Unit 4 LPT Meat Quiz

1. With reference to the Designer Meat Products consider following statements:

2. For antemortem and postmortem inspections of meat animals (First Revision), is the mandatory code of practice in India.

3. Protein content of white meat is:

4. Which is firm meat?

5. Which meat has cherry red colour?

6. Meat is firmer:

7. The primary constituent of a sheep carcass is:

8. Lamb carcass (less than one year age) is usually graded as:

9. During decomposition of meat, a pronounced repulsive odour and an alkaline reaction takes place due to liberation of:

10. The white fat deposition in between groups of muscles is a characteristic feature of meat of which of the following species?