LPT Meat Complete Quiz 1

1. The most common type of meat consumed in India is:

2. The main protein found in meat is:

3. The meat of a goat is referred to as:

4. Which of the following is the leanest type of meat?

5. What is the recommended per capita consumption of meat annually according to the National Institute of Nutrition?

6. Which mineral is abundant in meat, excluding calcium?

7. Which vitamin is present in high amounts in lean pork compared to other meats?

8. Rigor mortis in beef is complete within how many hours after slaughter?

9. Which part of the muscle structure is responsible for contraction?

10. Which of the following fatty acids is most abundant in meat?

11. The myofibrillar protein with the highest content in muscle is

12. Meat rich in myoglobin appears:

13. Which meat is known for having the lowest fat content?

14. What percentage of meat is composed of water?

15. Which of the following is responsible for the dark red color in meat?

16. What is the typical pH value of fresh meat?

17. Buffalo meat accounts for what percentage of India’s total meat exports?

18. What is the function of the sarcoplasmic reticulum in muscle tissue?

19. The highest mineral content in meat is:

20. Which component in meat provides the highest energy?

21. Which of the following meats has the highest cholesterol content?

22. Which vitamin is entirely absent in lean meat?

23. The temperature range used for soft scalding in poultry processing is:

24. Which of the following is a fermented meat product?

25. What is the dressing percentage for sheep?

26. Meat is primarily composed of which macronutrient?

27. Which connective tissue protein gives meat its red color?

28. The major type of muscle tissue found in meat is:

29. What is the recommended water temperature for hard scalding in poultry?

30. Which vitamin is found in significantly higher amounts in pork compared to other meats?

31. The pH of meat during post-mortem glycolysis typically drops to:

32. Which of the following is considered a tough meat due to high connective tissue content?

33. What is the primary cause of PSE (Pale, Soft, Exudative) meat in pigs?

34. What is the most abundant fatty acid in meat?

35. The process of rigor mortis in poultry is typically completed in:

36. During muscle contraction, the myosin filaments interact with:

37. What is the correct term for a calf’s meat?

38. Which of the following is the structural protein giving red muscle its characteristic color?

39. In pork, the part most commonly affected by PSE (Pale, Soft, Exudative) condition is:

40. The most common cause of the DFD (Dark, Firm, Dry) condition in meat is:

41. At what temperature should meat be stored to avoid bacterial growth during chilling?

42. What percentage of buffalo meat is exported from India?

43. Which of the following is the term for the fat rendered from pig carcasses?

44. Which is NOT a component of the connective tissue in muscle?

45. The breakdown of which substance causes the bright red color of fresh meat?

46. The time required for completion of rigor mortis in pigs is typically:

47. The protein in meat most responsible for muscle contraction is:

48. Which of the following muscles is involved in skeletal muscle contraction?

49. Which of the following vitamins is NOT present in lean meat?

50. Which method is primarily used for meat aging to enhance tenderness?

51. Meat is firmer more:

52. During muscle to meat conversion, the pH drop is primarily due to:

53. The primary function of sarcomeres in muscle fibers is:

54. In which type of meat is rigor mortis typically complete within 5 minutes to 1 hour?

55. What is the primary purpose of post-mortem inspection in slaughterhouses?

56. The ultimate pH of meat after the completion of post-mortem glycolysis is:

57. The key enzyme responsible for muscle degradation during the aging process is:

58. What is the shelf life of vacuum-packaged lamb cuts?

59. Which type of packaging method inhibits anaerobic bacterial growth in meat?

60. Which of the following is NOT considered an offal in meat processing?

61. During post-mortem changes in meat, which process follows the onset of rigor mortis?

62. Which of the following is an example of a myofibrillar protein?

63. The meat from which animal is referred to as “chevaline”?

64. The most common method of stunning animals before slaughter is:

65. The rate of meat aging is primarily influenced by:

66. What is the primary reason for the use of carbon dioxide in meat processing?

67. Which of the following meats has the highest protein content?

68. Which protein is responsible for the elasticity of connective tissue in meat?

69. Which mineral in meat is essential for oxygen transport in the body?

70. Which muscle protein complex is inhibited by the presence of calcium ions during contraction?

71. In which phase of rigor mortis does the muscle become inextensible due to the depletion of ATP?

72. Which of the following meats is most likely to develop PSE (Pale, Soft, Exudative) conditions?

73. What is the primary structural protein found in meat that contributes to toughness when overcooked?

74. Which of the following is NOT a factor influencing the onset of rigor mortis in meat?

75. Which myofibrillar protein in meat is essential for muscle contraction and makes up the thick filaments?

76. The tenderness of meat is improved by which post-slaughter practice?

77. What is the primary component responsible for the marbling effect in meat?

78. Which vitamin is most abundant in organ meats like liver compared to lean meats?

79. Which meat product is produced by curing pork with salt, nitrates, and sometimes sugar?

80. Which type of connective tissue protein is rich in hydroxyproline and provides structural support to meat?

81. The term used for the protein that binds oxygen and gives meat its red color is:

82. Which of the following conditions leads to tough meat with minimal marbling?

83. Which of the following is the safest temperature for meat storage to prevent bacterial growth?

84. Which myofibrillar protein has the highest percentage in skeletal muscle and contributes most to meat texture?

85. Which of the following contributes to meat tenderness after slaughter during the aging process?

86. The high-energy phosphate compound that is depleted early in the post-mortem conversion of muscle to meat is:

87. The process by which meat loses its pink color and turns brown due to oxidation is called:

88. The primary function of myofibrillar proteins in meat is to:

89. Which of the following techniques is used to improve the shelf-life and tenderness of meat during storage?

90. Which type of meat is likely to be tougher due to the high amount of elastin and collagen in connective tissues?

91. Which phase of rigor mortis is characterized by a rapid onset of muscle stiffness?

92. The primary component in meat responsible for its juicy texture when cooked is:

93. Which post-slaughter treatment is essential to preserve meat quality and prevent bacterial contamination?

94. What is the key factor that influences the tenderness of meat during the aging process?

95. Which of the following meats is most likely to have a high amount of connective tissue?

96. The bright red color seen in fresh meat is primarily due to the presence of:

97. The protein responsible for muscle contraction in skeletal muscle is:

98. Which of the following is a sarcoplasmic protein responsible for the red color of muscle?

99. The conversion of muscle to meat involves a decrease in pH due to the accumulation of:

100. The proper chilling temperature range for storing meat to inhibit bacterial growth is: