Red Meat Quiz

Veal comes from a(n) ____

• deer

• pig

• calf

• lamb

75% of meat muscle is ____.

• Water

• Protein

• Carbohydrates

• Fat

Meat shrinkage while cooking is caused by the loss of water

• True

• False

Tough, elastic, yellowish tissue found in ligaments and blood vessel walls. Can NOT be softened by heat

• Collagen

• Elastin

• Marbling

• Muscle Fibers

Thin white transparent tissue found in tendons, between muscle cells, and between muscles. When cooked in moist heat, it softens and turns into gelatin

• Collagen

• Elastin

• Marbling

• Muscle Fibers

Higher quality meats have more marbling.

• True

• False

An older animal has redder bones, while a younger one has whiter bones.

• True

• False

Lamb is sheep older than the age of 1.

• True

• False

Venison is ___.

• cow

• pig

• sheep

• deer

The amount of marbling factors into a meat's grade.

• True

• False