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?

Off odors Signup and view all the answers

Which characteristic is commonly observed in low-quality carabeef?

Excessive toughness Signup and view all the answers

What color is high-quality pork expected to have?

Reddish-pink Signup and view all the answers

What does significant browning of beef often indicate to consumers?

Metmyoglobin formation Signup and view all the answers

What texture signifies spoiled pork?

Overly soft or pasty Signup and view all the answers

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

Tenderness and juiciness Signup and view all the answers

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

Lower levels of cholesterol and fat Signup and view all the answers

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

Strong, unpleasant smells Signup and view all the answers

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

Slimy texture Signup and view all the answers

What characteristic of marbling enhances pork's quality?

Adequate intramuscular fat Signup and view all the answers

What is 'boar taint' associated with?

Undesirable odor and flavor Signup and view all the answers

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

Cysts in the pork Signup and view all the answers

What visual characteristic might indicate spoilage in pork?

Pale or excessively dark color Signup and view all the answers

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

Higher rancidity Signup and view all the answers

Which factor can influence the health benefits of seafood?

Lipid content Signup and view all the answers

What does high moisture content in seafood signify?

Freshness and quality Signup and view all the answers

Which measurement is used to assess spoilage in seafood?

Total Volatile Nitrogen (TVN) Signup and view all the answers

What does the ash content of seafood indicate?

Mineral content Signup and view all the answers

What is the typical % protein content for sole fish?

19.86% Signup and view all the answers

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

Color appearance Signup and view all the answers

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

Sample plating Signup and view all the answers

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

To prevent spoilage and bacterial growth Signup and view all the answers

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

A technique that maintains nutritional properties while eliminating pathogens Signup and view all the answers

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

Conducting regular microbiological testing Signup and view all the answers

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

E200 and E210 preservatives Signup and view all the answers

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

Appearance, smell, and texture Signup and view all the answers

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

Regular disinfection of surfaces and equipment Signup and view all the answers

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

They maintain quality and safety standards Signup and view all the answers

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

Vibrio and Listeria spp. Signup and view all the answers

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

Handle and store feeds properly Signup and view all the answers

What is a requirement for purchasing commercial feed?

It must be registered with the competent authority Signup and view all the answers

What condition should water used for aquaculture meet?

It must be of suitable quality throughout the year Signup and view all the answers

How long should data related to food safety be maintained?

For at least 24 months after production Signup and view all the answers

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

Train them on hygienic practices Signup and view all the answers

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

Souring Signup and view all the answers

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

Practicing appropriate handling to minimize contamination Signup and view all the answers

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

Following provisions in the OIE Aquatic Animal Health Code Signup and view all the answers

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

Lactobacillus Signup and view all the answers

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

Clostridium species Signup and view all the answers

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

They must comply with national and international guidelines Signup and view all the answers

What is the effect of curing salts on meat susceptibility?

Increases susceptibility to gram +ve bacteria Signup and view all the answers

Which microorganisms are responsible for causing greening in sausage?

Lactobacillus Signup and view all the answers

What indicates the formation of slime on packaged meat?

High humidity Signup and view all the answers

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

Slime formation Signup and view all the answers

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

Good penetration of oxygen Signup and view all the answers

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.