Topics:
Animal Refresher, Meat Science
Curing Ingredients in Meat Preservation
Which of the following is a curing ingredient?
- All the above (Sodium chloride, Sugar, Sodium nitrate & nitrite) — Correct Answer
- Sodium chloride only
- Sugar only
- Sodium nitrate & sodium nitrite only
Explanation:
Correct Answer: All the above
All of the following are curing ingredients: Sodium chloride (salt), Sugar, Sodium nitrate, and Sodium nitrite.
Functions of Each Curing Ingredient
- Sodium chloride (NaCl): Reduces water activity (aw); primary preservative; flavour agent.
- Sugar: Humectant (retains moisture); flavour modifier (sweetness); substrate for starter cultures in fermented sausages; reduces the harshness of salt.
- Sodium nitrate: Slow-release reservoir for nitrite; colour fixative (500 ppm max).
- Sodium nitrite: Active antibotulinal agent; colour fixative (forms nitroso-haemochromogen = pink); antioxidant; flavour contributor (200 ppm max).
Greening of Cured Meat
- Caused by excess nitrite (above permitted levels). Results in green ring formation.
📚 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.
