Meat, Poultry, and Fish Processing MCQs

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1. : What is the main component of meat?





2. : The red color of meat is due to the presence of:





3. : The process of rigor mortis occurs:





4. : Tenderness of meat increases due to:





5. : Which of the following is not a poultry product?





6. : The major source of off-odors in fish is:





7. : The main cause of meat spoilage is:





8. : The pH of normal postmortem meat is around:





9. : Freezing meat helps to:





10. : Which muscle pigment gives cured meat its pink color?





11. : Meat preservation by drying reduces:





12. : The process of removing feathers from poultry is called:





13. : Fish spoil faster than meat because:





14. : The main purpose of stunning animals before slaughter is:





15. : The ideal storage temperature for frozen meat is:





16. : HACCP stands for:





17. : Which method of preservation is commonly used for fish?





18. : The connective tissue in meat mainly consists of:





19. : The process of meat curing involves:





20. : The main spoilage bacteria in chilled meat are:





21. : The texture of meat is affected by:





22. : White meat mainly refers to:





23. : Meat marination improves:





24. : The process of removing viscera from fish is called:





25. : Which vitamin is abundant in liver meat?





26. : Smoking of meat helps in:





27. : Fish flesh contains high levels of:





28. : Poultry processing includes:





29. : The main goal of chilling meat is to:





30. : Fish is rich in which mineral?





31. : The “drip loss” in meat refers to:





32. : Which meat is considered red meat?





33. : Which is the most heat-sensitive nutrient in meat?





34. : Fish are graded mainly based on:





35. : Poultry meat becomes tough if:





36. : The “bloom” of meat refers to:





37. : Which microorganism causes botulism in meat?





38. : The shelf life of frozen fish is typically:





39. : What is surimi?





40. : Chilling injury in meat results from:





41. : The water-holding capacity of meat affects:





42. : Which part of fish is richest in fat?





43. : Poultry meat is preferred for diet-conscious consumers because:





44. : What is the by-product obtained from animal bones?





45. : Spoiled fish emits the smell of:





46. : The process of separating edible fish flesh from bones is called:





47. : The main factor determining meat quality is:





48. : Smoking temperature for fish is generally:





49. : Poultry meat inspection ensures:





50. : Fish processing industry waste can be used to make:





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