TAMU ANSC 307 Fundamentals of Meat Curing (Exam B)
Terms in this set (19)
the addition of salt, sugar, nitrite or nitrate for the purposes of preservation, flavor and color
-enhances cure transport through meat
-counteracts harshness of salt
-energy for bacteria that change NO3 --> NO2
-prevents warmed-over flavor
-retards rancidity (fatty acids)
-anti-botulinal effect (prevent bacteria that cause toxins)
the curing reaction:
nitric oxide myoglobin + ... = nitrosyl hemochromagen
generation of NO:
NaNO2 --> ... --> NO
the oldest and slowest way of curing meats. curing ingredients are rubbed on the surface of the meat to be cured
a long needle with multiple holes around the shaft is used. needle is inserted into meat and the curing solution (in water) is pumped into the product
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 sys
a machine with multiple needles that injects, automatically, meat cuts with the curing solution. the most common way meat is cured today
lbs salt, lbs sugar, oz nitrite/nitrate
10-0-1 what does each represent?
1 oz/lb, 7 days/in
in dry sugar cure how much curing agent is added per lb? how long does it take to cure?
the higher the degree of pickling, the (fewer/more) days it takes to cure
what increases water-holding capacity?
-limited amount in pickle solution
-too much can make meat taste soapy
what is the most common alkaline phosphate?
common and usual
Cooked ham, loin= 20.5
w/ natural juices
Cooked ham, loin= 18.5
Cooked ham, loin= 17.0
and water product
Cooked ham, loin= <17.0
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