1

Question 1

refers to the fresh, chilled or frozen edible carcass including offal derived from food animals

Answer 1

Meat

Question 2

is the exposure of meat to the temp ranges O°C-10°C

Answer 2

Refrigeration

Question 3

refers to all measures taken to extend the shelf life of meat and meat products

Answer 3

Preservation

Question 4

this is done by addition and of table salt, through the process of osmosis, removes water from the meat

Answer 4

Salting

Question 5

belong to the structural elements of a muscle and from the content matter of the muscular fiber of muscle cell

Answer 5

Myofibrils

Question 6

is the method used to achieve the desired red colour of processed meat products

Answer 6

Curing

Question 7

is the method used to achieve the desired red colour of processed meat products

Answer 7

Curing

Question 8

refers to the filling of foods into cans followed by hermetically sealing of the containers and heat treatment

Answer 8

Canning

Question 9

refers to the filling of foods into cans followed by hermetically sealing of the containers and heat treatment

Answer 9

Canning

Question 10

a display or written, printed, or graphic matter upon the immediate container of any article

Answer 10

Label

Question 11

are such food products which are exclusively or predominantly composed of meat

Answer 11

Meat products

Question 12

is the process of rendering raw food stuff into safe, edible and more enjoyable cooking experience or storage

Answer 12

Meat Processing

Question 13

the sensory tests based on perceptions registered by human senses, such as smell, taste, sight and touch

Answer 13

Organoleptic tests

Question 14

refers to the narrower sense to Muslim laws

Answer 14

Halal

Question 15

refers to the food products manufacturing is defined as comprising all such materials or substances not classified as actual food

Answer 15

Additives

Question 16

is used for substances of animal of olay origin, which have a significant high level of protein that serves for both water and plant binding

Answer 16

Binder

Question 17

casings made of cellulose, collagen, textile fibers or plastics is firmly established in meat processing

Answer 17

Artificial casing

Question 18

is created by an association of actin with myosin, resulting under the influence of ATP in muscle contraction. Their dissociation results in muscular relaxation (in live animals).

Answer 18

actomyosin

Question 19

Processes or substances defined as antibacterial are capable of inhibiting the growth or multiplication of bacteria or effecting outright kill of bacteria.

Answer 19

Antibacterial

Question 20

are substances capable of slowing down oxidation, thereby postponing the occurrence of taste or colour alteration (e.g. rancidity).

Answer 20

Antioxidants

Question 21

ionizing high energy gamma rays, x-rays, or in some cases by high energy of electron sources

Answer 21

Irradiation

Question 22

are monocellular microorganisms of various shape and size. Bacteria are present everywhere, in soil, water, air, the intestinal tract, on all kinds of surfaces, etc.

Answer 22

Bacteria