LPT Milk Complete Quiz 1

1. The most common type of meat consumed in India is:

Pork

Correct Incorrect Correct answer

Beef

Correct Incorrect Correct answer

Poultry

Correct Incorrect Correct answer

Mutton

Correct Incorrect Correct answer

2. The main protein found in meat is:

Actin

Correct Incorrect Correct answer

Collagen

Correct Incorrect Correct answer

Myosin

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

3. The meat of a goat is referred to as

Chevon

Correct Incorrect Correct answer

Mutton

Correct Incorrect Correct answer

Venison

Correct Incorrect Correct answer

Beef

Correct Incorrect Correct answer

4. Which of the following is the leanest type of meat?

Pork

Correct Incorrect Correct answer

Beef

Correct Incorrect Correct answer

Buffalo

Correct Incorrect Correct answer

Lamb

Correct Incorrect Correct answer

5. What is the recommended per capita consumption of meat annually according to the National Institute of Nutrition?

7 kg

Correct Incorrect Correct answer

11 kg

Correct Incorrect Correct answer

15 kg

Correct Incorrect Correct answer

20 kg

Correct Incorrect Correct answer

6. Which mineral is abundant in meat, excluding calcium?

Magnesium

Correct Incorrect Correct answer

Sodium

Correct Incorrect Correct answer

Potassium

Correct Incorrect Correct answer

Iodine

Correct Incorrect Correct answer

7The phenomenon of rigor mortis commences from which of the following body parts

head and neck

Correct Incorrect Correct answer

shoulder and abdomen

Correct Incorrect Correct answer

extremities of fore limbs

Correct Incorrect Correct answer

extremities of hind limbs

Correct Incorrect Correct answer

8. Rigor mortis in beef is complete within how many hours after slaughter?

2-4 hours

Correct Incorrect Correct answer

6-12 hours

Correct Incorrect Correct answer

12-24 hours

Correct Incorrect Correct answer

24-36 hours

Correct Incorrect Correct answer

9. Which part of the muscle structure is responsible for contraction?

Myosin

Correct Incorrect Correct answer

Sarcomere

Correct Incorrect Correct answer

Myofibril

Correct Incorrect Correct answer

T-tubules

Correct Incorrect Correct answer

10. Which of the following fatty acids is most abundant in meat?

Linoleic acid

Correct Incorrect Correct answer

Oleic acid

Correct Incorrect Correct answer

Stearic acid

Correct Incorrect Correct answer

Palmitic acid

Correct Incorrect Correct answer

11. The myofibrillar protein with the highest content in muscle is:

Actin

Correct Incorrect Correct answer

Myosin

Correct Incorrect Correct answer

Troponin

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

12. Meat rich in myoglobin appears:

Red

Correct Incorrect Correct answer

Pink

Correct Incorrect Correct answer

Yellow

Correct Incorrect Correct answer

Brown

Correct Incorrect Correct answer

13. Which meat is known for having the lowest fat content?

Pork

Correct Incorrect Correct answer

Buffalo

Correct Incorrect Correct answer

Beef

Correct Incorrect Correct answer

Lamb

Correct Incorrect Correct answer

14.What percentage of meat is composed of water?

75%

Correct Incorrect Correct answer

65%

Correct Incorrect Correct answer

85%

Correct Incorrect Correct answer

55%

Correct Incorrect Correct answer

15. meat of buffalo is known as

beef

Correct Incorrect Correct answer

chevon

Correct Incorrect Correct answer

cara beef

Correct Incorrect Correct answer

pork

Correct Incorrect Correct answer

16. What is the typical pH value of fresh meat?

4.5

Correct Incorrect Correct answer

5.0

Correct Incorrect Correct answer

5.5 to 6.2

Correct Incorrect Correct answer

7.0

Correct Incorrect Correct answer

17. Buffalo meat accounts for what percentage of India’s total meat exports?

50%

Correct Incorrect Correct answer

60%

Correct Incorrect Correct answer

70%

Correct Incorrect Correct answer

82%

Correct Incorrect Correct answer

18. What is the function of the sarcoplasmic reticulum in muscle tissue?

Provide structure

Correct Incorrect Correct answer

Store calcium ions

Correct Incorrect Correct answer

Synthesize proteins

Correct Incorrect Correct answer

Transport nutrients

Correct Incorrect Correct answer

19. The highest mineral content in meat is

Calcium

Correct Incorrect Correct answer

Potassium

Correct Incorrect Correct answer

Sodium

Correct Incorrect Correct answer

Phosphorus

Correct Incorrect Correct answer

20. bleeding time for cattle is

6 min

Correct Incorrect Correct answer

5 min

Correct Incorrect Correct answer

4 min

Correct Incorrect Correct answer

7 min

Correct Incorrect Correct answer

21. Which of the following meats has the highest cholesterol content?

Beef

Correct Incorrect Correct answer

Organ meats

Correct Incorrect Correct answer

Chicken

Correct Incorrect Correct answer

Pork

Correct Incorrect Correct answer

22. Which vitamin is entirely absent in lean meat?

Vitamin C

Correct Incorrect Correct answer

Vitamin B1

Correct Incorrect Correct answer

Vitamin D

Correct Incorrect Correct answer

Vitamin E

Correct Incorrect Correct answer

23. The temperature range used for soft scalding in poultry processing is:

50-51°C

Correct Incorrect Correct answer

60-65°C

Correct Incorrect Correct answer

70-75°C

Correct Incorrect Correct answer

45-50°C

Correct Incorrect Correct answer

24. the most suitable method of stunning in pigs is

Electrical

Correct Incorrect Correct answer

chemical

Correct Incorrect Correct answer

mechanical

Correct Incorrect Correct answer

none

Correct Incorrect Correct answer

25. What is the dressing percentage for sheep?

50

Correct Incorrect Correct answer

49

Correct Incorrect Correct answer

55

Correct Incorrect Correct answer

72

Correct Incorrect Correct answer

26. Meat is primarily composed of which macronutrient?

Protein

Correct Incorrect Correct answer

Carbohydrates

Correct Incorrect Correct answer

Fats

Correct Incorrect Correct answer

Minerals

Correct Incorrect Correct answer

27. Recommended light intensities at all inspection points is

550 lux

Correct Incorrect Correct answer

22o lux

Correct Incorrect Correct answer

110 lux

Correct Incorrect Correct answer

55 lux

Correct Incorrect Correct answer

28. The major type of muscle tissue found in meat is:

Skeletal muscle

Correct Incorrect Correct answer

Smooth muscle

Correct Incorrect Correct answer

Cardiac muscle

Correct Incorrect Correct answer

Connective tissue

Correct Incorrect Correct answer

29. What is the recommended water temperature for hard scalding in poultry?

40-45°C

Correct Incorrect Correct answer

45-50°C

Correct Incorrect Correct answer

58-60

Correct Incorrect Correct answer

60-65°C

Correct Incorrect Correct answer

30. Which vitamin is found in significantly higher amounts in pork compared to other meats?

Vitamin C

Correct Incorrect Correct answer

Thiamine (Vitamin B1)

Correct Incorrect Correct answer

Vitamin E

Correct Incorrect Correct answer

Vitamin A

Correct Incorrect Correct answer

31. The pH of meat during post-mortem glycolysis typically drops to:

6.5-7.0

Correct Incorrect Correct answer

5.5-5.7

Correct Incorrect Correct answer

4.0-4.5

Correct Incorrect Correct answer

7.5-8.0

Correct Incorrect Correct answer

32. Which of the following is considered a tough meat due to high connective tissue content?

Beef from older cattle

Correct Incorrect Correct answer

Lamb

Correct Incorrect Correct answer

Pork

Correct Incorrect Correct answer

Chicken

Correct Incorrect Correct answer

33. What is the primary cause of PSE (Pale, Soft, Exudative) meat in pigs?

Poor hygiene

Correct Incorrect Correct answer

Rapid post-mortem glycolysis

Correct Incorrect Correct answer

Insufficient chilling

Correct Incorrect Correct answer

High fat content

Correct Incorrect Correct answer

34. What is the most abundant fatty acid in meat?

Oleic acid

Correct Incorrect Correct answer

Palmitic acid

Correct Incorrect Correct answer

Linoleic acid

Correct Incorrect Correct answer

Stearic acid

Correct Incorrect Correct answer

35. The process of rigor mortis in poultry is typically completed in

2-4 hours

Correct Incorrect Correct answer

5 minutes to 1 hour

Correct Incorrect Correct answer

6-12 hours

Correct Incorrect Correct answer

24-36 hours

Correct Incorrect Correct answer

36. During muscle contraction, the myosin filaments interact with:

Tropomyosin

Correct Incorrect Correct answer

Actin

Correct Incorrect Correct answer

Sarcoplasmic reticulum

Correct Incorrect Correct answer

Sarcolemma

Correct Incorrect Correct answer

37. What is the correct term for a calf’s meat?

Chevon

Correct Incorrect Correct answer

Mutton

Correct Incorrect Correct answer

Veal

Correct Incorrect Correct answer

Pork

Correct Incorrect Correct answer

38.cattle fat is known as

lard

Correct Incorrect Correct answer

tallow

Correct Incorrect Correct answer

caul fat

Correct Incorrect Correct answer

none

Correct Incorrect Correct answer

39. In pork, the part most commonly affected by PSE (Pale, Soft, Exudative) condition is:

Shoulder

Correct Incorrect Correct answer

Loin

Correct Incorrect Correct answer

Belly

Correct Incorrect Correct answer

Ham

Correct Incorrect Correct answer

40. The most common cause of the DFD (Dark, Firm, Dry) condition in meat is:

High fat content

Correct Incorrect Correct answer

Glycogen depletion before slaughter

Correct Incorrect Correct answer

Overcooking

Correct Incorrect Correct answer

High muscle pH

Correct Incorrect Correct answer

41. At what temperature should meat be stored to avoid bacterial growth during chilling?

Below 7°C

Correct Incorrect Correct answer

10-12°C

Correct Incorrect Correct answer

15-18°C

Correct Incorrect Correct answer

Below 10°C

Correct Incorrect Correct answer

42. What percentage of buffalo meat is exported from India?

50%

Correct Incorrect Correct answer

82%

Correct Incorrect Correct answer

70%

Correct Incorrect Correct answer

60%

Correct Incorrect Correct answer

43. Which of the following is the term for the fat rendered from pig carcasses?

Ham

Correct Incorrect Correct answer

Lard

Correct Incorrect Correct answer

Bacon

Correct Incorrect Correct answer

Gammon

Correct Incorrect Correct answer

44. Which is NOT a component of the connective tissue in muscle?

Collagen

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

Reticulin

Correct Incorrect Correct answer

Myoglobin

Correct Incorrect Correct answer

45. The breakdown of which substance causes the bright red color of fresh meat?

Myoglobin

Correct Incorrect Correct answer

Hemoglobin

Correct Incorrect Correct answer

Collagen

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

46. The time required for completion of rigor mortis in pigs is typically:

5 minutes to 3 hours

Correct Incorrect Correct answer

12-24 hours

Correct Incorrect Correct answer

1-2 days

Correct Incorrect Correct answer

3-5 days

Correct Incorrect Correct answer

47. The protein in meat most responsible for muscle contraction is:

Actin

Correct Incorrect Correct answer

Myosin

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

Sarcoplasmic reticulum

Correct Incorrect Correct answer

48. the stable pink pigment produced after smoking of cured meat is

nitroso haemochromogen

Correct Incorrect Correct answer

met myoglobin

Correct Incorrect Correct answer

oxy myoglobin

Correct Incorrect Correct answer

none

Correct Incorrect Correct answer

49. permitted level of nitrites and nitrates in cured meat are respectively

500 and 200 ppm

Correct Incorrect Correct answer

200 and 500 ppm

Correct Incorrect Correct answer

100 and 400 ppm

Correct Incorrect Correct answer

none

Correct Incorrect Correct answer

50. Which method is primarily used for meat aging to enhance tenderness?

Smoking

Correct Incorrect Correct answer

Dry-aging

Correct Incorrect Correct answer

Boiling

Correct Incorrect Correct answer

Freezing

Correct Incorrect Correct answer

51. Meat is firmer more:

In older animal

Correct Incorrect Correct answer

During chilling

Correct Incorrect Correct answer

Both (A) and (B)

