FSC 325 Exam 2 (SP '20) QUESTIONS AND ANSWERS 100% PASS

FSC 325 Exam 2 (SP '20) QUESTIONS AND ANSWERS 100% PASS T/F: Animals shall have access to water at all times in all holding pens and if held longer than 24 hours, need to provide feed. - ANSWER -T After stunning, which of the following is NOT a sign of sensibility? -Vocalization -Limb movement -Blinking -Neck stiff and tense -Rhythmic breathing - ANSWER -Limb Movement T/F: The North American Meat Institute guidelines require that ALL of the signs of returning to insensibility MUST be absent to pass an audit. - ANSWER -F Which statement (s) below is INCORRECT: -Kicking reflexes are normal in captive bolt stunned animals, electrically stunned animals and after ritual slaughter -Kicking reflexes should be absent or very feeble for CO2 -An animal showing any signs of return to sensibility must be immediately re-stunned before any slaughter procedures are started 2 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. -Electrical stunning induces instant insensibility by both concussion and physical destruction of the brain - ANSWER -Electrical stunning induces instant insensibility by both concussion and physical destruction of the brain T/F: When manufacturing a sausage product like a hot dog, an emulsion mill may be used to produce a fine textured batter with little particle identification. - ANSWER -T T/F: The difference between these two types of cutting systems, the Enterprise System and the Unger System used in meat grinding, is orifice diameters - ANSWER -T T/F: The bowl cutter is a commonly used meat chopping piece of equipment designed to produce small or very small lean meat particles in frankfurters and liver sausage - ANSWER -T Which statement below is CORRECT? -In sausage making, water, added in the form of ice, is an important ingredient in order to enhance protein solution and to keep the temperature of the meat batter low but it is not necessary when processing frozen meat -The content of salt (NaCl) in sausage making can be up to 15%; salt adds to the taste of the final product as well as prevent the growth of microorganisms at this concentration -Curing meat using nitrite can inhibit lipid peroxidation because it can stabilize fats and reduce rancidity in meat products -Nitrosamine is a compound that is formed when Nitrite (NaNO2) combines with red meat pigment in an acidic environment, this can help the meat maintained the bright red color after heat-treatment - ANSWER -Curing meat using nitrite can inhibit lipid peroxidation because it can stabilize fats and reduce rancidity in meat products T/F: The driving force for filtration processes is the pressure applied to the permeate side of the system - ANSWER -F 3 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. Which statement (s) below is INCORRECT: -Centrifugation and filtration involve separation of solid from liquid whereas extraction involves separation based on the transfer of solute molecules to a favorable phase. -Filtration and centrifugation involve mechanical separation of solid from liquid but Filtration is based on particle size and centrifugation is based on difference in density. -The rate of filtration is strongly affected by properties of the slurry, but not the viscosity of liquid. -None of these - ANSWER -The rate of filtration is strongly affected by properties of the slurry, but not the viscosity of liquid. T/F: During a mixing operation, differences in size, shape and density can cause separation of the material components. - ANSWER -T T/F: At pH values lower than the isoelectric point, the net overall charge will be positive and vice versa. - ANSWER -T T/F: Electrodialysis is a method that will separate positively charged ions by attracting them through a cation selective membrane toward cathode which is negatively charged. - ANSWER -T T/F: Probiotics are non-digestible food ingredients that improve the growth or metabolism of prebiotic bacteria in the hosts intestinal tract - ANSWER -F T/F: A live probiotic microorganism and a prebiotic oligosaccharide can be combined in one functional food product. - ANSWER -T Which statement(s) below is CORRECT? -Synbiotic products contain probiotic and prebiotic oligosaccharide in that the prebiotic aids the establishment of the colony of the particular probiotic bacterium. -Caffeine stimulation drinks can also be described as functional foods 4 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. -The health effect of a functional food is changing the composition of host's flora; however their effectiveness depends on the ability of bacteria to survive after processing -All of the above - ANSWER -All of the Above T/F: All of the enzymes produced by the microbial cells are extracellular so they can be collected easily. - ANSWER -F All of the following are advantages of using enzymes in food processing except: -low costs of enzymes -specificity -reduced processing costs -increased yields of extracts - ANSWER -low costs of enzymes