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

View solution

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.

View solution

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?

View solution

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

View solution

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

View solution

Q. Meat based bioactive peptides have certain nutraceutical effects.

View solution

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.

View solution

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

View solution

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

View solution

Q. An Oil Press is called _____

View solution

Q. Which of the following is true about Seed Flaking in Pre-press Solvent Extraction?

View solution

Q. In the Seed Cooking step of Pre-press Solvent Extraction of oil ________

View solution

Q. In Solvent Extraction, the oil and miscella are moved in a ________

View solution

Q. Stripping Solvent off a meal is called _____

View solution

Q. After toasting and before Refining, Oil is _____

View solution

Q. Oil Refining is a step __________

View solution

Q. In Oil refining, oil is __________

View solution

Q. Oil is extracted by _____

View solution

Q. In Oil refining, oil is _____

View solution

Q. Butter made from hydrogenated oils is flakier than naturally saturated oils.

View solution