Chapter 7 Meat/Protein/Enzymes

Question 0

Four types of meat

Answer 0

Beef, veal, lamb/mutton, pork

Question 1

The proteolytic enzymes

Answer 1

Cathepsins, bromelain, papain, ficin

Question 2

More connective tissue does what to the meat texture?

Answer 2

Makes it tougher

Question 3

More muscle movement means that there will be more ______, making the meat tougher

Answer 3

Collagen

Question 4

Fat is white in _______ and yellow in ______

Answer 4

Younger; Older

Question 5

____ & _____ effect fat softness

Answer 5

Species and breed

Question 6

The five composition of meats

Answer 6

Antibiotics/hormones, pigments, effect of O2, effect of heat, and extractives

Question 7

The three types of meat inspectors

Answer 7

Federal Meat Inspection Act of 1906, USDA Food Safety and Inspection Services, & Wholesale Meat Act of 1967

Question 8

Is grading voluntary or not? What characteristics is grading based on?

Answer 8

Voluntary; color, grain, texture, fat

Question 9

Top three grades for beef, veal, lamb

Answer 9

Prime, choice, select

Question 10

Top three grades for mutton

Answer 10

Choice, select, commercial