Other Flashcards
1
Q
Desmin?
A
Connects myofibres at their Z-discs
2
Q
True or False:
Rapid pH declines favour Calpin activity
A
False
3
Q
What muscle is not stretched by hip hanging?
A
Psoas major
4
Q
What meat tenderises most quickly?
A
Chicken
5
Q
CaCl2 injection enhances tenderisation by affecting
A
Calpain action
6
Q
For brown meat to become red again which conditions must prevail?
A
pO2> 30mm Hg and metmyglobin reductase activity
7
Q
Conversion of metmoglobin to deoxymoyglobin is an oxidation or a reduction reaction
A
Reduction
8
Q
Red meat placed in a vaccum package changes from
A
9
Q
A potential reason for brown blotches on the underside of red meat in a pack is:
A
Too little oxygen
10
Q
Which 2 are the Characteristics of oxymoglobin
A
Fe(ii) + o2
