Meat Quality and Spoilage Quiz
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Questions and Answers

What does a sour or rancid smell in beef indicate?

  • Spoilage or poor quality (correct)
  • High nutritional value
  • Freshness and quality
  • Proper aging and marbling

Which of the following aspects contributes to the quality of carabeef?

  • High visible fat content
  • Bright reddish-pink color (correct)
  • Presence of off odors
  • Significant toughness

What can excessive visible fat in beef lead to?

  • A greasy texture (correct)
  • Improved flavor
  • Greater nutritional value
  • Enhanced tenderness

What characteristic indicates poor quality in carabeef?

<p>Off odors (B)</p> Signup and view all the answers

Which characteristic is commonly observed in low-quality carabeef?

<p>Excessive toughness (D)</p> Signup and view all the answers

What color is high-quality pork expected to have?

<p>Reddish-pink (B)</p> Signup and view all the answers

What does significant browning of beef often indicate to consumers?

<p>Metmyoglobin formation (D)</p> Signup and view all the answers

What texture signifies spoiled pork?

<p>Overly soft or pasty (D)</p> Signup and view all the answers

Which of the following is a common characteristic of high-quality beef?

<p>Tenderness and juiciness (A)</p> Signup and view all the answers

How does the nutritional value of carabeef generally compare to traditional beef?

<p>Lower levels of cholesterol and fat (B)</p> Signup and view all the answers

Which of the following odors suggests that pork may be spoiled?

<p>Strong, unpleasant smells (D)</p> Signup and view all the answers

What is a significant indicator of spoilage in beef regarding texture?

<p>Slimy texture (B)</p> Signup and view all the answers

What characteristic of marbling enhances pork's quality?

<p>Adequate intramuscular fat (D)</p> Signup and view all the answers

What is 'boar taint' associated with?

<p>Undesirable odor and flavor (B)</p> Signup and view all the answers

Which of the following can indicate the presence of fluke in pork?

<p>Cysts in the pork (C)</p> Signup and view all the answers

What visual characteristic might indicate spoilage in pork?

<p>Pale or excessively dark color (A)</p> Signup and view all the answers

What is indicated by higher Thio barbituric Acid (TBA) values in seafood?

<p>Higher rancidity (A)</p> Signup and view all the answers

Which factor can influence the health benefits of seafood?

<p>Lipid content (B)</p> Signup and view all the answers

What does high moisture content in seafood signify?

<p>Freshness and quality (A)</p> Signup and view all the answers

Which measurement is used to assess spoilage in seafood?

<p>Total Volatile Nitrogen (TVN) (A)</p> Signup and view all the answers

What does the ash content of seafood indicate?

<p>Mineral content (C)</p> Signup and view all the answers

What is the typical % protein content for sole fish?

<p>19.86% (B)</p> Signup and view all the answers

Which aspect is NOT part of the quality evaluation criteria for meat and meat products?

<p>Color appearance (B)</p> Signup and view all the answers

Which method is commonly used for microbiological examination in quality control?

<p>Sample plating (D)</p> Signup and view all the answers

What is the main purpose of maintaining a temperature below 4°C during fish and shellfish processing?

<p>To prevent spoilage and bacterial growth (D)</p> Signup and view all the answers

Which of the following best describes high-pressure processing (HPP) in seafood?

<p>A technique that maintains nutritional properties while eliminating pathogens (D)</p> Signup and view all the answers

What regular practice is essential to ensure fish and shellfish meet safety standards?

<p>Conducting regular microbiological testing (C)</p> Signup and view all the answers

Which additives are specifically monitored in red caviar produced from salmon fish?

<p>E200 and E210 preservatives (D)</p> Signup and view all the answers

Which quality indicators should be evaluated during sensory evaluation of seafood?

<p>Appearance, smell, and texture (D)</p> Signup and view all the answers

What is a critical component of hygiene practices in seafood processing?

<p>Regular disinfection of surfaces and equipment (A)</p> Signup and view all the answers

Why are additives and preservatives important in fish and shellfish processing?

<p>They maintain quality and safety standards (D)</p> Signup and view all the answers

What pathogens are commonly targeted by high-pressure processing in seafood?

<p>Vibrio and Listeria spp. (B)</p> Signup and view all the answers

What should be done to prevent spoilage, mold growth, and contamination of feeds?

<p>Handle and store feeds properly (B)</p> Signup and view all the answers

What is a requirement for purchasing commercial feed?

