1. : What is the main component of meat?
(A) Protein
(B) Fat
(C) Carbohydrate
(D) Fiber
2. : The red color of meat is due to the presence of:
(A) Myoglobin
(B) Hemoglobin
(C) Chlorophyll
(D) Keratin
3. : The process of rigor mortis occurs:
(A) After slaughter
(B) Before slaughter
(C) During feeding
(D) During transport
4. : Tenderness of meat increases due to:
(A) Aging
(B) Freezing
(C) Boiling
(D) Salting
5. : Which of the following is not a poultry product?
(A) Egg
(B) Chicken meat
(C) Duck meat
(D) Fish fillet
6. : The major source of off-odors in fish is:
(A) Trimethylamine
(B) Lactic acid
(C) Glycogen
(D) Urea
7. : The main cause of meat spoilage is:
(A) Microbial activity
(B) Enzyme oxidation
(C) Air pressure
(D) Mechanical injury
8. : The pH of normal postmortem meat is around:
(A) 5.5
(B) 4.0
(C) 6.8
(D) 3.5
9. : Freezing meat helps to:
(A) Inhibit microbial growth
(B) Improve taste
(C) Add color
(D) Remove fat
10. : Which muscle pigment gives cured meat its pink color?
(A) Nitrosomyoglobin
(B) Oxyhemoglobin
(C) Chlorophyll
(D) Ferrimyoglobin
11. : Meat preservation by drying reduces:
(A) Water activity
(B) Color intensity
(C) Protein content
(D) Salt concentration
12. : The process of removing feathers from poultry is called:
(A) Scalding and plucking
(B) Bleeding
(C) Trimming
(D) Dressing
13. : Fish spoil faster than meat because:
(A) They contain more unsaturated fat and enzymes
(B) They are less perishable
(C) They have low water content
(D) They contain high carbohydrates
14. : The main purpose of stunning animals before slaughter is:
(A) Reduce pain and stress
(B) Increase bleeding
(C) Improve fat content
(D) Reduce meat color
15. : The ideal storage temperature for frozen meat is:
(A) -18°C or below
(B) 0°C
(C) 10°C
(D) 25°C
16. : HACCP stands for:
(A) Hazard Analysis and Critical Control Point
(B) High Accuracy Cooking Process
(C) Heat and Cold Control Plan
(D) Hygiene Analysis Cooking Point
17. : Which method of preservation is commonly used for fish?
(A) Salting and drying
(B) Caramelization
(C) Smoking only
(D) Refrigeration only
18. : The connective tissue in meat mainly consists of:
(A) Collagen
(B) Keratin
(C) Elastin
(D) Albumin
19. : The process of meat curing involves:
(A) Addition of salt, sugar, and nitrates
(B) Freezing
(C) Cooking
(D) Fermentation
20. : The main spoilage bacteria in chilled meat are:
(A) Pseudomonas spp.
(B) Lactobacillus spp.
(C) Clostridium botulinum
(D) Bacillus subtilis
21. : The texture of meat is affected by:
(A) Age and species of animal
(B) Salt level
(C) Water color
(D) Air pressure
22. : White meat mainly refers to:
(A) Poultry and fish
(B) Beef
(C) Mutton
(D) Camel meat
23. : Meat marination improves:
(A) Flavor and tenderness
(B) Freezing point
(C) Shelf life
(D) Water activity
24. : The process of removing viscera from fish is called:
(A) Gutting
(B) Peeling
(C) Filleting
(D) Scaling
25. : Which vitamin is abundant in liver meat?
(A) Vitamin A
(B) Vitamin C
(C) Vitamin D
(D) Vitamin E
26. : Smoking of meat helps in:
(A) Flavor development and preservation
(B) Fat removal
(C) Protein hydrolysis
(D) Color bleaching
27. : Fish flesh contains high levels of:
(A) Omega-3 fatty acids
(B) Carbohydrates
(C) Cellulose
(D) Gluten
28. : Poultry processing includes:
(A) Scalding, defeathering, evisceration
(B) Salting, smoking, drying
(C) Grinding and cooking
(D) Peeling and slicing
29. : The main goal of chilling meat is to:
(A) Slow down microbial and enzymatic activity
(B) Enhance fat deposition
(C) Reduce flavor
(D) Increase spoilage
30. : Fish is rich in which mineral?
(A) Iodine
(B) Calcium
(C) Zinc
(D) Sodium
31. : The “drip loss” in meat refers to:
(A) Loss of fluid during storage
(B) Gain of water
(C) Increase in fat
(D) Change in color
32. : Which meat is considered red meat?
(A) Beef
(B) Chicken
(C) Fish
(D) Prawn
33. : Which is the most heat-sensitive nutrient in meat?
(A) Thiamine (Vitamin B1)
(B) Iron
(C) Zinc
(D) Calcium
34. : Fish are graded mainly based on:
(A) Freshness and appearance
(B) Species only
(C) Color of scales
(D) Type of net used
35. : Poultry meat becomes tough if:
(A) Overcooked
(B) Properly chilled
(C) Properly aged
(D) Tenderized
36. : The “bloom” of meat refers to:
(A) Bright red color after exposure to air
(B) Odor after freezing
(C) Drip loss
(D) Marbling
37. : Which microorganism causes botulism in meat?
(A) Clostridium botulinum
(B) Salmonella typhi
(C) E. coli
(D) Bacillus cereus
38. : The shelf life of frozen fish is typically:
(A) 6–12 months
(B) 1–2 days
(C) 1 week
(D) 2 years
39. : What is surimi?
(A) Processed fish paste
(B) Dried meat
(C) Poultry fat
(D) Meat extract
40. : Chilling injury in meat results from:
(A) Storage just above freezing point
(B) Boiling
(C) Deep freezing
(D) Smoking
41. : The water-holding capacity of meat affects:
(A) Juiciness and tenderness
(B) Color only
(C) Fat content
(D) Vitamin retention
42. : Which part of fish is richest in fat?
(A) Belly region
(B) Tail
(C) Dorsal fin
(D) Head
43. : Poultry meat is preferred for diet-conscious consumers because:
(A) It contains less fat than red meat
(B) It has more carbohydrates
(C) It is high in cholesterol
(D) It contains no protein
44. : What is the by-product obtained from animal bones?
(A) Gelatin
(B) Collagen
(C) Pectin
(D) Starch
45. : Spoiled fish emits the smell of:
(A) Ammonia and trimethylamine
(B) Carbon dioxide
(C) Alcohol
(D) Lactic acid
46. : The process of separating edible fish flesh from bones is called:
(A) Filleting
(B) Peeling
(C) Gutting
(D) Bleeding
47. : The main factor determining meat quality is:
(A) pH and color
(B) Size of animal
(C) Type of feed only
(D) Season
48. : Smoking temperature for fish is generally:
(A) 60–80°C
(B) 30°C
(C) 100°C
(D) 10°C
49. : Poultry meat inspection ensures:
(A) Public health safety
(B) Faster slaughter
(C) Increased price
(D) Reduced production
50. : Fish processing industry waste can be used to make:
(A) Fish meal and oil
(B) Wheat flour
(C) Vinegar
(D) Yeast extract