Topic: Meat Science

Iodine number of horse fat is:

Glue is a crude form of:

Commercial method for stunning of pig is:

Surimi is a product of:

In cattle, the average hide yield is 7% of live weight while in sheep & goat, average yield of skin is __________ % of live weight:

Commercial method for poultry stunning is:

Organ meat is extremely rich in:

Skin of cattle & buffalo is known as hide while pig skin is known as:

Match the column: TABLE-I (Sausage Type) TABLE-II (Description) 1) Hot dog a) Cured emulsion type meat sausage 2) Mortadella b) Fresh emulsion type sausage 3) Bologna c) Emulsion type sausage prepared from old animal meat 4) Salami d) Dry sausage in cattle bladder 5) Frankfurters e) Spicy sausage in weasand

Various additives employed for lowering water activity of food are known as: