Question

Which preservative is used for stabilizing red color of meat?

• A. Nitrates and Nitrites
• B. Ethylene oxide
• C. Acetic acids
• D. Sulfites

Hint:

Nitrites serve a dual purpose in meat processing: they provide antimicrobial defense against botulism and stabilize the characteristic pink cured-meat color.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Meat preservation requires controlling microbial spoilage while preserving the desirable, oxygenated red color of myoglobin pigment.

Step 2: Detailed Explanation:
- Sodium and potassium nitrates and nitrites are widely used in curing meat mixtures.
- In the meat, nitrites are reduced to nitric oxide (\(\text{NO}\)), which binds directly to the heme iron of myoglobin to form nitric oxide myoglobin.
- Upon heating, this complex converts into nitrosyl-hemochromogen, which has a stable, characteristic pink-red color that is resistant to further oxidation.
- Additionally, nitrites inhibit the growth of the deadly pathogen Clostridium botulinum.
- Sulfites are used to prevent browning in fruits and vegetables, but are restricted in meats because they can mask spoilage.

Step 3: Final Answer
Nitrates and nitrites are used as preservatives to stabilize the red color of cured meat.