Meat, Fish and Poultry

Question 1

Generally defined as thr muscle of animals also covers the organs and glands obtained from the animals.

Answer 1

Meat

Question 2

Meat Composition

Answer 2

Protein - 18-30%
Fats -
Glycogen -
Vitamin - ABDEK
Minerals - Iron, Copper, Cobalt, Phosphorus
Pigments -Myoglobin, Oxymyoglobin, Metmyoglobin
Water - 75%

Question 3

Oxymyoglobin

Answer 3

Bright Red

Question 4

Myoglobin

Answer 4

Purple- Blue

Question 5

Metmyoglobin

Answer 5

Reddish brown

Question 6

Carboxymyoglobin

Answer 6

Bright Cherry Red

Question 7

Detanured metmyoglobin

Answer 7

Grey - Brown/ cooked meat

Question 8

Refers to several kinds of domesticated fowl/birds that are used as food include chicken, ducks, turkeys, pigeon and quails raised mainly for meat or eggs.

Answer 8

Poultry

Question 9

Does not develop any pink color when cured

Answer 9

White meat

Question 10

Less Shorter and more tender fibers

Answer 10

White meat

Question 11

Low in fat and extractives

Answer 11

White meat

Question 12

Richer in riboflavin

Answer 12

Dark Meat

Question 13

Poorer in niacin

Answer 13

Dark Meat

Question 14

More fat and connective tissues than white meat

Answer 14

Dark Meat

Question 15

Formation CARBOXYMYOGLOBIN and NITRIC OXIDE HEMOGLOBIN

Answer 15

Pink Meat

Question 16

Fish Quality

Answer 16

Eyes are clear and not sunken
Grills are bright red
Flesh is firm
Scales are tight
Skin is shinny

Question 17

Color change form natural dark blue green to an attractive orange color is due to the release of an orange pigment ________ from ________, when heated.

Answer 17

Astaxanthin

Ovoverdine