This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Canning of Meat – Set 2”.
1. Why is meat canned?
a) High-quality production
b) Enhances enzymatic activity
c) High cost
d) Enhances enzymatic activity and high acid
View Answer
Explanation: Canned meat provides high-quality foods. The protein-rich meat product which is undergo canning will be stable at ambient temperatures and is very convenient. The range of meat-based products available to consumers is large and diverse.
2. Why is meat canned only through pressure canner?
a) Meat is low acid food
b) Meat is acid food
c) Meat is high acid food
d) Meat is both high acid and low pH food
View Answer
Explanation: Meat, poultry and fish, are all low acid foods. Therefore, it must be canned in a pressure canner only. The meat is well packed in a can filled with brine solution. These are pressurized under high pressure and cooled down immediately.
3. What is the time taken for exhausting process in canning?
a) 1-2 minutes
b) 3-5 minutes
c) 6-10 minutes
d) 11-14 minutes
View Answer
Explanation: Containers are exhausted either by heating or mechanically. The cans are passed through a tank of hot water at 82-100°C. The time of exhausting varies from 6-10 minutes. It depends upon the nature of product. Immediately after exhausting, the cans are sealed hermetically.
4. What is the general processing steps in meat canning production?
a) Raw material inspection, packing, hermetically sealing, thermal process, cooling and storage
b) Raw material inspection, thermal processing, chilling and packing
c) Raw material inspection, packing, hermetically sealing, thermal process and storage
d) Raw material inspection, packing, hermetically sealing, thermal process and cooling
View Answer
Explanation: The main steps in canning are packing the product into the container. These are then hermetically sealed into the container. Then both product and container are thermally processed. Then these are cooled immediately and stored under hygienic conditions.
5. What is the shelf life of canned meat?
a) Less than 6 months
b) 6 months – 1 year
c) 1-2 years
d) 2-5 years
View Answer
Explanation: According to the United States Department of Agriculture (USDA), the canned meats should be stored in a cool, dry and hygienic place. Canned meats can keep their best quality for two to five years.
6. How does the headspace in the can affect the food?
a) If the head space is more, then the food at the top is likely to discolor
b) If the head space is more, then the food at the bottom is likely to discolor
c) If the head space is less, then the food at the bottom is likely to discolor
d) If the head space is less, then the food at the top is likely to discolor
View Answer
Explanation: If too much headspace is allowed in a can, the food at the top is likely to discolor. The jar may not also be seal properly because there will not be enough processing time to drive all the air out of the jar.
7. What is the drawbacks of canning?
a) High in sodium
b) Low in sodium
c) High in carbohydrates
d) Low in vitamins
View Answer
Explanation: Many canned foods contain high levels of sodium in the product. The salt helps in the preservation of the food. But it can elevate blood pressure and increase calcium loss. The sodium is added to canned foods in the form of monosodium glutamate, sodium citrate and onion salt.
8. Hard swell spoilage results in permanent bulging of cans at both ends.
a) True
b) False
View Answer
Explanation: Hard swell is a type of defect that can be seen in cans. It is defined as the spoilage that results in permanent bulged on both ends of can. This is due to production of gases like hydrogen and carbon dioxide.
9. Lipids in the meat are not destroyed during canning?
a) True
b) False
View Answer
Explanation: The heating process during canning does not destroy the lipids in the meat products. The amounts of other vitamins are only slightly lower in canned compared with fresh food. Canning destroys vitamins A and vitamin C, thiamine and riboflavin in the meat product.
10. Which chemical spoilage is rarely seen in meat canning?
a) Hydrogen swell
b) Hard swell
c) Soft swell
d) Nitride swell
View Answer
Explanation: Hydrogen swell can be rarely seen in the meat canning. Since it occurs mainly in acidic foods. The formation of hydrogen gas in can be due to internal corrosion. It shows varying degree of bulging.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]
