Q. Which of the following is a role of Ascorbic acid in curing?

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Q. Which of the following is NOT a function of phosphates in curing?

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Q. Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?

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Q. Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?

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Q. Which of the following is NOT a major advantage of continuous smoking system for meat?

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Q. Which of the following physical qualities of storage food can be tested?

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Q. Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.
Statement 2: It is possible to predict the stability of food products from time-temperature data.

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Q. Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

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Q. Three samples were subjected to certain treatments. Which among the following is unfit for consumption?

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Q. Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

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Q. Results and objectives of an investigation are given in one of the points. Which could the correct answer be?

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Q. Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation.
Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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Q. Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.

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Q. Damage once done to a frozen product with respect to temperature can be undone.

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Q. With respect to frozen products, a sample held for 1 week at -3 °C will be indistinguishable from a sample of the same product at -17 °C for a year.

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