Topics:
Animal Refresher, Meat Science
Physical Changes in Stored Meat
Which of the following is a physical change in stored meat?
- Loss of Bloom
- Shrinkage
- Sweating
- All the above — Correct Answer
Explanation:
Correct Answer: All the above
The three main physical changes that occur in meat during storage are: Loss of Bloom, Shrinkage, and Sweating.
Explanation of Each Physical Change
- Bloom — The bright red colour of fresh meat due to oxymyoglobin on the surface. Loss of bloom means the surface turns brown (metmyoglobin formation), making meat look unappealing.
- Shrinkage — Loss of weight/moisture from the surface of meat during storage; also called evaporative loss or desiccation. It reduces the marketable weight of meat.
- Sweating — Condensation of water vapour on the meat surface when cold meat is brought from a cold store to room temperature. It creates ideal conditions for surface microbial growth.
Contrast: Freezing Losses (Different Category)
- Bone darkening, Freezer burn, Drip loss — these are losses specific to frozen meat, not just stored chilled meat.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
