Topic: Animal Refresher

Ruffle fat is fat around:

Cattle fat is known as:

Bound water forms what percentage of total water content in meat?

Vitamin B-complex is maximum in:

The strength of chlorine required for sanitation of abattoir plant is in the range of:

Which is true about the effluent treatment of abattoir?

Average biochemical oxygen demand (BOD) of effluent of an abattoir is:

Stiffness during rigor mortis is mainly due to the formation of:

The organ which is quickly affected by rigor mortis, usually within one hour of slaughter, is:

Meat which is most susceptible to develop oxidative rancidity is: