Q1. ________ are very sensitive to irradiation.

1. Carbohydrates
2. Proteins
3. Lipids
4. All of the above

ANSWER – 3. Lipids

• Explanation – Irradiation causes rancidity in lipids due to the generation of different peroxides at high levels. However, at a low dose, pre-rigor beef treated with 2 kGy radiation of dose held with modified atmospheric packing at a temperature of 20o C did not result in increased oxidation. Pork chops were given a 1 kGy dose of radiation and vacuum-packed for 14 days with no discernible changes in organoleptic properties. So, Lipids are very sensitive to irradiation.

READ MORE – FOOD TECHNOLOGY (20-09-2021)

Q2. _________ is the mechanical process of reducing raw materials to small particles called minced meat.

1. Comminution
2. Canning
3. Curing
4. Smoking

ANSWER: 1. Comminution

• Explanation: The mechanical process of reducing raw materials to microscopic particles known as minced meat is known as comminution. The degree of comminution varies depending on the final use of the comminuted meat and is often a unique characteristic of a particular product, ranging from very coarsely comminuted (to produce non-emulsified sausages like salamis and summer sausages) to finely comminuted (to produce emulsified sausages like salamis and summer sausages) (to produce emulsified sausages like frankfurters, bologna, etc).

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

Q3. ________ are meat products that are salted & usually seasoned or spiced and are an example of comminuted meat products.

1. Meatballs
2. Sausages
3. Potted meat
4. Canned meat

ANSWER: 2. Sausages

• Explanation – Sausages are salted meat products that are frequently seasoned or spiced. They are a type of comminuted meat product that includes emulsified, filled, linked, smoked, and cooked meats. Fresh sausages, cured sausages, and fermented sausages are the three types of sausages. Meat is comminuted to reduce the size of meat and fat particles (grinding, mincing, chopping, or flaking), then mixed with other components, stuffed into an appropriate casing, linked to achieving specific lengths, and finally packaged.

READ MORE – Food Science Technology (10/08/2021)

Q4. _______ are finely chopped mixtures that may have high contents of fat and connective tissue.

1. Pate
2. Terrine
3. Luncheon meat
4. Emulsion sausages

ANSWER – 3. Luncheon meat

Explanation: Luncheon meats are coarsely chopped mixes with substantial fat and connective tissue content. They are usually canned and cured. Meatloaf is often made with less meat, is more or less roughly minced, and is not cured.

READ MORE – FOOD TECHNOLOGY (20/08/2021)

Q5. _______ is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back.

1. Bacon
2. Prosciutto
3. Country ham
4. None of the above

ANSWER: 1. Bacon

• Explanation: Bacon is a salt-cured pork chop that is normally made from the belly or less fatty sections of the back. Bacon is not classified according to any set of rules. Many processors, on the other hand, grade them according to green weight. Green weight refers to the weight of raw beef before any solution, seasoning, or processing is applied.

READ MORE – Food Science Technology Quiz (19-10-2021)

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