ASI 350 Exam 4 Questions and Answers
100% Solved | Graded A+
This is the period of time between packaging of a product and its end use
when product properties remain acceptable to the product user - ✔✔shelf
life
Shelf life is not always an indication of safety, but is an indication of
________ - ✔✔spoilage
_________ control during processing, harvest, and storage is key to
extended shelf-life - ✔✔quality
_______ microbial populations at time of storage means there will be a
longer shelf-life - ✔✔low
Meat should be stored at ____ degrees farenheit. It should be kept clean,
cold and covered - ✔✔< 40
1
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
,What are some things we look at to determine if a meat product has
undergone spoilage or decomposition? - ✔✔physical and chemical
changes, microorganisms, insects, enzymes, oxidation
Physical changes that occur to meat products due to deterioration include: -
✔✔dehydration, drip loss, discoloration, freezer burn
Chemical changes that occur to meat products due to deterioration include:
- ✔✔lipolysis, free amino/fatty acids, color, flavor
Microorganisms effects that occur to meat products due to deterioration
include: - ✔✔slime formation, odors/flavors, color changes, souring
Lipid off-flavors that occur to meat products due to deterioration include: -
✔✔oxidation related, unsaturated fatty acids, propagation of free radicals,
warmed-over flavor
Initial chilling of meat is dependent on what four factors? - ✔✔species,
carcass fatness and size, and chill conditions
Air chilling, spray chilling, blast coolers, chill tunnels, and immersion are all
methods of _______ - ✔✔chilling
2
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
, Fresh cuts of meat that are oxygen permeable are considered shelf stable
for ____-____ days in a refrigerator - ✔✔5-7
Subprimals that are vacuum packaged are considered safe to eat for
______ days in a refrigerator - ✔✔up to 45
Cured meats that are vacuum packaged are considered safe to eat for
______-_____ days in a refrigerator - ✔✔90-120
Under ideal home refrigeration conditions, meat should be consumed within
____ days of purchase unless they are vacuum packaged - ✔✔4
What is the freezing point of fresh meat? - ✔✔26-28 degrees F
What is the freezing point of cured meat? - ✔✔21-23 degrees F
During freezing, ice crystals form resulting in __________ damage -
✔✔tissue
_______ does not kill bacteria, it only slows their growth - ✔✔freezing
Freezing activates the enzymes responsible for meat aging and thus all
meat should be aged prior to freezing - ✔✔false; it deactivates enzymes
freezing has little impact on _______ value of meat - ✔✔nutritive
3
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
100% Solved | Graded A+
This is the period of time between packaging of a product and its end use
when product properties remain acceptable to the product user - ✔✔shelf
life
Shelf life is not always an indication of safety, but is an indication of
________ - ✔✔spoilage
_________ control during processing, harvest, and storage is key to
extended shelf-life - ✔✔quality
_______ microbial populations at time of storage means there will be a
longer shelf-life - ✔✔low
Meat should be stored at ____ degrees farenheit. It should be kept clean,
cold and covered - ✔✔< 40
1
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
,What are some things we look at to determine if a meat product has
undergone spoilage or decomposition? - ✔✔physical and chemical
changes, microorganisms, insects, enzymes, oxidation
Physical changes that occur to meat products due to deterioration include: -
✔✔dehydration, drip loss, discoloration, freezer burn
Chemical changes that occur to meat products due to deterioration include:
- ✔✔lipolysis, free amino/fatty acids, color, flavor
Microorganisms effects that occur to meat products due to deterioration
include: - ✔✔slime formation, odors/flavors, color changes, souring
Lipid off-flavors that occur to meat products due to deterioration include: -
✔✔oxidation related, unsaturated fatty acids, propagation of free radicals,
warmed-over flavor
Initial chilling of meat is dependent on what four factors? - ✔✔species,
carcass fatness and size, and chill conditions
Air chilling, spray chilling, blast coolers, chill tunnels, and immersion are all
methods of _______ - ✔✔chilling
2
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
, Fresh cuts of meat that are oxygen permeable are considered shelf stable
for ____-____ days in a refrigerator - ✔✔5-7
Subprimals that are vacuum packaged are considered safe to eat for
______ days in a refrigerator - ✔✔up to 45
Cured meats that are vacuum packaged are considered safe to eat for
______-_____ days in a refrigerator - ✔✔90-120
Under ideal home refrigeration conditions, meat should be consumed within
____ days of purchase unless they are vacuum packaged - ✔✔4
What is the freezing point of fresh meat? - ✔✔26-28 degrees F
What is the freezing point of cured meat? - ✔✔21-23 degrees F
During freezing, ice crystals form resulting in __________ damage -
✔✔tissue
_______ does not kill bacteria, it only slows their growth - ✔✔freezing
Freezing activates the enzymes responsible for meat aging and thus all
meat should be aged prior to freezing - ✔✔false; it deactivates enzymes
freezing has little impact on _______ value of meat - ✔✔nutritive
3
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
