Meat, Poultry and Sea Foods Technology

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

PART 1

1. Briefly discuss the following as they apply to meat processing                    (4 Marks)
   1. Mechanical deboning
   2. Pale, soft, exudative (PSE) meat
2. Discuss lipid oxidation and how it affects fish quality (5 Marks)
3. Discuss the importance of blanching as applied in prawns processing (5 Marks)
4. Briefly discuss three smoking techniques that are applied in meat and meat products processing                                                                                                 (6 Marks)
5. Discuss meat colours and how they influence meat quality             (5 Marks)
6. Discuss the significance of each one of the five stages of canning tuna (5 Marks)
   

PART 2

7. 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)
8. Discuss the operations involved in the process of slaughtering cattle (10 Marks)
9. 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)
10. Discuss food processing techniques that can be applied to fish to enhance quality and safety                                                                                                             (10 Marks)
11. Discuss any quality assessment techniques employed in the food industry for processed meat, and poultry                                                                         (10 Marks)
12. Discuss the steps involved in the manufacture of semidry and dry fermented sausages                                                                                                             (10 Marks)