This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Marination of Meat”.
1. What are the marinades?
a) Salt, sugar
b) Salt, Nitrates
c) Sugar, nitrates
d) Salt, sugar, nitrates
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Explanation: Marinades are applied on the surface of the meat products. These substances improve the color, flavor and appearance of the meat products. Some of the marinades are salt, sugar and lemon (citric acid). This process increases the taste and shelf life of the meat products.
2. A good marinade should have a balance of oil, spice and acid.
a) True
b) False
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Explanation: A good marinade should always have a balance of oil, spice and acid. Too much of oil can result in rancidity. Spices can affect the taste of the meat products. Finally salt can lead to excess drying on the surface.
3. What is the role of acids in marination?
a) Breakdown of tissues
b) Counteracts salt
c) Counteracts sugar
d) Gives sour taste
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Explanation: The role of acids in marination is that it breaks down the tissues of the meat. This breakdown allows more absorption of the moisture. Therefore the end product results in juicer and also has prolonged shelf life.
4. What are the basic components of marinating?
a) Acid, oil
b) Oil, flavoring agents
c) Acid, flavoring agents
d) Acid, oil and flavoring agents
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Explanation: A marinade consists of three essential components. They are acid, oil and flavoring agents. Vinegar, wine and citrus are added as acids into the marinade. Any type of cooking oil can be added to the marination process. Flavoring agents like herbs and seasonings are also be added.
5. Why is marination done on chicken?
a) Prevents meat from drying
b) Extends the shelf life
c) Increases the value of the product
d) Destroys microbes
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Explanation: The marinades are the combination of oil, acid and flavoring agents. It prevents the meat from drying out it also makes the meat chewy. It acts also as a preservative agent. Marination process reduces the cooking time.
6. What is the process of dry curing?
a) Rubbing the curing agents on the surface of the meat
b) Adding salt during boiling process
c) Injecting the salt into the product
d) Removing the moisture from the product
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Explanation: Dry curing is the process of rubbing the agents like salt, sugar and nitrates on the surface of the meat. This is a traditional method for curing the meat. This process takes 4-5 weeks for complete curing of the meat.
7. What is conditioning in meat marination?
a) Rubbing the curing agents on the surface of the meat
b) Hanging the meat at the optimum temperature and time
c) Injecting the salt into the product
d) Removing the moisture from the product
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Explanation: Conditioning is a process of making the meat ready for the ageing process. The meat is well marinated with the marinating agents. Then followed by conditioning process. This is done by hanging the meat at the optimum temperature and time for the meat tenderization.
8. What is the role of acetic acid?
a) Increases the water holding capacity
b) Acts as a catalyst
c) Helps in salt absorption
d) Removes the moisture from the product
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Explanation: Acetic acid is sometimes used in the marination process if the meat is dry or old. Acetic acid increases the water holding capacity of the meat. This results in the meat tenderization and juiciness of the product.
9. What is the role of oil?
a) Increases the water holding capacity
b) Acts as a catalyst
c) Helps in salt absorption
d) Prevents the moisture loss from the product
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Explanation: Oil is an important component in the marinades. It prevents the moisture loss from the product. Thus, increasing the water holding capacity of the product. Olive oil, flavored oils are commonly used in the marination.
10. What is a brine solution?
a) Salt solution
b) Nitrates solution
c) Sugar solution
d) Calcium solution
View Answer
Explanation: Salt solution is also called as brine solution. It is also called as wet cure. Brine solutions are preferred when compared to dry salts. It is easy to inject the brine solution into the meat products. It also acts as preserving agent.
11. What happens during the marination process?
a) Decreases the water holding capacity
b) Acts as a catalyst
c) Helps in salt absorption
d) Conversion of collagen to gelatine
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Explanation: During the marination process, the collagen which is a tough muscle part is converted into gelatine (a soft muscle). This results in tenderization of the meat. It also increases the water holding capacity of the product.
12. What is the advantage of acid marinades?
a) Reduces Listeria monocytogenes in ready-to-eat meat products
b) Acts as a catalyst
c) Helps in salt absorption
d) Prevents the moisture loss from the product
View Answer
Explanation: Acid marinades are used mainly to reduce the Listeria monocytogenes in ready-to-eat meat products. It also has anti-microbial properties which increases the shelf life of the product. Acid marinades are recently developed to decrease the microbial load on cooked meat.
13. Salt acts as a synergist to extract salt soluble proteins.
a) True
b) False
View Answer
Explanation: Salt acts as a synergist to extract salt soluble proteins. It also inhibits the growth of Clostridium botulinum through the synergist role with sodium nitrate. It also increases the moisture retention power.
14. What is the role of phosphates?
a) Reduces Listeria monocytogenes in ready-to-eat meat products
b) Acts as a catalyst
c) Acts as a synergist to salt
d) Prevents the moisture loss from the product
View Answer
Explanation: The phosphates act as a synergist with salt to extract myofibrillar proteins. It also increases the flavor stabilization of the product. It also preserves the color of the product. The phosphates helps in improving the texture.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
