Animal products

通報

問題一覧

The term that refers to the meat coming from cattle of less than one year of age.

Veal

The term refers to the act of slaughtering animals dead of some cause prior to the time of slaughter.

Cold slaughter

The process of heating foodstuff, usually a liquid, for a definite temperature and time, and thereafter cooling it immediately.

Pasteurization

Milk product where the butteriat is replaced with vegetable fat such as coconut fat or oil.

None of the above

The following are considered essential amino acids to human diet EXCEPT:

Alanine

The meat is considered deficient in this mineral.

c. Calcium

The considered most variable components of meat because its proportion to the meat is greatly affected by several factors such as nutrition, age, exercise and other physiological factors.

Fats

What is the average amount of water in fresh whole milk?

87 %

What is the recommended temperature for chilling meat?

2to4°C

The following are the conditions that wouid warrant animals to be denied for slaughter EXCEPT:

The animal shows lameness

Which of the following statements is(are) TRUE? 12. .

C. The 'boar taint odor is manifested only upon sexual maturity of uncastrated male pig.

The term refers to meat coming from an illegal source.

Hot meat

The term refers to the process of wrapping the carcass with cheesecloth previously soaked in lukewarm water.

Shrouding

The normal freezing point of fresh milk.

-0.545°C

The test used to determine the fat content of the milk.

Babcock test

Which of the following is an example of processed product from milk fat?

Butter

Lactose is a complex disaccharide made up of:

Glucose + galactose

The foliowing are basic ingredients in curing meat EXCEPT:

c. Spices

Which of the following is(are) NOT step(s) in slaughtering of hogs?

Flaying

Which of the following statements is(are) TRUE about meat preservation.

d. All of the above statements are true

Which of the following conditions is(are) related to fasting of animals before slaughter?

D. A and B only

The cholesterol in egg can be found in its components namely:

a. Yolk

The Animal Welfare Law is promulgated under what Republic Act?

RA. 8485

The following are approved stunning method for hogs EXCEPT:

D. None of the above

Carbohydrates are stored in the animal body in the form of:

Glycogen

Which of the following bacteria can cause food intoxication?

Clostridium botulinum

The following is(are) chemical components) of meat EXCEPT:

Crude fiber

Which of the following statements is(are) TRUE about milk?

e. A and C only

When a particular hog is severely stressed just prior or during slaughter, which condition is more prevalent to happen?

Pale, soft and exudative meat

After the death of the animal, the ph of the meat drops due to conversion of glycogen reserve of the body into:

None of the above

Some foreign materials on the meat are removed in the process of:

Straining

The total solid in milk is determined using:

Lactometer

Which of the following statement is(are) TRUE in slaughter?

In a general trend, as the animal within specie gets bigger, the dressing yield gets higher.

The following are the necessary management practices that should be done prior to the slaughter of animal EXCEPT:

Branding

The following are basic factors to consider in slaughtering of animals EXCEPT:

None of the above

In large chicken dressing operation, stunning may also be employed before the bleeding process. Which of the following stunning procedures is commonly used in stunning of chickens?

Use of electric stunner

The average proportion of albumen in chicken eggs.

59%

Boar taint odor becomes apparent at what age of boars?

Around 7 months

The meat characteristics of steers are more similar to the meat of:

Heifer

The term entire in animals refers to:

Uncastrated male animal

Generally, meat from young animals are more__than__old animals:

Tender and darker

What is the acceptable amount of fat in intact meat preparations?

8 to 12%

When the glycogen reserve at the muscle of the animal is depleted before slaughter, which is more likely to occur on the resulting meat?

The meat would have high ph and therefore dark, firm and dry.

During bleeding or sticking, the main blood vessels that is cut aside from carotid artery is:

Jugular vein

In scalding hogs and poultry, the temperature of the scaiding bath should be in the range of for effective removal of scurf, hairs or feathers.

130-180°F

During post-mortem inspection of meat or carcasses, at what temperature the meat must be heated for 30 minutes if it is adjudged as passed for sterilization?

104°C

The following are the reasons for chilling carcasses prior to fabrication EXCEPT:

To make the meat more tender and flavorful. -

Which of the following carcasses is not recommended for aging?

Pork

The basic ingredient in curing used to overcome saltiness and counteract the toughening of salt

Sugar

The ingredient in meat processing used to increase water holding capacity.

Phosphates

The following are examples of comminuted meat products EXCEPT:

None of the above

The method used to determine amount of casein in milk.

Walker method

Milk is deficient in sulfur containing amino acid such as:

A and C only

Milk should be cooled to minimize microbial or lower as soon as it is milked out to growth.

50°F

At HTST method of pasteurization, the milk is heated at what temperature?

165-180°F

Which of the following statements is (are) NOT TRUE about candling characteristics of eggs?

A normal yolk moves freely and cast darker shadow.

The process of forcing milk through small openings under high pressure to reduce fat particle size.

Homogenization

The form of milk wherein fat or cream is removed.

Homogenized milk

The form of milk wherein fat globules are reduced to smaller size.

Homogenized milk

A type of marketing system wherein the farmers or traders bring their animals to the concentration yard for sale

Livestosk market system

It refers to the edible by-produsts from the slaughterhouse.

All of the above

The meat coming from sheep is called

Mutton

It refers to fresh milk of high purity to be delivered to the costumer within 36 hours. The number of bacteria is 10,000 or less per mi.

Certified milk

The form of calcium found on eggs:

CaCO3

The following are minerals found on egg shell EXCEPT:

Manganese

The nitrogenous components of milk is made up of:

85% protein and 15% non-protein

Around 78.5% of the protein in milk is made up:

Casein

The average amount of lactose in human milk.

7 %

The cheese can be processed from:

Skim milk

A livestock marketing system wherein a mother company takes the animals produced and takes care of the processing before final sale to the consumers.

Contract growing scheme

The curing ingredient that causes withdrawal of water from the meat and causes plasmolysis of bacterial cells

Salt

The curing ingredient used to develop cured color and flavor.

Nitrites

The maximum safe amount of nitrite residue in finished sausages.

200 ppm

The recommended temperature for conventional aging of meat.

1.5 to 3.0°C

Which of the following is NOT a step in slaughtering cattle

None of the above

CLSU

CLSU

CBRC SET A

CBRC SET A

clsu test question

clsu test question

clsu test question 2

clsu test question 2

cbrc

cbrc

Gante, Sherlane R. · 25問 · 1年前

UPLB

UPLB

25問 • 1年前

CBRC set a

CBRC set a

Gante, Sherlane R. · 26問 · 1年前

UPLB

UPLB

26問 • 1年前

Gante, Sherlane R. · 50問 · 1年前

Animal breeding/genetics

Animal breeding/genetics

50問 • 1年前

Animal physiology

Animal physiology

Gante, Sherlane R. · 26問 · 1年前

Beef Cattle production

Beef Cattle production

26問 • 1年前

Gante, Sherlane R. · 35問 · 1年前

Poultry production

Poultry production

35問 • 1年前

Gante, Sherlane R. · 32問 · 1年前

Swine

Swine

32問 • 1年前

Animal nutrition

Animal nutrition

Gante, Sherlane R. · 8問 · 1年前

Animal nutrition 2

Animal nutrition 2

8問 • 1年前

CBRC SET B

CBRC SET B

UPLB

UPLB

CBRC set b

CBRC set b

CBRC Set A

CBRC Set A