LPT-0047
QUESTION
The shelf life of mechanically recovered meat is short due to?
OPTIONS
(A) Excess fat
(B) Excess metal residues
(C) Microbial load
(D) All of the above
ANSWER
(D) All of the above
EXPLANATION
Mechanically recovered meat has a short shelf life because the recovery process increases tissue disruption and surface area, may introduce a relatively high microbial load, and can increase lipid and metal-associated oxidative changes. These factors together accelerate deterioration. Hence, option (D), all of the above, is correct.
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Livestock Products Technology · 202 Questions
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