Practice Quiz

Red Seal Cook

Category - Sauces

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For what reason do salt-cured meats have a characteristically pink colour?
  1. The meat is still technically raw
  2. Sugar and salt react with the hemoglobin in the meat
  3. Sodium nitrite reacts with the myoglobin protein in the meat
  4. Heat must be present in order for pink meat to turn brown
Explanation
Answer: C - When curing any meat or poultry, salt, sugar, and nitrite-based curing salts, as well as any additional flavouring elements, are used to surround the food, thus inhibiting bacterial growth and adding flavour. Nitrites react with the myoglobin, giving cured meat its pink hue.
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