meat marketing and characteristics

What is the definition of meat in production data?

• Flesh of animals used for food, excluding bones

• Flesh of animals used for food, including bones but excluding unfit meat

• Only muscle tissues of animals

• Flesh of animals after cooking

Which of the following refers to the weight of an animal immediately before slaughter?

• Dressed carcass weight

• Killed weight

• Live weight

• Net carcass weight

Meat quality is mainly determined by:

• Color and temperature

• Palatability and compositional quality

• Cooking time

• Packaging and labeling

Wholesomeness in meat refers to:

• Tenderness and juiciness

• Microbial safety and nutritional value

• Packaging method

• Meat color and odor

Which is an advantage of processed meat products?

• Shorter shelf life

• Lower market value

• Better shelf life and market reach

• Increased transportation cost

What is the main advantage of direct marketing in meat distribution?

• Involves many intermediaries

• Higher freshness and consumer trust

• Reduces consumer convenience

• Lower income for processors

The wholesaler marketing system is mainly responsible for:

• Selling directly to consumers

• Moving large quantities while maintaining freshness

• Providing cold storage for farmers

• Determining farm prices

In meat assembly, local cooperatives mainly function to:

• Retail processed meat to consumers

• Collect and ship livestock to markets in batches

• Breed and fatten livestock

• Set retail prices

Which marketing strategy helps reduce costs in meat marketing?

• Distant slaughter location

• High transportation cost

• Selecting livestock place near consumers

• Slow service speed

Which of the following is NOT a type of meat classification?

• Beef

• lamb

• Poultry

• Seafood