The use of sterilized spices is widely practiced in the meat packing industry.
a. Bay leaves.
Pathogenic bacteria are rapidly destroyed by a solution of three percent acetic acid
and three and one-half percent salt. This method of preservation refers to:
d. Sodium nitrate.
e. Brine concentration.
From the following list of effects, select the desirable effects caused by smoking
cured meats, as described in the lesson.
a. Imparts organoleptic properties.
b. Rapidly destroys pathogenic bacteria.
Increases the tenderizing action of autolytic enzymes.
d. Masks taints and off-flavors.
e. Reduces the nitrite content.
Imparts antioxidants to the fat.
g. Aids in acid production.