Q1. ___________ is one type of pickle curing.

1. Dry curing
2. Injection curing
3. Combination curing
4. Liquid curing

ANSWER: 2. Injection curing

• Explanation: Injection curing is one type of pickle curing. Brine is injected directly into the meat portions in this manner. This lowers the likelihood of spoiling. There is also a reduction in the amount of time necessary for curing. Injection curing ensures quick penetration of curing materials, and the risk of spoiling is considerably decreased.

READ MORE – FOOD TECHNOLOGY (01/09/2021)

Q2. _______ is a reflection of the proportion of muscle to bone in it.

1. Structure of lean
2. Colour
3. Conformation
4. Marbling

ANSWER – 3. Conformation

• Explanation: The shape of the carcass is referred to as conformation. Conformation, on the other hand, is a reflection of the muscle-to-bone ratio in the body. Animals with a high muscle-to-bone ratio have well-formed carcasses. Good-looking carcasses have thicker, more defined muscles and generate more lean meat.

READ MORE – FOOD TECHNOLOGY (11-09-2021)

Q3. _________ improve the water-binding quality of meat and thus improve the final yield of products.

1. Alkaline phosphates
2. Sodium ascorbate
3. Sugar
4. Salt

ANSWER – 1. Alkaline phosphates

• Explanation – Alkaline phosphates improve the water-binding quality of meat, resulting in higher product yields. The use of phosphates can increase cooking yield by as much as 10%. Phosphates of various sorts, such as sodium tripolyphosphate, sodium pyrophosphate, and disodium phosphate, have been approved. In restructured and emulsified meat products, sodium tripolyphosphate is often employed. Alkaline phosphate is another name for this substance.

READ MORE – FOOD TECHNOLOGY (21/08/2021)

Q4. _________ is highly desirable in any cut of meat and is highly related to juiciness and flavor.

1. Marbling
2. Firmness
3. Maturity
4. Cut

ANSWER: 1. Marbling

• Explanation: Intramuscular fat is referred to as marbling. When the surface of the muscle is cut, this can be seen. It’s found between muscle fiber bundles in the perimyseal connective tissues. Marbling is a desirable feature in any cut of meat and is closely linked to juiciness and flavor. It’s possible that marbling improves meat tenderness by acting as a lubricant during chewing and swallowing.

READ MORE – FOOD TECHNOLOGY (31/08/2021)

Q5. Firmness is greatly influenced by the amount of _________.

1. Protein
2. Fat
3. Moisture
4. All of the above

ANSWER: 2. Fat

• Explanation – Firmness/texture refers to the firmness of the muscles. Firmness is evaluated in the flank area carcass or cut surfaces of the lean meat. Firmness is greatly influenced by the amount of fat that is present in the carcass.

READ MORE – FOOD TECHNOLOGY (30-09-2021)