Topics:
Animal Refresher, Meat Science
Flavour Enhancer in Cured Meat
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Question (English)
Which of the following acts as a flavour enhancer in cured meat?
- Mono-Sodium-Glutamate (MSG) ✓ Correct
- Nitrate/Nitrite
- Salt
- Sugar
Explanation:
Correct Answer: Mono-Sodium-Glutamate (MSG)
Mono-Sodium-Glutamate (MSG) acts as a flavour enhancer in cured meat. It enhances the umami (savoury) taste sensation.
Functions of Different Curing Additives
- MSG: Flavour enhancer (umami taste).
- Nitrate/Nitrite: Colour fixative (forms stable pink nitroso-haemochromogen) + antimicrobial (inhibits Clostridium botulinum).
- Salt (NaCl): Preservative (reduces water activity) + primary flavour agent.
- Sugar: Humectant + flavour modifier + substrate for fermentation.
Cured Flavour Formation
- The characteristic cured flavour of meat is due to the reaction of fatty acids and sodium nitrite.
- This reaction produces Benzonitrile and Phenylacetonitrile.
📚 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.
