ECONOMICS (CBSE/UGC NET)

Detailed explanation-1: -Sodium is used in meats not only for the flavor it imparts, but also for its role as a preservative and its impact on the textural qualities of the final product.

Detailed explanation-2: -Salt acts as a preservative by inhibiting microbial growth. Salt acts by drawing water out of the cells of foods and bacteria through a process known as osmosis. Reducing the amount of water available to bacteria inhibits or slows bacterial growth and reproduction.

Detailed explanation-3: -Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation, flavor and color. Some publications distinguish the use of salt alone as salting, corning or salt curingand reserve the word curing for the use of salt with nitrates/nitrites.

Detailed explanation-4: -In whole muscle products like chops, roasts, or hams, salt is used to decrease the loss of moisture during cooking and storage. In a processed meat product, salt helps to bind the meat proteins together and acts as a binding agent between meat and fat emulsions.

Detailed explanation-5: -Also known as canning salt or preserving salt, pickling salt is simply pure granulated salt (sodium chloride), without any anti-caking agents or additives that are traditionally added to table salt. These additives can add a cloudy and/or darkened look to the pickle brine, which is why it’s left out of pickling salt.