Which of the following pigments in fresh meat is brownish-red in color?
a. myoglobin
b. metmyglobin
c. oxymyoglobin
d. nitrosylmyoglobin
Q. 2Which of the following bones will be identified with the sirloin cut of meat?
a. backbone, rib bone, T-bone
b. arm bone, blade bone
c. pin bone, flat bone, wedge bone
d. round bone, breast and rib bones
Q. 3Which of the following statements is true?
a. Over three-fourths of North American cattle are treated with hormones.
b. Organic beef has been treated with hormones to stimulate growth and improve yield.
c. When meat is labeled natural, this means that hormones were not used.
d. Meat with added ingredients can be called natural..
Q. 4Yellow marrow
a. does not supply a lot of flavor.
b. contains many blood vessels.
c. is found in the short bones.
d. is found in the long bones.
e. is the hard fatty material found in the center of most bones.
Q. 5Which of the following statements is false?
a. Marbling in muscle appears as little white streaks or drops.
b. The animal's age, diet, and species affect the texture of fat.
c. Fat is white in younger animals and turns progressively more yellow in color as the animals age.
d. Feeding swine a diet containing fats that are primarily saturated will yield pork fat that is harder as compared to that from animals fed more polyunsaturated fats.
e. Lamb fat is very different from the hard, more brittle, and dense fat observed in beef.
Q. 6The appearance of the fat in an older animal is influenced by the presence of _____ pigments in the feed.
a. anthocyanin
b. anthoxanthin
c. betalains
d. carotenoid
e. flavonoid
Q. 7The fat content of meat varies with
a. the source animal's genetics and age.
b. the source animal's diet and exercise.
c. the cut of the meat.
d. all of the above
Q. 8You cooked a beautiful cut of meat from the shoulder of a steer and now, as you are sitting down and eating dinner, you feel small, rubbery bits in your mouth as you chew your meat. Why is this affecting the tenderness and your enjoyment of this piece of meat?
a. The shoulder cut should have been cooked by a moist-heat cookery method.
b. The shoulder cut should have been cooked by a dry-heat cookery method.
c. You neglected to remove the collagen before cooking.
d. You neglected to remove the elastin before cooking.
e. You neglected to remove the reticulin before cooking.
Q. 9The relationship between exercise, connective tissue, and the tenderness of the meat is that the
a. less the muscle is exercised, the greater the connective tissue content, and the less tender the meat.
b. more the muscle is exercised, the less the connective tissue content, and the less tender the meat.
c. more the muscle is exercised, the less the connective tissue content, and the more tender the meat.
d. more the muscle is exercised, the greater the connective tissue content, and the less tender the meat.
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