composition of meat

What is the composition of meat in terms of water?

• 75%

• 90%

• 50%

• 30%

Which type of meat is believed to be healthier than red meat?

• Beef

• Lamb

• Poultry

• Pork

What is the color of red meat dependent on?

• Type of feed

• Amount of exercise

• Species, animal age, and muscle fibers

• Age of the animal

What is the main component of lean tissue in meat?

• Collagen

• Elastin

• Fat

• Protein

Which part of the cattle is usually not raised to be eaten?

• Bulls

• Calves

• Cows

• Steers

What happens to muscle immediately after death?

• Becomes rigid and hard

• Becomes sticky and gel-like

• Melts

• Becomes tender

What causes changes in pigment in meat after cooking?

• Fat melting

• Decrease in fiber length

• Protein decomposition

• Collagen conversion to gelatin

What is the ideal temperature range for storing fresh meats?

• 60⁰ to 65⁰ F

• 40⁰ to 45⁰ F

• 50⁰ to 55⁰ F

• 32⁰ to 36⁰ F

What is the main factor influencing the flavor of meat?

• Amount of exercise

• Type of feed

• Color of the meat

• Age of the animal

What is the percentage of protein in muscle tissue?

• 15%

• 10%

• 5%

• 20%