Right .....Thank you for pointing out the mistakes..... Adequate natural or artificial lighting should be provided throughout the abattoir/ meat processing unit. Where appropriate, the lighting should not alter colours and the intensity should not be less than 540 Lux (50 foot candles) at all inspection points, 220 Lux (20 foot candles) in work rooms and 110 Lux (10 foot candles) in other areas.
Q.36. Full hydrogenation-Converts all of the unsaturated fats into saturated fats by changing all of the double bonds in the fat into single bonds. Partial Hydrogenation- Trans fats are the result of partial hydrogenation of unsaturated fat. Interesterification-Interesterification involves a rearrangement or reshuffling of the fatty acids on the glycerol backbone of the triglyceride molecule.
please correct Q.49- Ans 220 lux Adequate natural or artificial lighting should be provided throughout the abattoir/ meat processing unit. Where appropriate, the lighting should not alter colours and the intensity should not be less than 540 Lux (50 foot candles) at all inspection points, 220 Lux (20 foot candles) in work rooms and 110 Lux (10 foot candles) in other areas.
but ans A is more accurate bcs most commonly used Lactic acid-forming bacteria are - Leuconostoc, lactobacillus,Pediococcus,Lactococcus and Streptococcus.
