This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Quality Assessment of Egg”.
1. What are the external quality characteristics of an egg?
a) Shell cleanliness
b) Texture
c) Shape
d) Shell cleanliness, texture and shape
View Answer
Explanation: External quality of an egg is mainly focused on shell cleanliness, texture and shape of the eggs. These are some quality characteristics of the egg which is acceptable to consumers. The shell should be free from the cracks and spots.
2. What are the internal quality characteristics of an egg?
a) Shell cleanliness, egg white cleanliness
b) Texture, viscosity
c) Shape, egg white cleanliness
d) Egg white cleanliness, viscosity
View Answer
Explanation: Internal quality of an egg is mainly focused on egg white cleanliness and viscosity. It also depends on the size of the air cell, yolk shape and yolk strength of the egg. This is normally checked by using candling method.
3. As soon as the egg is laid, its internal quality starts to decrease
a) True
b) False
View Answer
Explanation: As soon as the egg is laid, its internal quality starts to decrease. The longer the storage time, the more the internal quality deteriorates. However, the chemical composition of the egg yolk and egg white does not change much.
4. What is the pH of newly laid egg?
a) 6
b) 4
c) 5
d) 7
View Answer
Explanation: The pH of newly laid egg is 6. However, during storage, the pH gradually increases to 6.4. The quality of the egg cannot be improved once it is laid. Therefore, quality is maintained right from the beginning.
5. Which of the following results in internal quality degradation of the egg?
a) Increase of water and loss of carbon dioxide
b) Increase of water and increase of carbon dioxide
c) Loss of water and loss of carbon dioxide
d) Loss of water and increase of carbon dioxide
View Answer
Explanation: The decrease in internal egg quality is mainly due to the loss of water and loss of carbon dioxide. Therefore, the egg pH is also altered which results in watery albumen due to the loss of the protein structure.
6. Which of the following results in cloudy appearance of the albumen?
a) Carbon dioxide
b) Oxygen
c) Nitrogen
d) Calcium
View Answer
Explanation: The cloudy appearance of the albumen is due to the carbon dioxide. when the egg ages, the loss of carbon dioxide causes the transparent albumen compared with fresh eggs. Therefore, the are stored at a temperature of 10 °C.
7. What is yolk index of fresh egg?
a) 0.18-0.28
b) 0.28-0.38
c) 0.08-0.18
d) 0.11-0.32
View Answer
Explanation: Eggs with yolk index above 0.38 are considered as extra fresh eggs. Yolk index ranging from 0.28 to 0.38 are considered as fresh eggs and yolk index below 0.28 are considered regular eggs. These yolk index measures the freshness of the egg.
8. What factors influence egg quality?
a) Genetics, feed quality and environment
b) Genetics and environment
c) Genetics and feed quality
d) Feed quality and environment
View Answer
Explanation: The factors that influence egg quality are genetics, feed quality and environment. The most important factor is age. The feed should be free from antibiotics, hormones and other addictive. The environment should be stress free.
9. What unit is used to measure egg shell strength?
a) Shear stress
b) Shear force
c) Stress
d) Force
View Answer
Explanation: Shear stress is the breaking strength (F ) per unit punch contact area which is unaffected by egg shape. It accounts for shell thickness. Therefore, it is also used as an index of shell material strength of the egg.
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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