Meat Processing and Types of Meat

The video tutorial by Dr. Abed Sargani covers the basics of meat science, focusing on the importance of meat in human nutrition, its sources, and common terminologies. It highlights the nutritional benefits of meat, including essential amino acids, vitamins, and minerals. The tutorial also explores various sources of meat, from domesticated to exotic animals, and explains key terminologies such as red meat, white meat, and variety meat.

What is the primary reason meat is considered important in a diet?

• It provides essential amino acids.

• It is a good source of carbohydrates.

• It is a primary source of fiber.

• It is low in calories.

Which of the following is NOT a common source of meat?

• Poultry

• Pigs

• Cattle

• Lions

What is 'variety meat' also known as?

• Lean meat

• Offals

• White meat

• Red meat

Which type of meat is obtained from poultry birds?

• Variety meat

• Game meat

• White meat

• Red meat

What is the term for meat from a young cow?

• Veal

• Pork

• Mutton

• Beef

Which meat is derived from deer?

• Pork

• Mutton

• Venison

• Beef

What does the term 'dressing percentage' refer to?

• The percentage of water content in meat

• The amount of seasoning used in meat

• The weight of the carcass compared to the live weight

• The percentage of fat in meat

What is 'casing' used for in meat processing?

• Wrapping meat for storage

• Stuffing sausages

• Measuring meat quality

• Cooking meat evenly

What is 'leverage' in the context of meat processing?

• A tool used for cutting meat

• A place where animals rest before slaughter

• A method of cooking meat

• A type of meat seasoning

What is 'marbling' in meat?

• The process of cooking meat

• The fat deposits within lean meat

• The color of the meat

• The texture of the meat