Livestock Products Technology-meat science- question bank-3

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Livestock Products Technology-meat science- question bank-3

1 Natural casings are prepared from____________________?

a Mucosa

 b submucosa 

c muscular layer 

d serosa

2 Most commonly used barrier bag for vacuum packaging are ____________________?

a polyethylene

 b poly vinylidene 

c polypropylene 

d polyester

Livestock Products Technology-meat science- question bank-3 

3 Frankfuter is a typical example of ________________?

a uncooked sausage

b cooked unsmoked sausage

c Cooked smoked sausage

d Uncooked smoked sausage

4 Cold shortening of muscle occurs when pre-rigor muscle is exposed to a temperature between ____________________?

a -5 to –10 oC 

b 0 to 15 oC 

c -1.5 to –3 oC 

d -20 to –30 oC

5 Myofibrillar proteins are____________________?

a globular 

b fibrous 

c globular and fibrous
d none of the above

6 Bloom is referred as the property of ____________________?

a fresh carcass 

b frozen carcass 

c cooked meat 

d smoked meat

7 ________________ is referred as inspectors lymph node?

a bronchial 

b mediastinal 

c supra scapular 

d poplitial

8 Livestock unit is ____________________?

a 1 adult bovine : 2 pigs : 3 calves : 5 sheep

b 1 adult bovine :3 pigs : 5 calves : 10 sheep

c 1 adult bovine : 3 pigs : 3 calves : 5 sheep

d 1 adult bovine :  2 pigs : 3 calves : 6 sheep

9 The colour of the pigment nitrosohemochromogen is ____________________?

a brown 

b pink 

c red 

d bright red

10 Casings prepared from small intestine of sheep are called_____________?

a weasand 

b middles 

c bungs 

d rounds

11 Average protein content of carcass meal________________?

a 50% 

b 30% 

c 70% 

d 40%

12 Cytoplasm of muscle fiber is called as_______________?

a protoplasm 

b sarcoplasm 

c sarcomere 

d ground substance

13 Bacterial spoilage in chilled meat is due to bacteria of ________________group?

a psychrophilic 

b mesophilic 

c thermophilic 

d microaerophilic

14 Meat pattice are cooked in an oven to an internal temperature of____________________?
a 70 oC 

b 90 oC 

c 60 oC 

d 85 oC

15 Glycogen content of normal bovine muscle ranges from ____________________?

a 0.5-1.3% 

b 0.1-1% 

c 2 – 3.5 % 

d 1- 3 %

16 When meat is frozen slowly the largest crystals are formed ______________?

a inside muscle fiber

b between muscles

c out side muscle fiber

d between epi and perimysium

17 The temperature of the retort during canning of meat chunks is _____________?

a 100 oC 

b 120 oC 

c 150 oC 

d 200 oC

18 The radiation dose of _______ is sufficient to kill the pathogenic bacteria.?

a 0.1 M rad 

b 1 M rad 

C 1.5 M rad 

d 2 M rad

19 Water activity in intermediate moisture foods is maintained between_______?

a 0.6 – 0.85% 

b 0.3 – 0.4 % 

c 0.8 – 1 % 

d 0.2 – 0.5 %

20 Freezing point of meat lies between _____________?
a - 1 to –1.5 oC 

b - 2 to – 0 oC 

c 0 to – 3 oC 

d - 1 to 0 oC

21 Scalding temperature in pigs is about________________?

a 50 - 55 oC 

b 62 - 64 oC 

c 70 - 85 oC 

d 90 oC

22 Animals should be bled within ________seconds after electrical stunning to avoid muscle splashing.?

a 60 sec 

b 30 sec 

c 90 sec 

d 10 sec

23 The end product of ATP break down responsible for flavour is _________?

a hypoxanthine 

b furfural 

c creatinine 

d furfural

24 The characteristic yellow colour of egg yolk is due to _____________?

a carotene 

b vitamin- a 

c biotin 

d xanthophyll

25 Brucellosis is also known as ____________________?

a BVD 

b bangs diseased 

c black disease 

d mucosal disease

26 Since Jan 2001 Britain is facing a severe crisis in beef production due to out break

of ___________?

a FMD 

b RP 

c Mad cow disease 

d Brucellosis

27 Strength of pickle solution is measured by_______?

a Barometer 

b Torry meter 

c Gyrometer 

d Salinometer

28 Emulsion is prepared in ________?

a Tumbler 

b Homogenizer 

c Flaker 

d Bowl chopper

29 The carcinogenic compounds in smoke are______________?

a benzyl pyrenes 

b carbonyls 

c aldehydes 

d PAH

30 Case on systems of dressing is used in___________?

a cattle 

b buffalo 

c sheep 

d pig

31 Each muscle fiber is covered by __________?

a perimycium 

b epimysium 

c endomysium 

d fascia

32 Bacon is prepared from __________?

a boston butt 

b leg portion 

c picnic shoulder 

d bellies

33 Multiplication of bacteria is highest during ____________phase of growth.?

a lag phase 

b log phase 

c phase of + ve acceleration
d stationary phase

34 The indicator of fecal contamination is _______?

a E.coil 

b Salmonella 

c S.faecalis 

d S. bovis






35 Iodine no. in horse fat is____________.?

a 70 - 85 

B 35 – 46 

c 50 – 70 

d 30 - 50

36 Dressed chicken can be stored in a refrigerator at 2oC for __________.?

a 7 days 

b 2 days 

c 10 days 

d 15 days

37 The fat content of chicken egg albumen is ____________?

a 0.2 % 

b 10 % 

c 15 % 

d 20 %

38 Green rot in egg is caused by ________________?

a Pseudomonas 

b Staphylococcus 

c Serratia 

d Cladosporium

39 During ageing the lysosomal enzymes act at the pH__________?

a below pH 6 

b 7 – 9 

c 10 

d 12

40 The optimum concentration of CO2 gas in stunning of pigs is _________?

a 70% 

b 20% 

c 50% 

d 90%

41 Parasites in meat such as Cysticercus bovis and Trichenella spiralis are killed

by__________?

a 0.01 – 0.1 M rad 

b 0.5 – 1 M rad 

c 1 – 2 M rad 

d 10 M rad

42 The voltage during electrical stunning of sheep is usually_________?

a 40 V 

b 75 – 80 V 

c 90 V 

d 120 V

43 Speed of freezing of meat is the time taken to pass from_________?

a 0 to -5 0 C 

b +2 to -2 0 C 

c +1 to -1 0 C 

d +5 to -2 0 C

44 Antibacterial action of cloves is due to_________?

a eugenol 

b isothiocyanate 

c carbonic acid 

d phenol

45 Wet dog flavour is typical of _______________?

a AFD meat 

b Irradiated meat 

c chilled meat 

d cooked meat

46 The product corned beef, the corn refers to________________?

a Corn flavour 

b granulated salt 

c Na – Nitrite 

d polyphosphate

47 A minimum of ______________ nitrite is necessary to ensure normal colour and

flavour in cured meats.?

a 20 – 40 ppm 

b 100 ppm 

c 200 ppm 

d 10 ppm

48 Bound water forms about ___________ % of the total water content in meat?

a 10 % 

b 5 % 

c 20 % 

d 25 %

49 Ultimate pH of meat protein is___________________?

a 4.5 

b 5.4 

c 5 

d 4

50 The moisture content of AFD meat is __________________?

a 2% 

b 10% 

c 15% 

d 20%

51 W.B. Shear force meter measure the strength required in _____________ of meat.?

a biting 

b tearing

 c chewing 

d cutting

52 Thaw rigor is caused by the activity of _______________ enzyme?

a lysozyme 

b protease 

c ATPase 

d lipase

53 For preparing fermented sausages the ______________ culture is used.?

a Lactobacillus 

b Leuconostock 

c Achromobactor 

d Psedomonas

54 ___________________ ions are responsible for muscle contraction?

a Na 

b K 

c Ca 

d SO4

55 Recovery of fat from the dead carcasses is called as ____________________?

a rendering 

b simmering 

c braising 

d pasteurization

56 Humidity in carcass chilling room should be about _______________?

a 90% 

b 40% 

c 50% 

d 60%

57 Cabbage odour due to methanediol in sliced vacuum packed bacon is due to ____?

a Pseudomonas 

b Proteus inconstans
c Pediococcus 

d Micrococcus

58 The black colouration in bone taints is due to production of _____________?

a H2S gas 

b NH3 

c CO2 

d mercaptans

59 Heparin is extracted from _________________?

a lung 

b liver 

c spleen 

d adrenals

60 The process of tanning sheep skin with fish oil is popularly known as _________?

a shammoying 

b dying 

c bating 

d desliming

61 Animal casings are mainly graded based on their___________?

a length 

b diameter 

c colour 

d moisture content

62 Whiskers on meat surface are caused by_______________?

a penicillin 

b tamnidium 

c aspergillus 

d achromobactor

63 In meat product preparation maida is used for__________________?

a flavour 

b colour 

c water binding 

d fat binding

64 The famous traditional meat products in Jammu and Kashmir is______________?

a Rapka 

b Momo 

c Rista 

d Kola urandi

65 Measly beef is an another name for ____________?

a Cysticercus tenucollis

b Cysticercus bovis

c Cysticercus cellusae

d Multiceps multiceps

66 Tyrosine value estimates the extent of ___________ breakdown in meat.?

a fatty acids 

b protein 

c carbohydrate 

d vtiamin

67 Average generation time for bacteria is _________________?

a 20 min 

b 10 min 

c 30 min 

d 40 min

68 Carter’s agar is used for cultivation of ________________?

a E.coli 

b Fungus 

C Proteus 

D Stapohylococcus

69 ______________ gives acid fast reaction on Ziehl Neelsen’s staining?.

a Closrtidium 

b Salmonella 

c Campylobactor 

d Tuberculosis

70 Example of spirochets is____________?

a Leptospira 

b Vibrio 

c Mycoplasma 

d Klebsiella

71 ______________ is the most tender cut in beef carcass.?

