Topic: Animal Refresher

Cleaning-In-Place (CIP) system is generally used in:

Central Cleaning System (CCS) is generally used in:

Condensation of water vapour on meat, brought from a cold store to ordinary room temperature is called as:

Rupture of muscle & tissue due to large ice crystal formation is known as:

Bright red colour of meat due to the presence of oxymyoglobin is known as:

Canned meat products have a shelf life of at least ________ at ambient temperature:

Cured flavour of the meat is due to the reaction of:

Cured flavour of the meat is due to the formation of:

Curing & smoking is mainly done for:

50% of the smoke component is made up of: