30 Questions
What is the primary constituent of muscle tissue?
Water
Which of the following proteins are most abundant in muscle tissue?
Myosin, Actin, and Tropomyosin
What is the approximate percentage of fat in muscle tissue?
4-10%
What is the primary carbohydrate found in muscle tissue?
Glycogen
What determines the quality of meat?
The factors related to the animal's breed, feed, and handling
What is the percentage of carbohydrates in muscle tissue?
Less than 1%
What is the basic building block of muscle tissue?
Protein molecules
What type of protein is found in the structural sheaths within and between muscles?
Collagen
What is the term for the fatty deposits found in muscle tissue?
Fat depots
What is the characteristic of the fatty acid Palmitic?
16 carbon atoms, no double bonds
What is the term for the smaller structures that combine to form a muscle?
Myofilaments
What is the main component of connective tissue in meats?
Collagen
What is the common component of Hemoglobin and Myoglobin?
Heme
What is the result of metmyoglobin formation?
Brownish-red color
What happens to the pigment when red meat cooks?
Oxymyoglobin converts to denatured globin hemichrome
What is the effect of heating on the color of fish?
It increases opacity
What is the color of poultry when cooked?
Essentially colorless
What is the result of intense heat on poultry?
It becomes reddish-pink
What percentage of protein is found in dried soybeans?
34%
What is the process of making tofu similar to?
Making cheese from animal milks
What is tempeh?
A fermented soybean product
What is the benefit of using textured soy protein as a meat extender?
It allows a given quantity of meat to serve a larger number of people
At what point does the pH reach during rigor mortis?
At the isoelectric point of proteins
What is Quorn™ Mycoprotein?
A protein produced by a fungus
What is the purpose of mixing textured soy protein with ground meats?
To reduce the cost of the meat
What happens to the water in the fibers during rigor mortis?
Water is forced out of the fibers
When can bacterial spoilage begin?
After rigor mortis has passed
Why should cooking or freezing not begin until rigor mortis has passed?
To prevent meat from becoming tough
How do animal carcasses compare to poultry or fish in terms of emerging from rigor mortis?
They emerge somewhat more slowly
What is the effect of prompt chilling of poultry carcasses by immersion in ice water?
It retards rigor mortis and achieves tenderness
Test your knowledge of meat, fish, and poultry foods, including their composition, structure, and changes that occur during heating and cutting. Learn about the pigments in meat and connective tissue.
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