Random mix

Question 1

Inter-muscular fat is located

Answer 1

Between individual muscles

Question 2

Endomysium surrounds

Answer 2

Muscle fibres

Question 3

The l- band of muscle observed under the electron microscope contains

Answer 3

Thin filaments only

Question 4

Measurement of which amino acid is used to estimate the collagen content of meat

Answer 4

Hydroxyproline

Question 5

Which is the most water soluble

Answer 5

Myoglobin

Question 6

Normal PH decline in meat

Answer 6

Ph 5.6-5.7 in 1st 6-8 hours

Question 7

A high metmyglobin reducing activity

Answer 7

favours oxymoglobin retention

Question 8

When bloomed beef is vaccum packaged, surface pigments change from

Answer 8

Oxymyoglobin to metmyoglobin to deoxymyoglobin

Question 9

Optimum Ph for Calpins

Answer 9

6-8.5

Question 10

What contributes to the species specific flavour of lamb

Answer 10

4- methyloctanic acid

Question 10

Which is false

Answer 10

Water loss in meat is reduced following a rapid post portem Ph decline compared to a normal decline

Question 11

Background toughness in meat is attributed to

Answer 11

Collagen

Question 12

Hexanal is a degradation product of

Answer 12

Linolenic acid 13- hydroperoxide

Question 13

A meat flavour impact compound derived from degradation of thiamine is

Answer 13

4- Methyl-5- vinylthiazole

Question 14

The 3 kdal fragment observed to increase with ageing of bovine muscle is the proteolytic fragment of:

Answer 14

Troponin

Question 15

Carcass weight loss during chilling is increased by

Answer 15

Rapid air movement

Question 16

In beef Carcass classification scheme U confirmation is

Answer 16

Convex profile and good muscle development

Question 17

Which is true

Answer 17

Grass fed beef is higher in CLA conjuated linoleic acid than grain fed beef

Question 18

Using Soya oil instead of tallow as pig fat source with similar antioxidants levels can:

Answer 18

Increase susceptibility of pork to lipid oxidation

Question 19

Muscle common on T-Bone, loin chop and back rashers is

Answer 19

M.longissimus doris

Question 20

In pigs as the animals mature the slaughter age as proportion of total Caracas which is true

Answer 20

Lean decreases, fat increases, bone decreases

Question 21

In terms of size from biggest to smallest

Answer 21

Myofiber>myofibril>myofilament>myosin

Question 22

The three alpha chain of tropocollagen are held together by in a helix by

Answer 22

H-bonds

Question 23

the approximate carbohydrate content of mammalian muscle is

Answer 23

1.20%

Question 24

the ATPase responsible for hydrolysing ATP to ADP and Pi during muscle contraction located

Answer 24

in the myosin head

Question 25

Which is most water soluble

Answer 25

myoglobin

Question 26

Measurement of which amino acid is used to estimate the collagen content of meat

Answer 26

Hydroxyproline

Question 27

Cold Shortening is induced when

Answer 27

When pre-rigor muscle is exposed to temperatures below 10’C

Question 28

A muscle that is compressed when achilles tendon suspension is replaced by aitch bone suspension is:

Answer 28

Psoas Major

Question 29

Ignoring all other potential influencing factors, in terms of meat colour stability which do you think would be optimal?

Answer 29

A low C18:1 and high vitamin E content

Question 30

Carcass weight loss during chilling is increased by:

Answer 30

Rapid air movement