LPT-0140
QUESTION
Consider the following statements:
(1) Cold shortening occurs when muscle is chilled before the pH declines below 6.0
(2) Benzapyrines are the carcinogenic substances found in meat products prepared with liquid smoke
(3) Meat derived from edible visceral organs is termed as variety meat
(4) Salts are added in cured meat to increase the yield
Which of the above statements is/are correct?
OPTIONS
(A) 1 and 2
(B) 1 and 3
(C) 3 and 4
(D) 1 and 4
ANSWER
(B) 1 and 3
EXPLANATION
Cold shortening can occur when susceptible prerigor muscle is chilled rapidly while pH is still above about 6.0, and edible visceral organs are categorized as variety meats. Liquid smoke is processed to reduce carcinogenic polycyclic aromatic hydrocarbons rather than being defined by their presence, and salt in curing is primarily used for flavour, preservation, and protein functionality rather than simply to increase yield. Thus, statements 1 and 3 are correct, giving option (B).
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