Meisterprüfung Fleischer Practice Questions - Meisterprüfung Fleischer (Austria) Exam - Meisterprüfung Fleischer Practice Questions

Question 1

In the European Union EUROP carcass classification grid for adult bovine animals (Rinder-Schlachtkörperklassifizierung), what does the conformation class 'E' designate?

Excellent (vorzüglich): All profiles convex to super-convex with exceptional muscle development Average (durchschnittlich): Rectilinear to concave profiles with moderate muscling Very good (sehr gut): Predominantly straight profiles with good muscle thickness Poor (gering): All profiles concave to very concave with flat muscular development

Correct Answer:

Excellent (vorzüglich): All profiles convex to super-convex with exceptional muscle development

Question 2

What fundamental biochemical event triggers the onset and completion of rigor mortis (Totenstarre) in post-mortem muscle tissue?

Rapid accumulation of glycogen in the sarcoplasmic reticulum preventing muscle stretching Depletion of cellular adenosine triphosphate (ATP), preventing myosin heads from detaching from actin filaments Sudden denaturation of myoglobin caused by the accumulation of intracellular carbonic acid Complete hydrolysis of collagen fibers into soluble gelatin by lysosomal enzymes

Correct Answer:

Depletion of cellular adenosine triphosphate (ATP), preventing myosin heads from detaching from actin filaments

Question 3

In the commercial EU classification of pig carcasses, how is the commercial grade (S, E, U, R, O, P) primarily determined?

Exclusively by the warm hanging weight of the split half-carcass without organ inspection By the visual marbling score of the M. longissimus dorsi at the 5th rib By the estimated lean meat percentage (Magerfleischanteil MFA) measured via authorized probe instruments (e.g. FOM, AutoFom) By the thickness of the belly fat layer combined with kidney fat weight

Correct Answer:

By the estimated lean meat percentage (Magerfleischanteil MFA) measured via authorized probe instruments (e.g. FOM, AutoFom)

Question 4

Which set of post-mortem physiological conditions describes the meat quality defect known as PSE (Pale, Soft, Exudative) in pork?

Slow glycolysis over 48 hours resulting in an ultimate pH above 6.4 with high water-holding capacity High muscle glycogen reserves remaining intact due to chilling temperatures below -15°C immediately after bleeding Extreme bacterial proteolysis during cold storage resulting in soft texture and foul odor Accelerated glycolysis causing a rapid pH drop below 5.8 within 45 minutes while carcass temperature remains above 35°C

Correct Answer:

Accelerated glycolysis causing a rapid pH drop below 5.8 within 45 minutes while carcass temperature remains above 35°C

Question 5

What is the primary biochemical cause of DFD (Dark, Firm, Dry) meat in beef carcasses?

Chronic pre-slaughter stress or exhaustion that depletes muscle glycogen, resulting in insufficient lactic acid production and an ultimate pH24 remaining above 6.0–6.2 Excessive glycogen storage in liver and muscle tissue causing excessive lactic acid build-up and a final pH below 5.0 Over-chilling the carcass below 0°C within 30 minutes of slaughter causing ice crystal puncture of cell membranes Hyper-oxygenation of myoglobin during transport creating dark metmyoglobin deposits

Correct Answer:

Chronic pre-slaughter stress or exhaustion that depletes muscle glycogen, resulting in insufficient lactic acid production and an ultimate pH24 remaining above 6.0–6.2

Question 1

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Prepare with the Meisterprüfung Fleischer Practice Questions - Meisterprüfung Fleischer (Austria) Exam practice quiz. This question bank includes 100 questions covering austrian, meat, hwurst, beef, and carcass. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Meisterprüfung Fleischer Practice Questions - Meisterprüfung Fleischer (Austria) Exam

This practice set contains 100 questions from the matching question bank and focuses on austrian, meat, hwurst, beef, and carcass. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

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Meisterprüfung Fleischer Practice Questions - Meisterprüfung Fleischer (Austria) Exam

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