This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Poultry Meat: Classes, Composition”.
1. What are the composition of poultry meats?
a) Muscle, connective tissue, fat and bone
b) Muscle and bone
c) Muscle, connective tissue and fat
d) Connective tissue, fat and bone
View Answer
Explanation: The poultry is mainly composed of muscle, connective tissue, fat and bone. The bone gives the structure to the bird. The fat gives the insulation effect. Both the muscles and connective tissues are used for movement in the birds.
2. What is percentage of water in the muscle of the poultry meats?
a) 75%
b) 80%
c) 50%
d) 35%
View Answer
Explanation: The muscle comprises nearly 75% of water in the poultry meats. Although different poultry cuts may have more or less water in it. Water lost due to processing techniques can result in very dry meat.
3. What is percentage of protein in the muscle of the poultry meats?
a) 15%
b) 20%
c) 40%
d) 35%
View Answer
Explanation: The muscle comprises nearly 20% of protein in the poultry meats. The proteins in muscle are directly involved in the movement of muscle for contraction and to relaxation. It contains myofibrillar proteins.
4. leaner cut will contain more water.
a) True
b) False
View Answer
Explanation: The leaner cut will contain more water. Leaner poultry cuts contain more protein and less fat stored in it. These proteins comprise a large portion of water in it. The proteins do not store lipids in it.
5. What is the chemical composition of chicken breast?
a) 74% water, 23% protein, and 1.5% fat
b) 75% water, 23% protein, and 2% fat
c) 64% water, 33% protein, and 1% fat
d) 71% water, 33% protein, and 1.5% fat
View Answer
Explanation: The chicken breast is one of the popular cuts. The chemical components of chicken breast meat are 74% water, 23% protein, and 1.5% fat. It should not be stored under hot and humid temperature.
6. Turkey meat is high in nutritive value and low in calories compared to chicken.
a) True
b) False
View Answer
Explanation: Turkey meat is high in nutritive value and low in calories compared to chicken. The turkey meat contains 24% of protein, 68% water and 6.7% of fat. Whereas the chicken has 21% of protein, 73% water and 4.5% of fat.
7. Which of the following has highest protein?
a) Poultry
b) Beef
c) Pork
d) Lamb
View Answer
Explanation: The cooked poultry meat comprises 25-30% of protein depending upon the meat cut and processing technique. The beef contains nearly 21 -27% of protein, pork contains 23-24 % of protein and lamb contains 21-24 % of protein.
8. Which of the following has highest saturated fatty acids?
a) Chicken
b) Duck
c) Pigeon
d) Goose
View Answer
Explanation: The chicken comprises 28-31% of saturated fatty acids depending upon the meat cut. The duck contains nearly 27% of saturated fatty acids, pigeon contains 23 % of saturated fatty acids and goose contains 29 % of saturated fatty acids.
9. Which of the following is high in calories?
a) Hens
b) Turkey
c) Roosters
d) Broilers
View Answer
Explanation: the hens are high in calories compared to other birds. The hens have 300Cal/100g of energy. The turkeys have 270 Cal/100g of energy. The roosters have 200 Cal/100g of energy. The broilers have 150 Cal/100g of energy.
10. Which part of the chicken is white meat?
a) Chicken breast
b) Chicken legs
c) Chicken thighs
d) Chicken belly
View Answer
Explanation: Chicken breasts and wings are considered as white meat. White meat has more protein. The white meat has more B vitamins, specifically niacin (vitamin B3) and pyridoxine (vitamin B6). It contains about 10% red fibers.
11. Which part of the chicken is dark meat?
a) Chicken breast
b) Chicken legs
c) Chicken wings
d) Chicken belly
View Answer
Explanation: Dark meat chicken contains around 50% red fibers. It is found in chicken legs. These meats are more flavorful and juicier. It takes longer time to cook. The dark meat contains higher levels of zinc, iron, and vitamin C.
12. Which of the following is 8 to 10 weeks of age?
a) Broiler
b) Roaster
c) Stag
d) Cock
View Answer
Explanation: According to Indian standards, the broiler is defined as the chicken of 8 to 10 weeks of age either sex. It should have tender meat with soft, pliable smooth textured skin. It also has flexible breastbone cartilage.
13. Which of the following is 3-5 months of age?
a) Broiler
b) Roaster
c) Stag
d) Cock
View Answer
Explanation: According to Indian standards, the Roaster is defined as a young chicken, with 3 to 5 month of age, of either sex. It also has tender meat with soft, pliable smooth textured skin. But breastbone cartilage is less flexible compared to broiler.
14. Which of the following is under 10 months of age?
a) Broiler
b) Roaster
c) Stag
d) Cock
View Answer
Explanation: According to Indian standards, the stag is defined as a male chicken under 10 months of age. It has coarse skin, with toughened and darkened flesh. It has considerable hardening of the breastbone cartilage.
15. Which of the following is over 10 months of age?
a) Broiler
b) Roaster
c) Stag
d) Cock
View Answer
Explanation: According to Indian standards, the cock is defined as a matured male chicken over 10 months of age. The cock has coarse skin. The meat is usually toughened and darkened in color and has hardened breastbone tip.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
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