Introduction

Question 1

Field of veterinary science concern with optimisation of meat technology process, chief life of meat, manufacture of meat product, and promote safety standards.

Answer 1

Meat Technology

Question 2

Study of microorganisms such as, bacteria, fungi, protozoa.

Answer 2

Microbiology

Question 3

A flesh or any edible parts of domesticated animals.

Answer 3

Meat

Question 4

Used for food consumption including tendons, etc.

Answer 4

Meat

Question 5

2 types of microorganism

Answer 5

1. Beneficial
2. Detrimental

Question 6

Due to some microorganisms are involved in making cheese, yogurt, and wine.

Answer 6

Beneficial

Question 7

Because some microorganisms can cause disease, food spoilage, iron pipes, wood peeling.

Answer 7

Detrimental

Question 8

A process in which food is deteriorate and produce unsuitable changes in the products and becomes unsuitable for human consumption.

Answer 8

Spoilage

Question 9

To eliminate bacteria within the boots and foot.

Answer 9

Food bath

Question 10

Are produced by cell

Answer 10

Microb

Question 11

Structural unit of life

Answer 11

Cell

Question 12

He observed… Thin slice of cork is a honeycomb like structure

Answer 12

Robert Hooke (1635-1703)

Question 13

-they describe that the cell are at the basic structural unit of life.

-all cell are very similar in structure.

Answer 13

Mathias Schleiden & Theodor Schwann

Question 14

Is a colloidal organic complex consisting largely protein, lipids and nucleic acid.

Answer 14

Protoplasm

Question 15

5 characteristics of all biological system:

Answer 15

1. The ability to reproduce
2. The ability to ingest or assimilate food substances and metabolize for energy growth.
3. The ability to excrete waste product.
4. The ability to react to changes in their environment
5. Susceptibility to mutation