This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Smoking of Meat”.
1. How to keep the meat moist when smoking?
a) Use indirect heating
b) Using direct heating
c) Using a sliver wrap
d) Using tin foil wrap
View Answer
Explanation: The meat should be kept moist to retain its texture and flavor of the product. It is advisable to use indirect heating for cooking the product. The indirect heating helps to remove the excess moisture. It can also be achieved by wrapping the product with aluminum.
2. Which of the two following are the phases in smoke?
a) Dispersed phase and gaseous phase
b) Dispersed phase and liquid phase
c) Liquid phase and gaseous phase
d) Solid phase and liquid phase
View Answer
Explanation: Dispersed phase and gaseous phase are the two phases in smoke. The dispersed phase consists of particle size less than 3 micro meters. The liquid phase particles are not generally visible to the naked eye.
3. What are the benefits of the smoking process?
a) Flavor enhancement
b) Taste enhancement
c) Texture enhancement
d) Flavor, taste and texture enhancement
View Answer
Explanation: There are many benefits in using the smoking as preservation method for meat and its products. It includes taste and flavor enhancement. It improves the color on the surface of the product. It also destroys the microbial growth in the product.
4. Identify the type of smoking shown in the below figure.
a) Cold smoking
b) Hot smoking
c) Liquid smoking
d) Gas smoking
View Answer
Explanation: Cold smoking is generally used for smoking the fermented meat products. Examples of fermented meat products are raw-fermented sausage, raw-cured ham and precooked-cooked sausage. Cold smoking allows total heat penetration into the product.
5. Identify the type of smoking shown in the below figure.
a) Cold smoking
b) Hot smoking
c) Liquid smoking
d) Gas smoking
View Answer
Explanation: Hot smoking is generally used for smoking the raw meat products. Some examples of meat products that use hot smoking are raw-cooked bacons, sausages and cooked ham products. Hot smoking does not allow total heat penetration into the product.
6. Which of the following is also called as thin smoking?
a) Cold smoking
b) Hot smoking
c) Liquid smoking
d) Gas smoking
View Answer
Explanation: Cold smoking is also called as thin smoking. Cold smoking allows total heat penetration into the meat product since it develops a very little or no hardening on the surface of the product. This ensures that the heat is completely utilized for smoking the product.
7. Which of the following is also called as heavy smoking?
a) Cold smoking
b) Hot smoking
c) Liquid smoking
d) Gas smoking
View Answer
Explanation: Hot smoking is also called as heavy smoking. Heavy smoking does not allows total heat penetration into the meat product since it develops a very hardening on the surface of the product. Therefore it creates a barrier for the heat to penetrate inside the product.
8. Identify the missing compound from the liquid smoke production.
a) Pyrolysis vapor
b) Liquid vapor
c) Liquid phenol
d) Acetyl vapor
View Answer
Explanation: Liquid smoke is a natural product. It is made from condensing the smoke from burning wood or other flammable product. The biomass is fed to the reactor where it releases the pyrolysis vapor that contains methane and biogas components. These are condensed to produce liquid smoke.
9. Is liquid smoke water soluble?
a) True
b) False
View Answer
Explanation: The liquid smoke is water soluble component that is produced from the condensation of the smoke especially from wood. It contains food additives. It can bypass the whole smoking process by adding the liquid smoke during cooking.
10. What is pellicle in meat processing?
a) It is the outer skin that captures the smoke’s flavor and color
b) It is the muscle behind the chest of the animal
c) It is also called as curing process
d) It is the process of applying curing agents on the meat surface
View Answer
Explanation: Before smoking, the product is allowed to air-dry to form a sticky skin. This skin is known as a pellicle. It acts as a protective barrier for the meat product. It also captures and retain the flavor and color of the smoke.
11. What is the temperature of cold smoking process?
a) Below 50oF
b) Below 70oF
c) Below 90oF
d) Below 100oF
View Answer
Explanation: The temperature for cold smoking should be below 100°F. At this temperature the foods retains rich smoky flavor. It also helps in the development of a deep mahogany color. They are not fully cooked and proteins do not denature.
11. What is the temperature of hot smoking process?
a) 100-120oF
b) 165-185oF
c) 120-136oF
d) 157-165oF
View Answer
Explanation: The temperature for hot smoking should be around 165-185oF. The meat products are exposed to heavy smoke in a controlled environment. The meat products are fully cooked, moist, and are rich in flavor. It is safe to eat without further cooking.
12. Organic Acid increases the greater acidity on the surface of smoked meat.
a) True
b) False
View Answer
Explanation: Organic Acid reduces the greater acidity on the surface of smoked meat. These can be found in both vapor phase and particle phase. Organic acids are the predominant components that are released during the smoke process.
13. What are the benefits of liquid smoking?
a) Faster process
b) Cost of production
c) Texture modification
d) Color retaining capacity
View Answer
Explanation: The liquid smoke does not require smoke generators. This smoke can also be recycled. The carcinogenic compounds can be removed from the liquid smoke. It creates very less atmospheric pollution. The overall process is faster when compared to the traditional smoking process.
14. Which of the following is also called as smoke roasting?
a) Thin smoking
b) Heavy smoking
c) Barbeque
d) Wood roasting
View Answer
Explanation: The smoke roasting is also called as barbeque. It is also called as pit baking/ pit roasting. The temperature should be in the range of 121oC. During this temperature the meat product is both smoked and roasted simultaneously.
15. What are dampers?
a) Controls the flow of smoke in smoke chamber
b) Controls the relative humidity in smoke chamber
c) Controls the pressure in smoke cabinet
d) Controls the temperature in smoke cabinet
View Answer
Explanation: The dampers are present in the smoking chamber circuit. It controls the flow of smoke entering and exiting the smoke chamber. It affects the color of the product. The dampers are present at the base of the chamber.
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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