meat curing meats exam 2

Define curing

Addition of salt, sugar, nitrate or nitrite for the purpose of preservation, flavor, and color

What is the function of salt as a curing ingredient

Flavor, anti microbial, enhance cure transport through meat

What is the purpose of sugar as a curing ingredient

Flavor, counteracts harshness of salt, energy for bacteria to convert nitrate to nitrite

What is the purpose of nitrate or nitrite as a curing ingredient

Flavor, prevents warmed over flavor, slows down rancidity, cured pink color, anti botulism effect

What converts nitric oxide myoglobin to nitrosyl hemochromogen

Heat

What converts sodium nitrate to sodium nitrite

Microbes

What converts sodium nitrite to nitrous acid

GDL

What converts nitrous acid to nitric oxide

Ascorbates or erythorbates

What are the present day ingredients for uncured meats

Celery powder- natural source of nitrate/nitrites

Cherry powder- natural source of vitamin c used to speed up curing reaction

Describe dry curing

the oldest and slowest way of curing meats. Curing ingredients are rubbed on the surface of the meat to be cured

Describe stitch pumping

A long needle with multiple holes around the shaft is used. Needle is inserted into the meat and the curing solution is pumped into the product

Describe artery injection

A large needle with only one hole in it is inserted into the brachial or femoral artery and the cure solution is injected into the arterial system

Describe needle injection

A machine with multiple needles that injects automatically meat cuts with the curing solution. The most common way meat is cured

For dry cure needs 10-0-1 for 100 pounds of product what do the number mean

10 pound salt, 0 pounds sugar and 1 ounce nitrite/nitrates

What purpose does sodium tripolyphosphate serve in curing

Increase water holding capacity

What is the highest category of PFF (protein fat free) basis

Common and usual

What is the lowest category of PFF basis

(Common and usual) and water product-X% of weight is added ingredients