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Shelf Life Practice Questions May 2009(2) F2: The label of a can of meat indicates that is has the following ingredients: Meat, water, salt, sodium ascorbate, sodium nitrite, sodium tripolyphosphate, flavourings and paprika extract. a. List the two main nutrients found in the can of meat. (2) b. Outline how canning increases the shelf life of the meat. (2) c. State the function of (2) – Sodium nitrite – Sodium ascorbate May 2010(2) F1: a. Explain the meaning of shelflife (2) b. Discuss 2 factors which can affect shelf life (4) Shelf Life Practice Questions May 2009(2) F2: The label of a can of meat indicates that is has the following ingredients: Meat, water, salt, sodium ascorbate, sodium nitrite, sodium tripolyphosphate, flavourings and paprika extract. a. List the two main nutrients found in the can of meat. (2) b. Outline how canning increases the shelf life of the meat. (2) c. State the function of (2) – Sodium nitrite – Sodium ascorbate Key a. Protein and fat/lipid b. Excludes oxygen/air or prevents oxidation or kills bacteria/fungi which can cause decomposition (any two) Note: NOT prevents light because canning includes glass jars c. Nitrite: preservative/fixes color/inhibits microorganisms Ascorbate: Antioxidant Shelf Life Practice Questions Key: a. The period that maintains the expected quality desired by the consumer b. Any two of… a. Water content or Moisture- loss of nutrients/browning/rancidty/mi crobial spoilage b. pH- flavor changes/color change or browning/loss of nutrients c. Light- rancidity/vitamin loss/color changes/nutrient loss/flavor changes d. Temperature- increased spoilage rate e. Contact with air- oxidation of May 2010(2) F1: a. Explain the meaning of shelflife (2) b. Discuss 2 factors which can affect shelf life (4)