Ice crystals in frozen meat should be formed by rapid crystallization.

Related MCQs

• Soya is a meat analogue. This means it can be used with certain meat stuffing to increase the bulk as it has a similar texture as that of meat. This is done with proper labeling.
• Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
• When the crystallization process takes place for a long time, the size of the crystals is  
• Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
• Without which of the given steps, would ice cream be an inedible hard frozen mass?
• Which of the following risk is associated with a frozen material tagged ‘00+’?
• Frozen prepared chicken dinner comes under which of the following categories of processes?
• Which of the following is a technique applied to the processing of fresh meat?
• Coated meat products require  
• Certain bacteria are added to minced meat products. This activity is followed by dehydration. What is this activity called?