This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Functional Meat Products – Set 2”.
1. What is functional starter in meat products?
a) Probiotics
b) Vitamins
c) Prebiotics
d) Proteins
View Answer
Explanation: The probiotics added to meat products are known as functional starter cultures. These functional starters contribute to the product safety which provides both sensory and nutritional benefits and promote human health.
2. How is probiotics added during sausage production?
a) Liquid inoculum
b) Microencapsulation
c) Lyophilization
d) Liquid inoculum, microencapsulation, lyophilization
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Explanation: Liquid inoculum, microencapsulation, lyophilization are three processes where probiotics are added during sausage production. Microencapsulation process increases the viability of bacteria due to the protective effect of a polymeric membrane.
3. What happens when pH is decreased in fermented sausages?
a) Increase in firmness
b) Decrease in firmness
c) Decrease in cohesiveness
d) Decrease in both firmness and cohesiveness
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Explanation: The decrease in the pH of the fermented sausages provides the coagulation of myofibrillar proteins. This results in the increase of firmness and cohesiveness of the final meat product. It also enhances the color and flavor of the sausages.
4. What is meat reformation in meat industry?
a) To produce functional meat products
b) To promote the sales of the meat products
c) To Increase the shelf life of the meat products
d) To reform the meat products
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Explanation: Since meat comprises a high fat which are saturated fats, it is desirable to change its quantity and quality for creating a new meat product with functional properties. These helps in reduction of coronary health diseases.
5. What are the meat reformations strategies involved in meat industries?
a) Reduction of total fat and reduction of total cholesterol intake
b) Reduction of total cholesterol intake and fatty acid profile modification
c) Fatty acid profile modification and reduction of total fat
d) Reduction of total fat, reduction of total cholesterol intake and fatty acid profile modification
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Explanation: Three meat reformulation strategies are developed as part of functional meat products. They are reduction of total fat in the product. Reduction of total cholesterol intake by the animals and finally fatty acid profile modification.
6. What is the challenge in using probiotics in meat products?
a) Sensitivity to curing salts
b) Enhances the off flavor
c) Restricts the growth of desirable microbes
d) Loss of nativity
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Explanation: The incorporation of probiotic bacteria to the meat products can lead to sensitivity of probiotics to curing salts, spices and other ingredients used in the formulation of the fermented meat products like sausages.
7. Probiotics are the thick protein coating enabling them to withstand high temperatures, low pH levels.
a) True
b) False
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Explanation: Probiotics are in a vegetative state. They have a thick protein coating enabling them to withstand high temperatures, high compression and low pH levels. These microbes can exert beneficial effects throughout the gastrointestinal system.
8. The use of probiotics seems most promising in salami as they are made with raw meat and consumed without prior heating.
a) True
b) False
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Explanation: The use of probiotics seems most promising in raw fermented meat products such as salami. Since they are use raw meat and is consumed without prior heating. The lactic acid bacteria intense acidification to inhibit the development of undesirable microorganisms.
9. Which of the following plays a major role in functional meat products?
a) Lactic acid bacteria
b) Acetic acid bacteria
c) Citric acid bacteria
d) Lactic acid bacteria and acetic acid bacteria
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Explanation: Lactic acid bacteria plays an important role in starter culture for the meat industry. They have excellent probiotic potential like resistance to digestion, colonization of small intestine and other safety aspects.
10. What is a natural prebiotic?
a) Fibers and lipids
b) Fibers and natural sugars
c) Lipids and natural sugars
d) Fibers
View Answer
Explanation: Prebiotics are the fibers and natural sugars. These compounds stimulate the good bacteria in the gut. Prebiotics also support a healthy gut that results in better digestive health, antibiotic-related health problems.
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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