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Pertanyaan

Hot boning is an energy saving technique for the meat processing industry. It has received considerable attention in recent years when increased pressure for energy conservation has accentuated the need for more efficient methods of processing the bovine carcass. Cooling of an entire carcass requires a considerable amount of refrigerated space, since bone and trimmable fat are cooled along with the muscle. It is also necessary to space the carcasses adequately in the refrigerated room for better air movement and prevention of microbial contamination, thus adding to the volume requirements for carcass chillers. Conventional handling of meat involves holding the beef sides in the cooler for 24 to 36 hours before boning. Chilling in the traditional fashion is also associated with a loss of carcass weight ranging from 2% to 4% due to evaporation of moisture from the meat tissue. Early excision, or hot boning, of muscle prerigor followed by vacuum packaging has several potential advantages. By removing only the edible muscle and fat prerigor, refrigeration space and costs are minimized, boning labor is decreased and storage yields increased. Because hot boning often results in toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis. Some researchers have found this method beneficial in maintaining tender meat, while others have found that the meat also becomes tough after electrical stimulation. Which of the following was not mentioned as a drawback of the conventional methods of boning?

    Hot boning is an energy saving technique for the meat processing industry. It has received considerable attention in recent years when increased pressure for energy conservation has accentuated the need for more efficient methods of processing the bovine carcass. Cooling of an entire carcass requires a considerable amount of refrigerated space, since bone and trimmable fat are cooled along with the muscle. It is also necessary to space the carcasses adequately in the refrigerated room for better air movement and prevention of microbial contamination, thus adding to the volume requirements for carcass chillers.

     Conventional handling of meat involves holding the beef sides in the cooler for 24 to 36 hours before boning. Chilling in the traditional fashion is also associated with a loss of carcass weight ranging from 2% to 4% due to evaporation of moisture from the meat tissue.

    Early excision, or hot boning, of muscle prerigor followed by vacuum packaging has several potential advantages. By removing only the edible muscle and fat prerigor, refrigeration space and costs are minimized, boning labor is decreased and storage yields increased. Because hot boning often results in toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis. Some researchers have found this method beneficial in maintaining tender meat, while others have found that the meat also becomes tough after electrical stimulation.


Which of the following was not mentioned as a drawback of the conventional methods of boning?

  1. Storage space requirements

  2. Toughness of meat

  3. Bat

  4. Rodent

  5. Seed

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Jawaban terverifikasi

Jawaban

jawaban yang tepat adalah B.

jawaban yang tepat adalah B.

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Pembahasan

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Soal ini meminta untuk memilih satu hal yang bukan merupakan kelemahan metode boning konvensional. Untuk mencari fakta di dalam teks dapat melakukan " Scanning ," atau membaca cepat untuk mencari kata kunci. Kata kunci dalam pertanyaan tersebut adalah pilihan dari jawaban yang tersedia. Perhatikan kalimat berikut: Because hot boning often results in toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis. Dalam kalimat ini dikatakan kalau metode ini sendiri sering mengakibatkan daging menjadi keras dari sini waktu yang digunakan pun dapat berkurang. Maka dari itu dapat disimpulkan kalau hal ini bukan merupkan kelemahan dari metode boning. ​ Jadi, jawaban yang tepat adalah B.

Soal ini meminta untuk memilih satu hal yang bukan merupakan kelemahan metode boning konvensional.

Untuk mencari fakta di dalam teks dapat melakukan "Scanning," atau membaca cepat untuk mencari kata kunci. Kata kunci dalam pertanyaan tersebut adalah pilihan dari jawaban yang tersedia.

Perhatikan kalimat berikut:

  • Because hot boning often results in toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis.

Dalam kalimat ini dikatakan kalau metode ini sendiri sering mengakibatkan daging menjadi keras dari sini waktu yang digunakan pun dapat berkurang.  Maka dari itu dapat disimpulkan kalau hal ini bukan merupkan kelemahan dari metode boning.

Jadi, jawaban yang tepat adalah B.

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