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Author Question: Nitrite, when used in the curing of meat, fixes the color and contributes to the flavor. It also ... (Read 64 times)

haleyc112

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on: Aug 1, 2020

Question 1

Meat labeled as extra lean must
◦ have less than 10 grams of fat per serving.
◦ have less than 5 grams of fat per serving.
◦ one-half of the fat of the original product.
◦ no more than 3 grams of fat per serving.

Question 2

Nitrite, when used in the curing of meat, fixes the color and contributes to the flavor. It also plays an important role in
◦ coagulating protein molecules.
◦ controlling the production of ATP.
◦ inhibiting the growth of Clostridium botulinum.
◦ preventing the development of oxidative rancidity.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by haleyc112 on Aug 1, 2020

Swizqar

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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haleyc112

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Reply 2 on: Aug 1, 2020
Excellent

lkanara2

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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