Question

Match List I with List II

Choose the correct answer from the options given below:

• A. A-I, B-II, C-III, D-IV
• B. A-III, B-IV, C-II, D-I
• C. A-II, B-I, C-IV, D-III
• D. A-I, B-III, C-II, D-IV

Hint:

Plant proteases (Ficin from fig, Bromelain from pineapple, and Papain from papaya) are widely utilized as active ingredients in commercial meat tenderizer formulations due to their ability to hydrolyze myofibrillar proteins and connective tissue.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Understanding plant-derived proteolytic enzymes, animal carcass changes, and food quality testing methods is fundamental across multiple disciplines of food science.

Step 2: Detailed Explanation:
Let us establish the correct matches between List I and List II:
- A. Ficin: A plant-derived sulfhydryl proteolytic enzyme obtained from the latex of the Fig tree (Ficus carica) (A-III).
- B. Rigor mortis: A physiological stiffening of muscle fibers that occurs post-mortem in a slaughtered animal's Carcass (B-IV).
- C. Bromalin (correctly spelled Bromelain): A proteolytic enzyme complex derived from the stem or fruit of the Pineapple plant (Ananas comosus) (C-II).
- D. Candling: An optical inspection method where intact eggs are held against a bright light source to evaluate internal Egg quality parameters such as yolk position, air cell size, and presence of blood spots (D-I).
Therefore, the correct match is: A-III, B-IV, C-II, D-I.

Step 3: Final Answer:
This sequence corresponds to option (B).