Question

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (I), (B) - (III), (C) - (II), (D) - (IV)
• (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

Visualize the poultry processing line: Scalding (hot water) happens before feather removal. Evisceration (organ removal) is done before inspection. For meat science, remember Rigor Mortis is the stiffening, and enzymes like Papain are used for tenderizing.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
This question requires matching terms and processes related to meat and poultry processing, from post-mortem changes to specific slaughterhouse operations.
Step 3: Detailed Explanation:
- (A) Rigor mortis is a Latin term meaning "stiffness of death." It is the physiological process where muscles become stiff and inextensible several hours after an animal's death. Therefore, (A) matches with (II) Muscle stiffness.
- (B) Tenderization of meat is the process of breaking down connective tissue and muscle fibers to make meat more tender. This can be done using proteolytic enzymes. (I) Papain, an enzyme extracted from papaya, is a common commercial meat tenderizer. Therefore, (B) matches with (I).
- (C) Evisceration is the step in animal slaughter where the internal organs (viscera) are removed from the carcass. This process is immediately followed by (IV) Inspection of viscera by a qualified inspector to check for signs of disease. Therefore, (C) matches with (IV).
- (D) Scalding is a poultry processing step where the bird carcass is immersed in hot water. This loosens the feathers in their follicles, making their subsequent removal much easier. Therefore, (D) matches with (III) Removal of feathers.
Step 4: Final Answer:
The correct pairings are: (A)-(II), (B)-(I), (C)-(IV), and (D)-(III). This corresponds to option (C).