A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
Related Mcqs:
- When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?
A. Pinkish
B. Brownish
C. Bright red
D. Red - Which is the flavour enhancer in meat products ______________________?
A. Monosodium glutamate
B. Sorbitol
C. Lecithin
D. None of the above - Meat, fruit, vegetables are ___________________?
A. Simple food
B. Complex food
C. Functional food
D. Nutritive food - Chevon meat is a _______________________?
A. Sheep meat
B. Goat meat
C. Buffalo meat
D. Cow meat - When sugars heated under controlled conditions in the absence of water, they form an hydro sugar, that readily polymerized to give typical taint and brown pigment this process is called _________________?
A. Mail lard reaction
B. Caramalization
C. Browning
D. Purification - Organism arise from existing forms by genetic variations is called_________________?
A. Mutation
B. Genetics
C. Genetics
D. Hybridization - The slow process by which new types of organisms arise from existing forms by genetics variation is called_______________________?
A. Genetics
B. Mutation
C. Evolution
D. Polyploidy - Fresh foods have water activity (Aw) of____________________?
A. 0.99
B. 1.0
C. 1.6 - The storage life of fresh beef at 34ºF with R.H of 92% is_________________?
A. 1-3 weeks
B. 1-4 weeks
C. 1-6 weeks
D. 1-8 weeks - In rice, brown plant hopper has no preference for___________________?
A. Purple stigma
B. Low aspergine
C. Red pericarp
D. All the above
Advertisement
