Card 121
Question
To which of the following filament protein does Ca++ bind, and regulate actin myosin interaction during muscle contraction : a) myosin, b) actin, c) troponin
Answer
Troponin
Meat science
Discover Meat science: 970 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 122
Question
What is the legal limit for fat content in fresh pork sausage?
Answer
0.5
Card 123
Question
How many oxygen molecules can hemoglobin bind?
Answer
4
Card 124
Question
What is the purpose of adding extenders, binders and fillers ot meat? Give three examples.
Answer
The function of the meat extenders in the meat products mainly reduces formulation costs, increases water-binding, changes texture, enhances taste, changes appearance, changes cohesiveness, provides heat-set or cold-set gelation and improves nutrient profile.
Card 125
Question
Holes in egg shells result from loss of ____.
Answer
Cuticle.
Card 126
Question
What does the term 'water added' on a ham label mean?
Answer
'water added' means that the cured ham returns to within 10% above the original weight of the ham during the curing process.
Card 127
Question
What are sweetbreads?
Answer
(1) stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal’s pancreas.
(2) neck (throat or gullet) sweetbreads, an animal’s thymus gland.
Card 128
Question
What is the dressing percent formulation of meat carcass?
Answer
(Carcass weight / live weight) * 100
Card 129
Question
K-value is a measure of fish freshness. What is the equation for K-value?
Answer
(inosine) + (hypoxanthan)/total nucleotide products (or IMP)
Card 130
Question
What is the oxidation state of iron when meat is in a red color?
Answer
+2
Card 131
Question
According to the FSIS, what is the maximum allowable percent antioxidants used in fresh sausage based on fat content?
Answer
0.02% (200ppm)
Card 132
Question
Why is salt added to sausage products?
Answer
1) Flavor; 2) Increase charge on meat proteins and their abilities to bind water; 3) Increase the solubility of the salt-soluble proteins.
Card 133
Question
Give the functions of polyphosphates in processed meat products.
Answer
1) Water binding: improved yields
2) Metal chelation: slows fat rancidity.
Card 134
Question
A minimum of how many days is required for aging beef?
Answer
10 days
Card 135
Question
Saltwater fish provide how many times more iodine than freshwater fish?
Answer
10-100 times more
Card 136
Question
Approximately how many eggs does the United States produce each year?
Answer
109 billion (in 2024)
Card 137
Question
Between which two ribs should a pork carcass be ribbed to measure loin eye area?
Answer
10th and 11th
Card 138
Question
How many ribs are in a beef forequarter?
Answer
12
Card 139
Question
What is the average yield of meat from a crab?
Answer
12% (20% for a king crab)
Card 140
Question
What was the live weight of a lamb with a "hide off, head on" carcass weight of 60 lb and a dressing percentage of 50.0?
Answer
120
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