Topics:
Animal Refresher, Meat Science
Chemical Basis of Cured Meat Flavour
Cured flavour of the meat is due to the reaction of:
- Fatty acids & Sodium Nitrite — Correct Answer
- Sugar & Salt
- Common salt & Sodium nitrate
- Myoglobin & Nitrate
Explanation:
Correct Answer: Fatty Acids & Sodium Nitrite
The characteristic cured flavour of meat develops due to the chemical reaction between fatty acids and sodium nitrite, producing specific flavour compounds.
Compounds Responsible for Cured Flavour
- The reaction of fatty acids with sodium nitrite produces benzonitrile and phenylacetonitrile — the key aroma compounds of cured meat.
Roles of Different Curing Agents
- Nitrate / Nitrite → Colour fixative (forms pink nitrosomyoglobin) + inhibits Clostridium botulinum + contributes to cured flavour
- Mono Sodium Glutamate (MSG) → Flavour enhancer (umami)
- Salt (NaCl) → Preservation + flavour
- Sugar → Counteracts harsh saltiness; aids browning
Permitted Levels of Curing Agents
- Nitrates: max 500 ppm
- Nitrites: max 200 ppm
📚 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.
