SUBJECT: LIVESTOCK PRODUCTS TECHNOLOGY

CHAPTER:4 PROCESSED MEAT TECHNOLOGY (PART 2)

CHAPTER NUMBER:4

IIPID: IIPER1699426770

SUBMITTED BY: DR. SHRISTI PATEL
Email- patelshristi1820@gmail.com

SMOKING AND CURING

The smoking process aids in preservation by impregnation of the meats on the surface with chemical preservatives from smoke, by combined action of heat and these preservatives during smoking, and by the drying effect, especially on the surface.

•	Smoking and cooking, which are generally carried out together, are also involved in the development of the colour, e.g. cure meat colour, which is stabilized by heating.
•	The chief bacteriostatic and bactericidal substance in wood smoke is formaldehyde.
•	Varying amounts of heats are applied in the smoke room and the combination of heat and smoke usually causes a significant reduction in the surface bacterial population.
•	In addition, a physical barrier is provided by superficial dehydration, coagulation of protein and the absorption of resinous substances.
•	The browning or Maillard reaction is responsible for the development of characteristic brown colour on the surface of smoked products.
•	It involves the reaction of the free amino groups from proteins or other nitrogenous compounds of meat with the carbonyl of smoke.
•	Since carbonyls are major components of wood smoke, they play a major role in browning during smoking of meat.
•	Smoking also is known to have a definite influence on the development of rancidity by virtue of its antioxidant activity.
•	This extends the shelf life of smoked meat products and helps to account for their desirability. The carbonyls produced during burning are responsible for the color components and sweet, fruity aromas.
•	They also provide sweeter scents such as vanilla-scented vanillin and clove like isoeugenol.
•	Guaiacol is the main phenolic compound contributes to the smoky taste, whereas syringol is the primary contributor to smoky aroma.
•	After curing, the meat is soaked in water at the temperature of 20˚C for about an hour (desalination) and then dried and placed in smoke house.
•	Smoking is done in addition to curing.
•	The cured products are placed in airtight smoke house with heat and smoke simultaneously   applied.
•	Hard wood logs and saw dusts are used to generate smoke.
•	The kind of wood varies from country to country depending upon the availability and practice.
•	Smoking gives the products a characteristic colour and flavour.
•	Smoking process extends for 3 days at a temperature of 85°F (29.5°C).
•	It retards fat oxidation.

CHILLING AND FREEZING

•	Chilling and freezing can have some effects on meat colour, WHC and other aspects of quality.
•	Chilling influences the rate of penetration of oxygen from the surface of lean meat, and the rate at which the enzymic reducing activity in the muscle combats metmyoglobin formation.
•	Because of the greater decrease in reducing activity than the rate of oxygen diffusion into the meat when it is stored at lower temperatures, the oxymyoglobin layer is thicker, and the meat colour brighter.
•	Rapid chilling post mortem tends to reduce drip formation, probably by limiting protein denaturation.
•	Storage at lower chill temperatures also tends to reduce drip formation
•	Meat is a valuable element of the human diet as it contains essential elements such as protein, vitamins, and minerals.
•	However, these foods are also vulnerable to microbial pathogens and spoilage, posing significant risks to human health.

IRRADIATION OF FOOD

•	 Ionizing radiation is used in food irradiation to maintain the safety and quality of food items, specifically meat.
•	For decades, food irradiation has been used to reduce microbial contamination and extend the storage period. The procedure entails subjecting the food item to a regulated amount of ionizing radiation, usually accomplished by applying gamma rays, electron beams, or X-rays.
•	The radiation disrupts the DNA and other cellular components of microbes, making them unable to reproduce and causing their death.
•	The procedure also breaks down some of the molecules in the food product, which can affect its nutritional quality and sensory properties.
•	Food irradiation is the process of exposing food to controlled levels of ionizing radiation to kill harmful bacteria, pests, or parasites, or to preserve its freshness.
•	The process of food irradiation is often called cold pasteurization because it kills harmful bacteria without heat
•	At doses applied IR does not and cannot make foods radioactive.

