This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “High Pressure Preservation of Meat”.
1. What is high pressure processing used for?
a) To inactivate pathogens
b) To increase water content
c) To decrease water content
d) To increase salt concentration
View Answer
Explanation: High-pressure processing is a nonthermal food preservation process. It inactivates pathogens and other vegetative spoilage microbes. It uses a very high pressure to create pasteurization effect without actually using heat.
2. What is other name for high pressure processing
a) Cold pasteurization
b) Cold sterilization
c) Cold irradiation
d) Cool sterilization
View Answer
Explanation: The high-pressure processing is also called as cold pasteurization. The products are packed and sealed tightly. These are then subjected to high pressure which are transmitted by the water. It destroys the bacteria present in the food.
3. What is pascalization?
a) High pressure process
b) Boiling
c) Drying
d) Freezing
View Answer
Explanation: Pascalization is also called as high-pressure process. It inactivates the microbes and certain enzymes in the meat products. Therefore, this process preserves and sterilizes the product under high pressure.
4. Identify the correct processing steps in high pressure processing.
a) Compression, holding, decompression, loading, and unloading
b) Holding, Compression, decompression, loading, and unloading
c) Compression, decompression, holding, loading, and unloading
d) Loading, compression, holding, decompression and unloading
View Answer
Explanation: Loading, compression, holding, decompression and unloading are correct sequence in high pressure processing. These steps are repeated as a cycle for 5-6 times for an hour. Due to repeated compression and decompression, the microbes are inactivated efficiently.
5. What is the pressure applied on hams for microbial inactivation?
a) 300MPa
b) 350MPa
c) 600MPa
d) 200MPa
View Answer
Explanation: The pressure required for inactivation of microbes in hams are 300MPa. The pressure required for inactivation of microbes in orange juice are 350MPa. The pressure required for inactivation of microbes in apricot are 600MPa. The pressure required for inactivation of microbes in whey protein are 200MPa.
6. What is the pressure applied on pork for microbial inactivation?
a) 300MPa
b) 100MPa
c) 400MPa
d) 200MPa
View Answer
Explanation: The pressure required for inactivation of microbes in pork are 300MPa. The pressure required for inactivation of microbes in raw milk are 100MPa. The pressure required for inactivation of microbes in potatoes are 400MPa. The pressure required for inactivation of microbes in whey protein are 200MPa.
7. What is the pressure applied on beef for microbial inactivation?
a) 300MPa
b) 100MPa
c) 400MPa
d) 200MPa
View Answer
Explanation: The pressure required for inactivation of microbes in pork are 300MPa. The pressure required for inactivation of microbes in raw milk are 100MPa. The pressure required for inactivation of microbes in potatoes are 400MPa. The pressure required for inactivation of microbes in beef are 200MPa.
8. What is the effect on color during high pressure processing in meat products?
a) loss of color
b) No effect on color
c) Increase in color intensity
d) Decrease in color intensity
View Answer
Explanation: In fresh or marinated meat, the color especially red (hemoglobin) is lost. The iron in the myoglobin is changed from ferrous to ferric. The globin molecules are denatured. It is an irreversible reaction.
9. What is the effect on lipids during high pressure processing in meat products?
a) Reversible crystallization
b) Irreversible crystallization
c) Increase in rancidity
d) Decrease in rancidity
View Answer
Explanation: Lipids and fatty acids are crystallized under high pressure. But this process is easily reversible once the pressure is reduced. There is no other serious effect on the lipids in the meat products.
10. What is the disadvantage of high-pressure processing?
a) High resistance from spore forming bacteria
b) Irreversible crystallization
c) Increase in rancidity
d) Decrease in rancidity
View Answer
Explanation: The high-pressure processing (HPP) uses high pressure for inactivating the microbes. But it cannot inactivate the spore forming bacteria. Since these bacteria can withstand high pressure, these are destroyed by other processing techniques.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]
