Q 01/05

Which meat was the most produced in the world in 2023, at about 34% of global output?

A) Pork

B) Beef

C) Chicken

D) Lamb

Answer · why

C) Chicken

Chicken production has more than doubled since 2000; pigs come a close second, also around a third of the total.

Q 02/05

Which pigment gives red meat its colour and turns brown when it oxidises?

A) Myoglobin

B) Hemoglobin

C) Melanin

D) Carotene

Answer · why

A) Myoglobin

Red meat is defined by nutritionists as meat from mammals, including pork — which does not always look red.

Q 03/05

What is the name of the process, involving amino acids and sugars, that browns a seared steak?

A) Caramelization

B) Lacto-fermentation

C) Pyrolysis of fats

D) The Maillard reaction

Answer · why

D) The Maillard reaction

Louis Camille Maillard described it in 1912; it takes off at around 140-165°C.

Q 04/05

What is 'marbling' in a cut of beef?

A) Tiny bone fragments

B) Fat deposited near the muscle fibres

C) Bands of connective tissue

D) A network of blood vessels

Answer · why

B) Fat deposited near the muscle fibres

Even 3-7% marbling improves juiciness and tenderness, though it contributes only about 5% of overall palatability.

Q 05/05

Which of the four Wagyu breeds is actually responsible for the famous rich marbling?

A) Japanese Black

B) Japanese Brown

C) Japanese Polled

D) Japanese Shorthorn

Answer · why

A) Japanese Black

It makes up around 90% of Japan's Wagyu; the Tajima strain of it produces Kobe beef.