21 Questions
What is the primary factor responsible for the desirable taste and odor of meat?
Formation of lactic acid
Which organic compounds contribute to the desirable taste of aged meat?
Di- and tripeptides
What function do fatty tissues serve in live organisms?
Energy deposits
How can the 'meaty' taste be enhanced in meat products?
By adding monosodium glutamate
Which factor contributes significantly to the water holding capacity of meat?
Histological structure of muscle tissue
Why do well-fed animals accumulate large amounts of fat in their tissues?
As an energy reserve
What are the main ingredients in processed meat products?
Muscle meat, fat, internal organs, skins, plant ingredients
What is a key step in meat processing that involves size reduction?
Cutting/chopping/comminuting
Which method is essential in achieving the typical taste and flavor of processed meat products?
Fermentation and drying
What aspect of meat processing would not be possible without the utilization of specialized equipment?
Cutting/chopping/comminuting
Which step of meat processing involves the utilization of casings or other containers?
Stuffing/filling into casings or other containers
What is the primary contribution of processed meat products to human diets?
Animal proteins
What is the main focus of 'Meat Processing Technology'?
Achievement of tenderness in meat
Which chapter deals with 'Selection and grading of raw materials for meat processing'?
Chapter 3
What does DFD Meat stand for?
Dark, Firm, Dry
Which aspect does 'Myoglobin' relate to in meat processing?
Achievement of typical taste and flavor
What is the significance of 'PSE Meat' in the context of meat processing?
Results in Pale, Soft, Exudative meat
'Heat treatment of meat products' is covered in which chapter?
Chapter 17
'Cured meat cuts' fall under which category of processed meat products?
'Categories of processed meat products'
'Packaging of fresh and processed meat' is discussed in which part of the book?
'Meat drying'
'Simple test methods for meat products' are detailed in which chapter?
'Handling and maintenance of tools and core equipment'
Test your knowledge on different retail cuts of meat from livestock species such as beef, pork, chicken, and lamb. Learn about the factors that contribute to the taste and odor of meat, including the breakdown of lactic acid, amino acids, and proteins.
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