Topics:
Animal Refresher, Meat Science
Compounds Responsible for Cured Meat Flavour
Cured flavour of the meat is due to the formation of:
- Benzonitrile & Phenylacetonitrile — Correct Answer
- Benzene & Phenol
- Benzonitrile & Acetone
- Phenylacetonitrile & Acetaldehyde
Explanation:
Correct Answer: Benzonitrile & Phenylacetonitrile
The reaction between fatty acids and sodium nitrite in cured meat produces benzonitrile and phenylacetonitrile — these are the specific nitrile compounds that give cured meat its characteristic flavour and aroma.
Cured Meat Flavour Chemistry Summary
- Reaction: Fatty acids + Sodium Nitrite → Benzonitrile + Phenylacetonitrile (cured flavour)
- These compounds are formed during the curing process and contribute to the distinctive 'cured' taste.
Compare: Smoke Flavour Chemistry
- 50% of smoke components = Phenol + Formaldehyde
- Phenol → bacteriostatic action
- Formaldehyde → bactericidal action
Colour in Cured Meat
- Pink colour = Nitroso-haemochromogen (formed from nitric oxide + haem pigments after cooking/smoking)
📚 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.
