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FN 132 > Curing > Flashcards

Curing Flashcards

1
Q

Addition to meats of some combination of salt, sugar, nitrite, or nitrate for preservation, color, and flavoring

A

Curing

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2
Q

Curing

A

Production of thermally stable meat pigment and cured meat flavor by the action of sodium nitrite, NaCl, sugar, and other cure ingredients

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3
Q

Curing is synonymous with

A

Pickling, infusing, marinating

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4
Q

Principle of curing

A

Small amount of nitrite (dry salt or salt solution in water) reacts with the muscle pigment, myoglobin.

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5
Q

NaNO2 + myoglobin =

A

Distinct cured meat color

Nitrosomyoglobin

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6
Q

Salt

A

Helps in dehydrating food
Imparts flavor

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7
Q

Sugar

A

Added to lessen the hardness of the straight-cure process

Makes the product more appetizing

To provide energy for the nitrate-reducing bacteria

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8
Q

Ascorbates

A

Na ascorbate (0.1 - 0.2% of meat weight)
Stabilizes pigments
Facilitate rxns of nitrite with myoglobin

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9
Q

Has the ability to react with the red meat pigment (myoglobin) to produce the heat-stable red curing color

A

Sodium nitrite

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10
Q

According to the Codex Alimentarius (1991), the max ingoing amount for processed meat products is normally up tp

A

200 mg/kg of product

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11
Q

Nitrite concentration should be

A

Equal or less than 0.02%

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12
Q

Residual level of nitrite upon reaction with myoglobin

A

50-100 ppm

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13
Q

True or false. Traces of nitrite are poisonous and should not be in food.

A

False

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14
Q

A curing salt usually used

A

Prague powder no. 1
Prague powder no. 2

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15
Q

Prague powder no. 1

A

6.25% sodium nitrite
93.75% table salt

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16
Q

True or false. Sodium nitrite is available in the market.

A

False.

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17
Q

True or false. Almost all nitrite will react with myoglobin

A

False. Half

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18
Q

Nitrite is also inherently present in

A

Vegetables

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19
Q

Prague powder no. 1 is used for

A

Sausages and corned beef

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20
Q

Prague powder no. 2

A

6.75% NaNO2
4.00% NaNO3
89.25% NaCl

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21
Q

Prague powder no. 2 is usually used for

A

Meats that require longer cures, hard salami and ham

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22
Q

Salt petre

A

Na or K NO3

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23
Q

Salt petre is used for

A

Dry cured products: raw hams, require long curing and aging periods

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24
Q

In salt petre, nitrate must be

A

Broken down by bacteria to nitrite

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25
Q

Beneficial properties of nitrite

A

To create a heat-resistant red color — makes cured product more attractive to customers

Inhibits bacteria growth (C. botulinum)

Attributes a specific desirable curing flavor

Stabilizes of fats and retards rancidity (antioxidant effect)

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26
Q

True or false. Nitrites always form nitrosamines.

A

False. Under certain conditions only.

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27
Q

Under certain conditions, nitrites form

A

Nitrosamines

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28
Q

Nitrosamines are

A

Carcinogenic substances found in strongly cooked or fried meats that were cured with nitrite

29
Q

What curing ingredients reduce nitrosamine levels?

A

Effective
- Sodium erythorbate
- Sodium ascorbate

Concentration-dependent
- NaCl

30
Q

Curing agents used

A

NaNO3
NaNO2

31
Q

Color development reaction

A

Nitrate is reduced by bacteria to nitrite

Nitrite is chemically reduced to nitric oxide (NO)

NO + H —> HNO (nitrous acid)