Correct Incorrect Correct answer

In younger animal

Correct Incorrect Correct answer

52. During muscle to meat conversion, the pH drop is primarily due to:

Oxygen depletion

Correct Incorrect Correct answer

Lactic acid formation

Correct Incorrect Correct answer

Protein breakdown

Correct Incorrect Correct answer

Fat breakdown

Correct Incorrect Correct answer

53. The primary function of sarcomeres in muscle fibers is:

Muscle contraction

Correct Incorrect Correct answer

Protein synthesis

Correct Incorrect Correct answer

Fat storage

Correct Incorrect Correct answer

Oxygen transport

Correct Incorrect Correct answer

54. In which type of meat is rigor mortis typically complete within 5 minutes to 1 hour?

Beef

Correct Incorrect Correct answer

Lamb

Correct Incorrect Correct answer

Pork

Correct Incorrect Correct answer

Poultry

Correct Incorrect Correct answer

55. What is the primary purpose of post-mortem inspection in slaughterhouses?

Increase the shelf-life of meat

Correct Incorrect Correct answer

Ensure meat is safe for consumption

Correct Incorrect Correct answer

Enhance meat tenderness

Correct Incorrect Correct answer

Reduce bacterial contamination

Correct Incorrect Correct answer

56. The ultimate pH of meat after the completion of post-mortem glycolysis is

5.5 to 5.7

Correct Incorrect Correct answer

7.0 to 7.5

Correct Incorrect Correct answer

4.5 to 5.0

Correct Incorrect Correct answer

6.0 to 6.5

Correct Incorrect Correct answer

57. The key enzyme responsible for muscle degradation during the aging process is:

Myosin

Correct Incorrect Correct answer

Calpain

Correct Incorrect Correct answer

Collagenase

Correct Incorrect Correct answer

Elastase

Correct Incorrect Correct answer

58. What is the shelf life of vacuum-packaged lamb cuts?

1-2 weeks

Correct Incorrect Correct answer

8-10 weeks

Correct Incorrect Correct answer

4-5 weeks

Correct Incorrect Correct answer

6-7 weeks

Correct Incorrect Correct answer

59. Which type of packaging method inhibits anaerobic bacterial growth in meat?

Dry-aging

Correct Incorrect Correct answer

Vacuum packaging

Correct Incorrect Correct answer

Open-air packaging

Correct Incorrect Correct answer

Modified Atmosphere Packaging

Correct Incorrect Correct answer

60. Which of the following is NOT considered an offal in meat processing?

Loin

Correct Incorrect Correct answer

Liver

Correct Incorrect Correct answer

Heart

Correct Incorrect Correct answer

Kidney

Correct Incorrect Correct answer

61. During post-mortem changes in meat, which process follows the onset of rigor mortis?

Protein synthesis

Correct Incorrect Correct answer

Resolution of rigor mortis

Correct Incorrect Correct answer

Fat deposition

Correct Incorrect Correct answer

Muscle relaxation

Correct Incorrect Correct answer

62. Which of the following is an example of a myofibrillar protein?

Myosin

Correct Incorrect Correct answer

Actin

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

All of the above

Correct Incorrect Correct answer

63. The meat from which animal is referred to as “chevaline”?

Goat

Correct Incorrect Correct answer

Cow

Correct Incorrect Correct answer

Buffalo

Correct Incorrect Correct answer

Horse

Correct Incorrect Correct answer

64. The most widely used method of stunning in case of cattle and buffalo

chemical

Correct Incorrect Correct answer

Electrical stunning

Correct Incorrect Correct answer

mechanical

Correct Incorrect Correct answer

none

Correct Incorrect Correct answer

65. The rate of meat aging is primarily influenced by:

Protein content

Correct Incorrect Correct answer

Temperature

Correct Incorrect Correct answer

Water content

Correct Incorrect Correct answer

Fat content

Correct Incorrect Correct answer

66. What is the primary reason for the use of carbon dioxide in meat processing?

Increases fat content

Correct Incorrect Correct answer

Reduces meat tenderness

Correct Incorrect Correct answer

Inhibits bacterial growth

Correct Incorrect Correct answer

Enhances muscle contraction

Correct Incorrect Correct answer

67. Which of the following meats has the highest protein content?

Chicken breast

Correct Incorrect Correct answer

Pork loin

Correct Incorrect Correct answer

Beef ribeye

Correct Incorrect Correct answer

Lamb shoulder

Correct Incorrect Correct answer

68. Which protein is responsible for the elasticity of connective tissue in meat?

Myosin

Correct Incorrect Correct answer

Actin

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

Collagen

Correct Incorrect Correct answer

69. Which mineral in meat is essential for oxygen transport in the body?

Iron

Correct Incorrect Correct answer

Sodium

Correct Incorrect Correct answer

Calcium

Correct Incorrect Correct answer

Potassium

Correct Incorrect Correct answer

70. Which muscle protein complex is inhibited by the presence of calcium ions during contraction?

Myosin

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

Troponin

Correct Incorrect Correct answer

Actin

Correct Incorrect Correct answer

71. In which phase of rigor mortis does the muscle become inextensible due to the depletion of ATP?

Delayed phase

Correct Incorrect Correct answer

Onset phase

Correct Incorrect Correct answer

Completion phase

Correct Incorrect Correct answer

Resolution phase

Correct Incorrect Correct answer

72. Which of the following meats is most likely to develop PSE (Pale, Soft, Exudative) conditions?

Beef

Correct Incorrect Correct answer

Pork

Correct Incorrect Correct answer

Lamb

Correct Incorrect Correct answer

Goat

Correct Incorrect Correct answer

73. What is the primary structural protein found in meat that contributes to toughness when overcooked?

Collagen

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

Myoglobin

Correct Incorrect Correct answer

Actin

Correct Incorrect Correct answer

74. Which of the following is NOT a factor influencing the onset of rigor mortis in meat?

Muscle activity

Correct Incorrect Correct answer

Water content

Correct Incorrect Correct answer

Glycogen levels

Correct Incorrect Correct answer

Temperature

Correct Incorrect Correct answer

75. Which myofibrillar protein in meat is essential for muscle contraction and makes up the thick filaments?

Actin

Correct Incorrect Correct answer

Myosin

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

Sarcomere

Correct Incorrect Correct answer

76. The tenderness of meat is improved by which post-slaughter practice?

Quick freezing

Correct Incorrect Correct answer

Curing

Correct Incorrect Correct answer

Aging

Correct Incorrect Correct answer

Smoking

Correct Incorrect Correct answer

77. What is the primary component responsible for the marbling effect in meat?

Protein

Correct Incorrect Correct answer

Water

Correct Incorrect Correct answer

Intramuscular fat

Correct Incorrect Correct answer

Collagen

Correct Incorrect Correct answer

78. Which vitamin is most abundant in organ meats like liver compared to lean meats?

Vitamin C

Correct Incorrect Correct answer

Vitamin A

Correct Incorrect Correct answer

Vitamin D

Correct Incorrect Correct answer

Vitamin E

Correct Incorrect Correct answer

79. Which meat product is produced by curing pork with salt, nitrates, and sometimes sugar?

Bacon

Correct Incorrect Correct answer

Ham

Correct Incorrect Correct answer

Sausage

Correct Incorrect Correct answer

Salami

Correct Incorrect Correct answer

80. Which type of connective tissue protein is rich in hydroxyproline and provides structural support to meat?

Collagen

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

Myoglobin

Correct Incorrect Correct answer

Actin

Correct Incorrect Correct answer

81. The term used for the protein that binds oxygen and gives meat its red color is:

Myoglobin

Correct Incorrect Correct answer

Hemoglobin

Correct Incorrect Correct answer

Collagen

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

82. fresh lean muscle tissue contains approximately -% protein

11%

Correct Incorrect Correct answer

15%

Correct Incorrect Correct answer

19%

Correct Incorrect Correct answer

23%

Correct Incorrect Correct answer

83. Which of the following is the safest temperature for meat storage to prevent bacterial growth?

Below 7°C

Correct Incorrect Correct answer

10-12°C

Correct Incorrect Correct answer

15-18°C

Correct Incorrect Correct answer

Below 10°C

Correct Incorrect Correct answer

84. Which myofibrillar protein has the highest percentage in skeletal muscle and contributes most to meat texture?

Actin

Correct Incorrect Correct answer

Myosin

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

Troponin

Correct Incorrect Correct answer

85. Which of the following contributes to meat tenderness after slaughter during the aging process?

Collagen breakdown

Correct Incorrect Correct answer

Protein degradation by proteolytic enzymes

Correct Incorrect Correct answer

Muscle contraction

Correct Incorrect Correct answer

Water loss

Correct Incorrect Correct answer

86. The high-energy phosphate compound that is depleted early in the post-mortem conversion of muscle to meat is:

ATP

Correct Incorrect Correct answer

ADP

Correct Incorrect Correct answer

Creatine

Correct Incorrect Correct answer

Glycogen

Correct Incorrect Correct answer

87. The process by which meat loses its pink color and turns brown due to oxidation is called:

Metmyoglobin formation

Correct Incorrect Correct answer

Myoglobin oxidation

