Muscle Fibre Structure

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

pH 5.6-6.0 (correct)

pH 6.0-6.2

pH 5.4-5.8

pH 6.2-6.5

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

Higher pH level (correct)

Poor water binding capacity

Lower myoglobin concentration

Insufficient oxygen transport

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

Animal species

Age of the animal

Myoglobin concentration

All of the above (correct)

What is the role of myoglobin in the live animal?

Transporting oxygen Signup and view all the answers

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

Greater myoglobin concentration Signup and view all the answers

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

Unfavourable conditions for bacterial growth Signup and view all the answers

What surrounds each muscle fibre?

Cell membrane (sarcolemma) Signup and view all the answers

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

To establish acidity in the meat Signup and view all the answers

What is the normal pH of muscle at slaughter?

pH 7.0 Signup and view all the answers

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

It decreases Signup and view all the answers

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

Muscle-specific carbohydrate (glycogen) Signup and view all the answers

What process makes even tough meat palatable?

Comminution Signup and view all the answers

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

pH 5.8-5.4 Signup and view all the answers

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

All of the above Signup and view all the answers

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

Because they have similar tastes and chewing properties Signup and view all the answers

What can influence the taste of meat?

All of the above Signup and view all the answers

What is a characteristic of old boar's meat?

A pronounced urinelike smell Signup and view all the answers

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

It is blended with 'normal' meat Signup and view all the answers

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

To cut frozen meat into smaller pieces Signup and view all the answers

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

Addition of salt and phosphates Signup and view all the answers

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

Muscular protein is liberated from the meat tissue Signup and view all the answers

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

Rectangular or round Signup and view all the answers

How is the mixer/blender typically discharged?

By tilting by 90 degrees Signup and view all the answers

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

Whole-muscle or reconstituted hams Signup and view all the answers

What is the maximum ingoing amount for processed meat products?

200mg/kg of product Signup and view all the answers

What is the primary concern regarding nitrite curing?

The potential formation of nitrosamines in certain conditions Signup and view all the answers

Under what conditions can nitrosamines be found in meat products?

When cooked or fried at high temperatures Signup and view all the answers

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

The method of applying the curing mixture to the meat Signup and view all the answers

What type of products are typically made using dry curing?

Cured raw fermented products Signup and view all the answers

What is another term for wet curing?

Pickling Signup and view all the answers