Food Engineering

Meat Processing

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
True, False
True, True
False, False
False, True
Explanation:
All the mentioned meats are the types of meat present.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Coated meat products require _____
Breading
Pre-dusting
Battering
All three are methods of making Coated meat products
Explanation:
All three – Breading, Pre-dusting and Battering are methods of making Coated meat products.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Ham is from pork bellies. Bacon is from pork thighs.
True, False
True, True
False, False
False, True
Explanation:
Statement 1 is supposed to be Bacon is from pork bellies. Ham is from pork thighs.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.
True, False
True, True
False, False
False, True
Explanation:
Both the statements are true.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
True, False
True, True
False, False
False, True
Explanation:
Canning is a process in which steam is sent in to sterilize the products. Sterilized products are kept at room temperature and Pasteurized products are kept in refrigeration.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
Coating
Freezing
Curing
Fermentation
Explanation:
Fermentation is a technique in which certain bacteria are added to minced meat products and then dehydrated.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Sausages are minced. A lot of spices are added to it.
True, False
True, True
False, False
False, True
Explanation:
Both sentences are true.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
True, False
True, True
False, False
False, True
Explanation:
Both the statements are true.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is a technique applied to the processing of fresh meat?
Chopping
Protein Extraction
None of the mentioned
Chopping & Protein Extraction
Explanation:
Both of the processes mentioned are techniques to process fresh meat.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.
True, False
True, True
False, False
False, True
Explanation:
Both the given statements are true.