PP4

Question 1

Name chemical properties of poultry:

Answer 1

Highest protein: 22%
Endogenous amino acids
Unsaturated fatty acids
Vitamins and minerals: high A, E and carotene. Low iron, Ca, P, Na
Low fat content
Low in glycogen than red meat
No intramuscular fat, 1/2 is monounsaturated
Essential polyunsaturated acids

Question 2

Who has to do the health exam in slaughterhouse?

Answer 2

Veterinarian

Question 3

Health marks in game shall be applied by or under responsibility of an:

Answer 3

Official veterinarian

Question 4

Health marks in game is applied on animals that have undergone:

Answer 4

Ante-mortem and post-mortem inspection and have no reason to be decleared unfit for human consumption

Question 5

Health mark is placed on:

Answer 5

External surface of carcass, by stamping and hot branding

Question 6

Health mark has the information:

Answer 6

Name of country and establishment is located
Approval number of slaughterhouse

Question 7

Edible organs of rabbit:

Answer 7

Heart
Liver
Lungs
Kidney

Question 8

Deep freezing of poultry is max:

Answer 8

-18*C

Question 9

What affects the egg shell integrity?

Answer 9

Temperature
Oiling (plugs shell pores)
Calcium solution

Question 10

During cooking of meat it is treated to: (degrees)

Answer 10

70C for 10 minutes, then decreased to 4C

Question 11

What is a pickling solution:

Answer 11

A solution composed of water, edible salt and vinegar

Question 12

What do the components of pickling solution do?

Answer 12

Acetic acid causes softening of fish meat
Salt strengthens the consistency of fish meat

Question 13

Temperature of cold marinating:

Answer 13

10-15*C for 3-4 days

Question 14

Temperatute for hot marinating:

Answer 14

80-90*C for 10-20 min

Question 15

Obligatory testing for histamine in what fish?

Answer 15

Oily fish (tuna, mackerel, sardines)

Question 16

Free histamine is low in:

Answer 16

White fish

Question 17

Hydroxymethylfurfural (HMF) value in honey is an indicator of:

Answer 17

Heat and storage changes

Question 18

Values of HMF in honey:

Answer 18

Normal: 10 mg/kg (fresh)
Max: 40 mg/kg
Max in tropical climate is 80 mg/kg

Question 19

Grade A quality characteristics of eggs:

Shell and cuticle
Air space
White
Yolk
Germ
Etc.

Answer 19

Shell and cuticle: normal shape, clean and undagamed
Air space: height < 6mm
White: clear, translucent
Yolk: visible on candling as shadow only, slightly mobile
Germ: imperceptible development
No foreign matter
No foreign smell

Question 20

What decreases in egg with age?

Answer 20

index of albumen foaming, albumen index

Question 21

Pasteurized egg products must be chilled immediately to a temperature of:

Answer 21

8*C

Question 22

Describe the unclean zone of slaughter house:

Answer 22

First and second plant circuits
Recieving area, slaughter and evisceration areas