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FN 132 - LE #2 > Curing > Flashcards

Curing Flashcards

1
Q
  • Helps in dehydrating food
  • Imparts flavor
A

Salt

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2
Q

Under certain conditions, nitrite can form ______, some of which can be carcinogenic

A

nitrosamines

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3
Q

Tabacco smoking and asbestos are what group?

A

Group 1

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4
Q

In the presence of nitrite fats are _______ and rancidity in meat products ______ i.e., an _______ effect

A

stabilized ; retarded ; antioxidant

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5
Q

It has the ability to react with the red meat pigment to form the heat stable red curing color

A

Sodium nitrite

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6
Q

What type of meat is Group 2A?

A

Red meat

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7
Q

The type of curing salt used for meats that require long cures, like hard salami and ham.

A

Prague powder No. 2

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8
Q

How many grams portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%?

A

every 50 gram

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9
Q

Dark undesirable color in nitrite burn

A

oxidation

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10
Q

The solute present at the highest concentration in bacon curing solutions

A

Sodium Chloride

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11
Q

For Prague powder No. 1, its content are ____ sodium nitrite and _____ table salt

A

6.25% sodium nitrite and 93.75% table
salt

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12
Q

Antioxidant properties of nitrite-free meat products

A

BHA, TBHQ, STPP

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13
Q

Disadvantages of Wet Curing

A

*poor utilization of space
*slow turnover of meat inventories

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14
Q
  • Added to lessen the hardness of the straight-cure process
  • Makes the product more appetizing
A

Sugar

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15
Q

Meat that is probably carcinogenic to humans (limited evidence of developing colorectal cancer)

A

Red meat

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16
Q

What ingredients that naturally contain nitrate and nitrites are used by manufacturers over the past years?

A

Nitrite: from vegetable sources by starter cultures such as Staphylococcus carnosus is being increasingly used; like cultured celery powder and cultured sugar
vinegar blends
Nitrate: celery juice and cherry
powder (United States), Swiss chard (Europe)

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17
Q

Used primarily for hams and picnic
shoulders (pork) as well as briskets
(beef)

A

Curing brine injection

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18
Q

It is sodium or potassium nitrate

A

Saltpetre

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19
Q

Small amounts of nitrite, either as dry salt or as salt solution in water, have to be brought to reaction with the muscle pigment, _______.

A

myoglobin

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20
Q

Equally effective in reducing nitrosamine levels (2)

A

Sodium erythorbate and sodium ascorbate

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21
Q

Upon reaction of nitrite with myoglobin – residual level is _________

A

50-100ppm

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22
Q

True or False: Consumption of processed meat is not as carcinogenic as tobacco smoking and asbestos

A

True

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23
Q

Curing agents used (2)

A

–Sodium nitrate (NaNO3)
–Sodium nitrite (NaNO2)

24
Q

True or False. Traces of nitrite are poisonous.

A

False

25
Q

Curing
* Synonymous with: (3 words)

A

pickling, infusing, marination

26
Q

The conc. of nitrite content should be ____

A

< 0.02%

27
Q

Curing
* Production of the characteristic thermally _____________ (3 words) and the cured meat flavor by the action of sodium nitrite, sodium chloride, sugar and other cure ingredients.

A

stable meat pigment

28
Q

Nitrite has the potential of attributing a specific desirable ______ flavor to cured products

A

curing

29
Q

High cured meat consumption increases risk of what disease

A

chronic obstructive pulmonary disease (COPD) and worsening asthma symptoms

30
Q

Curing is the addition to meats of some combination of for the purposes of _____, ______, ______, and/or ______ for preservation, flavor and color.

A

salt, sugar, nitrite and/or nitrate

31
Q

A problem in curing that refers to smoking and UV light

A

Color fading during storage

32
Q

Color Development Process

A

nitrate -> nitrite -> nitric oxide

NO-H -> nitrous acid + myoglobin -> nitrosomyoglobin (bright red color heat stable)

33
Q

Antimicrobial properties of nitrite-free meat products

A

propylparabens, sorbic acid and its
potassium salts, esters of fumaric acid, lactic acid and its salts, nisin, and other bacteriocins

34
Q

Nitrite has a certain inhibitory effect on the growth of bacteria of _________

A

(C. botulinum)

35
Q

The type of curing salt used in sausages and corned beef

A

Prague powder No. 1

36
Q

It is classified by WHO as carcinogenic

A

Cured meat

37
Q

What type of meat is Group 1?

A

Processed meat

38
Q

Method of curing where the curing ingredient rubbed directly on meat

A

Dry Curing

39
Q
  • Stabilizes the pigments
  • To facilitate reactions
A

Ascorbates

40
Q

To provide energy for the nitrate- reducing bacteria (color fixing)

A

Sugar

41
Q

For Prague powder No. 1, its content are ____ sodium nitrite, ____ sodium nitrate and _____ table salt/sodium chloride

A

6.75% Sodium Nitrite, 4.00% Sodium
Nitrate and 89.25% Sodium Chloride

42
Q

A problem in curing that refers to souring, putrefaction and tainting-green color, bad smell, mold or yeast growth (pink/white spots) and slimy

A

Spoilage

43
Q

Nitrite content
* Maximum ingoing amount for processed meat products is normally up to _______ of product

A

200 mg/kg

44
Q

Curing mixture is dissolved in water
and applied by soaking meat or
injecting the solution

A

Wet Curing

45
Q

Color characteristics of nitrite-free meat products

A

pre-formed cooked cured-meat pigment (CCMP); pigment is manufactured from the red blood cells of animals

46
Q

Use is limited to dry cured products such as raw hams, which require long curing and aging periods

A

Saltpetre

47
Q

A problem in curing where there is excess and/ or uneven application of nitrites

A

Nitrite burn

48
Q

Also called “brine curing” or pickling

A

Wet Curing

49
Q

All nitrite-free cured-meat products must contain _____ or ______ for proper color fixation and an __________ or _________ system (i.e., either synthetic or natural antioxidants) for protection of meat lipids against oxidation, but not necessarily an antimicrobial agent

A

CCMP or PCCMP; antioxidant or sequestrant

50
Q

Application of heat during the curing process

A

Thermal or Hot Cures

51
Q

A modification of curing method where curing brine is injected into the muscle tissue

A

Curing brine injection

52
Q

A problem in curing where nitrite:metmyoglobinratio is 5:1 and nitrite appear to inhibit development of color.

A

Incomplete color development

53
Q

Disadvantages of Dry Curing

A

*high cost due to poor space utilization and amount of labor required
*high inventory due to slowness of curing
*harsh salty flavor of the final product

54
Q

Curing method to accelerate the curing process

A

Curing brine injection

55
Q

These are found in strongly cooked or fried meat products which were previously cured with nitrite

A

Nitrosamines

56
Q

Meat that is carcinogenic to humans (sufficient evidence causing colorectal cancer)

A

Processed meat

FN 132 - LE #2 (8 decks)

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