Meat Processing Questions and Answers – Processing of Sausages

This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Processing of Sausages”.

1. What is sausages?
a) Pork
b) Beef
c) Poultry
d) Pork, beef, poultry
View Answer

Answer: d
Explanation: Sausages are a type of meat products which are usually made from ground meat like pork, beef and poultry. It also contains salt, spices and other flavorings. Grains or breadcrumbs can be included as fillers or extenders in sausage processing.

2. What is the difference between sausages and hotdog?
a) Sausages have smooth texture
b) Hotdogs have smooth texture
c) Hotdogs have coarse texture
d) Sausage has smooth texture and hotdogs
View Answer

Answer: b
Explanation: The consistency of a hot dog is smooth and paste-like texture. The sausages have a more complex mixture of small bits of meat. The hot dog is usually a food for leisure time. The sausage can be eaten as a main dish.

3. Is sausages only from pig?
a) True
b) False
View Answer

Answer: b
Explanation: Sausages are the ground meat. It is made from pork, beef and other poultry. It generally cured and salted. The sausage is a broad term that defines the combination of meat, seasonings, fat, preservatives.

4. What part of animal is sausage?
a) Head
b) Breast
c) Leg
d) Animal intestine
View Answer

Answer: d
Explanation: The sausage casing is made of animal intestine. It is sometimes made of plastic. There are many forms of sausages like hot dog, pepperoni, bologna, and salami. Sausages often have meat from the head, lips, cheeks, ears and other parts of the animals.

5. How are sausages cured?
a) Dry curing only
b) Brine curing only
c) Both dry and brine curing
d) No curing needed
View Answer

Answer: d
Explanation: Sausages are generally not cured using drying method and brine curing method. Fresh sausages are not smoked especially in a cold smoker due to botulism growth. But in some countries, the sausages are cured by dry salt.

6. What is the general processing steps in bone-in smoked ham production?
a) Raw material inspection, grinding, blending, stuffing, filling and packing
b) Raw material inspection, trimming, thermal processing, chilling and packing
c) Raw material inspection, grinding, thermal processing, filling and packing
d) Raw material inspection, trimming, thermal processing, pumping, chilling and packing
View Answer

Answer: a
Explanation: The meat is arrived at the industry. These are grinded separately. Then the meat products and non-meat ingredients are blended together. Then the blended product is stuffed inside into the casing. These are packed and stored properly.

7. What is the non-meat ingredients used in sausage processing?
a) Animal intestines
b) Flavoring agents
c) Bone
d) Feathers
View Answer

Answer: b
Explanation: Flavoring agents, salt, spices are used as the non-meat ingredients. These gives the taste and flavor to the meat. These are also used to increase the shelf life of the meat product. These are well blended with the meat to give the required texture.

8. What is the use of non-meat ingredient in the sausage processing?
a) Stabilize the product
b) Increase the shelf life
c) Flavor enhancement
d) Stabilizes, increase the shelf life and flavor enhancement
View Answer

Answer: d
Explanation: The main purposes are preservation, enhancement of flavor and color. It also stabilizes the meat product and gives the right consistency, texture to the product. Some of the non- meat ingredients used are flavoring agents, salt and spices.

9. What is the shelf life of the sausages stored in a freezer?
a) less than 1 month
b) 1-2 months
c) 2-3 months
d) 4-6 months
View Answer

Answer: b
Explanation: The shelf life of the sausages stored in a freezer is 1-2 months. It should be vacuum freeze without any air present inside the packing. For daily consumption, it can be packed in a tray with plastic sling packaging.

10. How much of potassium sorbate is added during sausage processing?
a) 10-20%
b) 40-60%
c) 60-70%
d) 80-85%
View Answer

Answer: a
Explanation: The freshly prepared sausages are dipped in a 10–20% potassium sorbate solution. This is done to prevent the undesirable growth of the microbes especially mold and yeast. Therefore, it also increases the shelf life of the meat product.

Sanfoundry Global Education & Learning Series – Meat Processing.

To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.

If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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