This set of Food Processing Unit Operations Multiple Choice Questions & Answers (MCQs) focuses on “Process Engineering Applications – Meat Industry”.
1. What is meat emulsion?
a) Finely chopped meat mixture
b) Emulsifiers added to meat
c) By product of meat industry
d) Stabilizers added to meat
View Answer
Explanation: A finely chopped meat mixture is usually called as meat emulsion. It consists of solid fat particles dispersed in a mixture of water and many fibrous particles, including connective tissue and muscle fibers.
2. Why is tumbling of meat recommended?
a) Avoid foaming
b) Increases efficiency
c) Increase efficacy
d) Decreases power consumption
View Answer
Explanation: Tumblers are containers in the form of a cylinder rotating around the axis. Tumbling under vacuum is recommended to avoid foaming and to improve color stability.
3. What is the temperature of pasteurization for meat?
a) 73°C
b) 89°C
c) 63°C
d) 65°C
View Answer
Explanation: Pasteurization is normally defined as a method of preserving food by heating it to temperatures under 100°C. It destroys the microbes and temperature of pasteurization for meat is 73°C.
4. Which of the following statements about heat treatment of meat products are correct?
Statement 1: To increase the shelf life of the product.
Statement 2: To obtain desirable organoleptic characteristics.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: During meat processing, meat products are subject to specific heat treatment. This is done to increase shelf-life by reduction of micro-organisms, obtain desirable organoleptic characteristics, to preserve nutritive value and improve digestibility of the product.
5. What is evisceration?
a) Removing internal body parts of bird
b) Removing feathers
c) Cleaning the skin of bird
d) Preservation technique of bird
View Answer
Explanation: Evisceration is defined as removal of the internal organs of birds. After evisceration, the birds are placed in chiller baths of water and anti-microbial agents are added to reduce pathogen loading.
6. What is giblet harvester?
a) Removes the viscera from the body cavity
b) Separates the heart, liver, and gizzard from the rest of the viscera
c) Trim and clean gizzards
d) Cut the neck of the bird
View Answer
Explanation: The liver, gizzard, and heart are separated by giblet harvester from the rest of the intestines by a saw. Then these organs are conveyed to a wash table where a prime cleaning is done.
7. What is arranger in meat processing?
a) Removes the viscera from the body cavity
b) Separates the heart, liver, and gizzard from the rest of the viscera
c) Trim and clean gizzards
d) Cut the neck of the bird
View Answer
Explanation: Arranger removes the intestines from the body cavity and are arranged them for inspection. The initial removal is often skilled by the automatic vent opening mechanism. The arranger is also called as presenter.
8. What is the gizzard table operator in meat processing?
a) Removes the viscera from the body cavity
b) Separates the heart, liver, and gizzard from the rest of the viscera
c) Trim and clean gizzards
d) Cut the neck of the bird
View Answer
Explanation: The gizzard table operators manually trim and clean the gizzards. They are then placed in an automatic splitting machine where they are opened up and washed in the gizzard peeler station.
9. Which of the following statements about stunning in meat processing are correct?
Statement 1: It reduces animal’s mobility.
Statement 2: Percussive stunning produces immediate unconsciousness through brain trauma.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: Stunning is the method of rendering animals unconscious or immobile, immediately prior to slaughtering. With percussive stunning, a device hits the animal on the head and produces immediate unconsciousness through brain trauma.
10. What gas is used for gas stunning in meat processing?
a) Argon
b) Helium
c) Carbon dioxide
d) Ammonia
View Answer
Explanation: Gas stunning is the process where the animals are exposed to a mixture of breathing gases such as nitrogen and argon which produces unconsciousness and death through hypoxia. This process is not instantaneous.
Sanfoundry Global Education & Learning Series – Food Processing Unit Operations.
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