This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Quality Assessment of Meat”.
1. What are attributes for the meat quality?
a) Visual appearance, smell, firmness
b) Visual appearance, smell, juiciness
c) Visual appearance, smell, firmness, juiciness
d) Smell, firmness, juiciness
View Answer
Explanation: Meat quality is defined by the compositional quality like lean to fat ratio and the palatability factors like visual appearance, firmness, smell, juiciness, tenderness and flavor. Consumers should be aware while purchasing of meat and meat products.
2. What factors the visual appearance?
a) Color and marbling
b) Firmness and color
c) Marbling and firmness
d) Color and texture
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Explanation: The visual identification factors color and marbling of the meat. Meat should have a uniform pink color throughout. Marbling is small streaks of fat that are found within the muscle. Meat should have marbling throughout the meat.
3. Which of the following affects the juiciness of the product?
a) Amount of water retained in cooked meat
b) Amount of water retained in raw meat
c) Amount of liquid retained in cooked meat
d) Amount of liquid retained in raw meat
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Explanation: Juiciness depends on the amount of water retained in a cooked meat product. This increases the flavor of the meat – making it easier to chew, and stimulates saliva production in the mouth. Meat aging increases the water retention and therefore increases juiciness of the meat product.
4. Which of the following comes under physical test of quality checks?
a) Temperature
b) Appearance
c) Swab method
d) Moisture determination
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Explanation: Physical test methods concentrates on the actual condition of meat and meat products, conditions around the product like storage rooms, packages. Temperature, Humidity and water activity are some physical tests done.
5. One important way to tenderize meat is by aging.
a) True
b) False
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Explanation: Tenderness is lined the age and sex of the animal. It also depends on muscle location. Aging is one of the important ways to tenderize meat. Aging is done by holding them at refrigeration temperatures for extended periods.
6. What is done in lab meat quality testing?
a) It tests freshness of the product
b) It helps in grading the meat,
c) It tests to identify any residue
d) It tests the freshness of the product and identifies residues
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Explanation: Lab meat quality testing comprises freshness control system, grading the meat, residue tests, stability and shelf life of the meat product. It ensures the meat products are safe, clean throughout meat supply chain.
7. Why is it important to check quality of meat?
a) To detect the hazards
b) To enhance taste
c) To grade the meat
d) To fortify the nutrients
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Explanation: The quality control check is significant because it helps in detecting the hazards that can lead to illness when consumed. In the HACCP plan, it is essential to check the quality of raw materials and other ingredients.
8. Which of the following comes under organoleptic evaluation?
a) Temperature
b) Appearance
c) Swab method
d) Moisture determination
View Answer
Explanation: Organoleptic evaluation describes the attributes of food. It can be perceived by the sense organs. The attributes that are to be evaluated are appearance, consistency, texture, smell, color and taste of the meat products.
9. Which of the following comes under chemical test of quality checks?
a) Temperature
b) Appearance
c) Swab method
d) Moisture determination
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Explanation: The chemical characteristics are important to determine the quality, flavor, nutritional value. The tests include pH-measurement, moisture, fat, protein determination. It requires sophisticated equipment.
10. Which of the following comes under microbial test of quality checks?
a) Temperature
b) Appearance
c) Swab method
d) Moisture determination
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Explanation: Microbiological test gives information about the hygienic status of places, equipment and foods. Since unclean conditions will always have high microbiological contamination. It includes trigger test and swab tests.
11. Which method evaluates the smell of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
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Explanation: Smell and taste are evaluated together for the determination of a meat flavor. The smell of fresh meat will be slightly acidic due to presence of lactic acid. The unpleasant odor can be due to bacterial degradation of the meat proteins.
12. Which method evaluates the texture of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
View Answer
Explanation: Meat should be tender and juicy. Meat tenderness depends on the animal species. The cooking of meat influences meat texture. Texture can be sensed by touch whereas consistency is checked by chewing the product.
13. Which method evaluates the humidity of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
View Answer
Explanation: The relative humidity recommended for storing meat products are 70%. If the relative humidity is high in storage rooms, it can lead to growth of microbes on meat products. If the relative humidity is low in storage rooms, it can lead to evaporation losses.
14. Which method evaluates the water activity of the product?
a) Organoleptic evaluation
b) Physical test methods
c) Chemical analysis
d) Microbiological examination
View Answer
Explanation: The quality of dried meats and meat products without chilling depends on water activity. The low water activity of the product results in shelf-stable. Prolonged phase of high water activity can lead to growth of the microbes.
15. Light intensity measurement can be used as method to determine quality of the meat.
a) True
b) False
View Answer
Explanation: The light intensity measurement, color measurement, texture and consistency measurements of meat and meat products determines the quality of meat. But these tests require expensive instruments and skilled technical personnel.
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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