Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is a role of Ascorbic acid in curing?
Explanation: All of the mentioned are roles of Ascorbic acid in curing.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature
Explanation: According to the chemical reaction and chemistry involved, reaction of amines with nitrous acid should yield Nitrosamine. Also, it is proven that these are carcinogenic. But the manufacturers refuse to accept their presence in cured meats and that they are isolated during the curing process. Hence this concern is still under progress.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is the role of nitrate/ nitrite in curing?
Explanation: All of the mentioned are roles of nitrate/ nitrite in curing.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
How is the smoke needed in smoking meat in industries generated?
Explanation: All of the mentioned methods are used for generating the smoke needed for smoking meat in different industries. The method of generation varies according to the use and product manufactured.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is NOT a function of phosphates in curing?
Explanation: Retarding development of rancidity is a function of nitrates. Other mentioned functions are functions of phosphates.