Topics:
Animal Refresher, Dairy Science
Meat By-Products Terminology Match
View Complete Answer & Explanation
Question (English)
Match the column:
| TABLE-I | TABLE-II |
|---|---|
| 1. Bung | (a) Gizzard, Liver & Heart |
| 2. Pluck | (b) Diaphragm |
| 3. Weasand | (c) Oesophagus |
| 4. Skirt | (d) Lungs, trachea & Heart |
| 5. Giblet | (e) Rectum |
- 1-e, 2-d, 3-c, 4-b, 5-a ✓ Correct
- 1-a, 2-d, 3-c, 4-b, 5-e
- 1-e, 2-d, 3-b, 4-c, 5-a
- 1-d, 2-e, 3-c, 4-b, 5-a
Explanation:
Correct Answer: 1-e, 2-d, 3-c, 4-b, 5-a
These are important meat science terms for animal by-products and offals:
- Bung (1-e): Rectum — the terminal part of the large intestine, used as sausage casing.
- Pluck (2-d): Lungs + Trachea + Heart — thoracic visceral organs removed as one unit during slaughter.
- Weasand (3-c): Oesophagus (food pipe) — used as a sausage casing.
- Skirt (4-b): Diaphragm — the muscular sheet separating thoracic and abdominal cavities; used as meat.
- Giblet (5-a): Gizzard + Liver + Heart — mainly refers to poultry visceral offals; commonly available in packaged poultry.
Memory Aid
Think: Bung = Bottom (Rectum), Pluck = Pluck from chest (Lungs/Heart), Weasand = food Weasels through (Oesophagus), Skirt = around the waist (Diaphragm), Giblet = G for Gizzard.
Why Other Options Are Wrong
- Option B: Bung placed at Giblet position (Gizzard/Liver/Heart) — wrong; Bung is Rectum.
- Option C: Weasand and Skirt are swapped.
- Option D: Bung and Pluck are swapped.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Dairy Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
