Q1. When cooked under pressure meat can reach high temperatures of up to  ____.

1. 120-125°C
2. 100°C
3. 95°C
4. 80°C

ANSWER: A. 120-125°C

• Explanation – Due to the sheer influence of dissolved chemicals, the boiling point of meat is somewhat higher than 100°C. Because of the high water content of lean meat, the temperature cannot exceed 100°C as long as the water is present. Canning and retort cooking enhances the boiling point of the water, allowing all of the meat to achieve higher temperatures of 120-125°C (248-257°F). It can only reach greater temperatures if the exterior surface can dry; this happens while roasting, grilling, and frying.

READ MORE – Food Science Technology Quiz (27-10-2021)

Q2. The connective tissue of meat shrinks at _____.

1. 25-30°C
2. 55-60°C
3. 35-40°C
4. 45-50°C

ANSWER – B. 55-60°C

• Explanation: At 55-6°C (131-140°F), connective tissue (collagen) shrinks (therefore there is an increase in water losses at about this temperature). Collagen softens at 80-100°C (176-212°F) in the presence of water and hydrolyzes to gelatin at temperatures over 90°C (194°F). Collagen should be hydrolyzed at a rate of 25-40%; if it is hydrolyzed at a higher rate, the texture may suffer.

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Q3. Breakdown of meat components gives _______ that produces a characteristic meat flavor.

1. ATP
2. Myoglobin
3. Inosine
4. None of the above

ANSWER: C. Inosine

• Explanation: Inosine, a breakdown product of ATP, ADP, and other molecules, has a particular meaty flavor, while glutamic acid, produced by protein hydrolysis, intensifies flavors by sensitizing the palate. Caramelisation and Maillard processes at temperatures of 150°C (302°F) and above, i.e. at the meat surfaces during roasting, frying, and so on, provide strong flavors. Added flavors such as spices, herbs, and other ingredients are combined and rounded out throughout the cooking process.

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Q4. _______ inhibits the formation of nitrosamines (carcinogenic substances) in cured meats.

1. Sugar
2. Ascorbate
3. Sodium nitrite
4. Phosphate

ANSWER: B. Ascorbate

• Explanation – The usage of ascorbate (also known as Vitamin C) and erythorbate has been shown to be particularly effective in the treatment. Sodium ascorbate at a concentration of up to 550 parts per million (ppm) is commonly used in the curing of meat products. In cured meats, ascorbate also prevents the production of nitrosamines (carcinogenic chemicals). The nitrite level can be lowered by applying ascorbate. Because the leftover ascorbic acid keeps the exposed surfaces in a reducing state, there is no color fading.

READ MORE – FOOD TECHNOLOGY (27-09-2021)

Q5. ________ cuts facilitate handling or reduce the variability within a single cut.

1. Sub primal
2. Retail
3. Single
4. Wholesale

ANSWER: A. Sub primal

• Explanation: Wholesale cuts are subdivided into sub-primal cuts. Handling is easier with sub-primal cuts (or reducing the variability within a single cut). As a result, by acquiring sub-primal cuts, the store avoids the extra cutting process and may retain the sub-primal in the vacuum container/bag until it is needed. Beef chucks or rounds, for example, are frequently subdivided into two pieces chucks or three pieces rounds. Hence. Sub primal cuts are particularly appealing to food service establishments, institutions, fresh meat sellers, and meat processors.

READ MORE – Food Science Technology Quiz (26-11-2021)

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