Topics:
Animal Refresher, Meat Science
Permitted Levels of Nitrate and Nitrite in Cured Meat
Permitted level of nitrates & nitrites in cured meat are respectively:
- 500 ppm & 200 ppm — Correct Answer
- 200 ppm & 500 ppm
- 100 ppm & 400 ppm
- 400 ppm & 100 ppm
Explanation:
Correct Answer: 500 ppm (nitrate) & 200 ppm (nitrite)
The permissible levels in cured meat are: Nitrate = 500 ppm and Nitrite = 200 ppm.
Why Nitrite Level is Lower than Nitrate?
- Nitrite is the active form and is more toxic — hence the stricter limit of 200 ppm.
- Nitrate acts as a reservoir, slowly converting to nitrite during curing.
- Excess nitrite (above 200 ppm) causes green ring formation / greening in cured meat.
Roles of Nitrate/Nitrite in Curing
- Colour fixative: Reacts with myoglobin to form stable pink nitroso-haemochromogen.
- Antimicrobial: Inhibits growth of Clostridium botulinum (botulism prevention).
- Antioxidant: Delays fat oxidation/rancidity.
- Flavour contributor: Contributes to the characteristic cured meat flavour.
Memory Tip
Nitrate (3-letter 'ATE') = 500 ppm (higher allowed); Nitrite (3-letter 'ITE') = 200 ppm (lower allowed, more toxic).
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
