Question:
The process of developing desirable flavour and increase of shelf life of meat with salt, sugar nitrite is known as:
The process of developing desirable flavour and increase of shelf life of meat with salt, sugar nitrite is known as:
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Curing doesn't just preserve; it creates a new product entirely. Without the curing process, bacon would simply be salted pork belly and would look grey when cooked.
Updated On: Jul 4, 2026
- Curing
- Salting
- Flavouring
- Tenderizing
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The Correct Option is A
Solution and Explanation
Concept:
Meat preservation involves various techniques to prevent microbial spoilage and oxidative rancidity.
• Curing: A specific preservation method using a combination of chemicals.
• Salt ($NaCl$): Dehydrates cells and inhibits bacterial growth.
• Nitrites ($NaNO_2$): Prevents botulism and maintains red color.
Step 1: Identifying the role of components.
Salt acts as the primary preservative by lowering water activity. Sugar is added to counteract the harsh saltiness and provide food for beneficial bacteria.
Step 2: The role of Nitrites.
Nitrites are critical for developing the characteristic "cured flavor." They also react with myoglobin to produce the stable pink-red color seen in ham or bacon.
Step 3: Conclusion.
The specific combination of salt, sugar, and nitrites defines the process of Curing. Final Answer: (A)
• Curing: A specific preservation method using a combination of chemicals.
• Salt ($NaCl$): Dehydrates cells and inhibits bacterial growth.
• Nitrites ($NaNO_2$): Prevents botulism and maintains red color.
Step 1: Identifying the role of components.
Salt acts as the primary preservative by lowering water activity. Sugar is added to counteract the harsh saltiness and provide food for beneficial bacteria.
Step 2: The role of Nitrites.
Nitrites are critical for developing the characteristic "cured flavor." They also react with myoglobin to produce the stable pink-red color seen in ham or bacon.
Step 3: Conclusion.
The specific combination of salt, sugar, and nitrites defines the process of Curing. Final Answer: (A)
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