Exam 12: Meat, Fish, and Poultry

Explain the changes in beef as it is roasted to a medium rare degree of doneness.

The major proteins of muscle fibers are collagen and elastin.

The changes that occur in collagen during heating result in increased tenderness, while changes in muscle protein during heating reduce tenderness of meat.

The change occurring in elastin during braising is of much practical significance in tenderizing meat.

Meat that is cooked while the carcass is in rigor would be:

Which of the following does not happen when meat is cooked?

Upon slaughter, the pH of the muscle rises dramatically.

The most tender muscle in beef is

Gelatin and elastin are classified as

The smallest unit of muscle structure is the

Marbling refers to flecks of fat within the muscle and enhances tenderness of meat.

Cured ham slices are sold in the store with the cardboard side up to:

The formation of metmyoglobin means that the meat is spoiled.

Older hens may best be cooked by:

In grading meat, prime and choice meats have fat deposited within the muscle as;

The pigment denatured globin hemichrome is a grayish brown color formed in meat with:

When meats are braised, conversion of collagen has more influence on tenderness than does denaturation of muscle protein.

Small segments of fish muscle fibers are called:

The type of protein food with the least connective tissue is:

Meat is packaged in an oxygen permeable wrap that preserves the bright red color of metmyoglobin.