Unit 1 LPT Meat Quiz

1. Goat meat is known as

2. Fresh muscle (lean) tissue contains about percent of protein.

3.The intensity of light at all inspection points in an abattoir should not be less than

4. The characteristic and eye appealing bright red colour of the surface tissues of freshly cut meat is due to

5. On slaughter of hunted animals, the onset of rigor mortis is usually:

6. Brown colour of meat is due to:

7. Carabeef is the meat which is obtained from:

8. Meat from sheep which is between the age of one month to one year is termed:

9. Pork is rich in vitamin:

10. The unique amino acid present in elastin is:

11. Meat is poor source of:

12. The freezing point of meat lies between—————–°C.

13. The recommended light intensity at work rooms in an abattoir is