This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Tenderization of Meat”.
1. What is the purpose of tenderizing meat?
a) It damages the fibers
b) It softens the fibers
c) It hardens the fibers
d) It does not have any effect on fibers
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Explanation: Tenderization is an important step in meat processing. The main purpose of it is to soften the muscle fibers. This makes the meat more chewable and aids in easy digestion. It reduces the frying and broiling time.
2. Which of the following enzyme is used for tenderization of meat?
a) Proteinases
b) Catalase
c) Lipase
d) Amylase
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Explanation: Enzymes are also used in tenderization process. It also dissolves the connective tissues in the meat. The most commonly used enzymes are proteinase. It is normally derived from pineapple, fig and papaya.
3. Which of the following causes toughness in muscles?
a) Connective tissues, myosin
b) Actomyosin, actin
c) Connective tissues, actomyosin
d) Myosin, actin
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Explanation: The meat tenderization is a processing step for softening the meat muscles. It is determined by configuration, arrangement and chewing ability. The toughness is caused due to the presence of connective tissues and actomyosin.
4. What are the pre-slaughter factors that affect meat tenderization?
a) Breed
b) Age
c) Heredity
d) Breed, age, heredity
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Explanation: Pre-slaughter factors that affect the meat tenderization are breed, sex, species, age, and heredity and grading of carcass. Age determines the well formation of the connective tissues. The sex determines the amount of actomyosin in the meat.
5. What are the post-slaughter factors that affect meat tenderization?
a) Breed
b) Species
c) Heredity
d) Ageing
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Explanation: Post-slaughter factors that affect the meat tenderization are rigor mortis, post mortem, glycolysis and ageing, pH, chilling and freezing. The cooking process affect tenderness as it disrupts the connective tissues.
6. Which of the following causes the natural tenderization in meat?
a) Enzymes
b) Oxygen
c) Vitamin
d) Sand
View Answer
Explanation: The natural tenderization in meat is caused by enzymes which are already in present in the carcass’s tissues. The meat is conditioned through aging process. For commercial purpose, the natural tenderization is done by dry aging process.
7. In which process the brine solution is added for meat tenderization process?
a) Tumbling Tenderization
b) Massaging Tenderization
c) Blade Tenderization
d) Tumbling, massaging and blade tenderization
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Explanation: Massaging tenderization process is a process where brine or salt water is added to the meat. The treatment time is 16 hours. Due to the mechanical action the muscle is softened and produces a good quality meat product.
8. In which process the knives are used for meat tenderization process?
a) Tumbling Tenderization
b) Massaging Tenderization
c) Blade Tenderization
d) Tumbling, massaging and blade tenderization
View Answer
Explanation: The carcass of the meat is cut into smaller pieces. These are passed between rollers with blades. Cuts are made on the surface. Finally brine solution is added into cuts for conditioning process. The conditioned meat will be soften and tender.
9. What is the significance of the high pressure in the meat tenderization?
a) Accelerates the postmortem glycolysis
b) Accelerates the pre-mortem glycolysis
c) Decelerates the postmortem glycolysis
d) Decelerates the pre-mortem glycolysis
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Explanation: In high pressure processing of meat, the carcass is submerged in water with high pressure. It accelerates the postmortem glycolysis which helps in tenderization process. Apart from tenderization, the meat is free from microbes as high pressure destroys the microorganism present in the meat.
10. Why is phosphate added during meat tenderization?
a) Increase the fat binding capacity
b) Decrease the fat binding capacity
c) Increase the protein binding capacity
d) Decrease the protein binding capacity
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Explanation: Phosphate substance is added during tenderization process. Commonly 0.3% of phosphate solution is added to increase the fat binding capacity. It also increases the emulsification and stability. It results in higher cooked yield and has better taste.
11. Can ginger rhizome used for meat tenderization?
a) True
b) False
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Explanation: Ginger rhizome is one of the novel tenderizing agents used in meat processing. It is an antioxidant which prevents rancidity. It is also a good microbial agent which destroys the microorganisms present in the meat and its products.
12. Papain and ficin derived from plants are used for tenderization of meat.
a) True
b) False
View Answer
Explanation: Enzymes increases the tenderness property of meat and its products by proteolytic action. Enzymes like Papain, Bromelain and Ficin are natural tenderization agents. But long time exposure causes off flavor and odor.
13. What is the other name for pinning in meat processing?
a) Tumbling Tenderization
b) Massaging Tenderization
c) Blade Tenderization
d) Tumbling, massaging and blade tenderization
View Answer
Explanation: Blade tenderization is also called as pinning. Mechanical tenderization process has negative effects on the shelf-life of the meat product. The color is also affected and produces off flavor. It can also result in drip loss and also the yield of the meat.
14. Which of the following is added to increase the calpin protein in meat?
a) Calcium
b) Magnesium
c) Nitrogen
d) Ammonia
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Explanation: The calcium-activated tenderization process helps in conditioning of the meat. Calcium is injected into meat to activate calpains. It induces rapid and extensive tenderization. It does not affect meat which is previously tender.
15. Which of the following method is used for preventing cold shortening of meat?
a) Tumbling Tenderization
b) Massaging Tenderization
c) Blade Tenderization
d) Electrical stimulation tenderization
View Answer
Explanation: Electrical stimulation is used for tenderizing the meat. It prevents the cold shortening of the meat. It can be used only during pre-rigor mortis. The current is passed quickly after slaughtering process.
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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