ANIMAL PRODUCT PROCESSING

1. A substance being produced during stressful conditions and helps in glycogen

breakdown in the muscle
A. lactic acid C. myoglobin
B. epinephrine D. acetic acid

2. What structure in the neck is not severed or cut during sticking in goats?
A. jugular vein C. esophagus
B. carotid artery D. none of the above

3. Which is not a principle being followed in meat fabrication?

A. tender meat is separated from tough meat
B. cheap part is separated from tough part
C. cutting of muscles across the grain
D. thick part separated from thin part

4. Which is not a use of the bone structure?

A. use in estimating age of live animals
B. use as guide for cutting carcasses
C. gives clue to the tenderness of the cut
D. use in identifying and naming of the cut of meat

5. Which is the best method used for identifying a carabeef?

A. use of physical parameters
B. use of serological method
C. use of biochemical method
D. use of bone structure

6. Which is not included as lean cut of pork carcass?

A. ham C. belly
B. loin D. shoulder

7. This wholesale cut of beef contains the 13th rib and the abdominal muscle
A. loin C. round
B. flank D. brisket

8. This substances function during the aging of meat

A. collagen C. enzymes
B. myoglobin D. myofibrillar proteins

9. Which is not an advantage of fasting animal prior to slaughtering?

A. ease of evisceration C. gives low shrinkage
B. results to a pale carcass D. lengthens shelf-life of meat
10. All of these are basic factors to be considered when slaughtering animal except:
A. cleanliness of the meat produced C. hygiene of production
B. efficiency of meat inspection D. availability of equipment

11. An ideal slaughterhouse should have these qualities except:

A. Separate rooms for handling meat and offals
B. Must have a good drainage system
C. With adequate ventilation and pollution control
D. None of the above

12. These are proteins that are extracted during processing of sausages
A. myofibrillar proteins C. stromal proteins
B. sarcoplasmic proteins D. connective tissue proteins

13. Which sensory characteristics is not affected by moisture content?

A. texture C. tenderness
B. flavor D. color

14. What nutrient in meat is allegedly considered to be health risk?

A. protein C. carbohydrate
B. fat D. minerals

15. Considered as the largest category of meat in terms of volume and consumption
A. seafoods C. red meat
B. poultry meat D. game meat

16. Which nutrient has little effect on the nutritive value of meat?
A. water C. protein
B. fat D. carbohydrate

17. Which is not true about vitamins in meat?

A. B vitamins in meat are not destroyed during cooking
B. meat is rich in B-complex vitamins
C. meat contains little quantities of fat soluble vitamins
D. none of the above

18. Which of the following muscles would yield tender meat?

A. leg muscle C. back muscle
B. shoulder muscle D. thigh muscle

19. Which of the following is considered Kosher?

A. the hindquarter of beef carcass C. the forequarter of pork carcass
B. animal with imperfections D. the forequarter of a beef carcass
20. This meat is described to have a grayish pink to grayish red color with white and
greasy fat color
A. chevon C. veal
B. pork D. beef

21. This procedure could lead to the smoothening of the external fat of beef carcass and
prevent shrinkage and oxidation
A. chilling C. shrouding
B. singeing D. blanching

22. Which of these biochemical tests does not rely on color change results in specie
identification of meat?
A. evaporation method C. serological test using immunized rabbits
B. direct reading method D. chemical treatment of fat

23. Meat contains low amount of this mineral

A. zinc C. iron
B. calcium D. phosphorus

24. What is the result of not handling the animal gently before slaughtering
A. the animal struggles during stunning
B. the animal is not properly stick
C. the animal is not properly eviscerated
D. none of the above

25. Which is not true about the presence of glycogen in the muscle?
A. half of it is only present in the muscle
B. it undergoes glycolysis after slaughtering
C. its amount is high in postmortem meat
D. none of the above

26. Which of these is not considered as a hindquarter wholesale cut of beef carcass?
A. flank C. round
B. chuck D. loin

27. Splitting is done during slaughtering

A. to make the carcass firm C. to produce uniform porkchops
B. to make fabrication easy D. to clean the carcass

28. Which of the following is not being considered in selection of cattle to be

slaughtered?
A. age of the animal C. health of the animal
B. sex of the animal D. degree of fatness

29. Which is not an advantage of fasting animals before slaughtering?

A. saving of feeds C. gives high shrinkage of meat
 B. ease of evisceration D. lengthens shelf-life of carcass

30. The following are measurements for determining carcass composition of pork except
A. lean-fat-bone component C. density or specific gravity
B. rib eye area D. maturity

31. Which of these quality estimators of beef carcass can’t be evaluated using the taste
panel?
A. juiciness C. texture
B. maturity D. tenderness

