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Boning of the cuts
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The process of separating flesh (muscle, fat, and connective tissue) from bones with a knife or other cutting tools
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For separation from offal
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Isolation of coarse connective tissue (tendons, ligaments) and adipose tissue, small bones, cartilage, and large blood vessels from meat
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Isolation of small bones, cartilage, and large blood vessels from meat
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The dismemberment of half carcasses into separate cuts to facilitate subsequent deboning operations
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Do you know what meat technology is? Try this quiz about meat technology. Meat technology is basically the knowledge and technology of the meat processing, handling, production, laboratory processes, equipments, chemicals, meat items such as poultry, fish, animal by-products, meat-based ready meals, meat snacks, etc. Let's start the quiz and wait for the results. All the best! You can share the quiz with others also who wish to pursue a career in this field of technology.
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- 2.
The highest concentration of myoglobin in muscle is found in
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Beef
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Pork
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Veal
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Lamb
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Poultry
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- 3.
A connective tissue in protein that can be softened by cooking
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Collagen
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Meat
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Elastin
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Fat
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Blood
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- 4.
Muscle tissue is made up of
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75% water, 20% protein, and 5% fat
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60% water, 20% protein, and 20% fat
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65% water, 20% protein, and 15% fat
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80% water, 17% protein, and 3% fat
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50% water, 25% protein, and 25% fat
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- 5.
A mixture of ground meat and fat is
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Forcemeat
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Offal meat
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Primal cuts
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Round part
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Scapular part
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- 6.
Kind of meat is not allowed to be used for products of higher grades.
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Meat is frozen twice
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Fresh meat
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Chilled meat
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Offal
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Recently defrosted
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- 7.
Duration of defrosting beef half carcasses is _________ hour.
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24-30 hours and depends on the weight of the half carcasses
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15 - 20 hours
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30-32 hours and depends on the weight of the half carcasses
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10-15 hours and depends on the weight of the half carcasses
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7 - 12 hours
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- 8.
Acceptable content of flesh tissue on bones after boning ...
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Up to 10 %
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15%
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5%
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20%
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Up to 8 %
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- 9.
Connective tissue in meat does not include
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Fat
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Elastin
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Collagen
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Silverskin
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Blood
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- 10.
The greatest water-holding capacity (WHC) is found in
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Beef
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Pork
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Veal
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Lamb
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Poultry
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Quiz Review Timeline (Updated): May 18, 2023 +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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May 18, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 25, 2023Quiz Created by
Alfredhook3
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