Revision of Chapter 8: Meat & Alternatives (Meat)

The thread-like fibres in muscles are made up of two types of proteins. They are _____________________

• collagen and elastin

• myosin and actin

• collagen and actin

• myosin and elastin

Proteins are bound by connective tissues. The connective tissues are made up of two types of protein.

• collagen and elastin

• myosin and actin

• collagen and actin

• myosin and elastin

What is the type of protein found in meat?

• High biological value protein

• Low biological value protein

• Complementary protein

What is the main type of fats found in meat?

• Saturated fats

• Unsaturated fats

• Monounsaturated fats

• Polyunsaturated fats

Which vitamin is found in meat?

• Vitamin A

• B-group vitamins

• Vitamin D

• Vitamin K

Which minerals are found in meat?

• Iron, zinc, copper, phosphorus and sulphur

• Iron, zinc, copper, magnesium and sulphur

• Iron, iodine, copper, phosphorus and sulphur

Marbled fats contributes to the overall ______ & _____ of the meat.

• flavour and juiciness

• appearance and flavour

• appearance and juiciness

This is insoluble in water but can be converted into soluble gelatine when heated with water.

• elastin

• collagen

This is very tough, is insoluble in water and can only be broken down using mechanical methods during food preparation.

• elastin

• collagen

Factors affecting the tenderness of meat are

• Age, Breed, Cut and Diet

• Age, Cut, Diet and Size

• Age, Breed, Cut and Structure of meat