Meat 2

1. The predominant protein in skeletal muscle responsible for contraction is:

2. The main pigment responsible for the red color of fresh meat is:

3. The most common type of connective tissue found in meat is:

4. The process of rigor mortis in beef typically completes within:

5. Which of the following types of meat has the highest myoglobin content?

6. The term "marbling" in meat refers to:

7. The protein responsible for the tenderness of meat when cooked at low temperatures for
long periods is:

8. Which vitamin is abundant in lean pork compared to other meats?

9. The major type of muscle tissue found in meat is:

10. Meat from which animal is referred to as "chevon"?

11. The type of fat that is most abundant in meat is:

12. The pH of meat during post-mortem glycolysis typically drops to:

13. Which muscle is used to produce the highest-quality cuts of beef?

14. What type of fat is responsible for giving meat its flavor?

15. Which of the following factors most influences the tenderness of meat?

16. The USDA grades beef primarily based on:

17. Which of the following meats is typically considered the leanest?

18. The main cause of the DFD (Dark, Firm, Dry) condition in meat is:

19. The spoilage of meat is mainly due to the growth of:

20. The process of dry aging improves meat by enhancing:

21. The best temperature for storing meat to prevent bacterial growth is:

22. What is the name of the condition where meat becomes excessively pale and soft due to
rapid glycolysis?

23. Which of the following is considered a tender cut of meat?

24. Which part of the animal is typically used for ground beef?

25. The process of rigor mortis begins in meat how long after slaughter?

26. The presence of which substance gives fresh meat its red color?

27. The texture of meat becomes firmer as a result of:

28. The main protein in meat responsible for forming gels during cooking is:

29. What type of bacteria are most responsible for meat spoilage at low temperatures?

30. The meat of which animal is called "mutton"?

31. Which mineral is found in high amounts in meat and is crucial for oxygen transport in the
body?

32. Which process involves suspending carcasses of meat to improve tenderness through
enzymatic action?

33. The highest concentration of cholesterol is typically found in which type of meat?

34. Which type of protein contributes the most to muscle contraction in meat?

35. Which part of the cow provides the most tender cuts of beef?

36. The term "freezer burn" in meat refers to:

37. Which muscle in meat is involved in voluntary movement and is responsible for producing
high-quality cuts?

38. The marbling of meat affects:

39. What is the primary factor that causes meat to toughen during cooking?

40. The primary function of connective tissue in meat is to:

41. The protein that coagulates at high temperatures during the cooking of meat is:

42. Meat is primarily composed of which macronutrient?

43. Which of the following processes is used to preserve meat by removing moisture?

44. What type of bacteria are most responsible for the fermentation of meat products like
salami?

45. The most common method for tenderizing tough cuts of meat is:

46. The primary effect of marbling in meat is to:

47. Meat with high connective tissue content is generally considered:

48. The temperature at which muscle proteins begin to denature during cooking is
approximately:

49. The primary purpose of curing meat is to:

50. Which muscle in meat is the most resistant to tenderizing techniques?

51. Which meat processing technique uses high temperatures to kill harmful bacteria and
extend shelf life?

52. Which vitamin is commonly found in meat, especially organ meats, and is essential for red
blood cell production?

53. The primary purpose of aging meat is to:

54. The primary protein in meat that forms a gel-like structure when heated is:

55. The fat that is located between muscles in a cut of meat is called:

56. What is the typical water content in meat?

57. The protein responsible for the contraction of muscle fibers in meat is:

58. Which type of connective tissue in meat becomes more soluble when cooked slowly with
moisture?

59. The texture of meat can be influenced by:

60. What type of bacteria is most likely to grow on meat stored at high temperatures?

61. The spoilage of meat is most commonly associated with the growth of:

62. The enzyme responsible for breaking down proteins during meat aging is:

63. Which cut of meat is most likely to be marinated before cooking to improve tenderness?

65. The aging of meat allows for the breakdown of:

66. Which type of bacteria is used in the fermentation of meats like sausage?

67. The process of rigor mortis begins in meat how long after slaughter?

68. What component of meat is responsible for its ability to bind water?

69. Which of the following is considered a tender cut of meat?

70. The primary function of myofibrillar proteins in meat is to:

71. The term "lean meat" refers to meat that has:

72. What is the most common cause of spoilage in meat products?

73. Which meat product is typically cured with salt and nitrates?

74. What is the typical pH value of fresh meat?

75. Which of the following is NOT a method used to tenderize meat?

76. What type of protein is most abundant in meat?

77. The primary mineral found in meat, important for oxygen transport in the body, is:

78. Which of the following meats is considered the least fatty?

79. What is the main cause of rancidity in meat products?

80. The process of removing moisture from meat through the application of heat is known as:

81. The primary effect of high-temperature cooking on meat proteins is:

82. Which type of meat is known for its lower fat content but higher protein concentration?

83. The meat from which animal is called "venison"?

84. Which of the following is a type of connective tissue protein in meat?

85. The major effect of marbling on meat quality is to:

86. The most heat-stable protein in meat is:

87. Which of the following is a lean cut of beef?

88. Which meat processing technique uses the lowest temperature for preservation?

89. The term used for meat stored under vacuum-sealed conditions is:

90. The main effect of aging meat is to:

91. Which of the following meats has the highest protein content?

92. The main protein in skeletal muscle responsible for muscle contraction is:

93. The term used to describe meat that is aged to enhance flavor and tenderness is:

94. The process of removing fat from meat to make it leaner is known as:

95. The protein responsible for the formation of cross-links in connective tissue during cooking
is:

96. The primary factor that affects the color of meat is:

97. Which of the following meats is considered the most tender?

98. What is the main function of elastin in meat?

99. The term used for meat that is stored and cooked without refrigeration is:

100. Which protein in meat denatures first during cooking?

101. The term "kosher meat" refers to meat that has been: