Unit 3 LPT Meat Quiz

1. Which of the following compounds from smoke contribute to smoky flavour of meat:

2. Meat curing refers to

3. Fat from pig carcass after it has been tendered is known as:

4. Acid treatment of collagen produce:

5. Shelf life of vacuum packaging cuts for lambs is:

6. Which is bactericidal in smoking?

7. Brine, which can be used to marinate fish and meat, is a concentrated solution of:

8. Lyophilisation of food is also referred to as:

9. The term mountain oysters refer to cooked:

10. Non muscular parts of carcass of beef, mutton or pork which are either consumed as food or used to in production of other food:

11. The dressing percentage in broiler chicken is usually around:

12. Ham is:

13. In freezing dried meat the moisture level is reduced to____________ %.

14. Most commonly used humectant is:

15. Skin in pig is called: