Meat Products Technology State VO PYQs

Results

QUIZ START

#1. Identify the primary pigment present in meats which is responsible for their natural red meat colour.

Carotenoid

Chlorophyll

Myoglobin

Lycopene

#2. What is the typical ultimate pH value of aged meat under normal glycolysis?

6.5

6.0

5.5

5.0

#3. The stable pink color of cured meat is from which of the following pigments?

Oxymyoglobin

Metmyoglobin

Nitrosyl hemochrome

Sulfhemoglobin

#4. Which of the following animal’s meat possesses a characteristically bright cherry red colour?

Mutton

Pork

Chevon

Beef

#5. The brown colour of meat that develops during storage under high oxygen tension is due to the formation of which oxidation product?

Oxyhaemoglobin

Oxymyoglobin

Methmyoglobin

All of these

#6. How does the protein content of white meat (poultry) compare to that of red meat?

Lesser than red meat

Higher than red meat

Equal to red meat

No comparison

#7. Under which of the following conditions is meat considered to be more firm?

In older animal

During chilling

Both (

and (

#8. Which of the following physiological factors accelerates the onset of rigor mortis in a carcass?

Lower ambient temperature

Rest and reduced physical activity

Cool and dry weather

Muscular exercise prior to death

#9. Rigor mortis in domestic fowl is typically completed within how many hours post-mortem?

2-4 hours

4-8 hours

8-12 hours

12-24 hours

#10. Rigor mortis commences from which of the following body parts first?

Head and neck

Shoulder and abdomen

Extremities of forelimbs

Extremities of hindlimbs

#11. On slaughter of hunted or exhausted animals, the onset of rigor mortis is usually:

Very slow

Very rapid

Absent

Not affected

#12. The rancid, oxidized flavour that develops rapidly in pre-cooked frozen meat due to lipid oxidation is termed:

Smoked

Burnt

Warmed-Over

Frozen

#13. Acid or thermal treatment of collagen fibres in meat produces which of the following commercial by-products?

Elastin

Reticulin

Gelatine

Keratin

#14. Bone collagen is also commonly referred to as:

Ossein

Myosin

Troponin

Connectin

#15. Fresh mammalian skeletal muscle meat is a notably poor nutritional source of which of the following vitamins?

Vitamin A

Vitamin B complex

Vitamin C

Vitamin D

#16. Which unique cross-linking amino acid configuration is present in the elastin fibres of meat?

Glycin

Proline

Desmosine

Lysine

#17. The intramuscular fat (marbling) content is highest in the carcass of which species?

Buffalo

Cattle

Sheep

Goat

#18. While considering the carcass traits in swine, heritability is highest for which parameter?

Loin length

Back fat thickness

Belly thickness

Fatty tissue content

#19. The designated place where slaughter animals are provided food, water, and rest for 24 hours prior to slaughter is called:

Abattoir

Slaughterhouse

Market

Lairage

#20. What is the minimum recommended light intensity at all post-mortem meat inspection points in an abattoir?

110 lux

540 lux

220 lux

320 lux

#21. Stunning by captive bolt pistol is considered to be the most effective and standard in which of the following animals?

Cattle

Bull

Sow

Boar

#22. The strength of a cartridge in a captive bolt pistol is measured in grains. One grain is equivalent to:

500 mg

0.2 grams

0.065 grams

1.5 grams

#23. The ‘dip lift’ method of pre-slaughter stunning in commercial abattoirs is related to which form of stunning?

Electrical stunning

Gaseous stunning

Mechanical stunning

None

#24. During electrical stunning of pigs and sheep, the acute sympathetic surge causes the arterial blood pressure to rise to approximately:

120-145 mm Hg

260 mm Hg

450 mm Hg

90 mm Hg

#25. The traditional Jewish method of ritual slaughter, which strictly forbids any form of prior stunning, is known as:

Shomer

Terepha

Schechita

Shochet

#26. The slaughtering method in which animals are killed by a single swift strike of a sword or axe to sever the head is termed:

Halal

Kosher

Jhatka

None

#27. Prior stunning is strictly forbidden in which of the following methods of animal slaughter?

Halal

Jhatka

Jewish (Schechit

#28. During livestock transportation to the abattoir, the animal shrink (body weight loss) rate is maximum in which period?

0-12 h

12-24 h

24-36 h

36-72 h

#29. According to animal welfare standards, what is the maximum duration/period animals are allowed to walk per day during overland transport?

6 hr.

8 hr.

12 hr.

24 hr.

#30. The Canpak gravity-rail system of line dressing in automated abattoirs can process how many cattle per hour?

50-75

50-150

100-200

100-250

#31. The Biochemical Oxygen Demand (BOD) value of efficient effluent from a poultry meat processing plant typically ranges between:

1000-1200

600-1300

5000

20000 mg/l

#32. During high-risk animal waste rendering and processing, the waste must be heated to a minimum core temperature of:

133°C

90°C

210°C

100°C

#33. What is the mandatory regulatory judgement for ‘fevered carcasses’ detected during post-mortem meat inspection?

Partial rejection

Total rejection

Suspect

Conditionally approve

#34. If Anthrax is the suspected cause of death, the examiner must immediately execute which of the following?

