This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Poultry Meat Grading”.
1. What are the factors used to determine poultry grades?
a) Fleshing, fat covering, defeathering
b) Fleshing, fat covering
c) Fleshing, defeathering
d) Fat covering, defeathering
View Answer
Explanation: There are many factors to determine poultry grades. Some of them are conformation, fleshing, fat covering, discolorations. It can be also due to processing steps like broken bones, defeathering, exposed flesh.
2. Which of the following is grade 1 of Indian standards for dressed chicken?
a) Fat is well distributed
b) Fat under the skin is sufficient to prevent a distinct appearance
c) The carcass may have very few cuts and tears
d) Discoloration due to bruising
View Answer
Explanation: The following are the grade 1 of Indian standards for dressed chicken. The fat should be well distributed throughout the poultry cut. It should be free from cuts and tears during the poultry processing. There should be no discoloration due to bruising.
3. Which of the following is grade 2 of Indian standards for dressed chicken?
a) Fat is well distributed
b) Free from discoloration
c) The carcass should not have any cuts and tears
d) Discoloration due to bruising
View Answer
Explanation: The following are the grade 2 of Indian standards for dressed chicken. Fat should be present under the skin sufficiently to prevent a distinct appearance. The carcass may have very few cuts and tears. There can be discoloration due to bruising.
4. Which grade of poultry cannot have blue back discoloration on the breast or legs?
a) Grade 1
b) Grade 2
c) Grade 3
d) Grade 4
View Answer
Explanation: The grade 1 of Indian standards for dressed chicken should be free from discoloration mainly due to bruising. It should also be free from clots. The blue-black discoloration on the chicken skin should not be present especially on the breast and legs.
5. Which grade of the poultry should not have a freezer burn more than 0.5cm?
a) Grade 1
b) Grade 2
c) Grade 3
d) Grade 4
View Answer
Explanation: The grade 1 of Indian standards for dressed chicken may have freezer burns but the area of the circle should not exceed 0.5cm in diameter on the poultry meats. The freezer burn dries the inner layer of the skin.
6. Which grade of poultry should not have a freezer burn more than 1.5cm?
a) Grade 1
b) Grade 2
c) Grade 3
d) Grade 4
View Answer
Explanation: The grade 2 of Indian standards for dressed chicken may have freezer burns occasionally but the area of the circle should not exceed 1.5cm in diameter on the poultry meats. The freezer burn appears as pockets of drier layer of the skin.
7. Which grade of the poultry can have moderate discoloration on the breast or legs?
a) Grade 1
b) Grade 2
c) Grade 3
d) Grade 4
View Answer
Explanation: The grade 2 of Indian standards for dressed chicken may have moderate discoloration due to bruising on the skin and flesh of the poultry. But the shin should be free from clots and free from bleeding.
8. Which grade of poultry can have slight deformities like slightly curved or dented breast bones?
a) Grade 1
b) Grade 2
c) Grade 3
d) Grade 4
View Answer
Explanation: The grade 1 of Indian standards for dressed chicken should be free from the deformities. The deformities like slightly curved or dented breast bones can be present, but should not affect the normal distribution of the flesh on the skin.
9. Which grade of poultry can have slight deformities like slightly curved or dented legs and wings?
a) Grade 1
b) Grade 2
c) Grade 3
d) Grade 4
View Answer
Explanation: The grade 2 of Indian standards for dressed chicken may have slight deformities. The deformities like slightly curved or dented legs and wings can be present, but it should not affect the distribution of the flesh and appearance of the meat.
10. What is the importance of grading?
a) Grading helps the consumers to know the carcasses age
b) Grading helps the producer to know the quality of the carcasses
c) Grading helps the producer through authorized agencies to certify carcasses for class and quality
d) Grading helps agencies to assess the carcasses for class and quality
View Answer
Explanation: Grading helps the producer and authorized agencies to certify the carcasses for class, quality and in condition they are processed. The grading also helps the consumer to recognize the quality of the meat product.
11. Grading enables the consumer to utilize meat most efficiently.
a) True
b) False
View Answer
Explanation: Grading is the important process that helps both the producers and consumers. It helps the consumers to purchase assured quality products of meat. Grading enables the consumer to utilize meat most efficiently.
12. Grading depends on shape and size of the bones and muscles and the fat covering of the poultry products.
a) True
b) False
View Answer
Explanation: The grading depends on shape and size of the bones and muscles and the fat covering of the poultry products. It also depends on the breeding techniques. The primal cuts and the contour of animal also helps in grading.
13. What are basis of grading of poultry meat?
a) Confirmation, quality
b) Quality, finish of meat product
c) Confirmation, quality, finish of meat product
d) Confirmation, finish of meat product
View Answer
Explanation: The grade of an animal is mainly determined on the basis of three grades factors. They are confirmation, quality and finish. The confirmation is based on the morphology of animal. The quality of the product depends on the neatness and appearance of the meat product. The finish of the meat product depends on the fat present.
14. What is grading?
a) Grading is defined as categorization of products on the basis of stipulated rules
b) Grading is defined as segregation of products on the basis of stipulated rules
c) Grading is defined as removing of products on the basis of stipulated rules
d) Grading is defined as categorization and segregation of products on the basis of stipulated rules
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Explanation: Grading is defined as categorization and segregation of of products on the basis of stipulated rules. Different countries have their own grading pattern to suit their market and consumer requirements.
15. What are types of grading of poultry meat?
a) Quality grading and Yield grading
b) Quality grading and Quantity grading
c) Quantity grading and Yield grading
d) Quality grading, Quantity grading and Yield grading
View Answer
Explanation: There are two types of grading followed in poultry meat classification. They are quality grading and yield grading. Grading acts as guide for selecting the poultry accordingly. It also guides to improve the processing plans.
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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