This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Quality Assessment of Meat – Set 2”.
1. Which method evaluates the salt concentration of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
View Answer
Explanation: Brines contain salt/sugar and nitrite dissolved in water. The salt affects the taste of the process and should not exceed 2.5 to 3% in cooked cured products and 4.5 to 5% in raw cured and dried products. The salimeters are used for determining the salt content.
2. Which method evaluates the pH of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
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Explanation: The pH is checked by chemical analysis using pH meter or by using strip test. In meat, the lactic acid plays a major role in quality of the product. It causes a decrease in pH-value which is favorable for keeping quality of the meat product.
3. Which method evaluates the moisture of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
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Explanation: Moisture plays an important role in determining the quality of the food. If the moisture is more, then it results in microbial growth on the surface of the meat products. If the moisture is less, it results in the dryness of the product.
4. Which method evaluates the protein of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
View Answer
Explanation: The protein determines the quality of the meat products. It helps in determining the composition of the product which can be affected by processing techniques. The protein can be estimated by Lowrey’s method.
5. Which method evaluates the swab method of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
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Explanation: Microbial examination should be done to determine the microbial presence on the meat products. It can be done by trigger test and swab test. The swab test is done on the surface of the meat product, equipment used and packaging material.
6. The quality of meat and meat products does not depend on proportion of lean meat to fat.
a) True
b) False
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Explanation: The quality of meat and meat products depends on the palatability and proportion of lean meat to fat. It also depends on the micro-organisms present. The use of additives and meat extenders can also affect the meat quality.
7. What is meat quality assessment?
a) To determine the meat characteristics
b) To determine the meat color
c) To determine the meat flavor
d) To determine the meat texture
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Explanation: Meat quality assessment is defined as the determination of several characteristics of meat and its products. This is done to evaluate freshness, consumption safety and preservation of the meat and its products.
8. What are the characteristics of good quality beef?
a) Dull red color
b) strong smell
c) Low level of marbling
d) Clean cuts on the meat
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Explanation: The characteristics of good quality beef are it should be bright red color with no smell. The texture should be smooth with clean cuts on the steaks. There should be high level of marbling throughout the meat.
9. Which of the following is the functional quality in meat quality assurance?
a) pH
b) Taste
c) Texture
d) Smell
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Explanation: The functional qualities in meat quality assurance are pH, color and water holding capacity. The pH affects the microbial growth in meat. Color determines the freshness of the product. Water holding capacity determines the texture and firmness of the meat product.
10. What is the on-farm factors that affect meat quality?
a) Species
b) Stunning methods
c) Temperature
d) Handling of carcasses
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Explanation: The preslaughter factors occurs before the slaughtering of the animal for meat processing. It depends on animal factors like species, breed and managemental factors like handlining of animals. Animal and managemental factors are also called as on-farm factors.
11. What is the antemortem factors that affect meat quality?
a) Species
b) Stunning methods
c) Temperature
d) Handling of carcasses
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Explanation: The antemortem factors that affect meat quality are transportation of live animals from farm to the slaughter house. Lairage management also affects the quality of the meat. The preslaughter handling management and stunning methods can cause stress in the animals.
12. What is the postmortem factors that affect meat quality?
a) Species
b) Stunning methods
c) Temperature
d) Handling of carcasses
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Explanation: The postmortem factors that affect the meat quality are functional qualities, eating qualities and wholesomeness qualities. The temperature of the meat/ carcasses determines the microbial growth in the meat.
13. Contamination during slaughter and subsequent handling of meat determines the quality of the meat.
a) True
b) False
View Answer
Explanation: Extensive handling takes place during cutting and deboning which makes it vulnerable to microbial contamination. The contamination depends on the cleanliness of the room and equipment. It also depends on the temperature of the room.
14. What is DFD meat?
a) Dark firm dry meat
b) Dry firm dark meat
c) Dark fine dry meat
d) Dry fine dark meat
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Explanation: DFD stands for dark firm dry meat. Meat with high pH will have very dark red color. This is due to the exhaustion of the glycogen in the muscle. Therefore, it has low acceptability among the customers.
15. What is PSE meat
a) Plain Soft Exudative
b) Pale Soft Exudative
c) Purple Soft Exudative
d) Pale Stable Exudative
View Answer
Explanation: The meat is pale and appears to be watery when there is decrease in pH of the meat product. The pH decrease is due to denaturation of the muscle protein. This meat has low water holding capacity.
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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