Meat MCQ Flashcards
Intermuscular fat is located
between individual muscles
in terms of size, from big to small, which is the correct sequence?
Myofiber>myofibril>myofilament>myosin
the I-band of muscle observed under the electron microscope contains:
Thin filaments only
the three alpha chain of tropocollagen are held together by in a helix by
H-bonds
the approximate carbohydrate content of mammalian muscle is
1.20%
the ATPase responsible for hydrolysing ATP to ADP and Pi during muscle contraction located:
in the myosin head
Which is most water soluble
myoglobin
measurement of which amino acid is used to estimate the collagen content of meat
Hydroxyproline
Cold Shortening is induced when
When pre-rigor muscle is exposed to temperatures below 10’C
Which of the following is believed to contribute to the species-specific flavour of lamb
4-methyloctanoic acid
the optimum pH activity range for calpains is:
6.0-8.5
Hexanal is a degradation product of:
Linoleic acid 13-hydroperoxide
A muscle that is compressed when achilles tendon suspension is replaced by aitch bone suspension is:
Psoas Major
Which one of the following statements is false?
Water loss in meat is reduced following a rapid post mortem pH decline compared to a normal decline
Background toughness in meat is attributed to:
collagen
a meat flavour impact compound derived from the degradation of thiamine is:
4-methyl-5-vinykthiazole
Ignoring all other potential influencing factors, in terms of meat colour stability which do you think would be optimal?
A low C18:1 and high vitamin E content
Using soya oil instead of beef tallow as a dietary fat source in pig diets with similar antioxidant levels can:
Increase the susceptibility of pork to lipid oxidation
Carcass weight loss during chilling is increased by:
Rapid air movement
