What's in cured meat

Molecules in it 7

• Sodium nitriteNNaO2

  On MoleculeFinder's curated cured meat list from source

  The curing salt that keeps bacon, ham, and hot dogs pink and blocks botulism. In cured meat it can form nitrosamines, which is why its use is limited.

  As a pure substance: LD50 85 mg/kg (rat, oral) from source

• Potassium nitrateKNO3

  On MoleculeFinder's curated cured meat list from source

  Saltpeter, one of the three ingredients of gunpowder, and the curing salt that keeps ham pink. It also sells as stump remover and as fertiliser.

  As a pure substance: LD50 3,015 mg/kg (rat, oral) from source

• Sodium chlorideClNa

  On MoleculeFinder's curated cured meat list from source

  Table salt. Sodium and chloride ions in a cubic lattice, and the only rock people eat on purpose.

  As a pure substance: LD50 3,000 mg/kg (rat, oral) from source

• TyramineC8H11NO

  On MoleculeFinder's curated cured meat list from source

  A molecule that builds up in aged cheese, cured meats, and chocolate as they ripen.

  As a pure substance, its GHS hazard label: signal word Warning; Irritant from source

• HistamineC5H9N3

  On MoleculeFinder's curated cured meat list from source

  The molecule your immune cells dump during an allergic reaction, causing the itch, the swelling, and the runny nose that antihistamines are named for.

  As a pure substance, its GHS hazard label: signal word Danger; Toxic, Irritant, Health hazard from source

• CreatineC4H9N3O2

  On MoleculeFinder's curated cured meat list from source

  A molecule your muscles keep on hand to recharge energy fast during short, hard effort.

  As a pure substance, its GHS hazard label: signal word Warning; Irritant from source

• Palmitic acidC16H32O2

  On MoleculeFinder's curated cured meat list from source

  The most common saturated fat in the human body and in the food supply, and the main fat in palm oil, which is where the name comes from.

  As a pure substance: LD50 57 mg/kg (mouse, iv) from source