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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.

25
Curing * Synonymous with: (3 words)
pickling, infusing, marination
26
The conc. of nitrite content should be ____
< 0.02%
27
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.
stable meat pigment
28
Nitrite has the potential of attributing a specific desirable ______ flavor to cured products
curing
29
High cured meat consumption increases risk of what disease
chronic obstructive pulmonary disease (COPD) and worsening asthma symptoms
30
Curing is the addition to meats of some combination of for the purposes of _____, ______, ______, and/or ______ for preservation, flavor and color.
salt, sugar, nitrite and/or nitrate
31
A problem in curing that refers to smoking and UV light
Color fading during storage
32
Color Development Process
nitrate -> nitrite -> nitric oxide NO-H -> nitrous acid + myoglobin -> nitrosomyoglobin (bright red color heat stable)
33
Antimicrobial properties of nitrite-free meat products
propylparabens, sorbic acid and its potassium salts, esters of fumaric acid, lactic acid and its salts, nisin, and other bacteriocins
34
Nitrite has a certain inhibitory effect on the growth of bacteria of _________
(C. botulinum)
35
The type of curing salt used in sausages and corned beef
Prague powder No. 1
36
It is classified by WHO as carcinogenic
Cured meat
37
What type of meat is Group 1?
Processed meat
38
Method of curing where the curing ingredient rubbed directly on meat
Dry Curing
39
* Stabilizes the pigments * To facilitate reactions
Ascorbates
40
To provide energy for the nitrate- reducing bacteria (color fixing)
Sugar
41
For Prague powder No. 1, its content are ____ sodium nitrite, ____ sodium nitrate and _____ table salt/sodium chloride
6.75% Sodium Nitrite, 4.00% Sodium Nitrate and 89.25% Sodium Chloride
42
A problem in curing that refers to souring, putrefaction and tainting-green color, bad smell, mold or yeast growth (pink/white spots) and slimy
Spoilage
43
Nitrite content * Maximum ingoing amount for processed meat products is normally up to _______ of product
200 mg/kg
44
Curing mixture is dissolved in water and applied by soaking meat or injecting the solution
Wet Curing
45
Color characteristics of nitrite-free meat products
pre-formed cooked cured-meat pigment (CCMP); pigment is manufactured from the red blood cells of animals
46
Use is limited to dry cured products such as raw hams, which require long curing and aging periods
Saltpetre
47
A problem in curing where there is excess and/ or uneven application of nitrites
Nitrite burn
48
Also called “brine curing” or pickling
Wet Curing
49
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
CCMP or PCCMP; antioxidant or sequestrant
50
Application of heat during the curing process
Thermal or Hot Cures
51
A modification of curing method where curing brine is injected into the muscle tissue
Curing brine injection
52
A problem in curing where nitrite:metmyoglobinratio is 5:1 and nitrite appear to inhibit development of color.
Incomplete color development
53
Disadvantages of Dry Curing
*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
Curing method to accelerate the curing process
Curing brine injection
55
These are found in strongly cooked or fried meat products which were previously cured with nitrite
Nitrosamines
56
Meat that is carcinogenic to humans (sufficient evidence causing colorectal cancer)
Processed meat

FN 132 - LE #2 (8 decks)

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