This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Decontamination of Meat”.
1. Which of the following leads to cross contamination?
a) Equipment-to-food
b) People-to-food
c) Food-to-food
d) Food-to-food, equipment-to-food, and people-to-food
View Answer
Explanation: There are three types of cross contamination takes place in a food industry. They are food-to-food, people-to-food and equipment-to-food. The bacteria and other microbes are generally contaminates the finished goods which leads to food poisoning and microbial contamination.
2. What is the required temperature for pasteurization of meat?
a) 73 °C
b) 99°C
c) 45°C
d) 70°C
View Answer
Explanation: The pasteurization process for meat requires 73°C to destroy the microorganisms. The meat is subjected to the heating temperature for the required time and then quickly cools down completely. This sudden change in temperature destroys the microbes in the meat.
3. Is the heat treatment of meat products are done to obtain desirable organoleptic characteristics only?
a) True
b) False
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Explanation: In meat processing, the carcass and the meat products undergo heat treatment and other preservation techniques to increase shelf-life. It achieves by reducing the number of micro-organisms. It also enhances desirable organoleptic characteristics.
4. What is the principle target of irradiation in the microorganism?
a) Vacuole
b) Membrane lipids
c) Lysomes
d) Mitochondria
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Explanation: Irradiation is the process where the radioactive elements are subjected to the food to reduce or eliminate the microbes. The principle targets for the irradiation process in meat are membrane lipids and nucleic acids. It does not disturb the integrity of the meat structure.
5. Which of the following are resistant to irradiation process?
a) Bacteria
b) Fungi
c) Yeast
d) Virus
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Explanation: Bacterial spores, viruses are resistant to the irradiation process. Gram negative bacteria more susceptible to the irradiation process than pathogenic bacteria. Therefore a mix of preservation techniques is implied on the food. This is called hurdle technology.
6. What is the other name for cold plasma technique?
a) Non-thermal atmospheric plasma
b) Thermal atmospheric plasma
c) Non-thermal plasma
d) Thermal plasma
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Explanation: Cold plasma is also called as non-thermal atmospheric plasma. Cold plasma method reduces the number of microorganisms on foods within the package. Thus, it avoids the re-contamination of the food.
7. Is high pressure processing (HPP) a non-thermal and residue-free technology used for meat preservation?
a) True
b) False
View Answer
Explanation: High pressure processing is a non-thermal process. It is a residue-free technology used for treating the meat and meat products. The isostatic pressure affects the product immediately and uniformly.
8. What are the three phases in sterilization process?
a) Heating phase -> Holding phase -> Cooling phase
b) Holding phase -> Heating phase -> Cooling phase
c) Cooling phase -> Holding phase -> Heating phase
d) Heating phase -> Cooling phase -> Holding phase
View Answer
Explanation: Sterilization process consists of three phases. They are heating phase, holding phase and cooling phase. In heating phase, temperature is increased from ambient to the sterilization temperature. In holding phase, the temperature is maintained and cooling phase is where the temperature is decreased by using cold water.
9. Which of the following techniques is based on the principle of electroporation?
a) Pulsed electric field
b) Irradiation
c) Ultra sound
d) Cold pasteurization
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Explanation: Pulsed electric field is a preservation technique used for preserving the meat. It is based on the principle of electroporation. A rapid breakdown of the cell membrane takes place. These changes can be reversible or irreversible.
10. Which of the following microbes are resistant to the pulsed electric field?
a) Yeast
b) Gram negative bacteria
c) Mold
d) Mesophilic bacteria
View Answer
Explanation: The gram-positive bacteria and yeasts are resistant to electric fields. In order to eliminate the microbes in the meat, a combination of the preservation techniques should be used. Some examples like pulsed electric field with heating, Ultra sound with high pressure.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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