Muscle Fibre Structure

What is the optimal pH range for meat products that require good water binding?

What is the primary reason why meat from animals with depleted glycogen reserves is prone to bacterial deterioration?

Which of the following factors influences the intensity of meat colour?

What is the role of myoglobin in the live animal?

Why does beef have a more intense colour than pork, veal, or lamb?

What is the primary consequence of insufficient drop in pH after slaughter?

What surrounds each muscle fibre?

What is the purpose of the biochemical process that occurs in the muscle meat after slaughter?

What is the normal pH of muscle at slaughter?

What happens to the pH of the muscle meat after slaughter?

What is broken down to lactic acid in the muscle meat after slaughter?

What process makes even tough meat palatable?

What is the ultimate pH of the meat after 24 hours of slaughter?

What contributes to the characteristic taste and smell of mutton and lamb?

Why may pork and veal be difficult to distinguish in certain dishes?

What can influence the taste of meat?

What is a characteristic of old boar's meat?

What is done to use meat with untypical smell and flavour?

What is the primary function of the rotating drum with knives?

What is the mechanical process assisted by in tumblers or massagers?

What is the result of the protein extraction process in tumblers or massagers?

What is the shape of the vessel in a mixer/blender?

How is the mixer/blender typically discharged?

What type of meat products are processed using tumblers or massagers?

What is the maximum ingoing amount for processed meat products?

What is the primary concern regarding nitrite curing?

Under what conditions can nitrosamines be found in meat products?

What is the primary difference between dry curing and wet curing?

What type of products are typically made using dry curing?

What is another term for wet curing?