Meat Curing

Question 1

curing definition

Answer 1

addition of salt, sugar, and nitrite for purposes of preservation, flavor, and color

Question 2

functions of salt in curing

Answer 2

flavor
antimicrobial
enhances cure transport through meat

Question 3

function of sugar in curing

Answer 3

flavor
counteracts salt harshness
energy to convert NO3–>NO2

Question 4

what form of sugar is commonly used in curing

Answer 4

dextrose
high fructose corn syrup

Question 5

function of nitrite in curing

Answer 5

flavor
prevent warmed over flavor
stops rancidity
cured pink
anti-botulinal

Question 6

what causes rancidity

Answer 6

breakdown of fatty acids

Question 7

what causes putrid

Answer 7

protein breakdown

Question 8

curing reaction

Answer 8

mb + nitric oxide –> nitric oxide myoglobin + heat –> nitrosyl hemochromagen

Question 9

equations for generation of nitric oxide

Answer 9

1) nitrate + micrococcus aurantiacus –> sodium nitrite
2) sodium nitrite + glucono delta lactone –> nitrous acid
3) nitrous acid + ascorbates –> nitric oxide

Question 10

natural source of nitrites

Answer 10

celery powder

Question 11

natural source for vitamin C

Answer 11

Cherry powder

Question 12

where is micrococcus aurantiacus naturally found

Answer 12

in the mouth

Question 13

types of curing

Answer 13

dry curing
stitch pumping
artery injection
needle injection

Question 14

dry curing

Answer 14

oldest and slowest, curing ingredients on the surface
10-0-1 for 100 lb product

Question 15

stitch pumping

Answer 15

long needle with multiple holes to pump cure into meat

Question 16

artery injection

Answer 16

cure is injected into the brachial or femoral artery

Question 17

needle injection

Answer 17

machine with multiple needles injects meat with cure

Question 18

what are alkaline phosphates used for in curing

Answer 18

increase water holding capacity

Question 19

why are alkaline phosphates considered restricted

Answer 19

economics-quality decreases if too much water
flavor-using too much causes soapy taste

Question 20

PFF value equation

Answer 20

% protein/(100- %fat) x 100