This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Processing of Poultry Meat”.
1. What are the benefits of slaughterhouse?
a) Inspects and evaluates the fitness of poultry for human consumption
b) Inspects the fitness of poultry for human consumption
c) Evaluates the fitness of poultry for human consumption
d) Slices the poultry for human consumption
View Answer
Explanation: Slaughterhouses inspects and evaluates the fitness of poultry for human consumption. It checks the live animals on arrival as well as the carcasses. It also checks the other parts like organs of slaughtered animals.
2. What is stunning process?
a) Makes the poultry unconscious prior to slaughtering
b) Makes the poultry unconscious after slaughtering
c) Poultry is subjected to stress
d) Ensures poultry health
View Answer
Explanation: The stunning process ensures that the animal is unconscious prior to slaughtering. It is a preslaughter process. Electric stunning and captive bolt stunning are some of the methods used for stunning process.
3. What happens in exsanguination process?
a) Drains the blood
b) Cuts the flesh
c) Heats the carcass
d) Freezes the carcass
View Answer
Explanation: In poultry process, exsanguination is a process where blood is drained from the carcasses. It is a post slaughtering process where knife is used to cut the veins and artery of the bird. This method eliminates blood from the carcass.
4. What are end products of poultry processing?
a) Minced meat and bones
b) Bones and feathers
c) Minced meat and feathers
d) Minced meat and blood
View Answer
Explanation: The end products of poultry processing are minced meat and bones. Boiler is used for loosening the skin of the bird. It is then chilled by using chilling chamber. Mechanical deboner is the equipment used for removing the bones from the meat.
5. What is aging process?
a) Breaking of connective tissue into simpler molecules
b) Improves the bonding of connective tissue
c) Breaking down of cardiac tissues
d) Improves the hydrogen tissue bonding
View Answer
Explanation: Aging is a crucial step in the poultry processing. The connective tissues are broken down into simpler compounds. It improves the tenderness of the poultry meat. Therefore, it affects the quality of the finished product.
6. Which of the following is also called as conditioning process?
a) Ageing process
b) Boiling process
c) Freezing process
d) Curing process
View Answer
Explanation: Conditioning process is also called as aging process. The muscle of the carcass becomes soft and pliable. It can take nearly a week for the process to complete. It should be stored in hygienic conditions and should be free from microbial growth.
7. The heat transfer between slush ice is low compared to ice blocks.
a) True
b) False
View Answer
Explanation: The heat transfer between slush ice is more when compared to ice blocks. The slush ice is used to preserve the poultry products like whole cut, poultry cuts and processed meat. The ice should be made from fresh water and free from chlorine.
8. Chilled meat is redder at low temperatures.
a) True
b) False
View Answer
Explanation: Chilled meat is redder at low temperatures. The red color due to myoglobin in the meat is more stable at refrigerated temperature. The rate of oxidation of the red pigment declines at lower temperature.
9. What is the use of chilling process in the poultry process?
a) Retard bacterial growth
b) Decrease color stability
c) Improve taste
d) Improve flavor
View Answer
Explanation: The chilling temperature of poultry rapidly decreases from 40°C to 0°C. The poultry should be dry and stored in hygienic conditions. The purposes of chilling are to retard microbial growth and extends the shelf-life of the poultry product.
10. What is the objective of tenderizing the poultry meat?
a) Damages the fibers
b) Softens the fibers
c) Tightens the fibers
d) No effect on fibers
View Answer
Explanation: The main objective of tenderizing the poultry meat is to soften the muscle fibers in the bird. The poultry meat makes it more chewable. It helps in easy digestion. It also decreases the frying time and broiling time.
11. Which of the following is used as tenderizing agent in poultry meat?
a) Enzymes
b) Nitrogen
c) Calcium
d) Zinc
View Answer
Explanation: The enzymes are used as a tenderizing agent in poultry meat. This process uses aging process to condition the poultry meat. It improves the texture of the product. Enzymes like papain is used for tenderizing the meat.
12. Which of the following is added to increase the fat binding capacity?
a) Phosphate
b) Calcium
c) Zinc
d) Magnesium
View Answer
Explanation: Phosphate is added to increase the fat binding capacity during tenderization process. It increases both the emulsification and stability of the poultry product. This meat has higher cooked yield and will have a better taste.
13. What are natural enzymes used in tenderizing poultry meat?
a) Papain and ficin
b) Bromelain and Ficin
c) Papain, bromelain and Ficin
d) Papain and bromelain
View Answer
Explanation: Enzymes like Papain, bromelain and ficin are natural tenderization agent used in poultry processing. These substances increase the tenderness property of poultry. It improves the quality of the final processed product.
14. Which of the following is also called as blade tenderization?
a) Pinning
b) Conditioning
c) Aging
d) Cutting
View Answer
Explanation: In blade-tenderization process, the meat is passed through a machine which punctures with small, sharp blades and needles. It breaks the connective tissue and muscle fibers. It becomes chewy and palatable.
15. What process prevents the cold shortening of meat?
a) Tumbling process
b) Massaging process
c) Freezing process
d) Electrical stimulation tenderization
View Answer
Explanation: Electrical stimulation prevents the cold shortening of the poultry meat. It is used only during pre-rigor mortis. The electricity is passed rapidly after slaughtering process. It helps in tenderizing the poultry meat.
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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