Control de Calidad de Cárnicos
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La carne considerada más magra es la carne de:
Pavo
Pollo
Ternero
Conejo
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La proteína responsable de la producción de espuma en el caldo es:
Mioglobina
Nucleoproteína
Mioalbúmina
Elastina
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La proteína relacionada con la dureza de la carne se llama:
Reticulina
Elastina
Colágeno
Mioglobina
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Si el pH de la carne no desciende lo suficiente, se tendrá como resultado, carnes con una coloración
Normal
Oscura
Pálida
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Una reacción alcalina de la carne es indicativo de:
Falta de maduración
Rigor mortis
Putrefacción
Conservación inadecuada
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La prueba que se caracteriza por el desprendimiento de humos blancos cuando la carne se encuentra en etapa de putrefacción se llama
Prueba de Tillman
Prueba de Isonitrilo
Reacción de Eber
pH
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
La Prueba de Control de Calidad basada en una reacción enzimática por acción de las reductasas bacterianas, aplicado a la carne se denomina:
TRAM
Isonitrilo
Eber
Tillman
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