Here are 1000 MCQs on Meat and Poultry Products Processing (Chapterwise).
1. Which of the following constituent represents 70 % in the meat?
a) Water
b) Carbohydrate
c) Protein
d) Fat
View Answer
Explanation: Water is the major constituent in muscle which comprises about three-fourth of the muscle tissue, and 70% of water content in the fresh meat is found within myofibrils. Proteins constitute about 19%, carbohydrates 1%, and fat 3% in the meat.
2. Which of the following is not a method used to minimize the incidence of PSE in meat?
a) Reduce stress
b) Proper chilling
c) Improper chilling
d) Fasting
View Answer
Explanation: PSE or Pale, soft, and exudative is the term used to describe meat with abnormally light color, soft texture, and less ability to hold water. The incidence of PSE can be minimized by reducing stress during handling and transport, fasting and providing proper chilling conditions. Improper chilling leads to the development of PSE so, it is not a method to reduce PSE condition in meat.
3. What is live shrink in poultry processing?
a) Weight lost by birds during feed withdrawal period
b) Weight lost by birds during the time period between feed withdrawal and slaughter
c) Weight lost by birds during the time period between slaughter and feed withdrawal
d) Weight lost by birds during the process of slaughter
View Answer
Explanation: Live shrink is defined as the weight lost by the broiler between feed withdrawal and the slaughter time period. It is an important aspect which should be controlled and regulated. The live shrink of broilers can also depends on age, temperature, feed habits and holding conditions.
4. Which of the following process does not happen during aging process in meat?
a) Flavor enhancement
b) Glycolysis
c) Protein denaturation
d) Proteolysis
View Answer
Explanation: The enzymes play an important role in aging process. Protein denaturation, proteolysis and flavor enhancement are the chemical changes that takes place during the aging process. The structure of the meat is disrupted and lead to softening of the meat.
5. Which of the muscle is present in the stomach of the animals?
a) Smooth muscle
b) Striated muscle
c) Skeletal muscle
d) Cardiac muscle
View Answer
Explanation: Smooth muscles are found in the stomach, blood vessels, lymphatic tissue of animals. These are involuntary in nature and doesn’t possess any striations and hence they as called unstriated. Cardiac muscle is present in the heart and skeletal muscle is the abundant muscle present in the animals.
6. What are main objectives of the chilling the meat?
a) Retard bacterial growth in the meat
b) Extend the shelf-life of the meat
c) Retard bacterial growth and extend the shelf-life
d) Retard bacterial growth and Decrease color stability
View Answer
Explanation: The carcasses and meat products are quickly cooled from 40°C down to 0°C. The meat should be dry and should follow good manufacturing practice during the slaughtering process. The objectives of chilling are to retard bacterial growth and extend the shelf-life.
7. Which of the following is not considered as red meat?
a) Beef
b) Pork
c) Fish meat
d) Lamb
View Answer
Explanation: The meats which are red in color before cooking are called as red meats. The red meat includes lamb, beef, and pork. The fish meat is a white meat. They are rich proteins but not healthier than the white meat.
8. Which of the following causes stiffness in body after the death of poultry birds?
a) Rigor mortis
b) Algor mortis
c) Liver mortis
d) Liver mortis, algor mortis and rigor mortis
View Answer
Explanation: Rigor mortis is a stage where the muscles in the body are stiffened. It is due to the absence of oxygen and other required nutrients. It usually takes place 3-6 hours after death. The stiffened muscle cannot be used for human consumption.
9. What is conditioning in meat marination?
a) Hanging the meat at the optimum temperature and time
b) Rubbing the curing agents on the surface of the meat
c) Removing the moisture from the product
d) Injecting the salt into the product
View Answer
Explanation: Conditioning is a process of making the meat ready for the ageing process. The meat is well marinated with the marinating agents. Then followed by conditioning process. This is done by hanging the meat at the optimum temperature and time for the meat tenderization.
10. What is the general processing steps in bone-in smoked ham production?
a) Raw material inspection, grinding, thermal processing, filling and packing
b) Raw material inspection, trimming, thermal processing, pumping, chilling and packing
c) Raw material inspection, grinding, blending, stuffing, filling and packing
d) Raw material inspection, trimming, thermal processing, chilling and packing
View Answer
Explanation: The meat is arrived at the industry. These are grinded separately. Then the meat products and non-meat ingredients are blended together. Then the blended product is stuffed inside into the casing. These are packed and stored properly.
