Meat Animals and Quality Overview

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Questions and Answers

Match the following attributes of meat quality with their descriptions:

Appearance = Perceived through sense of sight Odour = Evaluated using the sense of smell Flavour = Includes sour, sweet, bitter, and salty Texture = Assessed through mouth feel or finger feel

Match the sensory evaluation methods with their purposes:

Paired comparison test = Identifies simple differences between two samples Triangle test = Detects the odd sample among three Descriptive analysis = In-depth profiling of sensory attributes Hedonic rating = Measures consumer preferences and acceptance

Match the meat inspection techniques with their definitions:

Visual inspection = Evaluates the general appearance of meat Sensory evaluation = Describes meat quality attributes perceived by senses Chemical analysis = Assesses composition and contaminants in meat Microbiological testing = Checks for harmful microorganisms in meat

Match the components of meat quality control methods with their characteristics:

Trained panelists = Individuals knowledgeable in sensory evaluation Score-sheets = Tools used by panelists to record findings Standard test methods = Ensure comparability of results among evaluations Chilling treatment = Process recognized through sensory evaluation Signup and view all the answers

Match the eating quality aspects of meat with their sensory characteristics:

Juiciness = Perceived through texture and moisture assessment Tenderness = Evaluated by texture during chewing Flavour = Influenced by odour and taste sensations Savory = Associated with specific taste profiles Signup and view all the answers

Match the sensory evaluation methods with their typical application:

Discrimination tests = Determine if differences exist between samples Preference tests = Identify consumer liking for specific products Descriptive tests = Provide detailed sensory profiles of meat Overall acceptability tests = Assess general consumer preference Signup and view all the answers

Match the aspects that influence sensory evaluation with their roles:

Environmental factors = Light and noise levels can affect sensory perceptions Palate cleansing = Enhances the clarity of taste evaluations Sampling techniques = Ensure representative portions of meat are tested Training = Improves the ability to detect subtle differences in quality Signup and view all the answers

Match the roles of a sensory evaluation panel with their functions:

Evaluation consistency = Ensures reliable and comparable results Diverse palate = Aids in detecting a variety of flavour profiles Expertise in methods = Knowledge of standardized testing procedures Recording observations = Systematically documents findings for analysis Signup and view all the answers

Match the following meat quality attributes with their descriptions:

Tenderness = Preferred by consumers for ease of chewing Freshness = Indicated by smell and bright red color Juiciness = Related to the moisture content in meat Flavour = Affected by spices and cooking methods Signup and view all the answers

Match the meat inspection techniques with their primary focus:

Sensory evaluation = Assessing appearance, odor, and taste Visual inspection = Checking for color and surface characteristics Touch testing = Evaluating the texture and tenderness by hand Smell analysis = Determining freshness through odor Signup and view all the answers

Match the quality control methods with their specific functionalities:

Organoleptic evaluation = Measuring sensory perceptions of meat Chemical analysis = Determining meat composition and spoilage Physical assessment = Evaluating meat size and fat layers Microbial testing = Identifying spoilage organisms in meat Signup and view all the answers

Match the eating quality aspects of meat with their implications:

Tenderness = Influences consumer satisfaction during chewing Aroma = Enhances the overall flavor perception Color = Indicates freshness and quality Fat content = Affects juiciness and flavor richness Signup and view all the answers

Match the sensory evaluation methods with their intended outcomes:

Taste test = Determining overall flavor quality Texture assessment = Evaluating chewing experience Color inspection = Assessing visual appeal and freshness Odor evaluation = Identifying freshness and spoilage Signup and view all the answers

Match the sensory attributes with their relevance to meat quality evaluation:

Smell = Indicates freshness and spoilage Taste = Determines palatability of the meat Visual appeal = First impression of quality based on sight Texture = Influences consumer expectations during eating Signup and view all the answers

Match the consumer preferences with the quality aspects they relate to:

Tender meat = Correlates with consumer enjoyment Bright red color = Signifies freshness in meat Juicy meat = Enhances overall eating experience Pleasant aroma = Boosts flavor perception and acceptance Signup and view all the answers

Match the following terms to their correct descriptions:

Hedonic scale = Used to measure acceptability of meat Acceptability test = Determines consumer preference Organoleptic test = Focuses on sensory attributes of food Freshness indicator = Signaled by bright color and pleasant smell Signup and view all the answers

Match the following meat inspection techniques with their purposes:

Weight difference = Measures loss of water in meat Brine testing = Determines salt levels in processed meat Air inflation = Checks for leaks in packaging pH measurement = Assesses acidity for quality control Signup and view all the answers

Match the following quality control methods with their descriptions:

Physical tests = Involves measurements like weight or pH Chemical methods = Require sophisticated equipment Sensory evaluation = Assess subjective qualities of meat Weight assessment = Provides information about economic losses Signup and view all the answers

Match the following aspects of meat quality with their relevance:

Eating quality = Related to consumer perception of taste Weight difference = Significant for economic implications Salt concentration = Critical for preserving meat integrity pH levels = Influences meat's shelf life and safety Signup and view all the answers

Match the following sensory evaluation aspects with their categories:

Flavor = Taste and aroma characteristics Texture = Mouthfeel and chewiness of meat Appearance = Visual quality and color of meat Juiciness = Moisture release during consumption Signup and view all the answers

Match the following pH values with their significance in meat quality:

7.0 – 7.1 = pH of live animal muscle tissue 5.6 – 5.8 = Lowest pH value 24 hours post-slaughter 6.0 = Normal range for quality meat 4.5 = Salt concentration threshold for cured products Signup and view all the answers

Match the following meat processing methods with their attributes:

Cured products = Contain up to 5% salt Cooked products = Salt should not exceed 3% Fresh meat = Subject to higher evaporation losses Brined products = Utilize sugar and nitrite alongside salt Signup and view all the answers

Match the following techniques with their methods of measurement:

Salimeter = Used to measure brine salt concentration Scales = Applied for assessing weight loss Graphic analysis = Not applicable for pH values Air pumping = Checks for leaks in the packaging process Signup and view all the answers

Flashcards

Sensory Evaluation of Meat

Describing meat's perceptible properties through senses (sight, smell, taste, touch).

Sensory Evaluation Panel

A group of trained individuals who objectively evaluate meat samples.