This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Processing of Sausages – Set 2”.
1. Which of the following preservatives used in sausages?
a) Sulphur dioxide
b) Carbon dioxide
c) Ethylene
d) Carbon dioxide and ethylene
View Answer
Explanation: The most commonly used preservative in fresh sausages is sulphur dioxide (SO2). It is usually added in the form of sulphite salt like sodium metabisulphite. It increases the shelf life of the product.
2. Identify from which part of pork is used for sausages. in the below diagram.
a) Chunk
b) head
c) Chunk, ham, head
d) Ham
View Answer
Explanation: Sausages are often made from the head, lips, cheeks, ears, chunk, ham, other parts of the pig. They have some blood in them also. The sausage casing is normally made of animal intestine, but can sometimes be made of plastic.
3. Which type of the stuffing pumps used for small casings?
a) Piston type stuffing pumps
b) Rotary stuffing pumps
c) screw type stuffing pumps
d) cylinder stuffing pumps
View Answer
Explanation: Rotary stuffing pumps are used for small casings. A rotary pump for a sausage-stuffing machine has a rotor with movable paddles along the rotor axis, which controls the movement of the paddles. Provisions are made for recovering the meat.
4. Which type of the stuffing pumps used for coarse grinded sausages?
a) Piston type stuffing pumps
b) Rotary stuffing pumps
c) screw type stuffing pumps
d) cylinder stuffing pumps
View Answer
Explanation: Piston type stuffing pumps are used for coarse grinded sausages. It is a necessary equipment in the sausage production line. It is specially used for stuffing different kinds of sausages. It has good performance for filling dry stuffing.
5. Which type of the stuffing pumps used for sausages having fat chunks?
a) Piston type stuffing pumps
b) Rotary stuffing pumps
c) screw type stuffing pumps
d) cylinder stuffing pumps
View Answer
Explanation: Piston type stuffing pumps are used for sausages having fat chunks. It is a necessary equipment in the sausage production line. The sausage machine with center stuff-filling device is commonly used for filling sausages with various stuffing material.
6. What is the cooking temperature of the sausages?
a) 45 to 62°C
b) 68 to 72°C
c) 70 to 79°C
d) 90to 100°C
View Answer
Explanation: The cooking the temperature is 68 to 72°C for the sausages. The air velocity in the smoke house influences the rate at which the sausages are cooked. Humidity of 35-45% is required during the cooking process.
7. What is the percentage of the brine solution used for chilling sausages?
a) 2%
b) 5%
c) 6%
d) 9%
View Answer
Explanation: The sausage product is sprinkled with cold water and then chilled by refrigeration. On large volume, chilling is frequently done with a 6% brine solution by dipping or spraying. The brine permits rapid cooling of the product.
8. What is the pH of the ham?
a) 5.6-6.2
b) 1.4-2.5
c) 5-5.3
d) 7.8-8.3
View Answer
Explanation: The pH should be in the range of 5-5.3. When the pH ranges more than 5.3, the sausages become dark, firmer in texture and dry. If the pH is lower than 5, then the sausages become pale, softer in texture and exudative.
9. Do sausages have high fat?
a) True
b) False
View Answer
Explanation: Sausages are often high in protein and fat. It also contains carbohydrates due to added ingredients like natural flavorings and binding agents. The amount of saturated fat in sausages is influenced by the type of meat used.
10. What is the moisture content present in sausages?
a) 45-50%
b) 60-65%
c) 7-10%
d) 10-20%
View Answer
Explanation: The moisture content is between 45-50% for the semi-dried sausages and 35% or lower for the dried-type sausages. Since it is a high moisture product, it should be preserved with preservatives to stabilize and increase the shelf life.
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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