16 Questions
What are the three major parts in meat?
Muscle, Connective tissue, Adipose tissue
What are the three primary types of protein in meat?
Myofibril proteins, Stromal proteins, Sarcoplasmic proteins
What are examples of red meat from mammals?
Beef, Veal, Lamb, Mutton, Pork
What is the term used to refer to meat from poultry?
White meat
What are the two types of proteins found in muscle bundles?
Actin and Myosin
What are the three types of stromal proteins found in connective tissue?
Collagen, Elastin, Reticulin
What are the two types of pigments in meat?
Hemoglobin and myoglobin
What are the three types of muscle tissue in meat?
Cardiac, skeletal, and smooth muscle
What are the thin and thick protein filaments inside the muscle cell?
Actin and myosin
What surrounds the myofibrils inside the muscle cell?
Endomysium
What determines the degree of meat tenderness?
Connective tissue
What are the primary bundles made up of?
Small bundles of 20–40 muscle fibers
What connects muscle fibers in bundles to form muscle?
Various types of connective tissue (endomysium, perimysium, and epimysium)
What is the function of proteolytic enzymes in meat?
Degrading protein during the aging of meat
Where are numerous enzymes found in meat?
In the fluid of the muscle cell
What is the function of myoglobin in meat?
Stores oxygen in the muscle for metabolism
Explore the functional roles of proteins in various food products including meat, egg, whey, emulsion, and gluten. Learn about the properties and uses of different proteins in the context of food science.
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