MODULE 2

Question 1

is the most valuable livestock product and for many people serves as their first-choice source of animal protein

Answer 1

meat

Question 2

It is the _______ that gives this color as well as in cured meats.

Answer 2

myoglobin

Question 3

Good manufacturing practice (GMP) and HACCP applications starts from the

Answer 3

1. selection of raw materials as an ingredients,
2. temperature control,
3. formulation and processing techniques,
4. personal hygiene and general sanitation,
5. distribution and handling of the finished products.

Question 4

The characteristics of meat that effect quality maybe grouped into

Answer 4

 appearance
 palatability
 composition
 processing
 and safety traits

Question 5

Each muscle fibre (muscle cell) is surrounded by a cell membrane (sarcolemma). Inside the cell are __________

Answer 5

sarcoplasma

Question 6

and a large number of filaments, also called _________

Answer 6

myofibrils

Question 7

is a soft protein structure and contains amongst others the red muscle pigment myoglobin.

Answer 7

sarcoplasma

Question 8

absorbs oxygen carried by the small blood vessels and serves as an oxygen reserve for contraction of the living muscle.

Answer 8

myoglobin

Question 9

provides the red meat colour and plays a decisive role in the curing reaction.

Answer 9

myoglobin

Question 10

are required in binding the pieces of meat together in processed products. The higher the amount of soluble proteins, the better the binding of the meat particle would be. This trait is very important in sausages, reformed hams, and other meat products that have to undergo comminuting in the processing procedures.

Answer 10

soluble proteins

Question 11

refers to the ability of the meat to form a stable emulsion with a lipid

Answer 11

emulsifying capacity

Question 12

Protein is made up of about

Answer 12

20 aminoacids

Question 13

To a consumer, a good meat must have

Answer 13

firm fat, bright and fine-textured lean

Question 14

meat can be defined as

Answer 14

“the muscle tissue of slaughter animals”

Question 15

The other important tissue used for further processing is

Answer 15

fat

Question 16

Other edible parts of the slaughtered animal and often used in further processing are the

Answer 16

internal organs

Question 17

A special group of internal organs are the

Answer 17

intestines

Question 18

The _____ of some animal species is also used for processed meat products.

Answer 18

skin

Question 19

Immediately post-mortem the muscle contains a small amount of muscle specific carbohydrate, called

Answer 19

glycogen

Question 20

The pH of normal muscle at slaughter is about

Answer 20

7.0

Question 21

In a normal animal, the ultimate pH (expressed as pH24 = 24 hours after slaughter) falls to around

Answer 21

pH 5.8-5.4

Question 22

is the oxygen reserve for the muscle cells or muscle fibres.

Answer 22

myoglobin

Question 23

is needed for the biochemical process that causes muscle contraction in the live animal.

Answer 23

oxygen

Question 24

is one of the most important factors of meat quality both from the consumer and processor point of view.

Answer 24

The water holding capacity (WHC)

Question 25

is composed of cells, which like other tissue cells, have cell membranes, nucleus and cell matrix, the latter significantly reduced to provide space for storing fat.

Answer 25

fatty tissue

Question 26

________ of pigs are not recommended for processed meat products due to their hardness and taint, but are used for lard production.

Answer 26

kidney fat and leafe fat

Question 27

is considered less suitable for further processing than pork fat, due to its firmer texture, yellowish colour and more intensive flavour.

Answer 27

beef fat

Question 28

has a whiter colour than beef fat and is therefore well suited for processing.

Answer 28

buffalo fat

Question 29

can be used as a fat source when producing Halal meat products.

Answer 29

lamb fat

Question 30

_________ of adult animals is for most consumers absolutely unsuitable for consumption due to its typical unpleasant flavour and taste.

Answer 30

mutton fat

Question 31

Meat processing involves a wide range of physical and chemical treatment methods, normally combining a variety of methods. Meat processing technologies include:

Answer 31

• Cutting/chopping/comminuting
• Mixing/tumbling
• Salting/curing
• Utilization of spices/non-meat additives
• Stuffing/filling into casings or other containers
• Fermentation and drying
• Heat treatment
• Smoking