![]() Polenske was a prolific food scientist who made valuable contributions to the examination of food preservatives in the 18’s. Established in 1900, the Reichsgesundheitsrat supported the Imperial Health Office in its tasks. In 1879, the “Law concerning the marketing of food, luxury foods, and commodities” was adopted, and the Imperial Health Office was tasked with the responsible for monitoring compliance with it. At first, it was a division of the Reich Chancellery and from 1879, fell under the Ministry of the Interior. ![]() The Imperial Health Office where he worked was established on 16 July 1876 in Berlin, focusing on the medical and veterinary industry. He married Möller and passed away in 1911 in Berlin, Germany. He was born in Ratzebuhr, Neustettin, Pommern, Germany on to Samuel G Polenski and Rosina Schultz. Ed (Eduard) Polenske (1849-1911) was a chemist at the Imperial Health Office in Berlin, Germany. The-Dr-Polenski-article-Arbeiten_aus_dem_Kaiserlichen_Gesundheit Downloadĭr. Eduard Reinhold Polenske (3)īelow are the cover of the original journal, the title page and the first page of the actual article. They used 10 pounds of this mixture per 100 pounds of meat. The curing agent was saltpeter.Ī typical curing mix used during the late 1800’s to the middle of the 1900’s for dry cured bacon was a mix of 10 pounds salt, 3 pounds of brown sugar, 6 ounces of black pepper and 3 ounces of saltpeter. Curing gives bacon its characteristic pinkish/ reddish colour, a nice flavour, and it lasts a long time before it tastes “off”. Backgroundīacon curing was described in 1876 by Edward Smith as the process whereby pork is “ preserved by salt and saltpeter.” (Smith, 1876: 64). I wondered how the composition of saltpeter was discovered and who was the first to identify the change of nitrate to nitrite in old curing brines which paved the way for the development of the modern curing industry which uses nitrite directly, thus shortening the curing cycle considerably. Nitrite turns into nitric oxide and it is this molecule that is responsible for curing. Denitrifying bacteria remove one oxygen atom from the nitrogen compound, nitrate, and nitrite is created. ![]() It was discovered that saltpeter or potassium nitrate do not directly contribute to meat curing. Many years ago people used saltpeter to cure meat. The Noord Nieuwland in Table Bay 1762 Overview
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