Question:
The principal ingredient for curing of meat is
The principal ingredient for curing of meat is
Show Hint
Sodium chloride is the most common curing agent due to its effectiveness in preserving meat and preventing bacterial growth.
Updated On: Jan 17, 2026
- Potassium chloride
- Sodium chloride
- Calcium chloride
- Magnesium chloride
Hide Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Sodium chloride (common salt) is the main ingredient used for curing meat to preserve it and enhance flavor.
Was this answer helpful?
0
0
Top Questions on Meat, Fish, and Poultry
- Match List I with List II:Choose the correct answer from the options given below:
LIST I LIST II A. Cattle I. Veal B. Calves II. Beef C. Hogs III. Game meat D. Wild Animals IV. Bacon - CUET (PG) - 2024
- Food Science and Technology
- Meat, Fish, and Poultry
- The oxidised form of Oxymyoglobin is
- CUET (PG) - 2024
- Food Science and Technology
- Meat, Fish, and Poultry
Questions Asked in CUET PG exam
- What are the primary components of a lipid raft in the context of bio-nanoelectronics?
- CUET (PG) - 2026
- Nanoelectronics Applications in Industry
- Which property refers to the inability to repeat recorded data when scanning from different directions?
- CUET (PG) - 2026
- Electronic devices
- In optical fibers, does the core or the cladding have a higher refractive index?
- CUET (PG) - 2026
- Electronics
- What is the word length of a standard 8085 microprocessor?
- CUET (PG) - 2026
- Electronic devices
- Which scientist is widely regarded as the Father of Nanotechnology?
- CUET (PG) - 2026
- Nano-technology and Applications
View More Questions