This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Drying of Meat”.
1. What is jerky?
a) Dehydrated meat
b) Moisturized meat
c) Cured meat
d) Raw meat
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Explanation: Jerky is a type of meat which undergoes a process of trimming, slicing and finally dehydrated. This process of dehydrating prevents the spoilage of the meat. Therefore, the shelf life of the meat is increased.
2. What is the moisture content % present in the dried meat?
a) 5%
b) 7%
c) 8%
d) 10%
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Explanation: The meat is dried or dehydrated to attain a moisture content of 10%. At this moisture level, the microbes cannot grow and are destroyed. The meat is cut into thin strips for easy removal of the water from the meat.
3. What is the water activity of the dried meat products??
a) 0.3-0.6
b) 0.4-0.7
c) 0.5-0.8
d) 0.6-0.9
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Explanation: Water activity for a dried meat product will be around 0.3-0.6. The microbial growth requires water activity more than 0.9. The mold growth requires water activity more than 0.6. The staphylococcus growth requires water activity more than 0.8.
4. Increase in temperature will increase the dehydration rate.
a) True
b) False
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Explanation: Temperature is directly proportional to the dehydration rate. The increase in temperature in the drying chamber results in the increase in the dehydration rate of the meat product. The temperature and time are indirectly proportional to each other for dehydrating the meat product.
5. What are the ingredients required for biltong process?
a) Vinegar, spices
b) Vinegar, spices, salt
c) Spices, salt
d) Vinegar, salt
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Explanation: The biltong is a dehydrated meat product. The process requires vinegar, spices and salt for preparing biltong. These ingredients are marinated on the surface of the meat. Finally, it is dried by sun drying method or by other mechanical dryers.
6. What is difference between jerky and biltong meat products?
a) The meat is cured after drying in jerky processing
b) The meat is cured before drying in jerky processing
c) The meat is cured before drying in biltong processing
d) The meat is cured after drying in biltong processing
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Explanation: The main difference between jerky and biltong meat product is that the biltong has curing process before drying the meat. Since the meat is cured in biltong, the taste and texture of the product will be better than the jerky.
7. Which of the following drying method is opted for preparing gueddid?
a) Sun drying
b) Freeze drying
c) Air blast drying
d) Fluidized bed drying
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Explanation: Gueddid is a meat product that is especially prepared by using beef and lamb. This product is dried under the sun. This is a time-consuming process. It is a traditional product which is highly consumed in Algeria.
8. Which of the following is the best for drying the meat?
a) Young animals
b) Middle age animals
c) Old animals
d) Any animal
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Explanation: The meat which is best suited for dehydration process is the meat of a medium-aged animal. It should be in good condition and does not contain high fat. Higher the amount of connective tissue will result in the increase toughness of the final product.
9. Which of the following is used in the preparation of pastirma?
a) Beef
b) Fish
c) Mutton
d) Chicken
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Explanation: Pastirma is a meat product which uses beef and sometimes camel for their preparation. The meats are cut into long strips of 50-100cm length. These are cured with salts and nitrates. The salt content of this meat product should be in the range between 4.5-6%.
10. Which country is famous for odka?
a) Somalia
b) India
c) Turkey
d) France
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Explanation: Odka is dried meat product obtained from lean beef. It is commonly consumed in Somalia and other East African countries. The meat is dried under sun or solar panels. It requires 4 – 6 hours for drying process.
11. Which country is famous for Kilishi?
a) Somalia
b) India
c) Turkey
d) Nigeria
View Answer
Explanation: Kilishi is a meat product obtained from lean muscles of goat, lamb or beef. It requires hot and dry weather conditions for drying the meat. It is done by sun-drying the thin slices of meat. The meat is cut with a curved knife into thin slices.
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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