Question:
The principal ingredient for curing of meat is
The principal ingredient for curing of meat is
Show Hint
Sodium chloride is the most common curing agent due to its effectiveness in preserving meat and preventing bacterial growth.
Updated On: Dec 31, 2024
- Potassium chloride
- Sodium chloride
- Calcium chloride
- Magnesium chloride
Hide Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Sodium chloride (common salt) is the main ingredient used for curing meat to preserve it and enhance flavor.
Was this answer helpful?
0
0
Top Questions on Meat, Fish, and Poultry
- Match List I with List II:Choose the correct answer from the options given below:
LIST I LIST II A. Cattle I. Veal B. Calves II. Beef C. Hogs III. Game meat D. Wild Animals IV. Bacon - CUET (PG) - 2024
- Food Science and Technology
- Meat, Fish, and Poultry
- The oxidised form of Oxymyoglobin is
- CUET (PG) - 2024
- Food Science and Technology
- Meat, Fish, and Poultry
Questions Asked in CUET PG exam
- What is the antonym of eradicate?
- CUET (PG) - 2025
- Antonyms
- Who was the first Secretary-General of the UN?
- CUET (PG) - 2025
- United Nations and its Organizations
- What is the correct verb form: He, as well as his friends, ?
- Which preposition is correct: Chanakya lived ?
- CUET (PG) - 2025
- Prepositions
- Identify the possessive noun: My office car is parked elsewhere.
View More Questions