From among European countries, only Latvia and Estonia broadly financed the education of national minorities in their native language from the state budget. After World War II, as a result of the policy pursued by the Soviet Union, approximately 1.5 million people from various regions of the Soviet Union arrived voluntarily or were forcibly moved to Latvia.
curing of meat. Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. curing of meat A method of preservation by treating with salt and sodium nitrate (and nitrite), which serves to inhibit the growth of pathogenic organisms while saltâtolerant bacteria develop.
Definition Curing Solutions Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term âfreshâ as part of the product name and is an indication that the product is not cured.âTurkeyâ ham is a ready-to-eat product made from cured thigh meat of turkey. popular process is to heat the ham in a smokehouse and generate smoke from atomized smoke flavor. These foodborne pathogens (organisms in food that can cause disease) are associated with ham:â¢ Trichinella spiralis (trichinae) - Parasites that are sometimes present in hogs.