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LPT Meat Quiz 1

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LPT Meat Quiz 1
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1. The most common type of meat consumed in India is:
A) Pork B) Beef C) Poultry D) Mutton
2. The main protein found in meat is:
A) Actin B) Collagen C) Myosin D) Elastin
3. The meat of a goat is referred to as:
A) Chevon B) Mutton C) Venison D) Beef
4. Which of the following is the leanest type of meat?
A) Pork B) Beef C) Buffalo D) Lamb
5. What is the recommended per capita consumption of meat annually according to the National Institute of Nutrition?
A) 7 kg B) 11 kg C) 15 kg D) 20 kg
6. Which mineral is abundant in meat, excluding calcium?
A) Magnesium B) Sodium C) Potassium D) Iodine
7. Which vitamin is present in high amounts in lean pork compared to other meats?
A) Vitamin C B) Thiamine (Vitamin B1) C) Vitamin A D) Vitamin D
8. Rigor mortis in beef is complete within how many hours after slaughter?
A) 2-4 hours B) 6-12 hours C) 12-24 hours D) 24-36 hours
9. Which part of the muscle structure is responsible for contraction?
A) Sarcomere B) Sarcoplasm C) Myofibril D) T-tubules
10. Which of the following fatty acids is most abundant in meat?
A) Linoleic acid B) Oleic acid C) Stearic acid D) Palmitic acid
11. The myofibrillar protein with the highest content in muscle is:
A) Actin B) Myosin C) Troponin D) Tropomyosin
12. Meat rich in myoglobin appears:
A) Red B) Pink C) Yellow D) Brown
13. Which meat is known for having the lowest fat content?
A) Pork B) Buffalo C) Beef D) Lamb
14. 14. What percentage of meat is composed of water?
A) 75% B) 65% C) 85% D) 55%
15. Which of the following is responsible for the dark red color in meat?
A) Oxyhaemoglobin B) Metmyoglobin C) Myoglobin D) Hemoglobin
16. What is the typical pH value of fresh meat?
A) 4.5 B) 5.0 C) 5.5 to 6.2 D) 7.0
17. Buffalo meat accounts for what percentage of India's total meat exports?
A) 50% B) 60% C) 70% D) 82%
18. What is the function of the sarcoplasmic reticulum in muscle tissue?
A) Provide structure B) Store calcium ions C) Synthesize proteins D) Transport nutrients
19. The highest mineral content in meat is:
A) Calcium B) Potassium C) Sodium D) Phosphorus
20. Which component in meat provides the highest energy?
A) Protein B) Carbohydrates C) Fat D) Water
21. Which of the following meats has the highest cholesterol content?
A) Beef B) Organ meats C) Chicken D) Pork
22. Which vitamin is entirely absent in lean meat?
A) Vitamin C B) Vitamin B1 C) Vitamin D D) Vitamin E
23. The temperature range used for soft scalding in poultry processing is:
A) 50-51°C B) 60-65°C C) 70-75°C D) 45-50°C
24. Which of the following is a fermented meat product?
A) Bologna B) Hot dog C) Salami D) Luncheon meat
25. What is the dressing percentage for sheep?
A) 40-50% B) 60-70% C) 30-40% D) 50-60%
26. Meat is primarily composed of which macronutrient?
A) Protein B) Carbohydrates C) Fats D) Minerals
27. Which connective tissue protein gives meat its red color?
A) Myoglobin B) Collagen C) Actin D) Myosin
28. The major type of muscle tissue found in meat is:
A) Skeletal muscle B) Smooth muscle C) Cardiac muscle D) Connective tissue
29. What is the recommended water temperature for hard scalding in poultry?
A) 40-45°C B) 45-50°C C) 56-58°C D) 60-65°C
30. Which vitamin is found in significantly higher amounts in pork compared to other meats?
A) Vitamin C B) Thiamine (Vitamin B1) C) Vitamin E D) Vitamin A
31. The pH of meat during post-mortem glycolysis typically drops to:
A) 6.5-7.0 B) 5.5-5.7 C) 4.0-4.5 D) 7.5-8.0
32. Which of the following is considered a tough meat due to high connective tissue content?
A) Beef from older cattle B) Lamb C) Pork D) Chicken
33. What is the primary cause of PSE (Pale, Soft, Exudative) meat in pigs?
A) Poor hygiene B) Rapid post-mortem glycolysis C) Insufficient chilling D) High fat content
34. What is the most abundant fatty acid in meat?
A) Oleic acid B) Palmitic acid C) Linoleic acid D) Stearic acid
35. The process of rigor mortis in poultry is typically completed in:
A) 2-4 hours B) 5 minutes to 1 hour C) 6-12 hours D) 24-36 hours
36. During muscle contraction, the myosin filaments interact with:
A) Tropomyosin B) Actin C) Sarcoplasmic reticulum D) Sarcolemma
37. What is the correct term for a calf's meat?
A) Chevon B) Mutton C) Veal D) Pork
38. Which of the following is the structural protein giving red muscle its characteristic color?
A) Myoglobin B) Actin C) Tropomyosin D) Troponin
39. In pork, the part most commonly affected by PSE (Pale, Soft, Exudative) condition is:
A) Shoulder B) Loin C) Belly D) Ham
40. The most common cause of the DFD (Dark, Firm, Dry) condition in meat is:
A) High fat content B) Glycogen depletion before slaughter C) Overcooking D) High muscle pH
41. At what temperature should meat be stored to avoid bacterial growth during chilling?
A) Below 7°C B) 10-12°C C) 15-18°C D) Below 10°C
42. What percentage of buffalo meat is exported from India?
A) 50% B) 82% C) 70% D) 60%
43. Which of the following is the term for the fat rendered from pig carcasses?
A) Ham B) Lard C) Bacon D) Gammon
44. Which is NOT a component of the connective tissue in muscle?
A) Collagen B) Elastin C) Reticulin D) Myoglobin
45. The breakdown of which substance causes the bright red color of fresh meat?
A) Myoglobin B) Hemoglobin C) Collagen D) Tropomyosin
46. The time required for completion of rigor mortis in pigs is typically:
A) 5 minutes to 3 hours B) 12-24 hours C) 1-2 days D) 3-5 days
47. The protein in meat most responsible for muscle contraction is:
A) Actin B) Myosin C) Tropomyosin D) Sarcoplasmic reticulum
48. Which of the following muscles is involved in skeletal muscle contraction?
A) Smooth muscle B) Cardiac muscle C) Skeletal muscle D) Epithelial tissue
49. Which of the following vitamins is NOT present in lean meat?
A) Vitamin B12 B) Vitamin B1 C) Vitamin C D) Vitamin B6
50. Which method is primarily used for meat aging to enhance tenderness?
A) Smoking B) Dry-aging C) Boiling D) Freezing
51. Meat is firmer more:
A) In older animal B) During chilling C) Both (A) and (B) D) In younger animal
52. During muscle to meat conversion, the pH drop is primarily due to:
A) Oxygen depletion B) Lactic acid formation C) Protein breakdown D) Fat breakdown
53. The primary function of sarcomeres in muscle fibers is:
A) Muscle contraction B) Protein synthesis C) Fat storage D) Oxygen transport
54. In which type of meat is rigor mortis typically complete within 5 minutes to 1 hour?
A) Beef B) Lamb C) Pork D) Poultry
55. What is the primary purpose of post-mortem inspection in slaughterhouses?
A) Increase the shelf-life of meat B) Ensure meat is safe for consumption C) Enhance meat tenderness D) Reduce bacterial contamination
56. The ultimate pH of meat after the completion of post-mortem glycolysis is:
A) 5.5 to 5.7 B) 7.0 to 7.5 C) 4.5 to 5.0 D) 6.0 to 6.5
57. The key enzyme responsible for muscle degradation during the aging process is:
A) Myosin B) Calpain C) Collagenase D) Elastase
58. What is the shelf life of vacuum-packaged lamb cuts?
A) 1-2 weeks B) 8-10 weeks C) 4-5 weeks D) 6-7 weeks
59. Which type of packaging method inhibits anaerobic bacterial growth in meat?
A) Modified Atmosphere Packaging B) Dry-aging C) Vacuum packaging D) Open-air packaging
60. Which of the following is NOT considered an offal in meat processing?
A) Loin B) Liver C) Heart D) Kidney
61. During post-mortem changes in meat, which process follows the onset of rigor mortis?
A) Protein synthesis B) Resolution of rigor mortis C) Fat deposition D) Muscle relaxation
62. Which of the following is an example of a myofibrillar protein?
A) Myosin B) Actin C) Tropomyosin D) All of the above
63. The meat from which animal is referred to as "chevaline"?
A) Goat B) Cow C) Buffalo D) Horse
64. The most common method of stunning animals before slaughter is:
A) Water immersion B) Electrical stunning C) Carbon dioxide exposure D) Captive bolt stunning
65. The rate of meat aging is primarily influenced by:
A) Protein content B) Temperature C) Water content D) Fat content
66. What is the primary reason for the use of carbon dioxide in meat processing?
A) Increases fat content B) Reduces meat tenderness C) Inhibits bacterial growth D) Enhances muscle contraction
