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Which of the following is the curing agent in the manufacture of pepperoni?

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+1 vote
in Food Engineering by (93.7k points)
Which of the following is the curing agent in the manufacture of pepperoni?

(a) Ground cayenne pepper

(b) Lactic acid

(c) Sodium nitrate

(d) All of the mentioned

This question was addressed to me during an online exam.

My enquiry is from Principles of Food Pickling and Curing-2 topic in portion Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

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Best answer
Correct option is (c) Sodium nitrate

Best explanation: Sodium nitrate is the curing agent in the manufacture of pepperoni. Lactic acid is needed for fermentation. Ground cayenne pepper is an ingredient in sugars-spice-cure for curing.

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