ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersProcessed meat, poultry and egg products: meat as a raw material, curing and smoking chemistry, emulsion and restructured products, canned and dried meats, poultry further processing, and egg quality and egg products. Slaughter, inspection and abattoir design are in the Veterinary track (meat-science-abattoir, milk-meat-hygiene-food-safety).
In the exams: GATE XE-G Section 1 (post-mortem changes) and Section 3 (canning, drying and freezing of meat; egg powder); ICAR AIEEA-PG Code 18 Unit III; ICAR AICE 35.a Unit 3
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit III names meat, poultry and egg technology. Expect MCQs on muscle proteins, ageing, tenderisers (papain, bromelain), curing ingredients and methods, smoking, sausage types and casings, restructured products and binders, poultry further processing, egg structure, Haugh unit, candling and egg products.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Meat, Poultry & Egg Products Technology. Difficulty: 21 easy, 58 medium, 10 hard.
| Conversion of muscle to meat: rigor mortis, pH fall and ageing | 8 | |
| Meat quality: colour, water-holding capacity, PSE and DFD | 8 | |
| Curing chemistry: nitrite, colour and safety | 8 | |
| Smoking of meat and fish | 8 | |
| Egg structure, composition and quality measurement | 8 | |
| Structure and composition of muscle | 7 | |
| Meat tenderisation: mechanical and enzymatic | 7 | |
| Comminuted and emulsion products: sausages | 7 | |
| Restructured and formed meat products | 7 | |
| Canning, drying and freezing of meat | 7 | |
| Poultry further processing | 7 | |
| Egg preservation and egg products: liquid, frozen and dried egg | 7 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
After slaughter the pH of muscle falls mainly because
D. Glycogen turns into lactic acid
Anaerobic glycolysis converts glycogen to lactic acid, which accumulates without blood circulation and lowers pH. Proteolysis, CO2 and lipolysis are not the main cause.
Further reading: Aberle et al., Principles of Meat Science
The ultimate pH of normal beef or pork muscle is commonly around
D. 5.5
Normal post-mortem glycolysis brings pH from about 7.0–7.2 to an ultimate value near 5.4–5.8, often about 5.5. 7.2 is living muscle, 4.0 is far too acid for meat, and 6.8 would indicate very little glycolysis.
Further reading: Aberle et al., Principles of Meat Science
Blade-tenderised steaks carry more food safety risk than intact steaks when cooked rare because blades
C. Carry surface bacteria inward
Pathogens normally on the surface are pushed inside, where rare cooking does not reach lethal temperatures; several countries require labelling. The other effects do not occur or are not the reason.
Further reading: Aberle et al., Principles of Meat Science
100 kg of pork is injected to 110 kg with a brine containing 20% salt. The salt content of the injected meat, before cooking, is
B. 1.82%
Brine taken up = 10 kg, carrying 10 × 0.20 = 2 kg salt; salt % = 2 ÷ 110 × 100 = 1.82%. 2.00% divides by the raw 100 kg; 20% is the brine strength; 2.20% uses 110 × 0.02.
Further reading: Feiner, Meat Products Handbook
Cooked ham shows grey-brown patches inside slices while the rest is pink. The most likely cause is
C. Uneven distribution of the cure
Areas the cure did not reach have no nitric oxide pigment and cook grey-brown like fresh pork; better injection and tumbling distribute cure evenly. Sugar, animal age and chilling do not cause patchy cure colour.
Further reading: Feiner, Meat Products Handbook
Under the Feder approach, a frankfurter containing 55% moisture and 12.5% protein has added water of
C. 5%
Added water = moisture − 4 × protein = 55 − 50 = 5%. 42.5% subtracts protein from moisture; 4.4% divides moisture by protein; 50% is the water expected from the protein.
Further reading: Feiner, Meat Products Handbook
Some large canned hams carry a 'keep refrigerated' label because
D. Their mild heat process relies on cold storage
To protect quality in large containers, these hams receive a pasteurisation-level process and are not commercially sterile, so refrigeration is part of their safety. They are cooked, and corrosion or nitrite loss is not the reason.
Further reading: Aberle et al., Principles of Meat Science
Woody breast and white striping are
B. Myopathies of fast-growing broilers
These are muscle disorders associated with rapid growth and large breast size in modern broilers; they reduce texture, marinade uptake and yield. They are not infections, scald defects or mycotoxin effects.
Further reading: Mead (ed.), Poultry Meat Processing and Quality
The main protein of egg white is
A. Ovalbumin
Ovalbumin makes up the largest share of albumen protein. Ovomucin gives thick-white structure, lysozyme is antibacterial and minor, and phosvitin is a yolk protein.
Further reading: Stadelman and Cotterill (eds.), Egg Science and Technology
Where shell eggs are washed, the wash water is kept warmer than the eggs because
C. Cold water could be drawn in
If the egg contents contract on contact with cooler water, water and bacteria can be drawn through the pores. The purpose is not cuticle removal, pH control or crack prevention.
Further reading: Stadelman and Cotterill (eds.), Egg Science and Technology
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