67. Which of the following meats has the highest protein content?
A) Chicken breast B) Pork loin C) Beef ribeye D) Lamb shoulder
68. Which protein is responsible for the elasticity of connective tissue in meat?
A) Myosin B) Actin C) Elastin D) Collagen
69. Which mineral in meat is essential for oxygen transport in the body?
A) Iron B) Sodium C) Calcium D) Potassium
70. Which muscle protein complex is inhibited by the presence of calcium ions during contraction?
A) Myosin B) Tropomyosin C) Troponin D) Actin
71. In which phase of rigor mortis does the muscle become inextensible due to the depletion of ATP?
A) Delayed phase B) Onset phase C) Completion phase D) Resolution phase
72. Which of the following meats is most likely to develop PSE (Pale, Soft, Exudative) conditions?
A) Beef B) Pork C) Lamb D) Goat
73. What is the primary structural protein found in meat that contributes to toughness when overcooked?
A) Collagen B) Elastin C) Myoglobin D) Actin
74. Which of the following is NOT a factor influencing the onset of rigor mortis in meat?
A) Muscle activity B) Water content C) Glycogen levels D) Temperature
75. Which myofibrillar protein in meat is essential for muscle contraction and makes up the thick filaments?
A) Actin B) Myosin C) Tropomyosin D) Sarcomere
76. The tenderness of meat is improved by which post-slaughter practice?
A) Quick freezing B) Curing C) Aging D) Smoking
77. What is the primary component responsible for the marbling effect in meat?
A) Protein B) Water C) Intramuscular fat D) Collagen
78. Which vitamin is most abundant in organ meats like liver compared to lean meats?
A) Vitamin C B) Vitamin A C) Vitamin D D) Vitamin E
79. Which meat product is produced by curing pork with salt, nitrates, and sometimes sugar?
A) Bacon B) Ham C) Sausage D) Salami
80. Which type of connective tissue protein is rich in hydroxyproline and provides structural support to meat?
A) Collagen B) Elastin C) Myoglobin D) Actin
81. The term used for the protein that binds oxygen and gives meat its red color is:
A) Myoglobin B) Hemoglobin C) Collagen D) Elastin
82. Which of the following conditions leads to tough meat with minimal marbling?
A) High muscle activity B) Excessive fat content C) High water content D) Low glycogen levels
83. Which of the following is the safest temperature for meat storage to prevent bacterial growth?
A) Below 7°C B) 10-12°C C) 15-18°C D) Below 10°C
84. Which myofibrillar protein has the highest percentage in skeletal muscle and contributes most to meat texture?
A) Actin B) Myosin C) Tropomyosin D) Troponin
85. Which of the following contributes to meat tenderness after slaughter during the aging process?
A) Collagen breakdown B) Protein degradation by proteolytic enzymes C) Muscle contraction D) Water loss
86. The high-energy phosphate compound that is depleted early in the post-mortem conversion of muscle to meat is:
A) ATP B) ADP C) Creatine D) Glycogen
87. The process by which meat loses its pink color and turns brown due to oxidation is called:
A) Metmyoglobin formation B) Myoglobin oxidation C) Protein denaturation D) Lipid oxidation
88. The primary function of myofibrillar proteins in meat is to:
A) Facilitate muscle contraction B) Store nutrients C) Protect against bacteria D) Provide fat for energy
89. Which of the following techniques is used to improve the shelf-life and tenderness of meat during storage?
A) Smoking B) Curing C) Vacuum packaging D) Boiling
90. Which type of meat is likely to be tougher due to the high amount of elastin and collagen in connective tissues?
A) Pork B) Beef from older animals C) Lamb D) Chicken
91. Which phase of rigor mortis is characterized by a rapid onset of muscle stiffness?
A) Delayed phase B) Onset phase C) Completion phase D) Resolution phase
92. The primary component in meat responsible for its juicy texture when cooked is:
A) Protein B) Water C) Fat D) Carbohydrates
93. Which post-slaughter treatment is essential to preserve meat quality and prevent bacterial contamination?
A) Aging B) Smoking C) Chilling D) Boiling
94. What is the key factor that influences the tenderness of meat during the aging process?
A) Water content B) Breakdown of muscle proteins C) Fat marbling D) Vitamin content
95. Which of the following meats is most likely to have a high amount of connective tissue?
A) Beef from older cattle B) Pork C) Chicken breast D) Lamb
96. Which of the following meats is most likely to have a high amount of connective tissue?
A) Beef from older cattle B) Pork C) Chicken breast D) Lamb
97. The bright red color seen in fresh meat is primarily due to the presence of:
A) Oxymyoglobin B) Hemoglobin C) Collagen D) Elastin
98. The protein responsible for muscle contraction in skeletal muscle is:
A) Myoglobin B) Myosin C) Tropomyosin D) Troponin
99. Which of the following is a sarcoplasmic protein responsible for the red color of muscle?
A) Collagen B) Myoglobin C) Actin D) Elastin
100. The conversion of muscle to meat involves a decrease in pH due to the accumulation of:
A) Lactic acid B) Glycogen C) ATP D) Creatine
101. The proper chilling temperature range for storing meat to inhibit bacterial growth is:
A) -1.5°C to 4.5°C B) 5-10°C C) 10-15°C D) 0-7°C