The method in which curing agents are introduced into meat by immersing the meat in a solution of ingredients is called the:

Correct option is B

Curing is the process of preserving meat using salt, nitrites/nitrates, and sometimes sugar and spices.
In the pickle cure method, the meat is immersed in a curing solution (brine) containing salt, nitrites/nitrates, and other ingredients.
The curing solution diffuses slowly into the meat, giving flavor, color, and preservation effect.
Other methods:
Dry cure method: Ingredients are rubbed directly on the meat surface (e.g., traditional ham, bacon).
Injection cure method: Brine is injected directly into the meat using needles for faster curing.
Direct-addition method: Cure ingredients are mixed directly into comminuted meat products (e.g., sausages).
Thus, immersing meat in curing solution is called the pickle cure method (Option b).