Podcast
Questions and Answers
What is the primary constituent of muscle tissue?
What is the primary constituent of muscle tissue?
- Protein
- Fat
- Water (correct)
- Carbohydrate
Which of the following proteins are most abundant in muscle tissue?
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?
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?
What is the primary carbohydrate found in muscle tissue?
What determines the quality of meat?
What determines the quality of meat?
What is the percentage of carbohydrates in muscle tissue?
What is the percentage of carbohydrates in muscle tissue?
What is the basic building block of muscle tissue?
What is the basic building block of muscle tissue?
What type of protein is found in the structural sheaths within and between muscles?
What type of protein is found in the structural sheaths within and between muscles?
What is the term for the fatty deposits found in muscle tissue?
What is the term for the fatty deposits found in muscle tissue?
What is the characteristic of the fatty acid Palmitic?
What is the characteristic of the fatty acid Palmitic?
What is the term for the smaller structures that combine to form a muscle?
What is the term for the smaller structures that combine to form a muscle?
What is the main component of connective tissue in meats?
What is the main component of connective tissue in meats?
What is the common component of Hemoglobin and Myoglobin?
What is the common component of Hemoglobin and Myoglobin?
What is the result of metmyoglobin formation?
What is the result of metmyoglobin formation?
What happens to the pigment when red meat cooks?
What happens to the pigment when red meat cooks?
What is the effect of heating on the color of fish?
What is the effect of heating on the color of fish?
What is the color of poultry when cooked?
What is the color of poultry when cooked?
What is the result of intense heat on poultry?
What is the result of intense heat on poultry?
What percentage of protein is found in dried soybeans?
What percentage of protein is found in dried soybeans?
What is the process of making tofu similar to?
What is the process of making tofu similar to?
What is tempeh?
What is tempeh?
What is the benefit of using textured soy protein as a meat extender?
What is the benefit of using textured soy protein as a meat extender?
At what point does the pH reach during rigor mortis?
At what point does the pH reach during rigor mortis?
What is Quorn™ Mycoprotein?
What is Quorn™ Mycoprotein?
What is the purpose of mixing textured soy protein with ground meats?
What is the purpose of mixing textured soy protein with ground meats?
What happens to the water in the fibers during rigor mortis?
What happens to the water in the fibers during rigor mortis?
When can bacterial spoilage begin?
When can bacterial spoilage begin?
Why should cooking or freezing not begin until rigor mortis has passed?
Why should cooking or freezing not begin until rigor mortis has passed?
How do animal carcasses compare to poultry or fish in terms of emerging from rigor mortis?
How do animal carcasses compare to poultry or fish in terms of emerging from rigor mortis?
What is the effect of prompt chilling of poultry carcasses by immersion in ice water?
What is the effect of prompt chilling of poultry carcasses by immersion in ice water?
