2. You are the production manager with a meat processor specializing in the processing of bacon. The bacon cure unit containing the ingredients is provided by your ingredient supplier. The main part of the cure unit contains all the necessary ingredients but contains no salt or sodium ascorbate. The salt and sodium ascorbate must be added by you. There's a separate packet inside the main cure unit that contains a mixture of sodium nitrite and sodium chloride at a concentration of 6.5\% sodium nitrite and 93.5% sodium chloride. The brine solution will be made up of the following components: water, main cure unit, sodium chloride, sodium ascorbate and sodium nitrite. Assume the main cure unit constitutes 8% of the brine solution. a. What is the percentage concentration of sodium chloride, sodium nitrite, sodium ascorbate and water required in the brine solution to give the maximum sodium nitrite required by law and minimum amount of sodium ascorbate and 2.2% salt in bacon before cooking assuming a 'pump' of 20% ? (7 Marks) b. Given that the sodium nitrite is combined with salt how much of the sodium nitrite/salt mixture must be added to achieve the required concentration of sodium nitrite? (1.5 Marks) You need to account for salt added to the brine by the salt/sodium nitrite mixture. How much do you have to reduce the added salt content by to maintain the same concentration (2.2%) in the product before cooking? (0.5 Marks) c. The processor wonders if a low sodium claim can be made. To do so requires no greater than 2.0g of sodium per 85g serving. If the product loses 12% weight during the cook is it possible to make the claim? (Show calculations) (1 Mark)