Question

Following meat curing agent increases water holding capacity of muscle proteins and thereby reduces cooking loss of the products

• A. Alkaline phosphates
• B. Ascorbates
• C. Sodium nitrate
• D. Sugar

Hint:

Phosphates increase meat pH, which increases electrostatic repulsion between muscle proteins and allows more water to be trapped within the protein matrix.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Water-holding capacity (WHC) is the ability of meat to retain its natural or added water during processing and cooking.
Improving WHC reduces weight loss during cooking, increases product yield, and improves juiciness and texture.

Step 2: Detailed Explanation:
During the meat curing process, various additives are introduced to improve quality.
Alkaline phosphates (such as sodium tripolyphosphate and tetrasodium pyrophosphate) improve water-holding capacity through several mechanisms:
They increase the pH of the meat, moving it further away from the isoelectric point of actomyosin (pH $\approx 0$). This increases the net negative charge on the proteins, creating electrostatic repulsion that opens up space for water molecules to bind.
They increase the ionic strength of the intracellular fluid, which helps solubilize myofibrillar proteins.
They mimic the action of ATP, dissociating the actomyosin complex into actin and myosin, which opens up more water-binding sites.
Ascorbates are used to accelerate color development, nitrates inhibit bacterial growth, and sugar is added for flavor and moisture retention, but none of these increase WHC as effectively as alkaline phosphates.

Step 3: Final Answer:
Alkaline phosphates are the primary curing agents used to increase the water-holding capacity of muscle proteins and reduce cooking loss.