Topics:
Animal Refresher, Meat Science
Match the Column: Meat Processing Terminology
Match the column:
| TABLE-I | TABLE-II |
|---|---|
| 1) Comminution of meat | a) Mixing of curing ingredients with ground meat in a specified proportion |
| 2) Falsification of meat | b) Incorporation of non-meat food items in meat product |
| 3) Meat extension | c) Mixing of different animal meat |
| 4) Preblending of meat | d) Reducing of raw meat into pieces |
- 1-d, 2-c, 3-b, 4-a — Correct Answer
- 1-a, 2-d, 3-c, 4-b
- 1-c, 2-d, 3-a, 4-b
- 1-b, 2-a, 3-d, 4-c
Explanation:
Correct Answer: 1-d, 2-c, 3-b, 4-a
Correct matching of meat processing terminologies:
- 1 — Comminution of meat → d) Reducing raw meat into pieces
Comminution means size reduction — grinding, mincing, chopping, or dicing raw meat into smaller particles. E.g., mincing for sausage production. - 2 — Falsification of meat → c) Mixing of different animal meat
Meat falsification means fraudulently mixing meat of one species with meat of another species without labelling. E.g., adding cheaper meat (buffalo) to labelled beef products. Detected by species-specific PCR or ELISA. - 3 — Meat extension → b) Incorporation of non-meat food items in meat product
Meat extension means adding non-meat ingredients (soy protein, wheat gluten, starch, textured vegetable protein/TVP) to increase the bulk/volume of a meat product at lower cost. - 4 — Preblending of meat → a) Mixing curing ingredients with ground meat in a specified proportion
Preblending is the preliminary step in cured product manufacture — ground meat is mixed with a precisely measured blend of salt, nitrite, nitrate, sugar and other curing agents before stuffing.
