LPT-0186
QUESTION
Meat curing refers to?
OPTIONS
(A) Production of thermally stable pink pigments.
(B) Chilling
(C) Freezing
(D) Smoking
ANSWER
(A) Production of thermally stable pink pigments.
EXPLANATION
Meat curing uses salt and curing agents such as nitrite to develop the characteristic stable pink cured-meat pigment, nitrosylhemochrome, after heating. Chilling, freezing, and smoking are preservation or processing methods but do not by themselves define curing. Therefore, option (A) is correct.
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