LPT-0007
QUESTION
For better shelf-life, the cured meat and meat products should be?
OPTIONS
(A) Vacuum packaged or inert gas atmosphere packaged
(B) Packaged in oxygen atmosphere
(C) Packaged in natural atmosphere
(D) None of the above
ANSWER
(A) Vacuum packaged or inert gas atmosphere packaged
EXPLANATION
Vacuum packaging or packaging under an inert-gas atmosphere limits oxygen exposure, thereby slowing oxidative rancidity, pigment deterioration, and growth of many aerobic spoilage organisms in cured meat. Oxygen-rich or ordinary air packaging provides less protection against these changes. Thus, option (A) best supports extended shelf life.
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Livestock Products Technology · 202 Questions
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