Question

ln case of processing of meat, the tumbling operation is conducted at lower temperature ($0$‐$4 ^\circ C$) because at this temperature range………

• A. The solubility of myosin is maximum.
• B. The bacterial growth is prevented.
• C. Lower the speed of curing
• D. Both (1) and (2)

Hint:

Cold tumbling = Better bind (myosin) + Safer meat (bacteria). Always keep meat processing "cold and clean."

Answer 1

The Correct Option is D

Step 1: Understanding the Question:
Tumbling is a mechanical operation used in processed meat manufacturing (like ham or bacon) to improve yield and texture. The question asks why this is done in a cold environment.

Step 2: Detailed Explanation:

• Tumbling Definition: It involves placing meat pieces in a rotating drum (often under vacuum) with a salt/brine solution. The physical impact and friction extract salt-soluble proteins to the surface.

• Solubility of Myosin (Reason 1): Myosin is the main salt-soluble myofibrillar protein. Extraction of myosin creates a sticky "glue" that binds meat pieces together during cooking and retains moisture. Research shows that salt-soluble proteins like myosin are more readily extracted and remain more stable in solution at low temperatures ($0-4^\circ C$). If the temperature rises, these proteins can denature prematurely.

• Food Safety (Reason 2): Meat is highly perishable. Tumbling takes several hours. Maintaining a temperature below $4^\circ C$ is critical to inhibit the growth of pathogenic and spoilage bacteria, ensuring a safe product.

• Curing (Option 3): Cold temperatures actually slow down the diffusion of curing salts compared to warm temperatures, so Option (3) is not a reason "why" we choose to work in the cold; it's a disadvantage we accept for the sake of the other two benefits.

Step 3: Final Answer: Tumbling is done at $0-4^\circ C$ to maximize protein extraction/solubility and ensure microbiological safety. Therefore, option (D) is correct.