When fresh meat in a butcher’s shop is cut, the newly exposed surface, on coming in contact with oxygen becomes______________________?

Related Mcqs:

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

   A. Biochemical changes
   B. Physical changes
   C. Microbial activity
   D. enzyme activity

2. Part of soil which is in contact with root surface is called___________________?

   A. Rhizoshpere
   B. Lithoshpere
   C. Atmoshpere
   D. None of the above

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

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

4. Meat, fruit, vegetables are ___________________?

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

5. Chevon meat is a _______________________?

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

6. Most common rocks, after exposed to weathering which cover about ______% 0f the earth:

   A. metamorphic rocks
   B. Sedimentary rocks
   C. Igneous rocks
   D. Shales

   Submitted by: Shafiq Rehman

7. If a manure pile is exposed to the rain, what nutrient will be lost the most ?

   A. Ca
   B. Mg
   C. S
   D. N

   Submitted by: Shafiq Rehman

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. Accumulation of Al and Fe oxides and clays coming from the upper profile layers:

    A. Zone of eluviation
    B. Zone of Illuviation
    C. Zone of evaluation
    D. None of the above

    Submitted by: Shafiq Rehman