Food Science: Meat, Fish, and Poultry

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What is the primary constituent of muscle tissue?

Protein

Fat

Water (correct)

Carbohydrate

Which of the following proteins are most abundant in muscle tissue?

Glycogen and Glucose

Casein and Lactose

Myosin, Actin, and Tropomyosin (correct)

Collagen and Elastin

What is the approximate percentage of fat in muscle tissue?

1-2%

15-20%

25-30%

4-10% (correct)

What is the primary carbohydrate found in muscle tissue?

Glycogen Signup and view all the answers

What determines the quality of meat?

The factors related to the animal's breed, feed, and handling Signup and view all the answers

What is the percentage of carbohydrates in muscle tissue?

Less than 1% Signup and view all the answers

What is the basic building block of muscle tissue?

Protein molecules Signup and view all the answers

What type of protein is found in the structural sheaths within and between muscles?

Collagen Signup and view all the answers

What is the term for the fatty deposits found in muscle tissue?

Fat depots Signup and view all the answers

What is the characteristic of the fatty acid Palmitic?

16 carbon atoms, no double bonds Signup and view all the answers

What is the term for the smaller structures that combine to form a muscle?

Myofilaments Signup and view all the answers

What is the main component of connective tissue in meats?

Collagen Signup and view all the answers

What is the common component of Hemoglobin and Myoglobin?

Heme Signup and view all the answers

What is the result of metmyoglobin formation?

Brownish-red color Signup and view all the answers

What happens to the pigment when red meat cooks?

Oxymyoglobin converts to denatured globin hemichrome Signup and view all the answers

What is the effect of heating on the color of fish?

It increases opacity Signup and view all the answers

What is the color of poultry when cooked?

Essentially colorless Signup and view all the answers

What is the result of intense heat on poultry?

It becomes reddish-pink Signup and view all the answers

What percentage of protein is found in dried soybeans?

34% Signup and view all the answers

What is the process of making tofu similar to?

Making cheese from animal milks Signup and view all the answers

What is tempeh?

A fermented soybean product Signup and view all the answers

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 Signup and view all the answers

At what point does the pH reach during rigor mortis?

At the isoelectric point of proteins Signup and view all the answers

What is Quorn™ Mycoprotein?

A protein produced by a fungus Signup and view all the answers

What is the purpose of mixing textured soy protein with ground meats?

To reduce the cost of the meat Signup and view all the answers

What happens to the water in the fibers during rigor mortis?

Water is forced out of the fibers Signup and view all the answers

When can bacterial spoilage begin?

After rigor mortis has passed Signup and view all the answers

Why should cooking or freezing not begin until rigor mortis has passed?

To prevent meat from becoming tough Signup and view all the answers

How do animal carcasses compare to poultry or fish in terms of emerging from rigor mortis?

They emerge somewhat more slowly Signup and view all the answers

What is the effect of prompt chilling of poultry carcasses by immersion in ice water?

It retards rigor mortis and achieves tenderness Signup and view all the answers