<p>It must be registered with the competent authority (B)</p> Signup and view all the answers

What condition should water used for aquaculture meet?

<p>It must be of suitable quality throughout the year (C)</p> Signup and view all the answers

How long should data related to food safety be maintained?

<p>For at least 24 months after production (C)</p> Signup and view all the answers

What should be done with workers in aquaculture farms regarding hygiene practices?

<p>Train them on hygienic practices (C)</p> Signup and view all the answers

What type of spoilage is indicated by the production of methemoglobin in fresh beef?

<p>Souring (B)</p> Signup and view all the answers

What is important for the harvesting and post-harvest handling of aquaculture products?

<p>Practicing appropriate handling to minimize contamination (A)</p> Signup and view all the answers

What should be the focus in health management programs for aquatic animals?

<p>Following provisions in the OIE Aquatic Animal Health Code (A)</p> Signup and view all the answers

What is a common cause of souring in refrigerated pork sausage?

<p>Lactobacillus (B)</p> Signup and view all the answers

Which type of bacteria is typically involved in the putrefaction of meat?

<p>Clostridium species (A)</p> Signup and view all the answers

Which of the following statements is true regarding veterinary drugs and chemicals in aquaculture?

<p>They must comply with national and international guidelines (D)</p> Signup and view all the answers

What is the effect of curing salts on meat susceptibility?

<p>Increases susceptibility to gram +ve bacteria (C)</p> Signup and view all the answers

Which microorganisms are responsible for causing greening in sausage?

<p>Lactobacillus (B)</p> Signup and view all the answers

What indicates the formation of slime on packaged meat?

<p>High humidity (B)</p> Signup and view all the answers

What can occur on the surface of cured meat due to the presence of moisture?

<p>Slime formation (A)</p> Signup and view all the answers

Which of these conditions favors the growth of aerobic bacteria such as Pseudomonas in refrigerated meat?

<p>Good penetration of oxygen (C)</p> Signup and view all the answers

Flashcards

Off Odors in Beef

A strong, unpleasant smell in beef, like sourness, indicating spoilage and making it unsafe to eat.

Beef Discoloration

Beef that is discolored, often appearing brownish, hinting at spoilage or poor handling.

Excessive Fat in Beef

Excessive fat in beef, which can make it greasy and less appealing, though some fat is desirable for flavor.

Contamination in Beef

The presence of unwanted materials like bone fragments or metal in beef, compromising its quality and rendering it unsafe for consumption.

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Reddish-Pink Color in Carabeef

The bright reddish-pink color of fresh carabeef, signaling quality and freshness.

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Marbling in Carabeef

The white flecks of intramuscular fat in carabeef that enhance flavor, juiciness, and tenderness.

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Toughness in Carabeef

The tendency of carabeef to be tougher than traditional beef, especially from older animals.

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Leanness in Carabeef

The lack of adequate fat in carabeef, potentially leading to dryness if not cooked properly.

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Moisture Content in Seafood

The amount of moisture present in fish and shellfish, which can range from 74.6% to 89.5% depending on the species and processing method.

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Protein Content in Seafood

Seafood is rich in protein, providing all essential amino acids. The amount varies depending on species, ranging from 10.73% for freshwater clam to 19.86% for sole.

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Fat Content in Seafood

The fat content in fish and shellfish can vary greatly, impacting their health benefits. It ranges from 0.7 g/100g to over 5 g/100g, with shrimp typically showing higher lipid levels.

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Ash Content in Seafood

The mineral content of seafood, indicated by ash content, which can range from 0.84% to 1.65%.

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Thiobarbituric Acid (TBA) Values

Used to determine lipid oxidation levels in seafood. Higher TBA values indicate greater rancidity and affect flavor and safety.

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Free Fatty Acids (FFA)

The presence of FFAs indicate quality degradation as they form during lipid breakdown. They are a sign of spoilage.

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pH Level in Seafood

The pH of fish and shellfish affects their shelf life and quality. Fresh seafood has a pH around neutral, but becomes more acidic during spoilage.

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Total Volatile Nitrogen (TVN)

This measurement indicates spoilage levels. Increased TVN is a sign of protein degradation. It helps assess fish quality throughout storage.

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Temperature Control for Seafood

Keeping fish and shellfish at a temperature below 4°C during processing and storage to prevent bacterial growth and spoilage.

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Seafood Hygiene

Regularly cleaning and disinfecting surfaces and equipment used to handle fish and shellfish.

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Microbiological Testing for Seafood

Testing fish and shellfish for harmful bacteria like Listeria and Salmonella to ensure they meet safety standards.

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Seafood Sensory Evaluation

Assessing the quality of fish and shellfish by checking its appearance, smell, and texture.

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High-Pressure Processing (HPP) for Seafood

A high-pressure processing method that eliminates pathogens in seafood, extending shelf life while preserving taste and nutrients.

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Sodium Chloride in Seafood

Adding salt to fish products for curing and preservation, but levels must comply with regulations.

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Preservatives in Seafood

Preservatives added to fish products, like E200 and E210, to maintain quality and safety.

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Seafood Additives and Preservatives

The use of additives and preservatives to maintain the quality and safety of seafood products.

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Pork Color

The color of fresh pork, indicating its quality and freshness. A reddish-pink hue is preferred.

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Pork Marbling

Intramuscular fat in pork, essential for flavor, juiciness, and tenderness. More marbling means better quality meat.

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Pork Firmness

The firmness of fresh pork, indicating proper handling and freshness. It should feel firm to the touch, not soft or squishy.

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Pork Odor

A mild, slightly metallic scent associated with fresh pork. Absence of strong or unpleasant odors indicates good quality.

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Boar Taint

An intense, unpleasant, fecal or urine-like odor that can occur in pork from uncastrated male pigs, making it undesirable for consumption.

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Pork Discoloration

A pale or excessively dark color in pork, which can indicate spoilage or poor handling practices.

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Excessive Pork Softness

A pasty, overly soft texture in pork, signifying it's not fresh or has been handled improperly.

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Pork Fluke Infection

The presence of larvae cysts in pork, caused by a tapeworm, posing a risk to humans if not cooked thoroughly. It can cause Swine Flu.

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Feed Storage

All food, including feed for aquaculture, must be safely stored to avoid spoilage, mold growth, and contamination.

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Commercial Feed Requirements

Only use commercial feeds that are officially registered and properly labeled by the relevant authorities. Make sure the labels provide information about the feed's composition, storage conditions, expiry date, feeding rate, and any other important guidance.

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Veterinary Drugs in Aquaculture

Any veterinary drugs and chemicals used in aquaculture should be registered and approved by the relevant authorities. Follow the instructions on the manufacturer's label or as advised by the authorities.

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Probiotics and Biological Agents

Probiotics and biological agents, which are helpful microorganisms, should also be registered and approved by the relevant authorities before use in aquaculture.

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Water Quality in Aquaculture

Water used in aquaculture must be clean and suitable for fish. The source should be far from pollution and provide enough water throughout the year.

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Food Safety Record Keeping

Records related to food safety should be kept for at least 24 months after production. These records are important to ensure safe and healthy aquaculture products.

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Dedicated Aquaculture Farms

Aquaculture farms should be dedicated to aquaculture purposes only. No other livestock should be allowed unless they are in separate areas. Wild and domestic animals should be kept out of ponds and harvesting areas.

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Harvesting and Post-Harvest Handling

Proper harvesting and post-harvest handling are essential. This includes minimizing contamination and damage to the fish. Water and ice used during this process should be clean and safe for human consumption.

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What is putrefaction?

A type of meat spoilage where bacteria breakdown protein, releasing foul-smelling compounds like H2S, mercaptans, indole, and skatole. This usually occurs under anaerobic conditions.

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What is taint in meat?

This refers to any undesirable odor or taste in meat that is not necessarily caused by microbial growth. It can be caused by environmental factors or improper handling.

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What is the most common type of spoilage in pork sausage?

This is the most common type of spoilage in refrigerated sausage. It's caused by bacteria like Lactobacillus and Leuconostoc, leading to a sour, acidic taste.

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What is putrefaction?

Anaerobic decomposition of protein leading to the production of smelly compounds. This is a major type of meat spoilage.

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What causes souring in meat?

It might be caused by formic acid, acetic acid, butyric acid, propionic acid, higher fatty acids and other organic acids.

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How do curing salts affect meat spoilage?

Curing salts make meat more susceptible to gram-positive bacteria and molds. They thrive better in a salted environment.

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How does packaging affect meat spoilage?

Packaging films that allow oxygen and carbon dioxide penetration can promote the growth of aerobic bacteria like Pseudomonas, Acenatobacter, and Moraxella, leading to off-flavors, slime, and sometimes putrefaction.

