Question

Arrange the following events that occur after an increase in temperature of chilled meat: A. Rapid spoilage-compounds formation
B. Shelf life reduction
C. Accelerated microbial growth
D. Increase in pathogen risk
E. Increased enzymatic activity Choose the correct answer from the options given below:

• A. C, E, A, D, B
• B. C, A, E, D, B
• C. A, C, D, E, B
• D. A, C, E, D, B

Hint:

Higher temperature → Faster spoilage → Shorter shelf life

Answer 1

The Correct Option is A

Concept:
Increase in temperature accelerates biochemical and microbial activities in meat, leading to spoilage.

Step 1: Initial Effect — Microbial Growth (C)

• Temperature rise promotes bacterial multiplication.
• Microorganisms grow rapidly.

Step 2: Enzymatic Activity (E)

• Higher temperature increases enzyme activity.
• Leads to breakdown of proteins and fats.

Step 3: Formation of Spoilage Compounds (A)

• Decomposition produces:
• Ammonia
• Hydrogen sulfide
• Off-flavors

Step 4: Pathogen Risk Increases (D)

• Growth of harmful bacteria increases food safety risks.

Step 5: Shelf Life Reduction (B)

• Final outcome of all processes
• Meat becomes unsuitable for consumption Final Sequence: \[ C \rightarrow E \rightarrow A \rightarrow D \rightarrow B \] \[ \boxed{\text{Option (A)}} \]