Q1. ________ is often known as wheat meat.

1. Lupines
2. Seitan
3. Jackfruit
4. Soy

ANSWER – B. Seitan

• Explanation – Another popular vegetarian meat alternative is seitan, sometimes known as “wheat meat” or “wheat gluten.” It is made up of the protein components gliadin and glutenin, which are extracted from the wheat dough by washing it until the starch and bran components are removed, leaving a chewy mass. It’s one of the cheapest and most straightforward raw materials for making vegetarian sausages, burgers, nuggets, schnitzel, and minced meat. So, Seitan is often known as wheat meat.

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Q2. The process of tumbling produces a __________.

1. Uniform meat mixture
2. Meat with increased juiciness
3. Boneless meat
4. None of the above

ANSWER: A. Uniform meat mixture

• Explanation: The flesh is blended with a range of nonmeat substances, such as flavorings, spices, and salt, in the production of numerous chicken items. Tumbling and massaging gently make a homogenous meat mixture. A tumbler is a slow-moving drum that grinds meat into a smooth consistency. A massager is a huge mixing chamber with a lot of paddles within. During manufacturing, cured turkey products (those treated with sodium nitrite), such as turkey ham and turkey pastrami, are frequently tossed or massaged.

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Q3. The time permitted for bleeding in broilers is?

1. 3-4 minutes
2. 4-5 minutes
3. 1-1 ½ minute
4. 6-7 minutes

ANSWER: – C. 1-1 ½ minute

• Explanation: The birds are slaughtered by hand or with a mechanized rotating knife that slices the carotid arteries and jugular veins in the neck. Any birds that aren’t killed by the machine are promptly murdered by a person assigned to the bleed area with a knife. The birds are allowed to bleed for a specific period, which varies depending on their size and species (for example, broilers are allowed to bleed for 1 1/2 minutes). After feather removal, any bird that has not been adequately bled will be considerably redder and will be rejected.

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Q4. The principal spoilage bacteria found in poultry is?

1. Pseudomonas
2. Staphylococcus
3. Micrococcus
4. All of the above

ANSWER: D. All of the above

• Explanation – Pseudomonas, Staphylococcus, Micrococcus, Acinetobacter, and Moraxella are the most common spoilage bacteria discovered on poultry. Furthermore, poultry frequently promotes the growth of harmful (disease-causing) germs like Salmonella. Contact of the carcass with body parts containing a high microbial load (e.g., feathers, feet, intestinal contents), use of infected equipment, and physical manipulation of the meat are all potential sources of contamination of poultry during slaughtering and processing operations (e.g., deboning, grinding).

READ MORE – FOOD TECHNOLOGY (26/08/2021)

Q5. Poultry has a ______ proportion of unsaturated fatty acids compared with saturated fatty acids.

1. Higher
2. Lower
3. Equal
4. Both B and C

ANSWER: A. Higher

• Explanation: The fat content of chicken differs from that of red meat in numerous ways. In comparison to saturated fatty acids, poultry contains a larger amount of unsaturated fatty acids. Turkey and chicken have roughly 30% saturated, 43% monounsaturated, and 22% polyunsaturated fatty acids, respectively. Because of the high quantities of unsaturated fatty acids, chicken is more prone to rancidity due to the oxidation of the unsaturated fatty acids’ double bonds.

READ MORE –Food Science Technology Quiz (25-11-2021)

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