11. Which type of the stuffing pumps used for small casings?
a) Piston type stuffing pumps
b) Rotary stuffing pumps
c) screw type stuffing pumps
d) cylinder stuffing pumps
View Answer
Explanation: Rotary stuffing pumps are used for small casings. A rotary pump for a sausage-stuffing machine has a rotor with movable paddles along the rotor axis, which controls the movement of the paddles. Provisions are made for recovering the meat.
12. Which are the basic coating that can be used for meat?
a) Crumbs, egg and batter
b) Batter and crumbs
c) Egg and batter
d) Egg and crumbs
View Answer
Explanation: The meat which are to be deep fried are coated with egg, crumbs or batter. It is dipped into flour or corn meal. This method of cooking is used for all meat products like brains, sweetbreads, croquettes and liver.
13. Which of the following is not considered as the physical hazards?
a) Metal pieces
b) Rat droppings
c) Aflatoxins
d) Glass
View Answer
Explanation: Glass, rat droppings and metal pieces are considered as physical hazards. There are naked to eyes. It can be detected through screenings and metal detectors. Aflatoxins are the toxins from microbes which are considered as chemical hazards.
14. Why is HACCP used in meat industry?
a) It controls only physical hazards in food production
b) It controls only chemical hazards in food production
c) It controls potential hazards in food production
d) It controls only microbial hazards in food production
View Answer
Explanation: The HACCP controls potential hazards in meat production. It controls all types of physical, microbial and chemical pollutants. It detects these hazards through screening process. It gives assurances to the consumers that products are safe.
15. What are the packaging requirements for meat products?
a) Non-toxic, sanitary protection, gas and odour protection
b) Non-toxic and sanitary protection
c) Gas and odour protection, non-toxic
d) Gas and odour protection
View Answer
Explanation: The packaging requirements for the meat products are it should be non-toxic and does not react with the meat product. It should have sanitary and hygienic protection. It should also act like gas and odour barrier.
16. Which of the following is also called as conditioning process?
a) Freezing process
b) Boiling process
c) Ageing process
d) Curing process
View Answer
Explanation: Conditioning process is also called as aging process. The muscle of the carcass becomes soft and pliable. It can take nearly a week for the process to complete. It should be stored in hygienic conditions and should be free from microbial growth.
17. What is jointing?
a) Thawing of the pieces of bird
b) Cracking the pieces of bird
c) Cutting of bird into pieces
d) Joining of the pieces of bird
View Answer
Explanation: Jointing is a process of cutting the bird into pieces. This process should be done in safe and hygienic conditions. The workers should follow the good manufacturing practices to produce good quality products. The equipment used should be sterile and cleaned after every usage.
18. What are the factors used to determine poultry grades?
a) Fat covering, defeathering
b) Fleshing, defeathering
c) Fleshing, fat covering
d) Fleshing, fat covering, defeathering
View Answer
Explanation: There are many factors to determine poultry grades. Some of them are conformation, fleshing, fat covering, discolorations. It can be also due to processing steps like broken bones, defeathering, exposed flesh.
19. What are basis of grading of poultry meat?
a) Confirmation, quality, finish of meat product
b) Confirmation, finish of meat product
c) Confirmation, quality
d) Quality, finish of meat product
View Answer
Explanation: The grade of an animal is mainly determined on the basis of three grades factors. They are confirmation, quality and finish. The confirmation is based on the morphology of animal. The quality of the product depends on the neatness and appearance of the meat product. The finish of the meat product depends on the fat present.
20. What is the flow rate of the waste water treatment plant which has a surface flow rate of 0.0064m/s. The settling tank has a dimensions of length 40m, depth 2m and width 5m.
a) 2.28 m3/s
b) 1.8 m3/s
c) 1.28 m3/s
d) 0.28 m3/s
View Answer
Explanation:
Settling velocity of a concerned size particle is called as surface overflow rate (SOR)
SOR= Discharge/ Surface area
Discharge= SOR x Surface area
Discharge= 0.0064 x 40 x 5
Discharge= 1.28 m3/s
21. What is the function of the air space egg?
a) Stabilizes the egg membrane
b) Stabilizes the chalaza
c) Respiration and pressure adjustments
d) Acts as nutrient membrane
View Answer
Explanation: The air sac is the space at the rounded end. It helps in the functioning of the respiration and pressure adjustments. The membrane is attached to the embryo and functions to remove soluble, insoluble and gaseous waste products.
22. Which of the following produces fishy odor in eggs?
a) Escherichia coli
b) Enterobacter cloacae
c) Streptomyces
d) Pseudomonas putida
View Answer
Explanation: The fishy odor in eggs is mainly due to the growth of the E. coli. Feeding canola meal to hens can result in the production of eggs with a fishy odor. This fishy taint is caused by the accumulation of trimethylamine (TMA) in the yolk.