32. The following are functions of phosphate in meat processing except

A. stabilize the color of cured product
B. increase product yield
C. makes product firm and dry
D. increase the water holding capacity of meat

33. Which of the following will lengthen the curing process of meat?
A. addition of ascorbates C. curing meat at the freezer
B. use of nitrite D. curing meat at room temperature

34. This ingredient is helpful in the growth of lactic acid bacteria in sausages
A. salt C. nitrate
B. sugar D. phosphate

35. Which of the following does not describe salting?

A. it enhances the flavor of meat C. it lengthens the shelf-life of meat
B. it draws out water from meat D. it causes plasmolysis of bacterial cells

36. Which of the following causes of meat spoilage is considered the most harmful?
A. biological C. physical
B. chemical D. all of the above

37. Which of the following is not an example of cured whole muscle cuts?
A. bacon C. corned beef
B. ham D. tocino

38. Meat grading offers the following advantages except

A. provides products of varying quality C. increases competition
B. facilitates sale based on inspection D. improves pricing efficiency

39. Which of the following does not describe the use of smoking in processed meat?
A. it causes rapid oxidation of fat in meat
B. it helps develop the color of the product
C. it reduces moisture content of meat
D. improves the shelf-life of the product
40. Which of the following could result to reduced smoke deposition in the meat?
A. smoking with fast air movement inside the smokehouse
B. smoking with high relative humidity
C. smoking well drained cured meat
D. all of the above

41. Which is not a function of nitrite?

A. stabilize the color of lean tissues
B. inhibit the growth of Clostridium botulinum
C. makes product firm and dry
D. retard development of rancidity

42. Liquid smoke gives the following advantages over natural smoke except:
A. increase processing time
B. easy application and use
C. its composition can be altered
D. easy control of color and flavor density

43. Which is not true about meat preservation?

A. only microorganisms can cause deterioration of meat
B. a preservation method can either inhibit or destroy the microorganisms
C. its purpose is to lengthen the shelf-life of meat
D. the initial microbial load in meat determines the success of preservation
method

44. Which of the following components of smoke could cause the coagulation of the
surface proteins of frankfurters?
A. organic acids C. hydrocarbons
B. alcohols D. carbonyls

45. Which of the following properties of meat affects the yield of processed meat
product?
A. binding ability C. water holding capacity
B. emulsion stability D. emulsifying ability

46. Which of the following by-products of slaughter is used for gelatine and glue
production?
A. blood C. hair
B. bile D. bone

47. This edible by-product of slaughtering pig is also referred to as chitterlings

A. small intestines C. testicles
B. thymus gland D. stomach
48. This is an organism that causes spoilage of canned meat products
A. Staphylococcus aureus C. Clostridium botulinum
B. Escherichia coli D. Salmonella typhimurium

49. In this type of cooking method, browning reaction of meat is not achieved
A. broiling C. panfrying
B. microwave cooking D. simmering

50. Type of meat that contains high amount of muscle glycogen

A. carabeef C. pork
B. beef D. horsemeat

51. The English term for the kanto

A. flank C. ham
B. chuck D. loin

52. Which is not a part of the steps in slaughtering cattle?

A. stunning C. flaying
B. evisceration D. singeing

53. This refers to the flesh of non-domesticated animals

A. game meat C. hot meat
B. wild meat D. tame meat

54. This is best considered as the most important factor in determining the value of an
animal
A. carcass weight C. liveweight
B. dressing weight D. fabrication weight

55. This is a type of heat treatment where meat is subjected to a temperature that will
inactivate enzymes
A. sterilization C. pasteurization
B. cooking D. blanching

56. Which of the following is not a purpose for cooking meat?

A. intensifies flavor C. increase water content
B. stabilized color of cured meat D. destroys microorganisms

57. Restaurants, hotels and fast food chains who buy meat from wholesalers
A. retail outlets C. packers to retailers
B. institutional buyers D. none of the above

58. The meat derived from sheep slaughtered less than one year of age is called
A. mutton C. lamb
 B. veal D. chevon

59. An animal which was subjected to light stress prior to slaughter will give a ____ type
of meat
A. PSE C. PSD
B. DFD D. DSE

60. This is the process of burning hairs of goat using blowtorch or an open fire
A. scalding C. singeing
B. flaying D. shrouding

61. These are group of bacteria that usually thrives in meat kept at room temperature
A. psychrophiles C. mesophiles
B. psychrotrophs D. thermophiles

62. Which of the following is not a function of packaging meat?

A. protection C. provide tensile strength
B. product specification D. none of the above

63. This refers to the fat deposited between muscles

A. seam fat C. marbling
B. subcutaneous fat D. adipose fat

64. The following are the accepted method for stunning pigs except
A. electric shock stunning C. carbon dioxide
B. pneumatic pistol D. use of sledge hammer

65. The following are the common ways of slaughtering goats except
A. flaying C. scalding
B. singeing D. none of the above

66. This refers to the localized areas of dehydration and discoloration on the surface of
frozen meat
A. drip C. freeze burn
B. shrink D. nitrate burn

67. Type of preservation method which is referred to as cold sterilization because it can
cause destruction of microorganisms without raising the temperature of meat
A. freezedrying C. use of antibiotics
B. irradiation D. microwave cooking

68. Way of marketing live animals where sales are given to the highest bidder and this
was made with a nod of the head, displaying a number or by spoken word
A. direct marketing C. auctions
B. wholesalers D. terminal markets
69. The smallest egg size grade being sold in the market is
A. small C. extra small
B. peewee D. super small

70. The following are the modern methods of packaging meat except
A. shrink packaging C. vacuum packaging
B. can packaging D. controlled atmosphere packaging

71. These are city-based livestock buyers who buy livestock in large volumes from
viajeros
A. wholesale dealers C. meat dealers
B. retailers D. processors

72. The following are ways of detecting the freshness of egg except
A. candling C. observation of the yolk and albumen quality
B. floatation test D. none of the above

73. What part of the egg increases in size when it age?

A. albumen C. shell
B. air cell sac D. yolk

74. This is the part of the eggshell that seals the pores to prevent loss of moisture and
entry of microorganisms
A. shell membrane C. chalazae
B. cuticle D. air cell sac

75. A viscous protein that comprises most of the white of the egg
A. casein C. pepsin
B. albumin D. rennin

76. The yellow color of the yolk is attributed to the presence of this pigment
A. xanthophylls C. carotene
B. chlorophyll D. bilirubin

77. These are spiral bands within the albumen which help to maintain the yolk in its
position
A. shell membrane C. germinal disc
B. chalaza D. vitelline membrane

78. Component of egg which contains the fat soluble vitamins

A. albumen C. both A and B
B. yolk D. none of the above

79. The largest nutritional component of an egg is

 A. water C. fat
B. protein D. carbohydrate
80. The common cause of food poisoning in egg is
A. Staphylococcus aureus C. Clostridium botulinum
B. Salmonella enteritidis D. all of the above

81. Which of the following is not an accepted method for preserving eggs?
A. pasteurization C. freezing
B. drying D. none of the above

82. The sugar found in the milk is known as

A. fructose C. lactose
B. glucose D. sucrose

83. The form of calcium found in the egg’s shell is

A. calcium carbonate C. magnesium phosphate
B. calcium gluconate D. all of the above

84. These are edible products originating from organs and body parts other than the
carcass
A. offals C. internal organs
B. variety meats D. sweetbread

85. This edible by product derived from the lining of the rumen and reticulum is called
A. hog maws C. fries
B. tripe D. knuckles

86. These are retailers that sell fresh meat and meat products in the public markets
A. retail outlets C. meat vendors
B. brokers D. wholesalers

87. Longanisa is a commonly eaten during breakfast, this sausage is considered as a

A. fresh sausage C. cooked sausage
B. uncooked sausage D. cooked and smoked sausage

88. This is a type of edible casing derived from the extraction of collagen from animal
skins and hides
A. animal casing C. regenerated collagen casing
B. cellulosic casing D. fibrous casing

89. The water requirement for slaughtering one head of hog is

A. 60 gallons C. 15 gallons
B. 30 gallons D. 20 gallons
90. Meat from unstressed animals has a pH of
A. 6.0 C. 5.3
B. 7.0 D. 4.5
 ANSWER KEY

1.B 26.B 51.A 76.A

2.D 27.C 52.D 77.B
3.B 28.B 53.A 78.B
4.A 29.C 54.C 79.A
5.B 30.D 55.D 80.B
6.C 31.B 56.C 81.D
7.B 32.A 57.B 82.C
8.C 33.C 58.C 83.A
9.B 34.B 59.A 84.B
10.D 35.A 60.C 85.B
11.D 36.A 61.C 86.C
12.A 37.D 62.D 87.A
13.C 38.B 63.A 88.C
14.B 39.A 64.D 89.B
15.C 40.A 65.D 90.C
16.D 41.C 66.C
17.A 42.A 67.B
18.C 43.A 68.C
19.D 44.A 69.B
20.B 45.C 70.B
21.C 46.D 71.A
22.C 47.A 72.D
23.B 48.C 73.B
24.D 49.B 74B
25.C 50.D 75.B