Topic: Meat Science

Which of the following is a physical change in stored meat?

Loss of weight during storage of meat is known as:

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:

The stable pink pigment produced after smoking of cured meat is:

Which of the following acts as a flavour enhancer in cured meat?