MEAT PRESR .2

Question 1

what is hurdle concept

Answer 1

multiple parameters (‘hurdles’) are used to control microbial behaviour in foods.

Question 2

hurdles act either additively or __

Answer 2

synergystically

Question 3

dry discolored patches in meat due to the evaporation of ice (sublimation) causing oxidation on meat exposed part especially if meat is stored non-packaged.

Answer 3

Freezing burns

Question 4

dry method includes alt or brine ingredients diffuse into the meat, whilst a proportion of free water is released from the meat.

Answer 4

true

Question 5

main source resulting to rancidity.

Answer 5

oxidation of fats

Question 6

Saturation of fatty acids and shelf life of frozen meat in decreasing order

Answer 6

beef (up to 12 months)
lamb (9 months)
pork (6-7 months)
poultry (4-5 months)
oily fish (2-3 months)

Question 7

used to improve taste by masking saltiness and bitterness from nitrates

Answer 7

sugar

Question 8

fermentation is accompanied by production of lactic acid, causing a rapid fall in pH, which acts as a preservative.

Answer 8

true

Question 9

fermentation also produce antimicrobial metabolites such as

Answer 9

bacteriocin

Question 10

low-molecular weight proteins with antibacterial activity, effective primarily against Gram-positive bacteria

Answer 10

bacteriocin

Question 11

starter cultures are aggressive against indigenous bacteria

Answer 11

true

Question 12

starter cultures are heterofermentative

Answer 12

homo

Question 13

starter cultures produce large amnts of H2O2

Answer 13

no production

Question 14

starter culures should be catalase negative

Answer 14

positive

Question 15

what is hurdle concept

Answer 15

multiple parameters (‘hurdles’) are used to control microbial behaviour in foods.

Question 16

should be maintained at a maximum product temperature of
0°C and should be stored in a meat cold storage at less than -18 C

Answer 16

frozen meat

Question 17

Chilled meat - shall not be frozen and shall be maintained at a minimum product temperature higher than 0°C and a maximum of

Answer 17

10C

Question 18

Thawed meat - should be maintained at a maximum product temperature of ..

Answer 18

5C

Question 19

bacteriocin is low-molecular weight proteins with antibacterial activity, effective primarily against Gram-___ bacteria

Answer 19

positive

Question 20

carcasses are hung in refrigeration rooms on rails around ___ m high (cattle) or ____ m high (pigs)

Answer 20

3.2-3.5
2.4-2.7

Question 21

heat treatment reduce the nutritional (biological) value of meat due to heat inactivation of vitamins and AAs

Answer 21

true

Question 22

refers to the technical aspects of whole production practice

Answer 22

gMP

Question 23

concentrates on the hygiene aspects of production

Answer 23

GHP

Question 24

GHP can be used alone for lower-risk food pdts

Answer 24

true

Question 25

a prerequisite that must be in place before a HACCP plan can be developed and implemented.

Answer 25

GMP/GHP

Question 26

HACCP is based on

Answer 26

risk analysis

Question 27

is more systematic, more organized and more documented than through GHP.

Answer 27

HACCP

Question 28

same control measures are used in both GHP and HACCP

Answer 28

true

Question 29

Hazards that are not reasonably likelv to occur would still require further consideration within a HACCP plan

Answer 29

FALSE

Question 30

are procedures to be followed when a deviation occurs

Answer 30

corrective actions