Explanation Option (a) is correct as nitrites don’t promote the growth of bacteria in the meat and poultry items. Option (b) says nitrite gives pink color to the meat. The nitrite act as an antioxidant and help in the maintaining of the color and flavor of meat. So, it is one of the correct answers. Option (c) and above two mentioned are all correct statements...

Meat is processed in order to increase its shelf life. For these preservatives and chemicals are used, which prevent any unwanted microbial growth in the meat. The most commonly use chemical preservative is the salt of nitrites. These salts prevent the growth of harmful bacteria in the non-vegetarian food items.

Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)

14th Edition

ISBN: 9781305627994

Author: Frances Sizer, Ellie Whitney

Publisher: Brooks Cole

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Question

Chapter 12, Problem 16SC

Summary Introduction

Concept Introduction:

Meat is processed in order to increase its shelf life. For these preservatives and chemicals are used, which prevent any unwanted microbial growth in the meat. The most commonly use chemical preservative is the salt of nitrites. These salts prevent the growth of harmful bacteria in the non-vegetarian food items.

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Chapter 12, Problem 15SC

Chapter 12, Problem 17SC

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Solution Summary: The author explains that nitrites prevent the growth of harmful bacteria in non-vegetarian food items. The correct answer is option (d).

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