Zohayr Mirza

Corned beef From Wikipedia, the free encyclopedia Jump to navigationJump to search For the canned product known as corned beef in the United Kingdom and Ireland, see Bully beef. Corned beef is salt-cured brisket of beef.[1] The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores,[2] but have been shown to be linked to increased cancer risk in mice.[3] Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef".[4]