Topics:
Animal Refresher, Meat Science
Colour Fixative in Cured Meat
Which of the following acts as a colour fixative in cured meat?
- Nitrate/Nitrite — Correct Answer
- Salt
- MSG
- Sugar
Explanation:
Correct Answer: Nitrate/Nitrite
Nitrate and Nitrite act as colour fixatives in cured meat by reacting with myoglobin to form nitroso-myoglobin (pink) and ultimately the stable nitroso-haemochromogen (stable pink) after cooking/smoking.
Step-by-Step Colour Fixation in Curing
- Nitrate → reduced to Nitrite (by bacterial nitrate reductase or meat reductases).
- Nitrite → reduced to Nitric oxide (NO).
- Nitric oxide (NO) + Myoglobin → Nitroso-myoglobin (pink, unstable).
- After cooking/smoking → Nitroso-haemochromogen (stable pink).
Dual Roles of Nitrate/Nitrite
- Colour fixative: Imparts the characteristic stable pink colour.
- Antimicrobial: Inhibits Clostridium botulinum.
- Antioxidant: Delays oxidative rancidity.
📚 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.
