{"@context":"https://schema.org/","@type":"Quiz","dateCreated":"2024-12-31T07:27:19.119Z","dateModified":"2026-01-17T10:17:16.014Z","typicalAgeRange":"11-18","educationalLevel":"CUET (PG)","assesses":"Food Science and Technology - Meat, Fish, and Poultry","educationalAlignment":[{"@type":"AlignmentObject","alignmentType":"educationalTopic","targetName":"Meat, Fish, and Poultry"},{"@type":"AlignmentObject","alignmentType":"educationalSubject","targetName":"Food Science and Technology"},{"@type":"AlignmentObject","alignmentType":"educationalExam","targetName":"CUET (PG)"}],"name":"Quiz about Meat, Fish, and Poultry","about":{"@type":"Thing","name":"Food Science and Technology - Meat, Fish, and Poultry"},"hasPart":[{"@type":"Question","eduQuestionType":"Multiple choice","learningResourceType":"Practice problem","educationalLevel":"intermediate","name":"Question About Meat, Fish, and Poultry","text":"The principal ingredient for curing of meat is}","encodingFormat":"text/markdown","comment":{"@type":"Comment","text":"Sodium chloride is the most common curing agent due to its effectiveness in preserving meat and preventing bacterial growth."},"suggestedAnswer":[{"@type":"Answer","position":0,"encodingFormat":"text/markdown","text":"

Potassium chloride

","comment":{"@type":"Comment","text":"\"\""}},{"@type":"Answer","position":1,"encodingFormat":"text/markdown","text":"

Sodium chloride

","comment":{"@type":"Comment","text":"\"\""}},{"@type":"Answer","position":2,"encodingFormat":"text/markdown","text":"

Calcium chloride

","comment":{"@type":"Comment","text":"\"\""}},{"@type":"Answer","position":3,"encodingFormat":"text/markdown","text":"

Magnesium chloride

","comment":{"@type":"Comment","text":"\"\""}}],"acceptedAnswer":{"@type":"Answer","position":1,"encodingFormat":"text/markdown","text":"

Sodium chloride

","comment":{"@type":"Comment","text":"Sodium chloride is the most common curing agent due to its effectiveness in preserving meat and preventing bacterial growth."},"answerExplanation":{"@type":"comment","text":"Meat is primarily cured with sodium chloride (common salt) to preserve it and enhance its flavor."}}}]}

LIST I	LIST II
A. Cattle	I. Veal
B. Calves	II. Beef
C. Hogs	III. Game meat
D. Wild Animals	IV. Bacon

Firm 2	Cooperate	Compete
Firm 1	5, 5	0, 10
Compete	10,0	2, 2

The principal ingredient for curing of meat is

Show Hint

The Correct Option is B

Solution and Explanation

Top Questions on Meat, Fish, and Poultry

Questions Asked in CUET (PG) exam