Fermented meat industry is one of the most demanding industries. So, now let’s see how much knowledge you have got about this topic. On an average 90% should be your score.

1. Which of the following is the excellent substrate?
   1. Meat
   2. Cellulose
   3. None of the above
   4. Both a and b
2. Why live animals do not under go fermentation?
   1. No defense mechanism
   2. Presence of inherent defense mechanism
   3. None of the above
   4. Both a and b
3. Which of the following microbe is essential part of meat micro flora?
   1. Pseudomonas
   2. Lactic acid bacteria
   3. Aspergillum
   4. All of the above
4. Which of the following can be added to the basic principle behind the fermentation of meat?
   1. Microbe produce lactic acid
   2. Decrease in pH
   3. Stability against proliferation of food pathogen
   4. All of the above
5. What the bacteria do during fermentation?
   1. Control ripening process
   2. Develop desired characteristic of product
   3. Both a and b
   4. None of the above
6. During manufacturing which two processes takes place simultaneously?
   1. Processing and ripening
   2. Ripening and packaging
   3. Fermentation and ripening
   4. Fermentation and packaging
7. Which are the two most important reactions for fermentation?
   1. Glycolysis and nitric acid synthesis
   2. Fatty acid degradation and nitric acid synthesis
   3. Glycolysis and fatty acid breakdown
   4. Protein and fatty acid breakdown
8. What is the role of glycolysis?
   1. Lactic acid synthesis
   2. Pyruvate synthesis
   3. Both a and b
   4. None of the above
9. What is the role of pH decrease?
   1. Preservation of product
   2. Inhibit growth of pathogens
   3. None of the above
   4. Both a and b
10. Which molecule is reduced to give nitric oxide?
    1. Oxidized nitric oxide
    2. Nitric acid
    3. Nitrate
    4. Nitrite
11. What is the role of nitric oxide?
    1. Formation of nitrosomyoglobulin
    2. To give desired color to the product
    3. None of the above
    4. Both a and b
12. During ripening, which biomolecule is degraded?
    1. Carbohydrates
    2. Proteins
    3. Lipids
    4. All of the above
13. How biomolecules are degraded?
    1. By micro-organisms
    2. By chemical degradation at lowered pH
    3. None of the above
    4. Both a and b
14. What is the overall effect of fermentation?
    1. To give volatile compounds
    2. To give non-volatile compounds
    3. None of the above
    4. Both a and b
15. Which of the following are the characteristics of starter culture?
    1. Quick and more reliable proliferation
    2. Pathogenic and toxic
    3. Produce antibiotics
    4. Must not breakdown amino acids to pharmacologically active amines
    5. Should be capable of improving the sensory properties

Answers:

1) A

2) D

3) B

4) D

5) C

6) C

7) A

A

9) D

10) B

11) D

12) D

13) D

14) A

15) A, D, E

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