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Attempt the following questions to check your understanding of the subject:
PART 1
- Briefly discuss the following as they apply to meat processing (4 Marks)
- Mechanical deboning
- Pale, soft, exudative (PSE) meat
- Discuss lipid oxidation and how it affects fish quality (5 Marks)
- Discuss the importance of blanching as applied in prawns processing (5 Marks)
- Briefly discuss three smoking techniques that are applied in meat and meat products processing (6 Marks)
- Discuss meat colours and how they influence meat quality (5 Marks)
- Discuss the significance of each one of the five stages of canning tuna (5 Marks)
PART 2
- Consumption of meat and meat products has been linked to non-communicable diseases. Discuss how processing may be a solution to improving human health (10 Marks)
- Discuss the operations involved in the process of slaughtering cattle (10 Marks)
- 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)
- Discuss food processing techniques that can be applied to fish to enhance quality and safety (10 Marks)
- Discuss any quality assessment techniques employed in the food industry for processed meat, and poultry (10 Marks)
- Discuss the steps involved in the manufacture of semidry and dry fermented sausages (10 Marks)