In the broad sense of the word, most meat is processed-cooking is a process. But as commonly used, the term ‘processed meat’ refers to meats (usually red meats) preserved by smoking, curing or salting, or by the addition of preservatives. Meats preserved only by refrigeration, however they are cooked, are usually not classified as ‘processed meat’.

Ham, bacon, pastrami, and salami are processed meats. So are sausages, bratwursts, frankfurters, and ‘hot dogs’ to which nitrites or nitrates or other preservatives are added. Minced meats sometimes fall inside this definition, often if they are preserved chemically, but not always. The same point applies to ‘ham burgers’. Given the importance of this issue, transnational burger caterers should specify the methods they use to process their products.

Nitrite or nitrate is used to preserve processed meats (it is extremely toxic to bacteria) and gives cured meats their recognizable colors and flavors. The addition of nitrite or nitrate to meat is regulated and monitored in most countries. Dietary nitrites and nitrates are probable human carcinogens because they are converted in the body to N-nitroso compounds which are known carcinogens and they have positive association with colon and pancreas cancer.