23. Which of the following produces fishy odor in eggs?
a) Streptomyces
b) Pseudomonas putida
c) Escherichia coli
d) Enterobacter cloacae
View Answer
Explanation: The fishy odor in eggs is mainly due to the growth of the E. coli. Feeding canola meal to hens can result in the production of eggs with a fishy odor. This fishy taint is caused by the accumulation of trimethylamine (TMA) in the yolk.
Chapterwise Multiple Choice Questions on Meat and Poultry Products Processing
- Chemistry and Biochemistry of Meat
- Antemortem and Postmortem Handling
- Meat Decontamination and Aging/Tenderization Mechanisms
- Meat Processing Techniques
- Novel Technologies for Microbial Spoilage Prevention
- Plant Cleaning and Sanitation
- Processed Meat Products
- Hazard Identification & HACCP in Meat Processing
- Sensory Evaluation of Meat Products
- Packaging of Meat and Meat Products
- Safety Standards and Quality Assessment in Meat Plants
- Poultry Meat Processing Basics
- Poultry Meat Inspection & Grading
- Waste Water Utilisation in Poultry Processing Plants
- Quality Assurance in Poultry Processing Plants
- Quality Identification of Shell Eggs
- Fundamentals in Egg Processing
- Preservation Techniques of Eggs
- Development of Value-Added Products
1. Chemistry and Biochemistry of Meat
The section contains multiple choice questions and answers on the structure of meat, composition of meat, and post-mortem changes in muscle.
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2. Meat Processing MCQ on Antemortem and Postmortem Handling
The section covers questions and answers on antemortem and postmortem handling, abattoir design, handling practices in the abattoir, postmortem inspection of meat, slaughtering operations, and mechanical deboning.
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3. Meat Decontamination and Aging/Tenderization Mechanisms
The section contains MCQs on ageing of meat, decontamination of meat, chilling of meat, and tenderization of meat.
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4. MCQ on Meat Processing Techniques
The section contains multiple choice questions and answers on various meat processing techniques, including freezing, emulsification, drying, smoking, curing, fermentation, electrical stimulation, and marination.
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5. Meat Processing Questions on Novel Technologies for Microbial Spoilage Prevention
The section covers questions and answers on irradiation of meat, high-pressure preservation of meat, and spoilage prevention of meat by the application of bacteriocins.
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6. Plant Cleaning and Sanitation
The section contains MCQs on sanitation of meat processing plants.
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7. MCQ on Processed Meat Products
The section contains Meat Processing multiple choice questions and answers on processed meat products, including the processing of ham, sausages, bacon, canning of meat, functional meat products, and breaded or coated products from meat.
8. Hazard Identification & HACCP in Meat Processing
The section covers questions and answers on physical hazards during meat processing, chemical hazards during meat processing, microbial hazards during meat processing, and HACCP in meat processing.
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9. Sensory Evaluation of Meat Products
The section contains MCQs on sensory evaluation of meat products.
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10. MCQ on Packaging of Meat and Meat Products
The section contains multiple choice questions and answers on
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11. Safety Standards and Quality Assessment in Meat Plants
The section covers questions and answers on safety standards in the meat industry and quality assessment of meat.
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12. Poultry Meat Processing Basics
The section contains MCQs on poultry meat, including classes, composition, processing, and parts of poultry meat.
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13. MCQ on Poultry Meat Inspection & Grading
The section contains multiple choice questions and answers on microbial testing of poultry meat, poultry meat grading, and spoilage organisms associated with poultry.
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14. Waste Water Utilisation in Poultry Processing Plants
The section covers questions and answers on processing water and wastewater in poultry plant.
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15. Quality Assurance in Poultry Processing Plants
The section contains MCQs on quality assurance and process control in poultry processing plants.
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16. Poultry Products Processing MCQ on Quality Identification of Shell Eggs
The section contains multiple choice questions and answers on grading of shell eggs and quality assessment of eggs.
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17. Fundamentals in Egg Processing
The section covers questions and answers on the structure of eggs, nutritional importance, chemistry of egg and egg products, microbiology of eggs, and functional properties of eggs in foods.
18. Preservation Techniques of Eggs
The section contains Poultry Products Processing MCQs on preservation techniques of eggs.
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19. MCQ on Development of Value-Added Products
The section contains multiple choice questions and answers on development of value added products from eggs.
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Wish you the best in your endeavor to learn and master Meat and Poultry Products Processing!
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