RADIATION TYPES AND THEIR CHARACTERS

•	UV rays:

•	 Are powerful bactericidal agents
•	 Are non-ionizing radiations of < 450 nm wavelength - absorbed by proteins and nucleic acids leading to photochemical changes and subsequent cell death
•	 The death of microorganisms results from the production of lethal mutations in nucleic acid preventing transcription and DNA replication
•	 UV rays - bactericidal/virucidal in the wave length between 200-290 nm ✓Most effective at 260 nm (2600 Ao)
•	 Have poor penetration capacity (penetrate only 0.1 mm thickness) - their application in food industry is limited to disinfection of air, and application on food surface especially the packaging material.UV radiation can cause rancidity in high fat products.

•	Beta rays (ẞ- particles):

•	These ionizing radiations are a stream of high energy electrons emitted by radioactive substances or machine generated electrons using cathode ray tubes
•	Beta rays have poor penetrating power but better than UV radiations
•	Known to induce radioactivity in some foods under high energy sterilization conditions (at upper limit of energy level).

•	Gamma rays:

•	Are uncharged electromagnetic radiations emitted from the exited nucleus of radioactive elements such as Cobalt60, cesium137 etc.
•	These ionizing radiations produced by the decay of radioactive isotopes are cheapest form of radiations for use in food preservation since source elements are available as byproducts of atomic waste
•	Gamma rays have excellent penetration power and penetrate almost anything -can penetrate food up to a depth of 20 cm and effective as bactericidal agents

•	X-rays:

•	These ionizing radiations are produced by bombarding suitable metal target with high velocity electrons.

SINGLE CHOICE TYPE QUESTION
1)	High pressure processing done to reduce or destroy microorganisms in food is also known as -
a)	Pascalization
b)	Pressurization
c)	Baro process
d)	Irradiation

2)	Typical antimicrobial action require pressure in the range of ----------
a)	600-3000MPa
b)	300-1500MPa
c)	200-1000MPa
d)	100-500MPa

3)	Intermediate moisture foods are characterised by moisture content of ---------and water activity between----------
a)	15-20% and 0.60-0.65
b)	20-80% and 0.90-0.95
c)	5-10% and 0.50-0.70
d)	15-50% and 0.60-0.85

4)	Dried or dessicated food have moisture content upto -----------and water activity between -------------
a)	15%and 0.00-0.20
b)	10% and 0.20-0.40
c)	25%and 0.00-0.60
d)	50%and 0.00-0.10

5)	Most bacteria require water activity values above -------- for growth
a)	0.50
b)	0.70
c)	0.90
d)	0.20

6)	The organisms that can survive exposure to relatively high temperature but do not necessarily grow at these temperatures 
a)	Thermal
b)	Thermoduric
c)	Thermostable
d)	Thermophilic

7)	The non thermal processing which involves application of  short pulses of high electric fields to food placed between 2 electrodes------
a)	Thermal processing
b)	Pulsed electric fields
c)	Non thermal electro treatment
d)	Electro treatment
8)	Due to improper packaging of food item during freezer storage it undergoes browning of light coloured skin known as---------- 
a)	Freezer burn
b)	Freezer darkening
c)	Freezing loss
d)	none
9)	Gradual adaptation to low temp occurs in    .
a)	Slow freezing
b)	Quick freezing
c)	both
d)	chilling
10)	The destruction of all viable organisms is known as
a)	Pasteurisation
b)	Sterlization
c)	Canning
d)	Thawing
11)	The time necessary to kill a given number of organisms at a specified temperature
a)	Thermal death point
b)	F value
c)	Z value
d)	D value
12)	The concept that refers to the process lethality requirement long in effect in the canning industry 
a)	12-D concept
b)	3-Dconcept
c)	14-D concept
d)	15-D concept 

13)	The time required to destroy 90% of the organisms 
a)	Decimal reduction time
b)	Z value
c)	D value
d)	Both a and c 

14)	Emission and propagation of energy through space and through a material medium 
a)	radurization
b)	irradiation 
c)	radicidation
d)	radappertisation 
15)	The organisms that survive high temperature but also require it for growth and metabolic activities
a)	Thermostable 
b)	Thermal 
c)	Thermoduric
d)	Thermophilic

16)	The percentage of separable lean meat varies inversely to the
a)	Protein content
b)	Vitamin content
c)	Mineral content
d)	Fat content
17)	-----------is the percentage of muscles that constitute to the live weight.
a)	30-45%
b)	40-45%
c)	90%
d)	20%
18)	_____ is the percentage of muscles that constitute to the carcass weight 
a)	20-30%
b)	10-50%
c)	35-60%
d)	25-30%
19)	The proportion of amount of collagen is more in-----------
a)	Old animals
b)	New born 
c)	Young animals
d)	Dead animals
20)	The toughness of meat during cooking is determined by 
a)	Heat stable collagen crosslinks
b)	Tendons
c)	Ligaments
d)	Fat

21)	The proteolytic enzymes responsible for ageing are ----------

a)	Cathepsins
b)	Calpains
c)	Both
d)	None

1.	UV light                   
	a)	In absence of oxygen	
2.	Beta rays           
	b)	Poor penetration
	
3.	Gamma rays                 
	c)	electromagnetic	
4.	Radiation  	d)	Excellent penetration
	
5.	Radiation resistance	e)	Surface application

1)	

                    
 
1.	Radappertization                
	a)	30-40kGY	
2.	Canning industry 
	b)	 0.75-2.5kGY 
	
3.	Radicidation                    
	c)	Commercial sterility
	
4.	Radurization	d)	Preservation
	
5.	Irradiation               	e)	2.5-10 kGY 

2)	

1.	 Quick freezing             
	a)	Nicholas Appert 	
2.	 Slow freezing   
	b)	 Production of off flavour 
	
3.	Freezer burn                
	c)	Large ice crystals
	
4.	Irradiation 	d)	Improper packaging
	
5.	 Radappertization       	e)	 Small ice crystals

3)	

1.	Fresh               
	a)	Frankfurter, bologna
	
2.	cooked, smoked       
	b)	 luncheon meat 
	
3.	Cooked, non-smoked                
	c)	Fresh pork sausage
	
4.	Dry, semidry or fermented	d)	Braun Schweiger
	
5.	   cooked meat specialities          	e)	 pepperoni
	
4)	

1.	 Curing           
	a)	Prevent warmed over flavour	
2.	 Smoking 
	b)	Curing agent
	
3.	Salt                   
	c)	Preservation 
	
4.	Nitrite 	d)	Distinctive flavour and aroma
	
5.	phosphate           	e)	increase water binding 

5)	

1.	Oxymyoglobin 
	a)	Red 	
2.	DE oxymyoglobin         
	b)	 Bright red
	
3.	Nitrosylhaemochromogen               
	c)	brown 
	
4.	metmyoglobin	d)	pink
	
5.	Nitric oxide myoglobin         	e)	 Purplish red

(6)

1.	Antioxidants 	a)	2 immiscible liquids	
2.	  comminution     
	b)	 Hydration and solubilisation
	
3.	  Blending                 
	c)	Additional mixing	
4.	Emulsification 	d)	BHT, BHA	
5.	  Swelling       	e)	Meat size reduced

6)	

1.	Liquid smoke        
	a)	carcinogenic	
2.	benzopyrene       
	b)	 erythrobates and ascorbate
	
3.	Cure accelerators                  
	c)	antioxidant 
	
4.	Organic acid of smoke	d)	Non carcinogenic smoke	
5.	phenol      	e)	 skin formation of sausage

7)	

1.	   Grinding-mixing-chopping-emulsifying-stuffing-tying-smoking-cooking             
	a)	Sausage formation	
2.	  MSG             
	b)	Curing agent	
3.	Salsus 
	c)	120ppm	
4.	Nitrite 	d)	Latin
	
5.	Sodium nitrite 	e)	 Flavour enhancer

8)	

1.	Guaiacol         
	a)	Wood alcohol	
2.	Syringol      
	b)	  Smoky aroma

3.	Methanol                 
	c)	Smoky taste
	
4.	Smoking 	d)	Skin formation
	
5.	Vertical smoker             	e)	 Charcoal smoker 

9)	

1.	Offset smoker                 
	a)	Dried products 	
2.	Pellet smoker      
	b)	 Cylindrical cooking chamber
	
3.	Nutritive value                  
	c)	Wood pellets
	
4.	Long smoking hours 	d)	Tar formation 
	
5.	Particulate phase of smoke             	e)	 Lysine loss 

10)	

1.	Cold smoking         
	a)	Natural process of tenderisation 	
2.	Conditioning       
	b)	 Fermented meat products
	
3.	Achilles method                   
	c)	More tender meat
	
4.	Tenderstretch method 	d)	Less tender meat

5.	 Stretching of muscles	e)	Tenderising effect

11)	

1.	Achilles tendon method                
	a)	Falling action in a rotating drum	
2.	Tenderstretch method        
	b)	 Electrical stimulation required	
3.	Tumbling                  
	c)	 No electrical stimulation required
	
4.	Massaging 	d)	Cuts made by blade to accelerate penetration	
5.	Blade tenderisation	e)	Broad paddles operating producing churning action

12)	

1.	Nitrate in curing process            
	a)	Inhibit clostridium growth	
2.	Dry cured ham salt %    
	b)	 Counteracts salt harshness
	
3.	Sugar                   
	c)	5-8% 
	
4.	Max permissible limit for sugar	d)	2%
	
5.	 Cured flavour          	e)	Nitrosyl hemochromes

14)

1.	Pressure treatment	a)	Meat tenderisation method	
2.	Phosphate addition         
	b)	Increased fat binding
	
3.	Papain, bromelin, ficin               
	c)	Enzymatic tenderisation
	
4.	Electrical stimulation	d)	Prevents cold shortening and thaw rigour
	
5.	 salting	e)	corning
	
1.	Ascorbate            
	a)	Increase water binding capacity	
2.	Alkaline phosphate        
	b)	 Prevent fading of cured meat colour
	
3.	Mono sodium glutamate              
	c)	Flavour enhancer
	
4.	Dry curing 	d)	Traditional method 
	
5.	Pickle curing             	e)	Water as curing medium

(15)

16)

1.	  Artery pumping	a)	Multiple needle stitch pumping	
2.	Single needle stitch pumping       
	b)	 Femoral artery	
3.	 Machine pumping                  
	c)	Pump pickling
	
4.	Fast curing 	d)	30-50 days
	
5.	Slow curing             	e)	 7-14 days

17)

1.	Nitrite                 
	a)	Gray or kilogray	
2.	 Parsley      
	b)	Cold pasteurisation 
	
3.	  Food irradiation             
	c)	Nitrite alternative
	
4.	Dose unit	d)	Lethal dose 1gm
	
5.	 Irradiation sterilisation       	e)	 Radappertisation 

18)

1.	Reduction of pathogen  
	a)	Radurisation 	
2.	Prolonging shelf life 	b)	1-10kGy	
3.	Medium dose        
	c)	>than 10 kGy
	
4.	High dose 	d)	Unusual cell wall composition	
5.	Resistant to radiation       	e)	Radicidation 

  (19)

1.	PSE 	a)	pH below 6
	
2.	  DFD	b)	pH above 6	
3.	conditioning 	c)	proteolytic enzyme	
4.	Calpain 	d)	Detach actin filament from z line	
5.	Heat ring 	e)	Prevented by electrical stimulation	
 (20)

