This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Irradiation of Meat”.
1. What is the effect of irradiation on meat?
a) Increases the amount of volatiles
b) Decreases the amount of volatiles
c) No effect on volatiles
d) Increases and then decreases the volatiles
View Answer
Explanation: The irradiation process increases the number of volatile compounds by producing new compounds into the meat products. This can affect the sensory aspects of the meat. It also depends on the dosage of irradiation and oxygen levels.
2. Food irradiation does not make foods radioactive.
a) True
b) False
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Explanation: The irradiation process does not convert the food into radioactive substances. The energy that is produced during irradiation passes through the food. The meat product that is irradiated is wholesome and also contains most of the nutrients that are present before the irradiation process.
3. Which ionizing radiation are used for food preservation?
a) Gamma rays
b) UV rays
c) IR rays
d) Alpha rays
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Explanation: The gamma rays are the commonly used in irradiation process. Cobalt-60 or Cesium-137 radioisotopes are used in this process. They achieve 99% of microbial destruction without affecting the nutritional content in the meat products.
4. What is the recommended dosage level for fresh meat products?
a) Upto 3KGy
b) 4-6 KGy
c) 7-9 KGy
d) 10 KGy
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Explanation: The Food and Drug Administration in US have recommended that the irradiation of meat should not exceed 3 KGy in fresh meat products. The main aim is to reduce the spoilage microbes in the meat products. Thus, extending the shelf life of the product.
5. What is the recommended dosage level for frozen meat products?
a) Upto 7 KGy
b) 8-10 KGy
c) 11-12 KGy
d) 15 KGy
View Answer
Explanation: The Food and Drug Administration in US have recommended that the meat irradiation should not exceed 7 KGy in frozen meat products. The main objective is to destroy the spoilage microbes and extending the shelf life of the meat product.
6. Which targeted bacteria is destroyed in irradiation?
a) Salmonella
b) Lactobacillus
c) Streptococci
d) Moraxella catarrhalis
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Explanation: The poultry and poultry products including fresh, froze, mechanically recovered meat are irradiated to reduce microbes like Salmonella, Campylobacter and other food poisoning bacteria. In Red meats like hamburger meat, this process helps in the reduction of E.coli O157:H7.
7. What is the mechanism used in irradiation for destroying the microbes?
a) Decreases the water holding capacity
b) Inhibits the DNA synthesis
c) Increase in salt absorption
d) Removes the moisture from the product
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Explanation: Irradiation is a process where it inhibits the DNA synthesis of the microbes and thus destroying them. It also inactivates cell membrane alteration in the microbes and denaturation of enzymes.
8. What is the unit of intensity in irradiation process?
a) Curie
b) Volt
c) Gray
d) Ampere
View Answer
Explanation: The intensity in the irradiation process refers to the source of radiation. The unit of intensity is the curie. The intensity of an irradiation source is measured in number of disintegrations per second.
9. What is the unit of dose in irradiation process?
a) Curie
b) Volt
c) Gray
d) Ampere
View Answer
Explanation: The unit of dose is the gray. The process received by the food product is considered by the amount of radiation dose and the quantity of energy absorbed by the product during it exposure to the radiation field.
10. What is the principle targeted components in irradiation process?
a) Nucleic acids
b) Carbohydrates
c) Fatty acids
d) Nucleic acid, carbohydrates and fatty acids
View Answer
Explanation: The irradiation process targets the molecules like nucleic acids and membrane lipids of bacteria, yeast and molds. This process prevents subsequent reproduction and development of the microbes.
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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