Random Exam I Questions Flashcards
Lean meat is composed predominantly of ____.
a) Moisture
b) fat
c) protein
d) carbohydrate
Moisture
Which of these best explains the nature of moisture:protein ratio in skeletal muscle?
a) M:P ratio of fresh beef is highly variable.
b) M:P ratio of fresh beef is 4:1.
c) M:P ratio of pork skeletal muscle exhibits some seasonal variation.
d) M:P ratio for chicken breast muscle is approximately 2:1.
M:P ratio of pork skeletal muscle exhibits some seasonal variation.
Which these best explains the nature of changes occurring during manufacture of a typical hotdog in a cellulose casing during forced convection heating at 170 F to internal temperature of 160 F?
a) Water is lost only by evaporation
b) Fat is lost only by rendering
c) Protein is lost by evaporation
d) Vitamins are unchanged during cooking.
Water is lost only by evaporation
Which of these of is typically NOT formulated to a specific composition target?
a) Ground Beef
b) Chicken hotdog
c) Brown & Serve sausage link
d) Beef rib steak
Beef rib steak
Which is the correct sequence of structures involved in initiation of muscle contraction?
a) Sarcolemma, T-tubule, Neuromuscular junction, SR
b) Neuromuscular junction, SR, Sarcolemma, T-tubule,
c) SR, Troponin, Tropomyosin, Myosin
d) SR, T-tubule, Troponin, Tropomyosin
SR, Troponin, Tropomyosin, Myosin
A shear force determination is made by measuring the force needed to cut through a muscle core (1/2 inch diameter) removed from the center of a rib eye steak (longissimus dorsi muscle). Which structures offer resistance to this shearing?
a) Endomysium & Perimysium
b) Perimysium & Epimysium
c) Endomysium & Epimysium
d) Endomysium, Perimysium and Epimysium
Endomysium and perimysium
Which of the following is the best match for connective tissue structures?
a) endomysium - individual muscle fiber
b) perimysium - chicken wire mesh
c) perimysium – individual muscle fiber
d) epimysium – myofibril
Endomysium - individual muscle fiber
What is the typical resting length for a skeletal muscle sarcomere?
a) 1.9 nm
b) 2.5 um
c) 1.9 um
d) 2.5 cm
2.5 um
Normal physiological contraction in skeletal muscle is terminated when _____.
a) Ca++ diffuses from the SR
b) Ca++ is pumped from the SR
c) ATP is released from mitochondria
d) Ca++ is pumped into the SR
Ca++ is pumped into the SR
What process accounts for the slow initiation of contraction during rigor mortis?
a) Rephosphorylation of ADP to ATP,
b) Ca++ leakage from the SR
c) An action potential on the SR
d) Stretch induced contraction
Ca++ leakage from the SR
The sarcomere length of a muscle sample is 3.5 um following completion of rigor. Which of the following best describes the expected functional properties of this product?
a) water binding ability higher than average
b) tenderness lower than average
c) protein solubility lower than average
d) lean color darker than average
water binding ability higher than average
The carcass chilling method typically used for _____ leads to a high rate of cross contamination among carcasses.
a) pork
b) chicken
c) beef
d) lamb
chicken
A restaurant operator interested in featuring locally sourced foods purchases a 1000 pound beef steer and arranges with a local meat plant to slaughter, chill, debone and grind the meat. Assuming that all of the meat from the carcass is used for ground beef, what is the expected yield of lean ground beef from the animal?
a) 575-625 lbs
b) 500-550 lbs
c) 400-450 lbs
d) 275 – 325 lbs
275 – 325 lbs
Carcass electrical stimulation is an effective means for avoiding cold shortening in beef because it ______.
a) shortens the delay phase of rigor mortis
b) cools the carcass
c) stretches the muscle during rigor mortis
d) prevents rigor mortis
shortens the delay phase of rigor mortis
Cold shortening would be most likely to occur in which of the following circumstances?
a) in a Yield Grade 5 carcass
b) in a thin part of the carcass such as the flank
c) in a thick part of the carcass such as the inside round
d) in a muscle with all white type fibers
in a thin part of the carcass such as the flank
