Meat-Preservation-1 KEYWORDS

Question 1

The agent which prevents oxidation

Answer 1

antioxidant

Question 2

High temperature processing of food in a can.

Answer 2

canning

Question 3

Cooling of any material to a point above the freezing temperature.

Answer 3

chilling

Question 4

Packaging where vacuum in the pack and
shrinkage of the pack are used simultaneously.

Answer 4

cryovac packaging

Question 5

Preservative method where different salts are used as preservatives.

Answer 5

curing

Question 6

Removal of water

Answer 6

drying

Question 7

A process where enzymes liberated by
microorganism bring the chemical changes in an organic substrate.

Answer 7

fermentation

Question 8

Low temperature application where cooling is done at a temverature much lower than chilling 1 (is. at freezing point or below).

Answer 8

freezing

Question 9

Controlled application of ionizing radiation.

Answer 9

irradiation

Question 10

Process of bringing the chilled or forzen
materials to normal i.e. ambient temperature.

Answer 10

thawing

Question 11

Packaging where almost all the air is removed from the package.

Answer 11

vacuum packaging