HNO + myoglobin (at pH 5.4 - 6.8 - induced by ascorbic acid) —> nitrosomyoglobin

32
Q

Light pink: typical color of cured meat

A

Nitrosohemochrome

33
Q

Bright red: typical fresh meat color

A

Oxymyoglobin

34
Q

Purple red: freshly cut surface

A

Myoglobin

35
Q

Dark red

A

Nitrosomyoglobin

36
Q

Brown color of meat

A

Metmyoglobin

37
Q

Gray-brown cooked meat color

A

Denatured metmyoglobin

38
Q

pH needed to react HNO with myoglobin

A

5.4-6.8

39
Q

2 methods of curing

A

Dry curing
Wet curing

40
Q

Dry curing

A

Curing ingredient is directly rubbed on meat

41
Q

Dry curing uses…

A

Dry salting
Periodic rearrangement or rotation of meat piles (equalize drippings)

42
Q

Advantages and disadvantages of dry curing

A

Advantages
- relatively high priced specialty products are produced
- less perishable because of their dryness and firmness
- more flavor

Disadvantages
- high cost due to poor space utilization and amount of labor required
- high inventory due to slowness of curing
- harsh salty favor

43
Q

Wet curing

A

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

44
Q

Other terms for wet curing

A

Brine curing and pickling

45
Q

Advantage and disadvantages of wet curing

A

A
- less harsh flavor

D:
- poor utilization of space
- slow turnover of meat inventories

46
Q

Curing brine is injected into the muscle tissue

A

Curing brine injection

47
Q

How does curing brine injection accelerate the curing process?

A

Curing solution reacts immediately with the myoglobin inside the tissues.

48
Q

Curing brine injection is used for

A

Pork
- hams and picnic shoulders

Beef
- briskets

49
Q

Thermal or hot cures

A

Heat is applied during the curing process

50
Q

Problems in curing

A

Spoilage
Incomplete color development
Nitrite burn
Color fading during storage

51
Q

Souring, putrefaction, tainting

Mold or yeast growth

A

Spoilage

52
Q

Souring, putrefaction, tainting

Mold or yeast growth

A

green color and bad smell

pink/white spots, slimy

53
Q

Excess and/or uneven application of nitrite

A

Nitrite burn

54
Q

Effect of oxidation in nitrite burns

A

Dark, undesirable color

55
Q

Incomplete development of color ratio

A

Nitrite:metmyoglobin ratio
5:1

56
Q

True or false. Adding more nitrite during incomplete color development will achieve desired color.

A

False. Will not be useful; food color

57
Q

Smoking and UV light

A

Color fading during storage

58
Q

Nitrite-free meat products
Color -
Antioxidant -
Flavor -
Antibacterial

A

Color - PCCMP or CCMP - red blood cells of animals
Antioxidant - BHA, STPP, TBHQ - prevent lipid oxidation
Flavor - synthesized cured meat flavor
Antibacterial- not necessary - sorbic acid, K salts, lactic acid, propylparabens

59
Q

Nitrate from vegetable sources is reduced to nitrite by what microorganism?

A

Staphylococcus carnosus

60
Q

Examples of starter cultures

A

Celery powder
Sugar-vinegar blends

61
Q

Natural nitrate sources

A

Celery juice
Cherry powder
Swiss chard

62
Q

Carcinogen Classification
Red meat
Processed meat

A

Red meat
- group 2A
- probably carcinogenic
- limited evidence

Processed meat
- group 1
- carcinogenic
- Sufficient evidence

63
Q

What type of cancer are identified to may have/have positive associations with the consumption of red meats/processed meats?

A

Colorectal cancer

64
Q

Is eating processed meat as dangerous as tobacco smoking or exposure to asbestos?

A

No.

65
Q

What organization has classified cured meat as carcinogenic? What was their advice?

A

WHO
Moderate consumption to reduce risk of cancer

66
Q

Aside from cancer, high cured meat consumption also leads to

A

Higher risk of COPD
Worsening of asthma symptoms over time

67
Q

Risks increases with the

A

Amount of meat consumed

68
Q

True or false. There is no established safe level of cured meat consumption.

A

True.

69
Q

50 g of meat eaten daily increases the risk of colorectal cancer by

A

18%

FN 132 (4 decks)

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