30 Questions
What is the optimal pH range for meat products that require good water binding?
pH 5.6-6.0
What is the primary reason why meat from animals with depleted glycogen reserves is prone to bacterial deterioration?
Higher pH level
Which of the following factors influences the intensity of meat colour?
All of the above
What is the role of myoglobin in the live animal?
Transporting oxygen
Why does beef have a more intense colour than pork, veal, or lamb?
Greater myoglobin concentration
What is the primary consequence of insufficient drop in pH after slaughter?
Unfavourable conditions for bacterial growth
What surrounds each muscle fibre?
Cell membrane (sarcolemma)
What is the purpose of the biochemical process that occurs in the muscle meat after slaughter?
To establish acidity in the meat
What is the normal pH of muscle at slaughter?
pH 7.0
What happens to the pH of the muscle meat after slaughter?
It decreases
What is broken down to lactic acid in the muscle meat after slaughter?
Muscle-specific carbohydrate (glycogen)
What process makes even tough meat palatable?
Comminution
What is the ultimate pH of the meat after 24 hours of slaughter?
pH 5.8-5.4
What contributes to the characteristic taste and smell of mutton and lamb?
All of the above
Why may pork and veal be difficult to distinguish in certain dishes?
Because they have similar tastes and chewing properties
What can influence the taste of meat?
All of the above
What is a characteristic of old boar's meat?
A pronounced urinelike smell
What is done to use meat with untypical smell and flavour?
It is blended with 'normal' meat
What is the primary function of the rotating drum with knives?
To cut frozen meat into smaller pieces
What is the mechanical process assisted by in tumblers or massagers?
Addition of salt and phosphates
What is the result of the protein extraction process in tumblers or massagers?
Muscular protein is liberated from the meat tissue
What is the shape of the vessel in a mixer/blender?
Rectangular or round
How is the mixer/blender typically discharged?
By tilting by 90 degrees
What type of meat products are processed using tumblers or massagers?
Whole-muscle or reconstituted hams
What is the maximum ingoing amount for processed meat products?
200mg/kg of product
What is the primary concern regarding nitrite curing?
The potential formation of nitrosamines in certain conditions
Under what conditions can nitrosamines be found in meat products?
When cooked or fried at high temperatures
What is the primary difference between dry curing and wet curing?
The method of applying the curing mixture to the meat
What type of products are typically made using dry curing?
Cured raw fermented products
What is another term for wet curing?
Pickling
Learn about the composition of muscle fibres, including their size, diameter, and surrounding tissues. Understand the cell membrane, sarcoplasma, and myofibrils that make up a muscle cell.
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