TLE 10: 2nd Quarter, Lesson 5: Meat Preservation

Question 1

This helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the
oxidation of fatty acids that promotes
rancidity.

Answer 1

Meat Preservation

Question 2

What is Meat?

Answer 2

It refers to the flesh of any animal along with the skin, connective tissues, fat, and bones with internal edible glands and organs.

Question 3

What are the different types of meat?

Answer 3

White Meat
Red Meat

Question 4

These are characterized by distinct white muscles. It contains very low levels of myoglobin.

Answer 4

White Meat

Question 5

What are examples of White Meat?

Answer 5

Rabbit meat and poultry

Question 6

These are meats that are red when raw.

Answer 6

Red Meat

Question 7

This includes lamb, beef, pork, and some others.

Answer 7

Red Meat

Question 8

What are the different methods of curing meat?

Answer 8

Dry Salt Curing
Wet/Pickling Curing

Question 9

This is also known as Dry Curing Method wherein curing ingredients are mixed thoroughly and rubbed directly on the meat.

Answer 9

Dry Salt Curing

Question 10

What are examples of Dry Cured products?

Answer 10

Tapa, Tocino and Longganisa

Question 11

This is the curing of food by soaking it with a curing solution like brine or salt water.

Answer 11

Wet/Pickling Cure

Question 12

What is Carcass?

Answer 12

It is also spelt as Carcase which is the body of a livestock animal ready for butchery.

Question 13

_____ is the term for the dead body of an animal.

Answer 13

Carrion