(1) Given below are two statements. 
Statement I: Meat of young animals is less tenderer than aged animals.
 Statement II: Aged animals have increased amount of heat stable collagen crosslinks.
 a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(2) Given below are two statements. 
Statement I: Flavour formation during ageing is due to formation of inosinic acid.
Statement II: Measurement of hypoxanthine level gives indication of flavour as it is precursor of inosine.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(3) Given below are two statements. 
Statement I: Suspension of carcass improves the tenderness.
Statement II: Suspension by pelvic bone is not better than achilles tendon suspension.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(4) Given below are two statements.
Statement I: Processing of meat immediately after slaughter is known as cold processing.
Statement II: It increases  the cost of refrigeration.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.
  
(5) Given below are two statements. 
 Statement I: The most abundant fatty acid in meat fat is oleic acid followed by palmitic and stearic acid.
Statement II: Essential fatty acids in human diet are linoleic ,linolenicand arachidonic acid.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(6) Given below are two statements. 
Statement I:  Meat is highly nutritious food.
Statement II: It is almost fully digestible.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(7) Given below are two statements. 
Statement I: Meat is a good source of iron
Statement II: Meat is a good source of calcium
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(8) Given below are two statements. 
Statement I: Shrinkage occurs as a result of evaporation of water from the meat surface.
Statement II: Freshly killed carcass looses 10 % of weight by evaporation during first 2 hours.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(9) Given below are two statements. 
Statement I: Sweating refers to the condensation of water vapour on meat when brought from cold store to ordinary temperature.
Statement II: Weeping denotes presence of bloody stained fluid which consists of water, damaged blood cells and watersoluble proteins.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(10) Given below are two statements. 
Statement I: Cold store taint is manifested by brownish slime on surface of meat.
Statement II: Produced due to growth of Achromobacter spp of bacteria.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(11) Given below are two statements. 
Statement I: bone darkening  usually observed in freezing and thawing of old chicken.
Statement II: Occurs due to leaching of haemoglobin from the marrow of porous bones.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(12) Given below are two statements. 
Statement I: freezer burn is denoted by patchy discolouration of meat.
Statement II : Occurs due to improper packaging which leads to this reversible condition.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(13)  Given below are two statements. 
 Statement I: Storage of fresh meat is done at a refrigeration temp of 20 to 40c
Statement II: Chilling storage of meat is done at a temp of 0 - 40c.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(14) Given below are two statements. 
Statement I: chilling by ice leaves the meat surface moist and unattractive.
Statement II: Meat is of better quality when blown by cold air in mechanical chilling.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(15) Given below are two statements. 
Statement I: bloom is enhanced by quick chilling.
Statement II: Shrinkage of meat is reduced during slow chilling
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(16) Given below are two statements. 
Statement I: higher temperature, air velocities and lower relative humidity increase weight loss due to drying out.
Statement II: Relative humidity of 90%appears to be suitable for commercial chilling.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(17) Given below are two statements. 
Statement I: freezing is choice for long term preservation.
Statement II: Freezing is choice for short term preservation.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(18) Given below are two statements. 
Statement I: slow freezing achieved in 72 hours.
Statement II: Quick freezing is achieved within 2-3 hrs.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(19) Given below are two statements. 
 Statement I: cryogenic freezing is said to produce less dehydration , better flavour, aroma and texture.
Statement II: Cryogenic freezing uses liquid nitrogen.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(20) Given below are two statements. 
Statement I: Freeze drying also known as lyophilisation, accelerated freeze drying(AFD).
Statement II: Based on the principle of sublimation .
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(21) Given below are two statements. 
Statement I: myoglobin in freshly cut uncured meat is in the reduced form (purple).
Statement II: Myoglobin gets rapidly oxygenated , becomes black and responsible for bloom of meat.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(22) Given below are two statements. 
Statement I: nitrates are permitted at the level of 200ppm.
Statement II: Nitrites are permitted at levels of 500ppm.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(23) Given below are two statements. 
Statement I:  fiery red areas in cured meat are caused due to lack of available nitrite.
Statement II: Jelly pockets are caused by injection of brine into connective tissue causing denaturation.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(24) Given below are two statements. 
Statement I: greening of cured meat is caused by reduced nitrate.
Statement II: Bacterial contamination also causes greening of cured meat.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(25) Given below are two statements. 
Statement I: chief bacteriostatic and bactericidal substance in wood smoke is formaldehyde.
Statement II: Phenols in wood smoke act as antioxidant.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(26) Given below are two statements. 
Statement I: pasteurisation is moderate heating in temp range of 58-750c
Statement II: Sterlisation refers to severe heating at temperature above 1000c.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(27) Given below are two statements. 
Statement I: retort pouches are laminates of thermoplastic, aluminium foil and pvc material.
Statement II: These are more popular as occupy less space and transportation cost is more.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(28) Given below are two statements. 
Statement I: exhaustion means removal of air from can.
Statement II: Exhaustion is done to prevent expansion of contents during processing operation.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(29) Given below are two statements. 
Statement I: Springer condition in cans is when one end is bulged and can be forced back occurs due to gas formation.
Statement II: flipper condition occurs when one end is bulged but when stroked the other end bulges.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(30) Given below are two statements. 
Statement I: leaker is can with a hole.
Statement II: Overfilled cans show convex ends due to reduced filling. 
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(31) Given below are two statements. 
Statement I:  chemical spoilage occurs in canning process.
Statement II: This kind of spoilage occurs in the presence of microorganisms.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(32) Given below are two statements. 
Statement I:  sulphiding is development of black colouration due to reaction between iron of tin and sulfur of meat.
Statement II: Hydrogen swell is associated with formation of hydrogen gas in the can following internal erosion,
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(33) Given below are two statements. 
Statement I: flat sours occur due to microbial spoilage.
Statement II: sulphur stinker is the purple staining on the inner surface of cans due to breakdown of sulphur containing proteins.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(34) Given below are two statements. 
Statement I: rust damage is usually seen above labels.
Statement II: Washing of cans and transport are the predisposing factors.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(35) Given below are two statements. 
Statement I: jerked beef and pemmican are traditional dried products.
Statement II: Drying is one of the oldest methods of preservation.
 a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(36) Given below are two statements. 
Statement I: artificial drying is not better than sun drying.
Statement II: It has better keeping quality and les area is required for it.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(37) Given below are two statements. 
Statement I: foods preserved by drying are more concentrated than other preserved forms of food.
Statement II: Vacuum dryer and adiabatic dryers are also used for drying.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(38) Given below are two statements. 
Statement I: SI unit for radiation is microgray mGy
Statement II: Absorbed dose is checked by placing dosimeter at various positions in a box.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(39) Given below are two statements. 
Statement I: irradiation does make the food radioactive.
Statement II: Irradiation does  affect the nutritional value of food.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(40) Given below are two statements. 
Statement I: irradiation does not destroy microbial toxins and viruses in foods.
Statement II: Irradiation of food is not a costly affair 
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(41) Given below are two statements. 
Statement I: exposure to high dose of radiation produces “wet dog flavour “ in meat.
Statement II: Beef is less susceptible to flavour changes during irradiation than pork.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(42) Given below are two statements. 
Statement I: flavour intensifies with the age of animal.
Statement II: Higher the ultimate pH lower is the flavour intensity.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(43) Given below are two statements. 
Statement I: Hedonic score chart consists of score range from 1 to 8 
Statement II: 1 stands for unacceptable and 8 being most acceptable.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(44) Given below are two statements. 
Statement I: comminution means mincing of meat.
Statement II: All processed meat can be defined as comminuted or non comminuted.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(45) Given below are two statements. 
Statement I: meat mincer is used for fine ground products .
Statement II: Bowl chopper is used to make coarse meat emulsion.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(46) Given below are two statements. 
Statement I: meat emulsion is a oil in water emulsion.
Statement II: It comprises of solid or liquid fat droplets dispersed in aqueous continuous phase.
 a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(47) Given below are two statements. 
Statement I: meat extension refers to the increment of volume .
Statement II: Extenders such as soy products , potato starch ,flour and corn are used .
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(48) Given below are two statements. 
Statement I: deboning of the carcass immediately after slaughter without chilling is hot processing.
Statement II: Processing time is greatly increased and reduced chiller space required.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(49) Given below are two statements. 
Statement I: dry method cooking is for relatively tough cuts of meat .
Statement II: Moist heat cooking is recommended for tender cuts of meat.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(50) Given below are two statements. 
Statement I: broiling ,roasting, frying are included in dry heat cooking.
Statement II: Stewing ,simmering , braising are included in moist heat cooking.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(51) Given below are two statements. 
Statement I: Microwave cooking involves high frequency ,non-ionizing electromagnetic waves generated by magnetron vacuum tube.
Statement II: Center of the food is heated last in the microwave cooking.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(52) Given below are two statements. 
Statement I: sausage is derived from ancient latin word salsus.
Statement II: Smoking of sausage is done at a temp of 68-700c.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(53) Given below are two statements. 
Statement I: water activity in meat products can be lowered by addition of chemicals known as humectants.
Statement II: Glycerol ,propylene glycol , sodium chloride are some of the humectants .
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(54) Given below are two statements. 
Statement I: luncheon meat is a canned product prepared from pork and some cereal component.
Statement II: Meat patties are partially or completely emulsion based product.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(55) Given below are two statements. 
Statement I: meat balls in Indian household is known as meat kofta.
Statement II: Meat nuggets are obtained by cutting cooked and cooled rectangular loaves into 4cm x 1.5cm x1.5cm.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(56) Given below are two statements. 
Statement I: nate-yakhni is a soup like products obtained from Kashmir region.
Statement II: Rapka is a popular north eastern product.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(57) Given below are two statements.
Statement I: restructured meat products are prepared by incorporating some superior quality meat portions into inferior quality.
Statement II: Done to reduce the cost of production .
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(58) Given below are two statements. 
Statement I: chunking – forming ,flaking -forming, tearing -forming are the procedures done to make restructured meat.
Statement II: In restructured meat sensory and nutritional quality are not compromised .
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(59) Given below are two statements. 
Statement I: mortadella is a fermented sausage product.
Statement II: Thuringer is a non fermented sausage product.
a) Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

