Q. Homogenized milk has ______

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Q. Pasteurized milk is not sterile and hence must be cooled immediately before the bacteria multiply.

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Q. How is milk pasteurized?

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Q. Which of the following is a technique applied to the processing of fresh meat?

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Q. 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.

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Q. 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.

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Q. 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?

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

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Q. 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.

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Q. 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.

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Q. Coated meat products require _____

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Q. Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?

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Q. 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.

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Q. 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?

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Q. When meat is passed through a coarse grinder plate it is called _____

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Q. Oil/Lemon/Vinegar + Spices applied to meat is called _____

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Q. Meat based bioactive peptides have certain nutraceutical effects.

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Q. 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.

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Q. Which of the following is untrue about Solvent extraction of Oil?

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Q. Which of the following is NOT a step in Pre-press Solvent Extraction?

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