10-2 Meat Basics

What is the composition of meat?

• Water, carbohydrates, fiber, vitamins

• Carbohydrates, fiber, vitamins, minerals

• Water, protein, fat, vitamins, minerals

• Protein, fiber, vitamins, minerals

How is the structure of meat defined?

• Composition of muscle fibers, connective tissue, fat, and water.

• Color of the meat

• Temperature at which it was cooked

• Number of spices used

What are the different kinds of connective tissues found in meat?

• collagen, elastin, reticulin

• myosin

• keratin

• fibrin

Which component of meat provides its red color?

• Collagen

• Chlorophyll

• Myoglobin

• Hemoglobin

What role do collagen fibers play in meat?

• Collagen fibers enhance the flavor of meat

• Collagen fibers add color to meat

• Collagen fibers provide structure, texture, and juiciness to meat. They break down into gelatin during cooking, adding moisture and tenderness.

• Collagen fibers reduce the cooking time of meat

Name the connective tissue that surrounds muscle fibers.

• Endomysium

• Epimysium

• Hemimysium

• Perimysium

What gives meat its tenderness?

• Cooking at low heat

• Marinating in vinegar

• Connective tissue

• Freezing at high temperatures

What is the purpose of marbling in meat?

• To enhance flavor, juiciness, and tenderness of the meat

• To make the meat tougher and less flavorful

• To reduce the visual appeal of the meat

• To increase the cooking time of the meat

How does myoglobin contribute to meat quality?

• Myoglobin enhances tenderness, juiciness, and marbling in meat.

• Myoglobin influences the color, flavor, and oxidative stability of meat.

• Myoglobin contributes to the shelf life and packaging of meat products.

• Myoglobin affects the cooking temperature and time required for meat.

Which connective tissue is responsible for holding muscle fibers together?

• Cartilage

• Ligament

• Tendon

• Fascia