639\u0627\u0645 \u0644\u0630\u0649 \u064A\u0628\u0642\u0649 \u0645\u062D\u0641\u0648\u0638\u0627 \u0644\u0641\u062A\u0631\u0629 \u0623\u0637\u0648\u0644. \u064A\u062A\u0645 \u062A\u062C\u0641\u064A\u0641 \u0627\u0644\u0623\u0637\u0639\u0645\u0629 \u0628\u0648\u0627\u0633\u0637\u0629 \u0627\u0644\u0645\u0644\u062D \u0623\u0648 \u0627\u0644\u0633\u0643\u0631 \u0623\u0648 \u0643\u0644\u0627\u0647\u0645\u0627 \u0645\u0639\u0627 \u0644\u0627\u0646\u0647\u0645\u0627 \u064A\u0639\u062A\u0628\u0631\u0627\u0646 \u0645\u0627\u0635\u0627\u0646 \u0644\u0644\u0633\u0648\u0627\u0626\u0644. \u0627\u0644\u062A\u062C\u0641\u064A\u0641 \u0643\u0627\u0646 \u0637\u0631\u064A\u0642\u0629 \u062D\u0641\u0638 \u0627\u0644\u0623\u0637\u0639\u0645\u0629 \u0627\u0644\u0631\u0626\u064A\u0633\u064A\u0629 \u0641\u064A \u0627\u0644\u0645\u0627\u0636\u064A \u0644\u063A\u0627\u064A\u0629 \u0627\u0644\u0642\u0631\u0646 \u0627\u0644\u062A\u0627\u0633\u0639 \u0639\u0634\u0631 \u0627\u0644\u0630\u064A \u0634\u0647\u062F \u0627\u0633\u062A\u062E\u062F\u0627\u0645 \u0637\u0631\u0642 \u0623\u062E\u0631\u0649 \u0644\u0644\u062D\u0641\u0638."@ar . . . . . . . . . . . . . . . . . . . . . "Curing merupakan salah salah satu cara pengawetan makanan dengan melakukan pemberian kombinasi bahan-bahan preservatif seperti garam, nitrat, nitrit, gula, dengan tujuan mengeluarkan cairan dari makanan tersebut dalam proses osmosis. Proses curing sering juga melibatkan mengasapi, membumbui, atau memasak makanan tersebut. Proses curing juga menambah cita rasa, yang biasanya dilakukan untuk mengawetkan serta memberikan rasa dan warna pada makanan, khususnya daging, ikan, atau sayuran. Curing pada daging membutuhkan garam yang merupakan bahan pengawet pangan pertama yang digunakan manusia. Garam telah menjadi bahan penting dalam pengawetan produk-produk peternakan dan perikanan. Pada tingkat tertentu, garam mencegah pertumbuhan beberapa tipe bakteri yang bertanggung jawab dalam pembusukan daging. Garam dapat mencegah pertumbuhan bakteri, baik yang disebabkan oleh efek penghambat langsung dari bakteri maupun oleh efek pengeringan yang dimiliki bakteri dalam daging."@in . "Nasolov\u00E1n\u00ED je metoda , zejm\u00E9na masa a masn\u00FDch v\u00FDrobk\u016F, pomoc\u00ED sol\u00ED. Vedle kuchy\u0148sk\u00E9 soli se pou\u017E\u00EDvaj\u00ED nap\u0159\u00EDklad i dusitan sodn\u00FD nebo dusitan draseln\u00FD. Krom\u011B soli se \u010Dasto p\u0159id\u00E1v\u00E1 i ko\u0159en\u00ED a dal\u0161\u00ED l\u00E1tky jako cukr nebo kyselina askorbov\u00E1. Potravina m\u016F\u017Ee b\u00FDt nasolena bu\u010F nasucho, nebo pono\u0159en\u00EDm do slan\u00E9ho l\u00E1ku, p\u0159\u00EDpadn\u011B i injekt\u00E1\u017E\u00ED l\u00E1ku do masa. Nasolov\u00E1n\u00ED je vedle uzen\u00ED nejstar\u0161\u00ED technika konzervace potravin, zn\u00E1m\u00E1 ji\u017E ve starov\u011Bku a zmi\u0148ovan\u00E1 nap\u0159\u00EDklad v \u0159\u00EDmsk\u00E9 kucha\u0159ce De re coquinaria. Nasolen\u00ED je v potravin\u00E1\u0159sk\u00E9m pr\u00E1vu EU regulov\u00E1no a nasolen\u00E9 v\u00FDrobky mus\u00ED b\u00FDt odpov\u00EDdaj\u00EDc\u00EDm zp\u016Fsobem ozna\u010Deny. Konzervanty jsou ozna\u010Deny E249 (dusitan draseln\u00FD), E250 (dusitan sodn\u00FD), E251 (dusi\u010Dnan sodn\u00FD), E252 (dusi\u010Dnan draseln\u00FD). Podle \u00FAdaj\u016F n\u011Bmeck\u00E9 organizace Verband Kali- und Salzindustrie e.V. je v Evrop\u011B nasolen\u00EDm ka\u017Edoro\u010Dn\u011B o\u0161et\u0159eno p\u0159ibli\u017En\u011B 80 a\u017E 90 procent ve\u0161ker\u00E9ho zpracov\u00E1van\u00E9ho masa a uzenin."@cs . . . . . . . . . . . . . . . . "April 2022"@en . . . . . .