Colour changes leading to brown, grey and other in fresh and cured meat can be arise from_____________________?

Related Mcqs:

1. 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

2. Which is the flavour enhancer in meat products ______________________?

   A. Monosodium glutamate
   B. Sorbitol
   C. Lecithin
   D. None of the above

3. Meat, fruit, vegetables are ___________________?

   A. Simple food
   B. Complex food
   C. Functional food
   D. Nutritive food

4. Chevon meat is a _______________________?

   A. Sheep meat
   B. Goat meat
   C. Buffalo meat
   D. Cow meat

5. 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

6. Organism arise from existing forms by genetic variations is called_________________?

   A. Mutation
   B. Genetics
   C. Genetics
   D. Hybridization

7. 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

8. Fresh foods have water activity (Aw) of____________________?

   A. 0.99
   B. 1.0
   C. 1.6

9. 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

10. In rice, brown plant hopper has no preference for___________________?

    A. Purple stigma
    B. Low aspergine
    C. Red pericarp
    D. All the above