This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Processing of Ham”.
1. How much of erythorbates is added as a curing agent during ham processing?
a) 550ppm
b) 250ppm
c) 320ppm
d) 490ppm
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Explanation: Sodium Erythorbate is an antioxidant preservative used in meat. It controls and accelerates the nitrite curing reaction. It also maintains the color brightness. It is used in bologna and other cured meats.
2. Identify the part from the pork in the below diagram.
a) Chunk
b) Short loin
c) Shank
d) Ham
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Explanation: The ham is the meat cut that is present at the back of the pig. It is one of the most expensive meats cut. The loin and belly are the adjacent part of the ham. The front part is called as head.
3. What is the temperature requirement for ham processing?
a) 144°F
b) 134°F
c) 190°F
d) 154°F
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Explanation: Hams requires a temperature of at least 144°F. It must reach 144°F to kill trichinella spiralis instantly. The thermal processed meat has longer shelf life. It also eliminates most of the microbial contamination.
4. Which of the following is an excellent source in ham?
a) Potassium
b) Calcium
c) Gelatin
d) Carbohydrates
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Explanation: The foot of the pork or the ham consists of high collagen. It is also an excellent source of gelatin. It requires long and slow cooking process to tenderize the meat. Therefore, it is used in sausages, soups and stews.
5. Which of the following is traditionally a dry cured ham from a large white pig?
a) York ham
b) Anfu ham
c) Rugao ham
d) Jinhua ham
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Explanation: The York ham is a type of ham which is traditionally dry cured from a large white pig. It is slightly saltier and firmer textured. They were laid on a bed of salt in the cellar on the stone slabs. It is then cooled and dried.
6. Which of the following is traditionally a wet cured ham from a large white pig?
a) York ham
b) Anfu ham
c) Wiltshire ham
d) Jinhua ham
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Explanation: The Wiltshire ham is a type of ham which is traditionally wet cured from a large white pig. They were immersed in the brine solution for few days and then laid on a bed for drying. It is mild in taste and smoked using oak.
7. Which of the following is not dry cured ham?
a) York ham
b) Anfu ham
c) Wiltshire ham
d) Jinhua ham
View Answer
Explanation: Wet curing is also called as brine curing. It requires the meat to be submerged in a salty solution with nitrates and other flavorings. Most meat cuts require about 3 – 14 days of curing time. It has enhanced color and flavor.
8. What is the pH of the ham?
a) 5.6-6.2
b) 1.4-2.5
c) 8.9-9.4
d) 7.8-8.3
View Answer
Explanation: The pH should be in the range of 5.6-6.2. When the pH ranges more than 6.2, the meat becomes dark, firmer in texture and dry. If the pH is lower than 5.6, then the meat becomes pale, softer in texture and exudative.
9. Hams with high fat content are rejected during raw material inspection.
a) True
b) False
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Explanation: Hams with low fat content are rejected during raw material inspection. These are rejected because they will not give the proper texture. It also affects the flavor of the product. It becomes tougher for chewing.
10. How much of water content is removed during salting process in ham production?
a) 5%
b) 6%
c) 7%
d) 10%
View Answer
Explanation: The amount of moisture removed during salting process is 7%. Post curing process, the ham loses 14% of its initial water content. During drying process, the ham loses nearly 20% of its initial water content. Finally at maturing age, it loses around 35% of its initial moisture content.
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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