If cooked pork requires five percent salt to inhibit production of toxin by bacteria and
59 percent moisture, what is the required brine concentration? (Use the formula in the
a. 8.3 percent.
b. 8.0 percent.
d. 7.8 percent.
e. 7.7 percent.
Bacteria that grow in ten percent salt concentration are:
Sodium nitrate and sodium nitrite are used to:
a. Establish a fixed pink or red color in cured meat products.
b. Inhibit the growth of anaerobic (putrefactive) bacteria.
Aid in acid production.
d. "a," "b," and "c" above.
e. "a" and "b" above.