Curing Flashcards
- Helps in dehydrating food
- Imparts flavor
Salt
Under certain conditions, nitrite can form ______, some of which can be carcinogenic
nitrosamines
Tabacco smoking and asbestos are what group?
Group 1
In the presence of nitrite fats are _______ and rancidity in meat products ______ i.e., an _______ effect
stabilized ; retarded ; antioxidant
It has the ability to react with the red meat pigment to form the heat stable red curing color
Sodium nitrite
What type of meat is Group 2A?
Red meat
The type of curing salt used for meats that require long cures, like hard salami and ham.
Prague powder No. 2
How many grams portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%?
every 50 gram
Dark undesirable color in nitrite burn
oxidation
The solute present at the highest concentration in bacon curing solutions
Sodium Chloride
For Prague powder No. 1, its content are ____ sodium nitrite and _____ table salt
6.25% sodium nitrite and 93.75% table
salt
Antioxidant properties of nitrite-free meat products
BHA, TBHQ, STPP
Disadvantages of Wet Curing
*poor utilization of space
*slow turnover of meat inventories
- Added to lessen the hardness of the straight-cure process
- Makes the product more appetizing
Sugar
Meat that is probably carcinogenic to humans (limited evidence of developing colorectal cancer)
Red meat
What ingredients that naturally contain nitrate and nitrites are used by manufacturers over the past years?
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)
Used primarily for hams and picnic
shoulders (pork) as well as briskets
(beef)
Curing brine injection
It is sodium or potassium nitrate
Saltpetre
Small amounts of nitrite, either as dry salt or as salt solution in water, have to be brought to reaction with the muscle pigment, _______.
myoglobin
Equally effective in reducing nitrosamine levels (2)
Sodium erythorbate and sodium ascorbate
Upon reaction of nitrite with myoglobin – residual level is _________
50-100ppm
True or False: Consumption of processed meat is not as carcinogenic as tobacco smoking and asbestos
True
Curing agents used (2)
–Sodium nitrate (NaNO3)
–Sodium nitrite (NaNO2)
True or False. Traces of nitrite are poisonous.
False
Curing
* Synonymous with: (3 words)
pickling, infusing, marination
The conc. of nitrite content should be ____
< 0.02%
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
Nitrite has the potential of attributing a specific desirable ______ flavor to cured products
curing
High cured meat consumption increases risk of what disease
chronic obstructive pulmonary disease (COPD) and worsening asthma symptoms
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
A problem in curing that refers to smoking and UV light
Color fading during storage
Color Development Process
nitrate -> nitrite -> nitric oxide
NO-H -> nitrous acid + myoglobin -> nitrosomyoglobin (bright red color heat stable)
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
Nitrite has a certain inhibitory effect on the growth of bacteria of _________
(C. botulinum)
The type of curing salt used in sausages and corned beef
Prague powder No. 1
It is classified by WHO as carcinogenic
Cured meat
What type of meat is Group 1?
Processed meat
Method of curing where the curing ingredient rubbed directly on meat
Dry Curing
- Stabilizes the pigments
- To facilitate reactions
Ascorbates
To provide energy for the nitrate- reducing bacteria (color fixing)
Sugar
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
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
Nitrite content
* Maximum ingoing amount for processed meat products is normally up to _______ of product
200 mg/kg
Curing mixture is dissolved in water
and applied by soaking meat or
injecting the solution
Wet Curing
Color characteristics of nitrite-free meat products
pre-formed cooked cured-meat pigment (CCMP); pigment is manufactured from the red blood cells of animals
Use is limited to dry cured products such as raw hams, which require long curing and aging periods
Saltpetre
A problem in curing where there is excess and/ or uneven application of nitrites
Nitrite burn
Also called “brine curing” or pickling
Wet Curing
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
Application of heat during the curing process
Thermal or Hot Cures
A modification of curing method where curing brine is injected into the muscle tissue
Curing brine injection
A problem in curing where nitrite:metmyoglobinratio is 5:1 and nitrite appear to inhibit development of color.
Incomplete color development
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
Curing method to accelerate the curing process
Curing brine injection
These are found in strongly cooked or fried meat products which were previously cured with nitrite
Nitrosamines
Meat that is carcinogenic to humans (sufficient evidence causing colorectal cancer)
Processed meat
