This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Antemortem and Postmortem Handling”.
1. What is the feed withdrawal period in poultry birds?
a) 8- 12 hours
b) 10- 18 hours
c) 1-5 hours
d) 5- 8 hours
View Answer
Explanation: The optimum period for feed withdrawal in poultry birds is between 8 to 12 hours. This process is done before the transporting the birds to the processing unit. This is an important step to minimize the losses in carcass produce and also microbial contamination of carcass.
2. What are the missing steps in the pre-slaughtering process of poultry birds?
a) Catching, holding
b) Holding, catching
c) Catching, washing
d) Washing, catching
View Answer
Explanation: The pre- slaughter process involves the following steps: a) Boiler feed and withdrawal period, b) Catching, c) Transportation, d) Holding, e) Unloading, f) Shackling. The birds require at least 8 to 12 hours for feed withdrawal. Then the birds with desired weight are transported to the processing plant.
3. What is the most important factor that affects brooding?
a) Antibiotic concentration
b) Temperature
c) Pressure
d) Relative humidity
View Answer
Explanation: The most important factor that affects brooding is temperature. The chicks cannot regulate their body temperature, so therefore the temperature is always regulated and controlled during brooding period. Brooding period is 0-14 days for the broiler. Air quality, water and feed should also be properly maintained.
4. What happens if the feed withdrawal period exceeds 12 hours?
a) Dehydration of carcass
b) Cross contamination of carcass
c) Rancidity in carcass
d) Dehydration and rancidity in carcass
View Answer
Explanation: The broiler feed withdrawal period should be 8- 12 hours. If the withdrawal period exceeds 12 hours, the cross contamination of carcass can occur. The mucus which is present in the lining of small intestine is mixed with the feces. This results in the loss of structural integrity of the carcass.
5. What is live shrink in poultry processing?
a) Weight lost by birds during the time period between feed withdrawal and slaughter
b) Weight lost by birds during feed withdrawal period
c) Weight lost by birds during the process of slaughter
d) Weight lost by birds during the time period between slaughter and feed withdrawal
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.
6. What is brooding in poultry?
a) Application of heat to the birds at early part of their life
b) Application of heat to the birds throughout their life
c) Application of heat to the birds after their death
d) Application of heat during the slaughtering process
View Answer
Explanation: Brooding is an important step in poultry processing. In this process, the heat is applied on the younger birds for 14 days. It helps to regulate their body temperature. Proper food and water should be given at regular intervals.
7. What is percentage of the gizzard bile production if the withdrawal period is between 8 to 12 hours?
a) 30%
b) 0%
c) 45%
d) 65%
View Answer
Explanation: Nearly, 30% of gizzard bile is produced during the slaughtering process. The gizzard contents will not have any other contamination if the withdrawal period is between 8 to 12 hours. The intestine shape of the broiler is flat which indicates that a good withdrawal time period is given to the bird.
8. What is percentage of the gizzard bile production if the withdrawal period is between 0 to 3 hours?
a) 30%
b) 0%
c) 45%
d) 65%
View Answer
Explanation: If the withdrawal period is between 0 to 3 hours, there will be no gizzard bile production. The intestine shape of the broiler will be round which indicates that feed withdrawal period is not enough or completed. The gizzard contents will be watery.
9. What is percentage of the gizzard bile production if the withdrawal period exceeds 16 hours?
a) 30%
b) 0%
c) 45%
d) 65%
View Answer
Explanation: If the withdrawal period exceeds 16 hours, 45% of gizzard bile production takes place. The intestine shape of the broiler will be flat and round. The gizzard contents will be contaminated with the feces and mucus.
10. Which of the following injuries can occur while catching and cooping of poultry birds?
a) Bruises
b) Broken bones
c) Deep cuts
d) Broken bones and bruises
View Answer
Explanation: Catching and cooping of birds can be done by either manual or mechanical. During this process, the birds undergo stress, fear and result in injuries. These injuries are normally surface bruising and broken bones. A bruise can lead to tissue discoloration.
11. What is the factor that affects the carcass yield?
a) Diet
b) Hormones
c) Temperature
d) Storage conditions
View Answer
Explanation: Diet is one of the important factors that can affect carcass yield. The carcass yield influences the quality of the meat. The carcass yield is also used for determining the selling and buying cost price of the meat.
12. Which of the following animal- meat pair is not correct?
a) Pig- Pork
b) Deer- Venison
c) Sheep – Beef
d) Buffalo- Carabeef
View Answer
Explanation: The pig meat is called as pork. The deer meat is called as venison. Mutton is the meat from sheep. Carabeef or the red beef is from buffalo. The cow meat is called as beef. The meats from the animals are the excellent sources for protein.
13. Frequent feed outages can affect the quality of the meat.
a) True
b) False
View Answer
Explanation: Numerous feed outages can affect the quality of the meat. The quality of the meat is affected due to the extremely long holding time. Lack of homogeneity during the processing can result in quality loss.
14. What are carcass traits?
a) Fat thickness, ribeye area
b) Fat thickness, tenderness
c) Tenderness, ribeye area
d) Fat thickness, ribeye area, tenderness
View Answer
Explanation: The carcass traits are used for determining the quality of the meat. Some of the traits used are fat thickness, ribeye area, tenderness. Marbling and cutability are the two parameters used in commercial processing unit for determining the meat quality.
15. What is DOA?
a) Death on arrival
b) Dead on arrival
c) Disorder on arrival
d) Density on arrival
View Answer
Explanation: DOA is defined as Dead on Arrival. The percentage of DOA is used during raw material inspection of pre-slaughter poultry birds. Mortality and Dead on Arrival (DOA) are important parameters in animal welfare associations during the processing of meat.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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