Meat Science and Technology Quiz 2

--------- is the stage which the muscle starts to stiff due to reperatory failure and lack of oxygent which causes failure production of ATP.

• Pre-Rigor

• Rigor Mortis

• Cross Bridge Locked

• Post Rigor

which of the following is true?

• High Glycogen Reserved Increase the pH of the Meat

• Resperatory Failure can cause direvative of Pyruvate to Acetyl COA

• Exessive activity of animal before slaughtering can cause Tenderness of the Meat

• Calpains and Proteases are enymes that casues tederization of meat

Which of the following is the ellectron acceptor in the glycolysis? specifically Pyruvate to Actyl COA

• ATP+

• NAD+

• NADH

• Glucose 6-phosphate

Acidification duration of Poultry (Turkey)

• 3-4 hours

• 1-2 hour

• 30min-1hour

• 10-15min

Acidification duration of Pork

• 15-30 min

• 30min-1 hour

• 2-4 hours

• 4-8 hours

Which among the following is directly proportional relationship?

• Sugar and Myoglobin

• Glycogen Reserved and pH

• Oxygen and Myoglobin

• Myoglobin and Color

Which among the following is indirectly proportional relationship during postmortem period?

• Glycogen reserved and pH

• pH and Myoglobin

• ATP concentration and Muscle Extensibility

• Color and Myoglobin

is the stage of meat or carcass which muscle gradually tenderize.

one of the factors affecting the meat qualities that modifies the structure and growth of the meat.

is used that affects the quality of the meat resulting a low melting point of fat and additional intra mascular fat.