Podcast
Questions and Answers
What is the primary reason for adding nitrite to meat products?
What is the primary reason for adding nitrite to meat products?
- To achieve a desirable pink color in meat products (correct)
- To increase the shelf life of meat products
- To increase the fat content of meat products
- To enhance the flavor of meat products
What is the byproduct formed when ascorbate reacts with NO2− (nitrite ion)?
What is the byproduct formed when ascorbate reacts with NO2− (nitrite ion)?
- Nitric oxide (NO) (correct)
- Nitrosamine (R2N-NO)
- Nitrate (NO3)
- Nitrous oxide (N2O)
What is the potential toxicity caused by excessive nitrite consumption?
What is the potential toxicity caused by excessive nitrite consumption?
- Cancer and cardiovascular disease
- Nitrosamine formation and carcinogenesis (correct)
- Respiratory problems and gastrointestinal issues
- Neurodegenerative disorders and kidney damage
What is the primary purpose of adding sodium ascorbate to cured meat?
What is the primary purpose of adding sodium ascorbate to cured meat?
What is the process that occurs when nitrite (NO2) is converted to nitrate (NO3)?
What is the process that occurs when nitrite (NO2) is converted to nitrate (NO3)?
What is the typical pH level of cured meat?
What is the typical pH level of cured meat?
What is the maximum limit of nitrosamine allowed in fried bacon, according to the USFDA?
What is the maximum limit of nitrosamine allowed in fried bacon, according to the USFDA?
What is the purpose of using ascorbic and erythorbic acids in curing solutions?
What is the purpose of using ascorbic and erythorbic acids in curing solutions?
What is the minimum level of nitrite required in vacuum packed smoked fish to prevent botulism?
What is the minimum level of nitrite required in vacuum packed smoked fish to prevent botulism?
What is the suggested association between the consumption of dried or salted fish and the risk of colon and rectal cancer?
What is the suggested association between the consumption of dried or salted fish and the risk of colon and rectal cancer?
What is the effect of adding sugar and LAB to the curing solution on the amount of nitrite used?
What is the effect of adding sugar and LAB to the curing solution on the amount of nitrite used?
What is the maximum allowable residual amount of nitrites in cured bacon?
What is the maximum allowable residual amount of nitrites in cured bacon?
What is the effect of stomach acid or bacteria on N-nitroso compounds?
What is the effect of stomach acid or bacteria on N-nitroso compounds?
What happens to dietary nitrates in the body?
What happens to dietary nitrates in the body?
What is the primary concern with nitrosamines in cured meat products?
What is the primary concern with nitrosamines in cured meat products?
What percentage of ingested nitrates is reduced to nitrite by bacteria in saliva?
What percentage of ingested nitrates is reduced to nitrite by bacteria in saliva?
What is the effect of cooking on nitrosamides?
What is the effect of cooking on nitrosamides?
