This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Meat Emulsion”.
1. Which of the following type is the meat emulsion?
a) Oil in water emulsion
b) Water in oil emulsion
c) Water in water emulsion
d) Oil in oil emulsion
View Answer
Explanation: The emulsion theory suggests that the meat products have oil in water emulsion. The water, protein molecules and fat comprises the continuous phase. The dispersed phase consists of an oil-in-water emulsion.
2. Which of the following helps in stabilization of meat emulsion?
a) Sodium Chloride
b) Calcium chloride
c) Sodium benzoate
d) Calcium benzoate
View Answer
Explanation: Salt/ Sodium chloride is the main ingredient in meat products. It helps in stabilizing the meat emulsion. The salt also acts as a dehydrating agent. It also inhibits the microbial growth and prevents the spoilage of the meat products.
3. Which of the following salt concentration (%) is effective for meat emulsion stability?
a) 4-5 %
b) 6-8 %
c) 10-13%
d) 14-16 %
View Answer
Explanation: The salt concentration of 6–8% solution is most effective in stabilizing the meat emulsion. Their shelf-life is also extended. Salt enhances the flavor of meat. The amount of salt used can also be reduced 50 % by mixing with potassium chloride.
4. Identify the type of emulsion shown in the below figure.
a) Oil in water emulsion
b) Water in oil emulsion
c) Multiple emulsions
d) Micro emulsion
View Answer
Explanation: In water in oil emulsion, water droplets are suspended in oil. The oil is the dispersion medium whereas the water is the dispersed phase. The solution is normally greasy. It is not water washable.
5. Identify the type of emulsion shown in the below figure.
a) Oil in water emulsion
b) Water in oil emulsion
c) Multiple emulsions
d) Micro emulsion
View Answer
Explanation: In oil in water emulsion, the oil particles are suspended in the water. The dispersion medium in this type of emulsion is water whereas the oil is the dispersed phase. It is a non-greasy solution. It is used externally to provide cooling effect.
6. Identify the type of emulsion shown in the below figure.
a) Oil in water emulsion
b) Water in oil emulsion
c) Multiple emulsions
d) Micro emulsion
View Answer
Explanation: In the multiple emulsions, the dispersed phase comprises smaller droplets that have the similar composition as the dispersed medium. It consists of two types. They are Oil-in-Water-in-Oil emulsion and water-in-Oil-In-Water emulsion.
7. Which of the following emulsion have a co surfactant?
a) Oil in water emulsion
b) Water in oil emulsion
c) Multiple emulsions
d) Micro emulsion
View Answer
Explanation: The solution of the micro emulsion has clear and stable liquid mixtures. It consists of oil, water, surfactant and a co-surfactant. The micro emulsions can be formed by simple mixing the substances. It does not require the high shear conditions.
8. Is a meat emulsion two-phase system?
a) True
b) False
View Answer
Explanation: The emulsion of meat is a two-phase system. It consists of a dispersed phase and continuous phase. The dispersed phase consists of fat particles and the continuous phase contains salts and other dissolved and proteins.
9. What is emulsifying capacity?
a) The ability of meat to form stable emulsion with a lipid
b) The ability of meat to form stable emulsion with a carbohydrate
c) The ability of meat to form stable emulsion with a protein
d) The ability of meat to form stable emulsion with an amino acid
View Answer
Explanation: The emulsifying capacity is defined as the ability of the meat to form a stable emulsion with a fat/ lipid molecule. It is a functional property which helps in research and development of the product. The mixing speed and temperature plays an important factor in emulsifying capacity.
10. Which of the following protein is a good emulsifier?
a) Meat protein
b) Soya protein
c) Milk protein
d) Egg protein
View Answer
Explanation: Meat protein is a good emulsifying agent. The amino acids present in the muscle proteins interact with the non-polar lipid molecule and the polar water molecules. Therefore it forms a continuous system. It also prevents the coalescence of fat.
11. The emulsifier in a meat is a solubilized muscle protein.
a) True
b) False
View Answer
Explanation: The meat emulsifier is a solubilized muscle protein. It undergoes a process where it makes the meat more soluble. The emulsions of meat are prepared by mixing /chopping of the meat with water. The emulsifier binds the fat, water and other ingredients.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