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How does packaging affect meat spoilage differently with limited oxygen?

Packaging films that limit oxygen and CO2 penetration can favor the growth of lactic acid bacteria, leading to sourness and slime.

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Study Notes

Food Quality Attributes

  • Meat quality is defined by a set of properties appreciating meat, including sensory perception like color, flavor, tenderness, and juiciness. Freshness/ wholesomeness refers to safety aspects, such as lack of pathogens, infections, and toxins.
  • Fish flesh is not considered meat based on conventional definitions due to cold-blooded nature.
  • Meat is the flesh of warm-blooded animals like pigs, cattle, lambs, etc.

Meat Name from Different Animals

  • Wagyu is a Japanese beef breed (Wa = Japanese, gyu = cow).
  • Charcuterie is a French term for prepared meats, primarily from pork (sausages, ham, bacon, pâté).

Red Meat Quality Attributes

  • Myoglobin, a protein, is the main red pigment in meat tissue, it turns purplish-red.
  • Blooming/oxymyoglobin is the bright red color formed when myoglobin is mixed with oxygen.
  • Meat color depends on the animal's age, species, sex, diet, and activity.
  • Older animals have more myoglobin than younger animals.
  • Color changes in raw meat are reversible.
  • Myoglobin turns brownish (metmyoglobin) with continued oxygen exposure, indicating oxidation.
  • Meat with a 'smoke ring' is pink in the crust, brown in the interior.
  • Iridescence, a rainbow-like color effect, can be seen in some meats, especially beef.

Meat Quality in Beef

  • Fresh beef has a bright cherry-red color.
  • Marbling (intramuscular fat) enhances tenderness and flavor.
  • Good quality beef is firm, slightly moist, and not slimy.
  • Fresh beef has a slightly metallic or bloody odor.
  • Discoloration, excessive fat, or slimy texture indicate spoilage.
  • Pork/carabeef have a reddish-pink hue.
  • Well-marbled cuts have more favorable texture, flavor, and juiciness.

Meat Quality in Pork

  • High-quality pork has a reddish-pink color.
  • Marbling is essential for flavor and juiciness.
  • Fresh pork has a mild metallic scent; strong or unpleasant odors suggest spoilage (e.g., boar taint).

Meat Quality in Goat

  • Goat meat is considered a lean red meat.
  • It has a relatively darker red color, coarser texture, and a distinct flavor/aroma from lamb/mutton.

Meat Quality in Lamb

  • Fresh lamb bones should be pinkish in color.
  • Good quality lamb has visible marbling (fat streaks).
  • Lamb with grayish or excessively bloody color or excessive greasy fat needs to be avoided.

Poultry Meat Quality Attributes

  • Appearance (color, skin, flesh) is crucial for judging poultry freshness.
  • Darkening around bones in young poultry is normal (incomplete bone calcification).
  • Raw poultry in normal colors range from pink/fleshy to bluish-white/yellow.

Meat Residue

  • Food residues may include pesticides, insecticides, feed additives, and antibiotics.
  • Monitoring programs exist to prevent excessive concentrations, although residues are generally less problematic than pathogens.

Nutritional Value

  • Meat, poultry, and fish are major protein and essential amino acid sources (lysine in particular).
  • They contain B vitamins and minerals (phosphorus, iron, zinc, selenium, etc).
  • Fish and shellfish are rich in omega-3 fatty acids, various vitamins, and minerals.

Fish and Shellfish Quality Attributes

  • Fish has scales and breathes through water intake
  • Shellfish have a protective shell and aquatic animals
  • Fish and shellfish are rich in protein and essential nutrients, like omega-3 fatty acids, vitamins, and minerals.

Residues in Food

  • Food residues can include pesticides, insecticides, feed additives, and antibiotics.
  • Residues are monitored, public awareness of them can influence food handling and regulations.

Meat Quality Evaluation

  • Critical factors are appearance, color, odor, taste, texture, and internal features.
  • Instruments like colorimeters, spectrophotometers, and shear forces help evaluate meat properties objectively.
  • Important to consider both subjective and objective methods for evaluating meat quality.

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Description

Test your knowledge on the indicators of quality and spoilage in various types of meat, including beef and pork. This quiz covers aspects such as color, texture, odor, and nutritional comparisons between beef and carabeef. Understand the characteristics that define high-quality meat and what to look for to avoid spoiled products.

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