(60) Given below are two statements. 
Statement I: stabilizers such as sodium alginate, carrageenan and gum are used to stabilise fragile meat emulsions.
Statement II: Pre- blending allows better extraction of protein in meat product.
a)  Statement I and Statement II are true.
 b) Statement I and Statement II are false. 
c) Statement I is correct and Statement II is not correct.
 d) Statement I is not correct and Statement II is correct.

Fill in the blanks    
1.The substances which is capable of inhibition, retarding or arresting the process of fermentation, acidification, or other deterioration. ----------
2.---------- refers to any treatment including salting which brings substantial change in physical and chemical attributes of meat.
3.--------- used in curing increases the water binding capacity of meat product.
4.Cured flavour occurs due to reaction between fatty acids and sodium nitrite resulting in formation of ----------and--------.
5.--------- gas is used as main refrigerant in commercial purpose.
6. ---------- is the process of inactivation of enzymes prior to canning
7.Smoking fulfills two purpose that is -------- and --------.
8.---------- developed first can in France 1795.
9. -------- organism is used to know the efficiency of retort operation.
10.Bulging of can due to internal pressure generated by microbial or chemical activity is known as -------- 
11.Isotopes such as Co60 andCs137 emit ------rays.
12.In India ------- research center only controls the irradiation of foods.
13.------- is the subdivision or reduction of raw meat into meat pieces or particles.
14.------- is a mixture of 2 immiscible liquids that is continuous phase and dispersed phase.
15.-------- utilises both dry heat as well as moist heat for processing of meat
16.------- is a product prepared from minced and seasoned meat formed into cylindrical shape by natural casings.
17.Intermediate moisture meat have about --------- moisture.
18. -------- utilises combination preservation technique.
19.2 examples of indigenous meat products are--------
20. Chilling of cooked product is done to obtain internal temperature of about -------0c

