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Pre-tutorial self test questions

These pre-tutorial self-test questions are designed to get you thinking about muscular pH and meat quality. No results will be collected from questions in this tutorial.

These questions are here to help you:

  1. understand what you already know
  2. highlight areas where this tutorial may help develop your knowledge

1

The following are four quality levels associated with fresh meat. Which of the four is considered to represent the optimal quality?

a)
b)
c)
d)
Yes that's correctNo, the correct answer is RFE, which stands for Reddish, Firm and ExudativeYour answer has been saved.
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2

What is DFD meat and what causes it? Which of the following statements are true?

a)
b)
c)

Yes, correct.
DFD stands for Dark, Firm and Dry = True

DFD meat is associated with a very high muscle pH during post mortem period (pH>6.00). = True

The distribution of DFD meat in the carcass shows little variation between species. = False - the distribution varies between species.

(This topic is covered in section C:3)

One or more of your answers are incorrrect.
DFD stands for Dark, Firm and Dry = True

DFD meat is associated with a very high muscle pH during post mortem period (pH>6.00). = True

The distribution of DFD meat in the carcass shows little variation between species. = False - the distribution varies between species.

(This topic is covered in section C:3)

Your answer has been saved.
Check your answer

Question icon.Choose True or False from the pull-down list then "Check your answer".

3

What is the evolution of muscular pH immediately post-mortem? Which of the following statements are true?

a)
b)
c)
d)

Yes, correct.
The pH decreases after the death of the animal = True

The post-mortem pH fall is due to the accumulation of lactic acid = True

pH is around 10.00 - 10.20 in the muscle of the live animal = False - the correct value is 7.00 - 7.20.

pH is around 5.30 - 5.80 as its final post-mortem value = True. Depending on the final pH we can find different meat quality levels (PSE, RSE, RFN and DFD).

This topic is covered in more detail in section C:1.

One or more of your answers are incorrect. The correct answer is:

The pH decreases after the death of the animal = True

The post-mortem pH fall is due to the accumulation of lactic acid = True

pH is around 10.00 - 10.20 in the muscle of the live animal = False - the correct value is 7.00 - 7.20.

pH is around 5.30 - 5.80 as its final post-mortem value = True. Depending on the final pH we can find the different meat quality levels (PSE, RSE, RFN and DFD).

This topic is covered in more detail in section C:1.

Your answer has been saved.
Check your answer

Question icon. Choose True or False from the pull-down list then "Check your answer".

4

This question aims to get you thinking about what PSE meat is and what causes it.

Which of the following statements are true?

a)
b)
c)
d)
e)

Yes correct. PSE stands for Pink, Soft and Exudative = False - it stands for Pale, Soft and Exudative

PSE meat has a genetic cause = True

The gene associated with PSE meat is the Halothane sensitivity gene = True

HAL gene is associated with a fast rate of post-mortem increase in pH = False - it is associated with a fast rate of decrease

HAL gene is associated with a fast rate of post-mortem decline in pH, more likely in stress-susceptible animals = True

This topic is covered in more detail in section C:2

One or more of your answers are incorrect. The correct answer is:

PSE stands for Pink, Soft and Exudative = False - it stands for Pale, Soft and Exudative

PSE meat has a genetic cause = True

The gene associated with PSE meat is the Halothane sensitivity gene = True

HAL gene is associated with a fast rate of post-mortem increase in pH = False - it is associated with a fast rate of decrease

A fast rate of post-mortem decline in pH is more likely in stress-susceptible animals = True

This topic is covered in more detail in section C:2

Your answer has been saved.
Check your answer

Question icon.Choose one correct answer then "Check your answer".

5

When should pH levels be measured after the death of the animal to know the quality of the meat?

a)
b)
c)
d)
Correct, well done.Sorry that answer is incorrect. This topic is covered in section in C:6.Your answer has been saved.
Check your answer

6

How can we identify PSE meat?

a)
b)
c)
d)
Correct, well done.Sorry, that's not correct.Your answer has been saved.
Check your answer

7

How can we identify DFD meat?

a)
b)
c)
d)
Correct, well done.Sorry, that's incorrect try again.Your answer has been saved.
Check your answer

Question icon.

8

An increase in the hydrogen ion concentration implies that...

a)
b)
c)
Correct, well done. Sorry, that's incorrect try again.Your answer has been saved.
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Question icon.Select three options, then click "Check your answer."

9

How do pH meters work?

a)
b)
c)
d)
e)
f)
a) Well done, this is correct. This topic is covered in more detail in section D:1a) Sorry, your response is incorrect. This topic is covered in more detail in section D:1b) Well done, this is correct. This topic is covered in more detail in section D:1b) Sorry, your response is incorrect. This topic is covered in more detail in section D:1c) Well done, this is correct. This topic is covered in more detail in section D:1c) Sorry, your response is incorrect. This topic is covered in more detail in section D:1d) Well done, this is correct.d) Sorry, your response is incorrect. This topic is covered in more detail in section D:1e) Well done, this is correct.e) Sorry, your response is incorrect. This topic is covered in more detail in section D:1f) Well done, this is correct.f) Sorry, your response is incorrect.This topic is covered in more detail in section D:1
Check your answer

Question icon.Select three options then click "Check your answer."

10

What is the effect of temperature on pH measurement?

a)
b)
c)
d)
e)
f)
a) Well done, this is correct.a)

Sorry, your response is incorrect.

This topic is covered in more detail in section D:1

b) Well done, this is correct.b)

Sorry, your response is incorrect.

This topic is covered in more detail in section D:1

c) Well done, this is correct.c)

Sorry, your response is incorrect.

This topic is covered in more detail in section D:1

d) Well done, this is correct.d)

Sorry, your response is incorrect.

This topic is covered in more detail in section D:1

e) Well done, this is correct.e)

Sorry, your response is incorrect.

This topic is covered in more detail in section D:1

f) Well done, this is correct.f)

Sorry, your response is incorrect.

This topic is covered in more detail in section D:1

Check your answer