3-9.
PRESERVATION BY SUGAR
The preservative action of sugar, in the concentrations in which it is normally
used in meat products, is of minor importance. Sugar is now used mostly for its
organoleptic value. Sugar aids in improving the color, flavor, taste, and appearance of
meats. Meat cured with sugar will not be as hard, and sugar also aids in acid
production, which helps to retard spoilage.
3-10. PRESERVATION BY SODIUM NITRATE AND SODIUM NITRITE
Sodium nitrate and sodium nitrite are important curing agents used to establish a
pink or red fixed color in cured meat products. This fixed color will remain even after
cooling. Sodium nitrate, by a complicated chemical reaction, is reduced to sodium
nitrite by the action of muscle tissue and bacteria. In the process of converting nitrate to
nitrite, a desirable pink or red fixed color is imparted to the meat. Sodium nitrite is often
combined with sodium nitrate. This is done so that if sufficient nitrate is not converted to
nitrite to impart a fixed color, there will be enough nitrite present to accomplish this
action. Regulations of the Meat and Poultry Inspection Program of the Food Safety and
Quality Service, US Department of Agriculture, require not more than a total of 1/4
ounce of nitrite in 100 pounds of chopped meat and/or meat byproducts. These
regulations further stipulate that the nitrite content of cured meats may not exceed 125
ppm (parts per million) in the finished products. Nitrates, in addition to being excellent
curing agents, also help to inhibit the growth of anaerobic organisms. When nitrate is
converted to nitrite, there is some free oxygen liberated, and this free oxygen helps to
inhibit the growth of anaerobes. This action is demonstrated by the fact that aerobic
bacteria will be found in cured meats and will be found where the atmosphere is
normally anaerobic in nature. This proves that free oxygen has been liberated in the
process of converting nitrate to nitrite. Most putrefactive bacteria are anaerobic in
nature, so the creation of aerobic conditions will inhibit growth of anaerobic bacteria,
and, consequently, the spoilage process is slowed down.
3-11. PRESERVATION BY SPICES
Spices were used extensively in cured meats before the advent of adequate
refrigeration. These spices materially aided in masking taints and off-flavors. The
acquired tastes for spices are most pronounced in warm or tropical regions. These
areas are in the latitudes where taints and putrefaction occur in the shortest period of
time. Many spices are so highly contaminated with microorganisms that they contribute
more to spoilage than to preservation. Most meat products containing spices must be
heat-treated if they are to have an adequate storage life. To destroy the
microorganisms in spices, most are sterilized today by use of ionizing radiation. The
use of sterilized spices is now widely practiced in the meat packing industry. Spices are
used in cured meats for the following reasons: first, they impart a desirable taste,
second, they function as antioxidants, and third, they provide some antimicrobial action.
The most commonly used spices, in the descending order of their preservative action,
are: mustard, cinnamon, clove, thyme, bay leaves, and allspice.
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