This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Postmortem Inspection of Meat”.
1. What is post mortem inspection?
a) Inspection of the poultry unit
b) Inspection of the carcasses only
c) Inspection of parts of poultry used for human food only
d) Inspection of the carcasses and parts of poultry used for human food
View Answer
Explanation: Post-mortem inspection is a safety check which is very important step in Hazard Analysis Critical Control Point (HACCP). The safety officers inspect both the carcasses and parts of poultry used for human consumption. This inspection takes place after the poultry slaughtering.
2. What is the order in which the poultry meat is categorized in post mortem inspection?
i) Safe and suitable for human consumption, subject to application of a prescribed process
ii) Held on suspicion of being unsafe or unsuitable, pending the outcome of further procedures and tests
iii) Safe and suitable for human consumption
iv) Unsafe and unsuitable for human consumption
a) iii,i,ii,iv
b) i,ii,iii,iv
c) ii,i,iv,iii
d) iv,iii,ii,i
View Answer
Explanation: According to the post mortem quality checks, the meat can be graded into four categories. They are a) Safe for human consumption, b) Safe for human consumption but should undergo processing like heating, boiling and irradiation, c) Held for further tests report, d) Unsafe for consumption.
3. Which of the following causes discoloration after death of poultry birds?
a) Liver mortis
b) Algor mortis
c) Rigor mortis
d) Liver mortis, algor mortis and rigor mortis
View Answer
Explanation: Liver mortis causes discoloration after death of the animals. The blood flows towards gravity. The skin becomes pale where the blood is drawn. The skin becomes dark due to accumulation of excess blood in some parts of the body.
4. Which of the following causes loss of body temperature after the death of poultry birds?
a) Liver mortis
b) Algor mortis
c) Rigor mortis
d) Liver mortis, algor mortis and rigor mortis
View Answer
Explanation: After few hours of the death of animals, the body temperature gradually decreases. This is due to algor mortis. Algor mortis is the second stage of death. This process continues until it reaches the ambient temperature.
5. Which of the following causes stiffness in body after the death of poultry birds?
a) Liver mortis
b) Algor mortis
c) Rigor 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.
6. What is the purpose of post mortem inspection?
a) Protect the public health
b) Protect poultry animals
c) Protect the abattoirs and meat processing units
d) Marketing strategies
View Answer
Explanation: The main purpose of post mortem inspection is to protect the public health. This inspection ensures that the meats supplied in the market are good for human consumption. Therefore under this inspection, the consumers can have good, unadulterated and packed meat.
7. What is the correct sequence of stages of death in poultry birds?
a) Liver mortis -> Algor mortis -> Rigor mortis
b) Algor mortis -> Liver mortis -> Rigor mortis
c) Liver mortis -> Rigor mortis -> Algor mortis
d) Rigor mortis -> Liver mortis -> Algor mortis
View Answer
Explanation: There are three stages of death in poultry birds. They are a) liver mortis, b) algor mortis, c) rigor mortis. The liver mortis causes the discoloration of the skin. The algor mortis is responsible for the decrease in the body temperature. The rigor mortis causes the stiffening of the muscles.
8. What are the signs of a generalized disease in poultry birds?
a) Inflammation of lymph nodes
b) Inflammation of joints
c) Lesions in different organs
d) Lesions in different organs, inflammation of joints and lymph nodes
View Answer
Explanation: The signs of a generalized disease in poultry birds are lesions in different organs, inflammation of joints and lymph nodes. The inflammation of lymph nodes can be seen in viscera and head. Lesions are generally seen in heart, kidneys and liver.
9. Postmortem examination of a carcass should be carried out as soon as possible after the completion of dressing
a) True
b) False
View Answer
Explanation: The post mortem inspection should be carried out quickly after the completion of dressing. This should be done by a food quality person. Both the edible and nonedible parts of the birds are kept for the inspection. The findings are to be noted in HACCP chart.
10. The Hazard Analysis Critical Control Point (HACCP) concept can be helpful to maintain high standards of dressing hygiene.
a) True
b) False
View Answer
Explanation: The Hazard Analysis Critical Control Point (HACCP) model helps in the maintenance of high standards in meat processing. It also helps in the personal hygiene which supports Good Manufacturing Practice (GMP) documentation. It analyses the risks and provides control points.
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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