a Rump 

b Short plate 

c Chuck and blade 

d Sirloin

72 Colour of rabbit meat is ____________?

a pale brown 

b red 

c cherry red 

d pink

73 Main objective of adding salt during meat emulsion preparation is____________?

a to extract myofibrillar proteins
b antioxidant 

c antimicrobial 

d flavour

74 ______________ is the GRAS chemical additive?

a citric acid 

b KMnO4 

C Sodium hypochlorite 

d benzylpyrines

75 Technical fat is used in manufacture of ____________?
a soap 

b fat liquor 

c lubricant 

d edible oils

76 Fatty acid composition of oils can be estimated by _____________?

a TLC 

b GLC 

c Refractometer 

d AAS

77 Average dressing % in Indian goats is about__________________?

a 35-50% 

b 55% 

c Above 70% 

d 60%

78 __________ instrument is used to measure the smoke density in smoke houses.

a Electric eye 

b Plannimeter 

c Ameter 

d Densitometeric scan

79 Alarm water content in fat free dehydrated meats is __________?

a 15% 

b 30% 

c 40% 

d 50%

80 Ruffle fat is a fat around _________?

a kidney 

b mesentery 

c thoracic region 

d rectum

81 Haugh index is used to determine the internal quality of_____________?

a milk 

b meat 

c paneer 

d egg

82 ___________ initiated the concept of canning of foods.?

a B.Franklin 

B R.A.Lawrie 

c N.Appert 

d R.Hamm

83 The food poisoning caused by Bacillus cereus is referred as __________?

a infection 

b infestation 

c intoxication 

d ingestion

84 The quality standards for foods all over the world are monitored as per____?

a ISO 

b APEDA 

c OIE 

d FAO

85 Yellow fever is an example of _____________zoonoses?

a direct zoonoses 

b meta zoonoses 

c cyclo zoonoses 

d sapro zoonoses

86 An association between two organism in which both are benefited is ___________?

a symbiosis 

b synnenecrotic 

c antagonism 

d mutualistic

87 Mycobacterium piscium causes T.B.in_________?

a cattle 

b sheep 

c frog 

d birds

88 Anthrax is also known as __________?
a Charbon 

b Struck 

c Weil’s disease 

d Undulant fever

89 Clenbutarol is an ________________?

a growth promoter 

b antiseptic 

c antibiotic 

d lipolytic agent

90 _____________ are the principal host for Leptospirosis?

a cattle 

b man 

c lizard 

d rodent

91 All organophosphorous compounds produce _____________residue in tissues.?

a little or no 

b moderate 

c high 

d heavy

92 ______________ is taken for toxic residue analysis?.

a liver 

b heart 

c spleen 

d intestine

93 The method of packing dressed broiler chicken is known as ______________?

a trussing 

b wrapping 

c tetrapacking 

d none of the a,b,c

94 Scalding temperature for turkey is usually __________-?

a 60oC for 60 sec
b 53 oC for 120 sec
c 60oC for 120 sec 

d 93 oC for 5sec

95 Meat bone ratio in dressed broiler is approximately________?

a 4:1 

b 2:1 

c 3:1 

d 5:1

96 National Research Center on meat is situated in____________?

a Bombay 

b Calcutta 

c Hyderabad 

d Delhi

97 In India, processed meat products from chicken are manufactured by_______?

a Lipton 

b Venkys 

c Hindustan liver 

d Griffon

98 Meat analogues are prepared from________?

a pork 

b vegetable proteins
c beef 

d mutton

99 The enzyme present in chalyza of chicken gee which has antibacterial effect is

___________?
a lysozyme 

b amylase 

c protease 

d pectinase

100 Meat containing sarcocyst is________?

a rejected on aesthetic ground

b rejected due to zoonoses

c passed 

d passed with caution of cooking

Also Read- 

Livestock Products Technology-meat science- question bank-2

Livestock Products Technology question bank-1

Please do comment if you find any error in the answers....❌✅

ANSWER KEY

1 b 

2 b 

 3 b 

4 b 

 

5 c 

6 a 

7 a 

8 a 

9 b

10 d 

11 a 

12 b 

13 a 

14 d 

15 a 

16 a 

17 b 

18 a 

19 a 

20 a 

21 a 

22 b 

23 a 

24 a 

25 b 

26. a 

27. d 

28. d 

29. d 

30. c 

31. c 

32. d 

33. b 

34. a 

35. a 

36. a 

37. a 

38. a 

39. a 

40. a 

41. a 

42. b 

43. a 

44. a 

45. b 

46. b 

47. a 

48. b 

49. b 

50. a 

51. d 

52. c 

53. a 

54. c 

55. a 

56. a 

57. b 

58. a 

59. a 

60. a 

61. b 

62. c 

63. c 

64. c 

65. b 

66. b 

67. a 

68. d 

69. d 

70. a 

71. d 

72. a 

73. a 

74. a 

75. a 

76. b 

77. a

78. a 

79. a 

80. a 

81. d 

82. c 

83. a 

84. a 

85. b 

86. d 

87. c 

88. a 

89. a 

90. d 

91. a 

92. a 

93. a 

94. d 

95. a 

96. c 

97. b 

98. b 

99. a 

100. A