List of top Food Science and Technology Questions on Meat, Fish, and Poultry asked in CUET (PG)

Which among the following is/are meat grades ? A. Prime B. Choice C. Select D. Commercial E. Cutter

Which among the following is/are comes under wholesale cuts of pork: A. Jowl B. Foreshank C. Picnic shoulder D. Rack E. Loin

Which among the following is a myofibrillar protein ? A. Elastin B. Glycolytic enzymes C. Connectins D. Desmin E. Actin

Sequentially arrange steps involved in the canning of sardine: A. Selection of sardine and preparation B. Filling and brining C. Exhausting, lidding and sealing D. Cooling and storage E. Processing

Sequentially arrange the steps involved in Sausage manufacture: A. Chopping and emulsification B. Packaging C. Raw material, mincing, mixing D. Stuffing, linking and tying E. Smoking, cooking

The cured meat have a stable pink colour due to the pigment:

The oxidised form of Oxymyoglobin is

The principal ingredient for curing of meat is