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General Science / What has happened to the keeping qualities of Ham?
« on: 08/08/2007 14:45:54 »
The whole idea of ham (and salami and other cured meat) was to preserve it through the long winter months as I understand it anyway - so why is it when you buy ham or salami in the supermarket it has a 'use by' date of about a fortnight, after you open the protective atmosphere you are suppose to use in 2 days and unless you wrap the package in clingfilm even in the fridge it becomes unpalatable in hours?
What has happened to ham to turn it from a long-life meat storage method to something which goes off in a couple of days?
What has happened to ham to turn it from a long-life meat storage method to something which goes off in a couple of days?