\
ANSWER KEY
MULTIPLE CHOICE QUESTION
1.	(A)
2.	(C)
3.	(D)
4.	(C)
5.	(C)
6.	(B)
7.	(B)
8.	(A)
9.	(A)
10.	(B)
11.	(A)
12.	(A)
13.	(C)
14.	(B)
15.	(D)
16.	(D)
17.	(A)
18.	(C)
19.	(A)
20.	(C)
21.	(A)

MATCH THE FOLLOWING

1.	(C)
2.	(D)
3.	(A)
4.	(A)
5.	(B)
6.	(A)
7.	(D)
8.	(D)
9.	(C)
10.	(D)
11.	(B)
12.	(B)
13.	(C)
14.	(C)
15.	(A)
16.	(A)
17.	(A)
18.	(C)
19.	(D)
20.	(D)

MUTIPLE STATEMENT TYPE QUESTIONS
1.	D                                                           
2.	A
3.	C
4.	B
5.	A
6.	A
7.	C
8.	C
9.	A
10.	A
11.	D
12.	C
13.	A
14.	A
15.	C
16.	A
17.	C
18.	A
19.	A
20.	A
21.	C
22.	B
23.	A
24.	D
25.	A
26.	A
27.	C
28.	A
29.	B
30.	C
31.	C
32.	A
33.	A
34.	D
35.	A
36.	D
37.	A
38.	D
39.	B
40.	C
41.	C
42.	A
43.	A
44.	A
45.	B
46.	A
47.	A
48.	C
49.	B
50.	A
51.	C
52.	A
53.	A
54.	A
55.	A
56.	A
57.	D
58.	A
59.	B
60.	A

Fill in the blanks 
1.	Preservative
2.	Processing
3.	Phosphates
4.	Benzonitrile and Phenyl acetonitrile
5.	Freon
6.	Blanching
7.	Flavour and Preservation
8.	Nicholas Appert
9.	Cl.sporogenes PA3679
10.	Swell or blower
11.	Gamma
12.	Bhabha atomic research institute
13.	Comminution
14.	Emulsion
15.	Braising
16.	Sausage
17.	20-50%
18.	Hurdle concept
19.	Haleem, chicken kebab
20.	40c

 Match the following 
1.	(1-e) (2-b) (3-d) (4-c) (5-a)
2.	(1-a) (2-c) (3-e) (4-b) (5-d)
3.	(1-e) (2-c) (3-d) (4-b) (5-a)
4.	(1-c) (2-a) (3-d) (4-e) (5-b)
5.	(1-c) (2-d) (3-b) (4-a) (5-e)
6.	(1-b) (2-e) (3-d) (4-c) (5-a)
7.	(1-d) (2-e) (3-c) (4-a) (5-b)
8.	(1-d) (2-a) (3-b) (4-e) (5-c)
9.	(1-a) (2-e) (3-d) (4-b) (5-c)
10.	(1-c) (2-b) (3-a) (4-d) (5-e)
11.	(1-b) (2-c) (3-e) (4-d) (5-a)
12.	(1-b) (2-a) (3-d) (4-c) (5-e)
13.	(1-b) (2-c) (3-a) (4-e) (5-d)
14.	(1-a) (2-b) (3-c) (4-d) (5-e)
15.	(1-a) (2-c) (3-b) (4-d) (5-e)
16.	(1-b) (2-a) (3-c) (4-d) (5-b)
17.	(1-b) (2-c) (3-a) (4-e) (5-d)
18.	(1-d) (2-c) (3-b) (4-a) (5-e)
19.	(1-e) (2-a) (3-b) (4-c) (5-d)
20.	(1-e) (2-a) (3-b) (4-c) (5-d)