Processed meat is considered to be any

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

which has been modified in order to either improve its taste or to extend its

shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...

. Methods of

meat processing The meat-packing industry (also spelled meatpacking industry or meat packing industry) handles the slaughtering, processing, packaging, and distribution of meat from animals such as cattle, pigs, sheep and other livestock. Poultry is generally no ...

include salting, curing,

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

smoking Smoking is a practice in which a substance is burned and the resulting smoke is typically breathed in to be tasted and absorbed into the bloodstream. Most commonly, the substance used is the dried leaves of the tobacco plant, which have bee ...

, and/or the addition of chemical

preservatives A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by ...

. Processed meat is usually composed of

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

, but also

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, a ...

, while it can also contain

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

or meat by-products such as

blood Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood in the c ...

. Processed meat products include

bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...

ham Ham is pork from a leg cut of pork, cut that has been food preservation, preserved by wet or dry Curing (food preservation), curing, with or without smoking (cooking), smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. Lo ...

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days ...

corned beef Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and sp ...

jerky Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derive ...

hot dog A hot dog (uncommonly spelled hotdog) is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced Hot dog bun, bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausag ...

lunch meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on ...

canned meat Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by ...

chicken nuggets A chicken nugget is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked. Invented in the 1950s, chicken nuggets have become a very popular fast food restaurant item, as we ...

, and meat-based sauces. Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting, grinding or mixing.Introductio

/ref> Meat processing began as soon as people realized that cooking and salting prolongs the life of fresh meat. It is not known when this took place; however, the process of salting and Drying (food), sun-drying was recorded in Ancient Egypt, while using ice and snow is credited to early Romans, and

canning Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although u ...

was developed by

Nicolas Appert Nicolas Appert (17 November 1749 – 1 June 1841) was the French inventor of airtight food preservation. Appert, known as the " father of Food Science", was a confectioner. Appert described his invention as a way "of conserving all kinds of food ...

who in 1810 received a prize for his invention from the French government.

Preservatives

The

preservative A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by ...

sodium nitrite Sodium nitrite is an inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite ...

(E250) (mixed into curing-salt) is well known for its supposed role in inhibiting the growth of ''

Clostridium botulinum ''Clostridium botulinum'' is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum. The botulinum toxin can cause botulism, a severe flaccid paralytic disease in humans an ...

'' bacteria spores in processed and refrigerated meats. However, 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 Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium ''Clostridium botulinum''. The disease begins with weakness, blurred vision, feeling tired, and trouble speaking. This may then be followed by weaknes ...

, in line with the UK’s Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent ''C. botulinum'' growth and extend shelf life. A principal concern about sodium nitrite is the formation of carcinogenic

nitroso In organic chemistry, nitroso refers to a functional group in which the nitric oxide () group is attached to an organic moiety. As such, various nitroso groups can be categorized as ''C''-nitroso compounds (e.g., nitrosoalkanes; ), ''S''-nitroso ...

-compounds in meats containing sodium nitrite or potassium nitrate, especially nitrosyl-haem. In addition to nitrosyl-haem, carcinogenic

nitrosamines In organic chemistry, nitrosamines (or more formally ''N''-Nitrosamines) are organic compounds with the chemical structure , where R is usually an alkyl group. They feature a nitroso group () bonded to a deprotonated amine. Most nitrosamines are ...

can be formed from the reaction of

nitrite The nitrite polyatomic ion, ion has the chemical formula . Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. The nitrite anion is a pervasive intermediate in the nitrogen cycle in nature. The name ...

with secondary

amines In chemistry, amines (, ) are compounds and functional groups that contain a basic nitrogen atom with a lone pair. Amines are formally derivatives of ammonia (), wherein one or more hydrogen atoms have been replaced by a substituent such ...

under acidic conditions (such as occurs in the human stomach) as well as during the curing process used to preserve meats.

Nitrate Nitrate is a polyatomic ion A polyatomic ion, also known as a molecular ion, is a covalent bonded set of two or more atoms, or of a metal complex, that can be considered to behave as a single unit and that has a net charge that is not zer ...

and nitrite are consumed from plant foods as well as animal foods, with 80% of a typical person's nitrate consumption coming from vegetables, especially

leafy LEAFY (abbreviated LFY) is a plant gene that causes groups of undifferentiated Cell (biology), cells called meristems to develop into flowers instead of leaves with associated shoots. ''LEAFY'' is involved in floral meristem identity. ''LEAFY'' ...

and

root vegetable Root vegetables are underground plant parts eaten by humans as food. Although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl a ...

s such as

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

and

beets The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...

. Some nitrate is converted to nitrite in the human body. Nitrate and nitrite are classified as generally recognized as safe (GRAS) by the

U.S. Food and Drug Administration The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food s ...

, and are not ''directly'' carcinogenic. Yet, when nitrate or nitrite interact with certain components in meat, such as heme iron, amines, and amides, they can form

compounds, which may contribute to the association between consumption of processed meats and higher incidence of colorectal cancer.

Relationship to cancer

The

International Agency for Research on Cancer The International Agency for Research on Cancer (IARC; french: Centre International de Recherche sur le Cancer, CIRC) is an intergovernmental agency forming part of the World Health Organization of the United Nations. Its role is to conduct and ...

(IARC) at the

World Health Organization The World Health Organization (WHO) is a specialized agency of the United Nations responsible for international public health. The WHO Constitution states its main objective as "the attainment by all peoples of the highest possible level of h ...

(WHO) classifies processed meat as Group 1 (carcinogenic to humans), because the IARC has found sufficient evidence that consumption of processed meat by humans causes

colorectal cancer Colorectal cancer (CRC), also known as bowel cancer, colon cancer, or rectal cancer, is the development of cancer from the colon or rectum (parts of the large intestine). Signs and symptoms may include blood in the stool, a change in bowel m ...

. A 2016 report by the

American Institute for Cancer Research The American Institute for Cancer Research (AICR) is a large American cancer research organization associated with the World Cancer Research Fund umbrella organization An umbrella organization is an association of (often related, industry-spec ...

and the

World Cancer Research Fund World Cancer Research Fund International is a not-for-profit association related to cancer prevention research related to diet Diet may refer to: Food * Diet (nutrition), the sum of the food consumed by an organism or group * Dieting, the del ...

found that processed meat consumption also increases the risk of

stomach cancer Stomach cancer, also known as gastric cancer, is a cancer that develops from the lining of the stomach. Most cases of stomach cancers are gastric carcinomas, which can be divided into a number of subtypes, including gastric adenocarcinomas. Lymph ...

References

External links

Meat processing technology for small- to medium-scale producers
Gunter Heinz, Peter Hautzinger, Food and Agriculture Organization of the United Nations (FAO) Regional Office for Asia and the Pacific (RAP), Bangkok, 2007, *{{Cite book, title = Processed Meats, url = https://books.google.com/books?id=XcPrCAAAQBAJ, publisher = Springer Science & Business Media, date = 2012-12-06, isbn = 9789401096928, first1 = A. M., last1 = Pearson, first2 = F. W., last2 = TauberIntroductio

Meat IARC Group 1 carcinogens

Preservatives

Relationship to cancer

References

Further reading

External links