Meat, Poultry and Sea Foods Technology

Attempt the following questions to check your understanding of the subject:

PART 1

1. Discuss the unit operations in the manufacture of cooked sausages (10 Marks)
2. Canned meat products, depends on a wide variety of extrinsic and intrinsic characteristics that may affect its safety. Discuss (10 Marks)
3. Discuss the significance of the blanching process employed in prawns processing before the canning operation                         (10 Marks)
4. Discuss the post-mortem changes in fish muscle that are related to lipid oxidation                                                                                                                  (10 Marks)

PART 2

5. Discuss how the pH of meat influences its quality, outlining some of the outcomes (10 Marks)
6. Discuss rigor mortis in relation to meat quality and some of the processes or methods that are used to overcome its effects in meat                                                                               (10 Marks)
7. Discuss mechanical deboning and hot boning processes outlining their advantages and disadvantages (10 Marks)
8. Discuss the colours of meat and why some consumers may avoid cured meat products                     (10 Marks)