Question

Match List-I with List-II. List-I
A. Meat drying
B. Fermentation in meat products
C. Post mortem inspection
D. Mechanical deboning
List-II
I. Separate meat from bones
II. Verifying meat quality
III. Enhance flavour and preserve
IV. Reduce moisture and extend shelf life
Choose the correct answer from the options given below:

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

Hint:

Drying → moisture ↓
Fermentation → flavor ↑
Inspection → safety check
Deboning → meat separation

Answer 1

The Correct Option is B

Concept:
Different meat processing techniques serve distinct purposes such as preservation, quality control, and processing efficiency.

Step 1: Meat Drying (A)

• Removes moisture from meat.
• Prevents microbial growth.
• Extends shelf life.
• Hence: A → IV

Step 2: Fermentation (B)

• Involves microbial activity.
• Produces acids and flavors.
• Enhances taste and preservation.
• Hence: B → III

Step 3: Post Mortem Inspection (C)

• Conducted after slaughter.
• Ensures meat safety and quality.
• Detects diseases or contamination.
• Hence: C → II

Step 4: Mechanical Deboning (D)

• Machine separates meat from bones.
• Improves processing efficiency.
• Hence: D → I

Step 5: Final Matching
\[ A \rightarrow IV,\quad B \rightarrow III,\quad C \rightarrow II,\quad D \rightarrow I \] \[ \boxed{\text{Option (B)}} \]