This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Processed Meat Products”.
1. What is ham?
a) Pork
b) Beef
c) Mutton
d) Venison
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Explanation: Ham is a type of pork. It is from a leg cut which is either preserved by dry curing or wet curing. It can be stored with smoking or without smoking. In technical terms, hams is considered both whole meat or specific cut meat.
2. What is the difference between pork and ham?
a) Pork is processed meat
b) Pork is the raw meat
c) Ham is the raw meat
d) Pork is the raw meat and ham is processed meat
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Explanation: The pig meat is called as pork. Pork is the raw meat and ham is processed pig meat. The main difference of ham and pork is that ham is already a processed meat and in most of the cases, it is ready to eat. Pork is a cut of domesticated pig meat and is still needs to be processed.
3. Is ham only from pig?
a) True
b) False
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Explanation: Ham is a pork meat which is specifically cut from the pig’s thighs. It is generally cured and salted. Hams are available in a ready-to-eat form in the markets. It has longer shelf life than the unprocessed pork.
4. What part of the pig is ham?
a) Head
b) Breast
c) Leg
d) Hand
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Explanation: The rear legs are often called as ham. This primal cut is sold as large roasts and is considered as valuable part in the pig. It is available fresh or cured according to the consumer preference in the market.
5. How are hams cured?
a) Dry curing only
b) Brine curing only
c) Both dry and brine curing
d) No curing needed
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Explanation: Hams are generally cured using drying method and brine curing method. The dry curing is done by rubbing the salt into the meat by hand. In brine curing, the meat is soaked in a brine solution which contains mixture of water and the curing agents.
6. What is the general processing steps in bone-in smoked ham production?
a) Raw material inspection, pumping, thermal processing, chilling and packing
b) Raw material inspection, trimming, pumping, thermal processing, chilling and packing
c) Raw material inspection, trimming, thermal processing, chilling and packing
d) Raw material inspection, trimming, thermal processing, pumping, chilling and packing
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Explanation: The pork is arrived at the industry. These are trimmed to remove the skin and other unwanted parts. The curing agents are pumped into the meat. It then thermally processed and chilled. It is finally packed and stored under hygienic conditions.
7. What is the general processing steps in boneless premium ham production?
a) Raw material inspection, pumping, massaging & tumbling, casting, thermal processing, chilling and packing
b) Raw material inspection, pumping, casting, thermal processing, chilling and packing
c) Raw material inspection, pumping, massaging & tumbling, thermal processing, chilling and packing
d) Raw material inspection, pumping, massaging & tumbling, casting, chilling and packing
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Explanation: The pork is arrived at the industry. The curing agents are pumped into the meat. It undergoes tumbling to increase the efficiency of the curing agents. It is then casted into molds. It then thermally processed and chilled. It is finally packed and stored under hygienic conditions.
8. What curing agents added in ham processing?
a) Nitrite, erythorbates and ascorbates
b) Ascorbates and erythorbates
c) Ascorbates
d) Erythorbates
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Explanation: Nitrite and ascorbates are added as curing agents during the ham processing. Curing is the addition of salt, sugar, nitrite and/or nitrate to the meat. The main purposes are preservation, enhancement of flavor and color.
9. How much of nitrate is added as a curing agent during ham processing?
a) 100ppm
b) 200ppm
c) 300ppm
d) 400ppm
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Explanation: Nitrite is the widely used as curing agent in the meat industry. Nitrites enhances flavor, taste and aroma. It also preserves the red-pinkish color of the meat. It prevents the risk of bacterial contamination like Clostridium botulinum.
10. How much of ascorbates is added as a curing agent during ham processing?
a) 550ppm
b) 250ppm
c) 300ppm
d) 400ppm
View Answer
Explanation: Ascorbic acid or ascorbate is commonly added in cured meat products. It reduces the formation of carcinogenic nitrosamines in the meat product. It also retards lipid oxidation in meat sausages.
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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