This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Sensory Evaluation of Meat Products”.
1. What is sensory evaluation?
a) Scientific discipline used to measure the characteristics of food
b) A process to measure the characteristics of food
c) A method to evaluate five senses of human body
d) Scientific discipline used to measure five senses of human body
View Answer
Explanation: Sensory evaluation is a scientific discipline used to measure, analyze and interpret the reactions to characteristics of food. They are perceived by senses of sight, hearing, smell, taste and touch.
2. What is triangle test in sensory evaluation?
a) A method that determines whether a sensory difference exists between two products
b) A method that determines whether a sensory difference exists between three products
c) A method that determines whether a sensory difference exists between four products
d) A method that determines whether a sensory difference exists between five products
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Explanation: Triangle testing is a method that determines whether a sensory difference exists between two products. This is done by changing the formulation or in processing conditions. It is to identify if there is any influence on external parameters.
3. Which of the following are acceptance tests?
a) Paired comparison testing
b) Triangle testing
c) Hedonic scaling
d) Du-trio testing
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Explanation: The pair comparison testing and ranking are the two tests of acceptance tests. Paired comparison analysis evaluates a small range of options by comparing them against each other. A ranking test is a quick, simple, and useful tool to assess differences in preference among multiple products.
4. Which of the following are difference tests?
a) Paired comparison testing
b) Ranking testing
c) Hedonic scaling
d) Du-trio testing
View Answer
Explanation: Du-trio testing and triangle testing are the two tests of difference tests. In a triangle test, the participants are told to taste a tray containing two identical, one different sample and to pick the odd sample out. Whereas in a duo-trio test, participants are told to match samples to a reference sample.
5. Which of the following are preference tests?
a) Paired comparison testing
b) Ranking testing
c) Hedonic scaling
d) Du-trio testing
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Explanation: Hedonic scaling and attribute rating scale are the two test of preference tests. In the hedonic scale method, the samples are presented singly and are rated on a scale. Attribute rating scale is defined as a closed-ended survey question.
6. What are the methods of sensory evaluation?
a) Discrimination, descriptive and affective
b) Discrimination and descriptive
c) Discrimination and affective
d) Descriptive and affective
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Explanation: Sensory tests are divided into three groups. It is based on the type of information that the consumers are provided. The three types of sensory tests are discrimination, descriptive, and affective. Triangle testing is a discriminative test.
7. Why is scaling important in sensory evaluation?
a) It records the intensity of perception
b) It is an easy method
c) It detects the difference between the samples
d) It requires skill labor
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Explanation: The scaling system is a more informative. It is therefore a useful form of recording the intensity of perception. The results are critically dependent on how well the panelists have been familiarized with the attribute.
8. Single sample tests is the most efficient method of sensory evaluation.
a) True
b) False
View Answer
Explanation: Single sample tests are conducted by providing the evaluator only one single sample of a food item at a time. As this test only measures one food item at a time, it not considered as the most efficient method of sensory evaluation.
9. What are the sensory qualities of meat?
a) Tenderness, juiciness and flavor
b) Tenderness and juiciness
c) Tenderness and flavor
d) Juiciness and flavor
View Answer
Explanation: There are three important attributes of meat that contributes to the sensory perception of eating quality. They are tenderness, juiciness and flavor. Tenderness is mainly determined by the myofibrillar and connective tissue.
10. What is organoleptic evaluation of food?
a) Involves the assessment of flavor and odor
b) Involves the assessment of flavor, odor, appearance and mouthfeel
c) Involves the assessment of appearance and mouthfeel
d) Involves the assessment of odor, appearance
View Answer
Explanation: Organoleptic testing involves the assessment of flavor, odor, appearance and mouthfeel of a meat product. This testing is essential to ensure the products comply with organizational and customer requirements.
11. What is the process of descriptive sensory analysis of meat?
a) Sensory objective -> Method identification -> Panel selection -> Sensory evaluation -> Data treatment
b) Sensory objective -> Panel selection -> Method identification -> Sensory evaluation -> Data treatment
c) Sensory objective -> Method identification -> Sensory evaluation -> Data treatment
d) Sensory objective -> Panel selection -> Sensory evaluation -> Data treatment
View Answer
Explanation: The initial process of descriptive sensory analysis of meat is sensory objective. Then different methods of sensory evaluation are identified. The selected panels evaluate different samples. The data obtained are used for further processing.
12. Which of the following is the best representation of data collected from rating test in descriptive analysis?
a) Pie chart
b) Bar diagram
c) Radar diagram
d) Line graph
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Explanation: The data collected from rating test in descriptive analysis is represented by the radar diagram. These charts visualize multivariate data. They are used to plot one or more groups of data over multiple variables.
13. What sensory evaluation test is conducted by offering three food samples, two of which are the same and one that is different?
a) Paired comparison testing
b) Ranking testing
c) Triangle testing
d) Du-trio testing
View Answer
Explanation: The triangle test is a discrimination test. The samples are assessed through a blind tasting. It is designed to determine the sensory difference between two products. It processes to generate sufficient good quality data for statistical analyses.
14. Descriptive sensory analysis is used to find the direction and magnitude of differences.
a) True
b) False
View Answer
Explanation: Descriptive sensory analysis is one of the sensory evaluation methods. Descriptive sensory analysis is used to find the direction and magnitude of differences of the meat product. It identifies the relevant sensory attributes of a given product.
15. What are the major factors that influence the effectiveness of sensory evaluation?
a) Sample, panelists, environment and presentation
b) Sample, environment and presentation
c) Panelists, environment and presentation
d) Sample, panelists and environment
View Answer
Explanation: The major factors that influence the effectiveness of sensory evaluation are sample, panelists, environment and presentation of the meat product. The panelists should be targeted age group of that product.
Sanfoundry Global Education & Learning Series – Meat Processing.
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