Question

Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C.

Statement 2: The white portion + red portion form an integral mass having interface between layers.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

I have been asked this question during an online interview.

My question comes from Principles of Semi-Moist Foods-1 in section Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

Correct choice is (b) True, True

To elaborate: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C. The white portion + red portion form an integral mass having interface between layers.