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...

Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card

14th Edition

ISBN: 9781337127547

Author: Frances Sizer, Ellie Whitney

Publisher: Cengage Learning

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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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Chapter 12 Solutions

Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card

Ch. 12 - Prob. 1RQ Ch. 12 - Prob. 2RQ Ch. 12 - Prob. 3RQ Ch. 12 - Prob. 1CT Ch. 12 - Outline possible motivations of industry growers,...Ch. 12 - Prob. 1SC Ch. 12 - Prob. 2SC Ch. 12 - Prob. 3SC Ch. 12 - Prob. 4SC Ch. 12 - Prob. 5SC

Ch. 12 - Prob. 6SC Ch. 12 - Infants under one year of age should never be fed...Ch. 12 - Which of the following is correct concerning...Ch. 12 - Irradiation can a. destroy vitamins. b. sterilize...Ch. 12 - Prob. 10SC Ch. 12 - It is possible to eliminate all toxins from your...Ch. 12 - Prob. 12SC Ch. 12 - Prob. 13SC Ch. 12 - Compared with conventionally grown produce,...Ch. 12 - Prob. 15SC Ch. 12 - Prob. 16SC Ch. 12 - Prob. 17SC Ch. 12 - Prob. 18SC Ch. 12 - Prob. 19SC Ch. 12 - Prob. 20SC

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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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