Which of the following is the role of nitrate/ nitrite in curing?
(a) Stabilizing color of the lean tissue
(b) Contributing to the characteristic flavor of cured meat
(c) Inhibiting growth of a number of food poisoning and spoilage microorganisms
(d) All of the mentioned
I got this question in a job interview.
My doubt stems from Principles of Food Pickling and Curing-2 topic in division 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