This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Fermentation of Meat”.
1. What does fermented meat taste like?
a) Sweet
b) Sour
c) Spicy
d) Bitter
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Explanation: The fermented meat tastes have sour and tangy flavor. During the fermentation process, the lactic acid bacteria produce lactic acid by metabolizing the sugars in the meat. This acid is responsible for the flavor.
2. Does fermented meat need to be cooked?
a) True
b) False
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Explanation: Fermented meat is not cooked products. It does not have to be stored under refrigeration. Fermented sausage meats are at further risk since they are not subjected to any cooking or any other processes.
3. What is the function of meat starters during fermentation?
a) Production of lactic acid
b) Production of ATP molecules
c) Production of acetic acid
d) Production of fatty acids
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Explanation: Some of the functions of meat starter cultures are production of lactic acid. It should lower the pH. It helps in the production of desirable flavors. it also destroys the spoilage microbes present in the product.
4. Why is reducing sugar added during the fermentation?
a) Prevents in browning reaction
b) Produces lactic acid
c) Imparts color
d) Restricts the growth of microbes
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Explanation: The reducing sugars are added to the meat product. It helps in preventing the browning reactions. Some of the reducing sugars added are glucose, dextrose. Generally fresh meat consists of small number of fermentable sugars in the product.
5. What is the role of sugar in fermentation process?
a) Counteracts the harshness of salt
b) Counteracts the bitterness of nitrates
c) Produces hydrogen
d) Provides nutrition
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Explanation: Sugar is one of the oldest curing agents used in the meat industry. It also counteracts the harshness of the salt. It increases the flavor of the meat products. It also contains antimicrobial properties.
6. Why is fermentation healthy?
a) Have probiotic effect
b) Metabolizes fatty acids
c) Produces hydrogen
d) Provides nutrition
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Explanation: The fermentation process increases the potential effect of probiotics in the meat products. Therefore, this probiotic bacterium helps in restoring the bacteria in the gut (small intestine). It also has many health benefits.
7. Ham is a fermented meat.
a) True
b) False
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Explanation: Ham, salami and sausages are some of the fermented meat products available in the market. The fermented products impart texture and flavor. The lactic acid bacteria are responsible for fermentation process.
8. What is the process involved in fermentation of the food?
a) Aerobic process
b) Anaerobic process
c) Oxidative process
d) Reductive process
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Explanation: Fermentation is an anaerobic process. The microbes like yeast and bacteria helps in the break-down of food components into simple products. The fermented foods have unique and desirable taste, appearance, aroma and color.
9. What is the benefit of fermented foods?
a) Enhance immune system
b) Improve digestive system
c) Enhance antibacterial property
d) Improves nutrition
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Explanation: Probiotic bacteria are present in the fermented foods. It increases the gut microbe’s health and digestive system. The fermented foods are also used for its anti-diabetic, anti-fungal, anti-inflammatory, anti-oxidant and anti-atherosclerotic activity.
10. What is the fermentation process of meat?
a) Acetic acid fermentation
b) Ethanol fermentation
c) Lactic acid fermentation
d) Alcohol fermentation
View Answer
Explanation: The meat undergoes lactic acid fermentation to produce hams, sausages. This process requires Lactic Acid Bacteria. These bacteria digest complex carbohydrates in the meat and produces lactic acid with other by products. Lactic acid gives sour taste to the fermented foods.
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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