Food Engineering Multiple Choice Questions on “Meat Processing”.
1. Which of the following is a technique applied to the processing of fresh meat?
a) Chopping
b) Protein Extraction
c) None of the mentioned
d) Chopping & Protein Extraction
Answer: d
Clarification: Both of the processes mentioned are techniques to process fresh meat.
2. Statement 1: A lot of changes take place in meat on storing at a chilled temperature. These change muscle to meat.
Statement 2: The above process is called ageing or conditioning.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Both the given statements are true.
3. Statement 1: Canned, Frozen, Dry- preserved and cured meats are types of meat present.
Statement 2: Sausages, Prepared dinner meats, fermented and Poultry meats are the types of meat present.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: All the mentioned meats are the types of meat present.
4. Statement 1: Pasteurized products are kept at room temperature and Sterilized products are kept in refrigeration.
Statement 2: Canning is a process in which steam is sent in to sterilize the products.
Which of the following holds true for statement 1 and statement 2 respectively?
a) True, False
b) True, True
c) False, False
d) False, True
Answer: c
Clarification: 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.
5. Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life.
Statement 2: The above makes the meat hard.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Both the statements are true.
6. Statement 1: Ham is from pork bellies. Bacon is from pork thighs.
Statement 2: Corned Beef is strips of beef cooked and cured in cans. It is the major export product of India.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: d
Clarification: Statement 1 is supposed to be Bacon is from pork bellies. Ham is from pork thighs.
7. Statement 1: Sausages are minced. A lot of spices are added to it.
Statement 2: The Sausage is then stuffed with stuffing. It is cooled and refrigerated. They’re then packed.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Both sentences are true.
8. Coated meat products require _____
a) Breading
b) Pre-dusting
c) Battering
d) All three are methods of making Coated meat products
Answer: d
Clarification: All three – Breading, Pre-dusting and Battering are methods of making Coated meat products.
9. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
a) Coating
b) Freezing
c) Curing
d) Fermentation
Answer: d
Clarification: Fermentation is a technique in which certain bacteria are added to minced meat products and then dehydrated.
10. Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.
Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Both the statements are true.
11. Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
a) This is called Luncheon meat
b) This is pasteurized and stored in refrigerators
c) All of the mentioned
d) Water binding agents are essential as re-heating tends to water loss
Answer: c
Clarification: All the three points are true about the description given my Mina.
12. When meat is passed through a coarse grinder plate it is called _____
a) Chunking
b) Flaking
c) Restructured meat product
d) Restructured meat product and Chunking
Answer: d
Clarification: Restructured meat includes Sausages and Luncheon meals. In this, the materials are either ground called chunking (given in the question) or flaked.
13. Oil/Lemon/Vinegar + Spices applied to meat is called _____
a) Marinating
b) Emulsifying
c) Fermenting
d) Coating
Answer: a
Clarification: Oil/Lemon/Vinegar + Spices applied to meat is called Marinating.
14. Meat based bioactive peptides have certain nutraceutical effects.
a) True
b) False
Answer: a
Clarification: Meat based bioactive peptides have certain nutraceutical effects.
15. Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.
a) True
b) False
Answer: a
Clarification: Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.