Question

Statement 1: Fermentation of meat is done at a certain temperature and then brought done to certain moisture content.

Statement 2: The bacteria, during fermentation, produce lactic acid which lowers the pH of the meat and helps it stay longer.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

This question was addressed to me in an online interview.

My doubt stems from Meat Processing in chapter Fruits, Vegetables and Milk Processing, Meat Processing and Oil Processing of Food Engineering

Answer 1

Correct choice is (b) True, True

Explanation: Both the statements are true.