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.

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

Q. Which of the following is the role of nitrate/ nitrite in curing?

View solution

Q. Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

View solution

Q. Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

View solution

Q. How is the smoke needed in smoking meat in industries generated?

View solution

Q. Which of the following meat products is NOT cured before smoking?

View solution

Q. Which of the following is a reason for smoking meat?

View solution

Q. Which of the following is the curing agent in the manufacture of pepperoni?

View solution

Q. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

View solution

Q. Statement 1: Hard-smoked salmon products can be kept without refrigeration.
Statement 2: The drying effect of smoke and smoke components is to _____

View solution

Q. Which of the following steps is not included in hard-smoked salmon procedure?

View solution

Q. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

View solution

Q. Only the best quality fish or shellfish should be used for smoke-curing. Why?

View solution

Q. Which of the following statements about salting are true?

View solution