This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Freezing of Meat”.
1. What is advantage of blast freezer?
a) It is a rapid freezing process
b) It promotes the slow freezing process
c) It promotes both rapid and slow freezing process
d) It maintains a constant temperature throughout the storage
View Answer
Explanation: The blast freezers are generally used because of its rapid freezing process. It produces small crystals. The time taken to attain its storage temperature is around 12 to 48 hours. Freezing time depends on the type of meat.
2. What is the other name for slow freezing?
a) Sharp freezing
b) Quick freezing
c) Instant freezing
d) Individual quick freezing
View Answer
Explanation: Slow freezing is also called as sharp freezing. This type of freezing is useful when the meat is stored for short durations. It produces large size crystals. It can disrupt the structure of the meat. It can be achieved by natural conventions or by fans.
3. What is freezer burn?
a) Moisture lost
b) Moisture gain
c) Flavor lost
d) Flavor gain
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Explanation: Freezer burn mainly occurs in meat and its products. In this process, the moisture is lost from the frozen foods. The meat is discolored and shriveled. This reduces the quality acceptance of the meat by the consumers.
4. Identify the phase in the below graph.
a) Super cooling
b) Ice cooling
c) Water cooling
d) Gas cooling
View Answer
Explanation: Super-cooling is a phenomenon where liquid phase is changed into solid phase. The crystallization is initialized below its freezing temperature. Once the crystal nucleation starts, the temperature increases to its real freezing point.
5. What is other name for super cooling?
a) Under cooling
b) Over cooling
c) Above cooling
d) Solidification
View Answer
Explanation: Super cooling is also called as under cooling. The super cooling process lowers the temperature of the meat product. It occurs generally below its freezing point. There will be no phase change (no solidification).
6. The freezer burn of fish has whitish splotches on the surface.
a) True
b) False
View Answer
Explanation: Freezer burn is a dehydration process where moisture is lost to the surroundings. It normally occurs on the surface of frozen food due to air exposure. The symptoms are whitish splotches on the meat surface.
7. What is the recommended freezer storage time for whole bird?
a) 3 months
b) 6 months
c) 9 months
d) 12 months
View Answer
Explanation: The recommended freezer storage time for whole bird is 3 months. The storage conditions should be free from the contamination. The temperature and relative humidity of the freezer should be monitored regularly.
8. What is the recommended freezer storage time for poultry cuts?
a) 3-6 months
b) 6- 12 months
c) 12-18 months
d) 18-24 months
View Answer
Explanation: The recommended freezer storage time for poultry cuts are 6-12 months. The meat products are packed with shrink packing or by vacuum packing. It should be free from the microorganisms.
9. Which of the following causes cold shortening of carcass meat?
a) Cooling down hot carcass meat quickly after slaughter
b) Cooling down hot carcass meat slowly after slaughter
c) Cooling down hot carcass meat quickly before slaughter
d) Cooling down hot carcass meat slowly before slaughter
View Answer
Explanation: In the meat processing, when the hot carcass is cooled down quickly it results in the cold shortening. It is mainly seen in poultry birds, beef and lamb. The resulting meat will be tough and is difficult to tenderize.
10. What happens when air pockets are present in the freezer bags?
a) Freezer burn
b) Cold shortening
c) Cold shock
d) No effect
View Answer
Explanation: Freezer burn is a complex phenomenon where it forms whitish spots on the surface of the meat. The freezer burn occurs when the meat products are exposed to oxygen for a long time. The quality of the freezer burn meat is not approved by the food regulation bodies.
11. What is thawing?
a) It is the reversal of the freezing process
b) It is a phase change from liquid to solid
c) It is a process of removing oxygen from the product
d) It is a process of adding cryogens
View Answer
Explanation: Thawing is a process usually done before the cooking or boiling of the meat products. It is the reversal of the freezing process. It is gradual process where the ice crystals are melted and achieves room temperature.
12. What is lyophilization process?
a) The food is frozen under vacuum
b) The food is frozen under aseptic conditions
c) The food is frozen under dehumidifier
d) The food is frozen under high pressure
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Explanation: Lyophilization is a process where the food is frozen under vacuum. In this process, the microbe is not destroyed completely but slows the growth of the microorganisms. The ice crystals are removed by sublimation process.
13. Which of the following freezer is used to freeze food at an extremely fast rate?
a) Fluidized bed freezer
b) Plate freezer
c) Cryogenic freezers
d) Belt freezer
View Answer
Explanation: The cryogenic freezers are used to freeze the meat products at a very fast rate. The meta product is moved through a chamber where liquid nitrogen is sprayed. It extracts a huge amount of heat at faster pace compared to other chemical substances.
14. What is effect of muscle fiber on frozen meat?
a) It damages the fibers
b) It softens the fibers
c) It hardens the fibers
d) It does not have any effect on fibers
View Answer
Explanation: The muscle fibers tend to soften during the tenderization process. But the frozen meat does not affect the fibers. The freezing process reduces the microbial growth on the surface of the meat and its products.
15. Wax paper is used for packing frozen meat.
a) True
b) False
View Answer
Explanation: Wax paper cannot be used for packing frozen meat because it is not a moisture vapor resistant material. It can be used for baking and other high temperature process. Plastic films and cans coated with lacquers are used commonly for frozen meat.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
