Q1. Which among the following is an indirect method of measuring the shelf life of foods?

1. Physical tests
2. Predictive modelling
3. Chemical test
4. Instrumental tests

ANSWER: B. Predictive modelling

• Explanation: Predictive models are mathematical equations that employ database information to forecast bacterial growth under certain conditions. Food shelf life may be calculated using predictive algorithms. For the calculations, information on the changes that occur in the product as it deteriorates, as well as the product’s qualities and packaging, is necessary. The majority of prediction models are tailored to individual species.

READ MORE – Food Science Technology Quiz (23-10-2021)

Q2. _________ involves inoculation of the product with relevant microorganisms in order to assess the risk of food poisoning, or to establish product stability.

1. ASLT
2. Predictive modelling
3. Challenge testing
4. Travel tests

ANSWER: C. Challenge testing

• Explanation – Challenge testing is performed to determine if a food’s formulation and storage conditions can restrict the growth of pathogens, if any are present, throughout the duration of the shelf life. In order to analyse the risk of food poisoning or to verify product stability, the technique comprises inoculating the product with appropriate microorganisms and incubating it under regulated environmental conditions.

READ MORE – Food Science Technology Quiz (03-11-2021)

Q3. Fresh poultry should be used within _______ after slaughter.

1. 14 – 21 days
2. 17 – 31 days
3. 7 days
4. 15 days

ANSWER – A. 14 – 21 days

• Explanation: Fresh poultry should be consumed within 14 to 21 days of slaughter and should not be stored in the refrigerator for more than three days. Poultry that has been frozen and subsequently thawed to a temperature of 5 to 4 °C (22 to 24 °F) can legally be marketed as “fresh.”

READ MORE – FOOD TECHNOLOGY (03/09/2021)

Q4. Frozen Poultry may be injected with various salts, flavorings, and oils in order to?

1. Increase textural characteristics
2. Increase the juiciness of meat
3. Increase the shelf life
4. All of the above

ANSWER: B. Increase the juiciness of meat

• Explanation: The majority of frozen chicken is vacuum-packed and frozen in high-velocity refrigerators. Until they are required, the birds are stored in cold storage. To boost the juiciness of the flesh, poultry can be injected with different salts, flavourings, and oils before freezing. Injections are often performed with a multi-needle automated injector, and the additional components are listed on the product label.

READ MORE – FOOD TECHNOLOGY (23-09-2021)

Q5. The final temperature of the carcasses before shipment is usually about?

1. -4 to-5 °C
2. −2 to −1 °C
3. 0 to 2 °C
4. 3 to 5°C

ANSWER – B. −2 to −1 °C

• Explanation – Shackles are used to hang the carcasses, which are then pushed through coolers with fast-moving air. The method uses more energy than water chilling, and the birds lose weight as a result of dehydration. Cross-contamination between birds is avoided by cooling the air. The carcasses are normally sent at a temperature of -2 to -1 °C (28 to 30 °F), just over the freezing point for poultry.

READ MORE – Food Science Technology Quiz (22-11-2021)

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