Correct Incorrect Correct answer

Protein denaturation

Correct Incorrect Correct answer

Lipid oxidation

Correct Incorrect Correct answer

88. The primary function of myofibrillar proteins in meat is to:

Facilitate muscle contraction

Correct Incorrect Correct answer

Store nutrients

Correct Incorrect Correct answer

Protect against bacteria

Correct Incorrect Correct answer

Provide fat for energy

Correct Incorrect Correct answer

89. Which of the following techniques is used to improve the shelf-life and tenderness of meat during storage?

Smoking

Correct Incorrect Correct answer

Curing

Correct Incorrect Correct answer

Vacuum packaging

Correct Incorrect Correct answer

Boiling

Correct Incorrect Correct answer

90. Which type of meat is likely to be tougher due to the high amount of elastin and collagen in connective tissues?

Pork

Correct Incorrect Correct answer

Beef from older animals

Correct Incorrect Correct answer

Lamb

Correct Incorrect Correct answer

Chicken

Correct Incorrect Correct answer

91. what is the recommended temperature for frozen meat storage according to indian regulations

0 c

Correct Incorrect Correct answer

-18 c or below

Correct Incorrect Correct answer

5 c

Correct Incorrect Correct answer

10 c

Correct Incorrect Correct answer

92 licence to slaughter houses in india is given by

Protein

Correct Incorrect Correct answer

FSSAI

Correct Incorrect Correct answer

Fat

Correct Incorrect Correct answer

Carbohydrates

Correct Incorrect Correct answer

93. Which post-slaughter treatment is essential to preserve meat quality and prevent bacterial contamination?

Aging

Correct Incorrect Correct answer

Smoking

Correct Incorrect Correct answer

Chilling

Correct Incorrect Correct answer

Boiling

Correct Incorrect Correct answer

94. What is the key factor that influences the tenderness of meat during the aging process?

Water content

Correct Incorrect Correct answer

Breakdown of muscle proteins

Correct Incorrect Correct answer

Fat marbling

Correct Incorrect Correct answer

Vitamin content

Correct Incorrect Correct answer

95. Which of the following meats is most likely to have a high amount of connective tissue?

Beef from older cattle

Correct Incorrect Correct answer

Pork

Correct Incorrect Correct answer

Chicken breast

Correct Incorrect Correct answer

Lamb

Correct Incorrect Correct answer

96. The bright red color seen in fresh meat is primarily due to the presence of:

Oxymyoglobin

Correct Incorrect Correct answer

Hemoglobin

Correct Incorrect Correct answer

Collagen

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

97. The protein responsible for muscle contraction in skeletal muscle is:

Myoglobin

Correct Incorrect Correct answer

Myosin

Correct Incorrect Correct answer

Tropomyosin

Correct Incorrect Correct answer

Troponin

Correct Incorrect Correct answer

98. Which of the following is a sarcoplasmic protein responsible for the red color of muscle?

Collagen

Correct Incorrect Correct answer

Myoglobin

Correct Incorrect Correct answer

Actin

Correct Incorrect Correct answer

Elastin

Correct Incorrect Correct answer

99. in india working of slaughter houses is governed by

MfPo

Correct Incorrect Correct answer

PFA

Correct Incorrect Correct answer

FSSAI

Correct Incorrect Correct answer

AGMARK

Correct Incorrect Correct answer

100. The proper chilling temperature range for storing meat to inhibit bacterial growth is:

-1.5°C -4 C

Correct Incorrect Correct answer

5-10°C

Correct Incorrect Correct answer

10-15°C

Correct Incorrect Correct answer

0-7°C

Correct Incorrect Correct answer

Average score
Your score

Uttar Pradesh VO Course

August, 2024

Participants 54

LPT Milk Complete Quiz 1

Quiz Summary

Information

Results

Results

Categories

1. Question

2. Question

3. Question

4. Question

5. Question

6. Question

7. Question

8. Question

9. Question

10. Question

11. Question

12. Question

13. Question

14. Question

15. Question

16. Question

17. Question

18. Question

19. Question

20. Question

21. Question

22. Question

23. Question

24. Question

25. Question

26. Question

27. Question

28. Question

29. Question

30. Question

31. Question

32. Question

33. Question

34. Question

35. Question

36. Question

37. Question

38. Question

39. Question

40. Question

41. Question

42. Question

43. Question

44. Question

45. Question

46. Question

47. Question

48. Question

49. Question

50. Question

51. Question

52. Question

53. Question

54. Question

55. Question

56. Question

57. Question

58. Question

59. Question

60. Question

61. Question

62. Question

63. Question

64. Question

65. Question

66. Question

67. Question

68. Question

69. Question

70. Question

71. Question