Question

......is not used as curing agent in meat.

• A. Sodium nitrate
• B. Sodium sulphate
• C. Sodium nitrite
• D. Sodium chloride

Hint:

Nitrites are highly regulated in cured meats (typically limited to \(150-200 \text{ ppm}\)) due to their potential to react with secondary amines at high temperatures to form carcinogenic nitrosamines.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Meat curing is a traditiol preservation technique that involves the addition of salt, color-stabilizing compounds, and other ingredients to meat.
The primary objectives of curing are preservation (inhibiting microbial growth), color development, and the formation of characteristic cured flavors.

Step 2: Detailed Explation:
The classic ingredients used in a standard meat curing mixture include:
• Sodium chloride (salt): Acts as the primary preservative by lowering water activity (\(a_w\)), drawing out moisture, and inhibiting pathogenic bacteria.

• Sodium nitrite and Sodium nitrate: These are critical curing agents. Nitrite is converted to nitric oxide (\(\text{NO}\)), which binds with myoglobin to form nitrosomyoglobin, generating the characteristic pink cured color upon heating. Nitrite also provides antioxidant protection and inhibits Clostridium botulinum spore germition.
Sodium sulphate, on the other hand, does not possess any preservative, antimicrobial, or color-stabilizing properties suitable for meat processing.
It is not used in meat curing formulations, making it the correct answer for this question.

Step 3: Fil Answer:
The correct option is (B).