Why does salt form on processed meat as it spoils?

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I’ve noticed this on lunch meats and meat snack snack sticks that have gone past it’s prime. Salt crystals form all over the surface.

In: Chemistry

Salts typically used to prevent food from going bad, are you sure it’s not mold?

That could be mold.

But it’s possible that it’s a really salty meat that has started to dry out. Leaving behind salt as the water evaporated. Look up a process called “efflorescence” it’s possible thats what’s happening.