This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Mechanical Deboning”.
1. Identify the missing equipment in the poultry process line diagram.
a) Mechanical deboner
b) Packing equipment
c) Grinder
d) Mixer
View Answer
Explanation: Mechanical deboner is the equipment used for removing the bones from the meat. It is done after the carcass is boiled and chilled to the required temperature. The carcass undergoes extensive cutting process for the removal of the bones. The market value of the carcass depends on the level of deboning.
2. What is MDM in poultry food?
a) Mechanically deboned meat
b) Mechanically deboned mutton
c) Manually deboned meat
d) Mutilated deboned meat
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Explanation: MDM is known as the mechanically deboned meat. This is mainly used as raw ingredient in patties and sausages. Transporting these meats is very easy and convenient. It also reduces the transportation and storage cost to the industries.
3. What are the end products in deboning process?
a) Minced meat, bones
b) Bones, feathers
c) Minced meat, blood
d) Feathers, blood
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Explanation: The end products in the deboning process are minced meat and bones. The bones are removed from the carcass. The blood is completely removed in evisceration section. The feathers are removed in scalding section.
4. What is the disadvantage of metal deboner?
a) Lipid oxidation
b) Protein denaturation
c) Vitamin solubility
d) Carbohydrate hydrolysis
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Explanation: The metallic deboner incorporates the air during the deboning process. The oxygen in the air reacts with the fat rich substances. Thus rancidity can occur. It leads to odd flavor and taste which results in loss of quality and structure.
5. Is mechanically deboned meat same as mechanically recovered meat?
a) True
b) False
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Explanation: Mechanically deboned meat (MDM) is same as mechanically recovered meat (MRM). It can also be called as mechanically separated meat (MSM). The final product is obtained by applying the mechanical energy in the form of pressure on the carcass.
6. The mechanically deboned meat has thick pasty texture.
a) True
b) False
View Answer
Explanation: The mechanically deboned meat has jelly like consistency. This meat consists of high lipid content. It is mainly used in the manufacturing of emulsion products and binding agent. It mainly consists of muscle fibers.
7. What is protein content in mechanically deboned meat?
a) 11.4% to 20.6%
b) 24% to 28.4%
c) 38.9% to 42.8%
d) 4.3% to 8.7%
View Answer
Explanation: The protein content of mechanically deboned meat is 11.4% to 20.6%. The protein recovery rate is higher in mechanically deboned meat than manually deboned meat. The protein content varies in species, age and food habits.
8. Which fatty acids are rich in mechanically deboned meat?
a) Polyunsaturated fatty acids
b) Polysaturated fatty acids
c) Monounsaturated fatty acids
d) Monosaturated fatty acids
View Answer
Explanation: The fat content of mechanically deboned meat is higher than manually deboned meat. The lipid content of the meat mainly consists of polyunsaturated fatty acids. These fatty acids aids in human growth. But polyunsaturated fatty acids are more prone to fat oxidation than saturated fatty acids. Therefore should be stored in controlled climate.
9. Which of the following protein is used in fat emulsification in the processed meat?
a) Myosin
b) Keratin
c) Coronin
d) Tubulin
View Answer
Explanation: The mechanically deboned meat consists of myosin. This protein helps in the fat emulsification process in the processed meat. Myosin acts as bridge for water and oil components which increases the emulsifying properties of the meat.
10. What is the correct sequence in deboning process?
a) Skin puller -> line loader -> Deboner -> Tender puller -> Trimmer
b) Trimmer -> line loader -> Deboner -> Tender puller -> Skin puller
c) Deboner -> line loader -> Skin puller -> Tender puller -> Trimmer
d) Line loader -> Skin puller -> Deboner -> Tender puller -> Trimmer
View Answer
Explanation: in the deboner process, the skin puller pulls the outer layers (skin) from the carcass. The line loader places the parts that have to be deboned on a table or on a conveyor belt. The deboner can be mechanical or manual where it removes bones from the meat. Then tender puller and trimmer remove unwanted parts.
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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