Proceed to split the carcass

Do not open the carcass under any circumstances

Boil the carcass

Deep freeze

#35. A sheep carcass found to be systemically affected with Blue Tongue virus should be:

Passed for consumption

Passed after removing tongue

Condemned

Heat processed

#36. Which of the following chemical agents is the most appropriate preservative for tissue specimens submitted for chemical analysis in suspected vetero-legal poisoning cases?

Saturated Common salt solution

Formalin

Glutaraldehyde

None

#37. Measly beef (characterized by white spots in skeletal muscle) is caused by the larval stage of which parasite?

Cysticercus cellulosae

Taenia solium

Taenia saginata (larval form: Cysticercus bovis)

Sarcocystis

#38. Identify the larval stage responsible for causing measly pork in swine carcasses.

Cysticercus bovis

Cysticercus cellulosae

Sarcocystis suihominis

Trichinella

#39. Which of the following standards represents the mandatory code of practice for antemortem and postmortem inspection of meat animals in India?

IS:1723-1973

IS:1982-1971

IS:1982-1981

None

#40. For a thorough internal abdominal examination during equine post-mortem necropsy, the carcass should be placed in which recumbency?

Right lateral recumbency

Left lateral recumbency

Sternal recumbency

Dorsal recumbency

#41. In the post-mortem inspection of poultry suspected of Ranikhet (Newcastle) disease, what is the disposition of carcasses with systemic lesions?

Completely unfit for food (condemne

Condemn affected parts only

Pass after heat processing

#42. Under veterinary medicine regulations, the manufacture and sale of which of the following is treated as a severe crime?

Adulterated drugs

Misbranded drugs

Spurious drugs

All of these

#43. A Frankfurter sausage is typeset as a classic example of which of the following processed meat categories?

Uncooked sausage

Cooked unsmoked sausage

Cooked smoked sausage

Uncooked smoked

#44. Which of the following is NOT classified as a traditional Indian meat product?

Kabab

Sausages

Tikka

Kofta

#45. Curing as a preservation method is best adapted and most highly functional in meats containing high proportions of:

Protein

Fat

Connective tissue

Carbohydrate

#46. In the curing of processed meats, which specific ingredient is added to stabilize the cured pink color?

Sodium chloride

Nitrite and nitrate

Corn syrup

Phosphates

#47. The concentrated aqueous salt and nitrite solution used for curing meats is commonly referred to in the trade as:

Brine

Saltpeter

Pickle

Marinade

#48. Which of the following compounds in wood smoke provide the primary bactericidal and preservative action?

HCHO (Formaldehyde)

Phenol

Both (

and (

#49. Liquid smoke is manufactured and utilized in commercial meat processing to primarily avoid which carcinogenic smoke compound?

Hydrocarbons

Acetic acid

Phenol

Benzopyrene

#50. Which inert gas is most commonly employed as a filler in Modified Atmosphere Packaging (MAP) of meats to prevent oxidation?

Nitrogen

Oxygen

Hydrogen

Methane

#51. With regard to carbon dioxide usage in MAP, which statement is true regarding its absorption into meat?

Highly insoluble in fat

Highly soluble in fat/water, causing package draw-in

Oxidizes myoglobin

No effect

#52. What is the typical maximum shelf life of vacuum-packaged primal cuts of fresh lamb held under strict refrigeration?

10 days

2 weeks

3 weeks

8-10 weeks

#53. The active packaging methodology for fresh meat preservation commonly incorporates which of the following within the sachet?

Desiccants

Carbon dioxide emitters

Oxygen scavengers

Antimicrobial coatings

#54. Which statement is correct regarding post-mortem muscle tenderization?

Younger animal meat is less tender

Connective tissue cross-links decrease with age

Fresh cut meat is less tender than aged meat

None

#55. The Callipyge gene mutation in lambs results in heavy muscling but very tough meat due to high levels of which calpain inhibitor?

Calpastatin

Desmin

Titin

Troponin

#56. Veal is the carcass meat obtained from which of the following animals?

Swamp buffalo

Adult cattle

Young cattle/calves below 4 months age

Goats

#57. Chevon (goat meat) is highly preferred by health-conscious consumers compared to chicken and pork because of its:

Low fat content

High energy density

Low iron content

High sodium

#58. The carcass dressing yield percentage is exceptionally high in swine because of:

More bone density

More fat percentage

Skin retention

Both (

#59. The skin of a pig carcass, frequently left on the meat during processing, is referred to as:

Hide

Rind

Kip

Pelt

#60. Ham is a primal cut derived specifically from which part of a pig carcass?

Back and loin

Sides

Loin and sides

Rear quarters/hind legs

#61. What is the typical dressing yield percentage for broiler chickens (0-6 weeks of age)?

40-50%

50-60%

70-75%

80-85%

#62. Raw egg white contains which of the following biotin-binding proteins that can induce biotin deficiency in animals?

Biotin

Choline

Avidin

Thiamine

#63. Non-muscular, edible visceral parts of a meat carcass (heart, liver, kidneys, tongue) are collectively termed:

Offal

Trim

Condemned waste

Gristle

#64. The recommended concentration of active free chlorine in water used for sanitizing slaughter carcasses and abattoir equipment is:

650-750 ppm

150-200 ppm

50-100 ppm

500-600 ppm

Finish