This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Functional Meat Products”.
1. What is a functional food product?
a) Foods that have a potentially positive effect on health
b) Foods that have a potentially negative effect on health
c) Foods that does not have effect on health
d) Foods that have a potentially positive effect on sales
View Answer
Explanation: Functional foods are the foods that have potentially positive effect on the human health along with the basic nutrition provided by the food. The functional foods promote optimal health to the consumer and helps in reducing the risk of disease.
2. What is functional food made of?
a) Natural food
b) Some components are added from the food
c) Some components are removed from the food
d) Natural foods or a component been added, removed from the food
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Explanation: Functional foods are defined as the foods which are natural foods or foods in which a component has been added, removed or modified by technological process. These helps in development of the body.
3. Which of the following strain is used in moist type of fermented sausage?
a) Lactobacillus paracasei
b) Carsonella ruddii
c) Yersinia pestis
d) Myxococcus xanthus
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Explanation: Probiotic bacteria helps in the survival and metabolic activity in the human intestinal tract. Lactobacillus paracasei are used for the manufacture of moist type of fermented sausage. It is very beneficial to the human health.
4. Which of the following strain is used in sausage production?
a) Bifidobacteria
b) Carsonella ruddii
c) Yersinia pestis
d) Myxococcus xanthus
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Explanation: Lactobacilli and bifidobacteria are the probiotic strains which are used in the sausage production. The processing techniques should not involve excessive heating and drying, as it may lead to destruction of these probiotic strains.
5. What is starter culture in meat probiotics?
a) Contains live microbes
b) Contains dead microbes
c) Does not contain microbes
d) Contains spores
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Explanation: Starter cultures are defined as substances that contains live microorganisms which are capable of developing desirable metabolic activity in meat. They are used to increase the microbiological safety, to maintain stability of the meat products.
6. Which of the following is added as starter culture in the meat products?
a) Lactic acid bacteria
b) Actinobacteria
c) Staphylococcus
d) Lactic acid bacteria, actinobacteria, staphylococcus
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Explanation: Lactic acid bacteria, actinobacteria, staphylococcus are added as starter culture in the production of meat products. Some Lactic acid bacteria are Lactobacillus acidophilus a, L. alimentarius b, L. brevis. Examples of actinobacteria are Kocuria varians and Streptomyces griséus.
7. What is protective starter culture in meat industry?
a) Affects the sensory characteristics of the meat products
b) Does not affects the sensory characteristics of the meat products
c) No affect on the sensory characteristics of the meat products
d) No significant changes in sensory characteristics of the meat products
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Explanation: The meat cultures are generally added to fermented meat products to inhibit the pathogens and increase shelf-life. Those cultures are called protective starter cultures. Therefore, it does not promote significant changes in physical and sensory characteristics of the meat product.
8. Bacteriocins are considered as functional food ingredient in the meat industry.
a) True
b) False
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Explanation: The bacteriocins are peptides or proteins produced by microorganisms which destroy or inhibit the gram-positive bacteria. The use of bacteriocin-producing cultures in meat products improves safety of the product and acts as a natural form of preservation in the products.
9. What are USDA approved meat starter cultures?
a) Lactic acid bacteria
b) Micrococcus
c) Pediococcus
d) Lactic acid bacteria, micrococcus, pediococcus
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Explanation: Lactic acid bacteria, micrococcus, pediococcus are some of the USDA approved meat starter cultures. Pediococcus are homo-fermentive which produces lactic acid only. Micrococcus reduces nitrates to nitric oxide.
10. Is meat a prebiotic?
a) True
b) False
View Answer
Explanation: Meat products are extensively consumed around the world. The meat can be a prebiotic food carrier. Since development is needed in healthier formulations like reduced fat and fiber increasing in processed meats.
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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