Podcast
Questions and Answers
What is the primary factor responsible for the desirable taste and odor of meat?
What is the primary factor responsible for the desirable taste and odor of meat?
- Formation of lactic acid (correct)
- Presence of monosodium glutamate
- Accumulation of triglycerides
- Breakdown of proteins into amino acids
Which organic compounds contribute to the desirable taste of aged meat?
Which organic compounds contribute to the desirable taste of aged meat?
- Di- and tripeptides (correct)
- Nucleus
- Fats in triglyceride form
- Cell membranes
What function do fatty tissues serve in live organisms?
What function do fatty tissues serve in live organisms?
- Energy deposits (correct)
- Regulation of body temperature
- Synthesis of lactic acid
- Production of amino acids
How can the 'meaty' taste be enhanced in meat products?
How can the 'meaty' taste be enhanced in meat products?
Which factor contributes significantly to the water holding capacity of meat?
Which factor contributes significantly to the water holding capacity of meat?
Why do well-fed animals accumulate large amounts of fat in their tissues?
Why do well-fed animals accumulate large amounts of fat in their tissues?
What are the main ingredients in processed meat products?
What are the main ingredients in processed meat products?
What is a key step in meat processing that involves size reduction?
What is a key step in meat processing that involves size reduction?
Which method is essential in achieving the typical taste and flavor of processed meat products?
Which method is essential in achieving the typical taste and flavor of processed meat products?
What aspect of meat processing would not be possible without the utilization of specialized equipment?
What aspect of meat processing would not be possible without the utilization of specialized equipment?
Which step of meat processing involves the utilization of casings or other containers?
Which step of meat processing involves the utilization of casings or other containers?
What is the primary contribution of processed meat products to human diets?
What is the primary contribution of processed meat products to human diets?
What is the main focus of 'Meat Processing Technology'?
What is the main focus of 'Meat Processing Technology'?
Which chapter deals with 'Selection and grading of raw materials for meat processing'?
Which chapter deals with 'Selection and grading of raw materials for meat processing'?
What does DFD Meat stand for?
What does DFD Meat stand for?
Which aspect does 'Myoglobin' relate to in meat processing?
Which aspect does 'Myoglobin' relate to in meat processing?
What is the significance of 'PSE Meat' in the context of meat processing?
What is the significance of 'PSE Meat' in the context of meat processing?
'Heat treatment of meat products' is covered in which chapter?
'Heat treatment of meat products' is covered in which chapter?
'Cured meat cuts' fall under which category of processed meat products?
'Cured meat cuts' fall under which category of processed meat products?
'Packaging of fresh and processed meat' is discussed in which part of the book?
'Packaging of fresh and processed meat' is discussed in which part of the book?
'Simple test methods for meat products' are detailed in which chapter?
'Simple test methods for meat products' are detailed in which chapter?
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