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Try according nitrates? They are the carcinogen in some bacon and other processed meat. Parma ham is ok but most other cured near isn't
Interesting, I'm going to research this... I wonder if I'll end up just making a snap judgement on whether the thing I'm going to eat looks fresh or processed. This broadly correlates to how appetising it is, anyway, though there are exceptions...
A tough way to this is avoid anything that doesn't expire within a week or two of purchase.
That's normally a good indication of whether I want to eat it. (It correlates logically with my gas-station example, too.)
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