meat

Question 1

older the meat, more collagen, means

Answer 1

tougher meat

Question 2

tougher meat must be cooked with

Answer 2

slow moist heat

Question 3

what is fat within muscles

Answer 3

marbling

Question 4

what helps contain moisture content of cut of meat and not removed in slaughter house

Answer 4

cover fat

Question 5

when meat is cut, purplish-red myoglobin is exposed to o2 and becomes bright-red oxymyoglobin and indicates

Answer 5

freshness, desireable

Question 6

brownish red meat is less desirable because it was exposed to

Answer 6

bacteria or less o2

Question 7

what is meat frozen before rigor mortis. which shrinks violently by almost 50%

Answer 7

thaw rigor

Question 8

what is stiffening of musles

Answer 8

rigor mortis

Question 9

what is less severe form of thaw rigor

Answer 9

cold shortening

Question 10

what is current in mainly pork but can affect beef, lamb and poultry which is characterized by pH dropping very low

Answer 10

pale, soft, exudative (PSE)

Question 11

what is characterized by a high pH from a stressed animal that causes a dark meat with dry sticky texture

Answer 11

dark - cutting meat (DFD)

Question 12

more myoglobin in muscle with create a

Answer 12

darker meat

Question 13

poultry is graded by

Answer 13

A,B,C voluntary

Question 14

beef is mandatory graded by

Answer 14

prime choice select

Question 15

vertebrate-invertebrate
saltwater-freshwater
lean-fat

Answer 15

are classifications of fish

Question 16

fresh, frozen, cooked, sliced, canned, dehydrated are types of

Answer 16

poultry

Question 17

only blood feathers and craw are removed in

Answer 17

dressed

Question 18

eviscerated, free of blood, feathers, head feet is for

Answer 18

ready-to-cook

Question 19

smaller pieces like halves, breasts is

Answer 19

convenience

Question 20

less hydroxypoline in connective tissue of fish, still causes

Answer 20

soft, tender fish

Question 21

what meat has lowest amounts of collagen

Answer 21

fish

Question 22

short muscles affects

Answer 22

flakiness

Question 23

fish grading is

Answer 23

voluntary and paid by processor

Question 24

what is the only type of fish thats graded A, B, and substandard

Answer 24

finfish