Meat Processing MCQ

Test your knowledge with important Meat Processing MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30 + more Meat Processing MCQs at Bissoy

• 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.
  ক

  True

  খ

  False
• Meat based bioactive peptides have certain nutraceutical effects.
  ক

  True

  খ

  False
• Oil/Lemon/Vinegar + Spices applied to meat is called _____
  ক

  Marinating

  খ

  Emulsifying

  গ

  Fermenting

  ঘ

  Coating
• When meat is passed through a coarse grinder plate it is called _____
  ক

  Chunking

  খ

  Flaking

  গ

  Restructured meat product

  ঘ

  Restructured meat product and Chunking
• 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?
  ক

  This is called Luncheon meat

  খ

  This is pasteurized and stored in refrigerators

  গ

  All of the mentioned

  ঘ

  Water binding agents are essential as re-heating tends to water loss
• 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.
  ক

  True, False

  খ

  True, True

  গ

  False, False

  ঘ

  False, True
• Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?
  ক

  Coating

  খ

  Freezing

  গ

  Curing

  ঘ

  Fermentation
• Coated meat products require _____
  ক

  Breading

  খ

  Pre-dusting

  গ

  Battering

  ঘ

  All three are methods of making Coated meat products
• 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.
  ক

  True, False

  খ

  True, True

  গ

  False, False

  ঘ

  False, True
• 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.
  ক

  True, False

  খ

  True, True

  গ

  False, False

  ঘ

  False, True
• Statement 1: Dry preserved meat is smoked to give it flavour and increase its shelf life. Statement 2: The above makes the meat hard.
  ক

  True, False

  খ

  True, True

  গ

  False, False

  ঘ

  False, True
• 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?
  ক

  True, False

  খ

  True, True

  গ

  False, False

  ঘ

  False, True
• 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.
  ক

  True, False

  খ

  True, True

  গ

  False, False

  ঘ

  False, True
• 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.
  ক

  True, False

  খ

  True, True

  গ

  False, False

  ঘ

  False, True
• Which of the following is a technique applied to the processing of fresh meat?
  ক

  Chopping

  খ

  Protein Extraction

  গ

  None of the mentioned

  ঘ

  Chopping & Protein Extraction