Structure of Red Meat

Meat is mainly the ___________ of animals

• organs

• glands

• muscles

• all of the above

Veal comes from ______ between the ages of _____ to ____.

• beef cattle , 3 weeks, 4 months

• young calves. 3 weeks, 5 months

• young calves, 3 weeks, 3 months

• none of the above

Lamb comes from (a)   .

Which of the following meats composed of:

• Fatty Tissue

• Muscle

• Connective Tissue

• Bone

• All of the above

Most of the protein is found in which part of the meat ?

(a)  

Muscle fibers are made up of which protein?

• collagen

• myosin

• elastin

• none of the above.

The size of the muscle fiber does not affect the tenderness of the cooked meat.

• True

• False

Slender small fiber produce tender meats.

• True

• False

________ is the most abundant protein in the connective tissue

• Collagen

• Elastin

• Gelatin

• Myosin

The fat under the skin of meat that have a yellowish color is called (a)   .