PDU IUP CLASS

What is the primary role of proteins in water retention in meat-based products?

• • Flavor enhancement

• • Binding water molecules

• • Tenderization

• • Fat emulsification

Which protein component in poultry meat is most responsible for water-binding capacity?

• • Collagen

• • Elastin

• • Myosin

• • Actin

Water holding capacity in meat products decreases with:

• • Higher pH

• • Higher protein concentration

• • Lower fat content

• • Lower pH

What is the effect of salt on muscle proteins in meat products?

• • Salt extracts myofibrillar proteins

• • Salt decreases protein solubility

• • Salt decreases water-binding capacity

• • Salt increases protein aggregation

Which of the following best explains how salt improves the texture of comminuted meat products?

• • It enhances water-binding capacity

• • It emulsifies fat

• • It decreases protein denaturation

• • It increases the solubility of myofibrillar proteins

What happens when fat is not properly emulsified in meat products?

• • Improved texture

• • Enhanced flavor

• • Product becomes grainy

• • Increased water retention

In processed meat products, how does protein interact with fat to influence texture?

• • It denatures fat

• • It forms a protein-fat matrix

• • It binds water to fat molecules

• • It increases fat solubility

What role do protein-protein interactions play in comminuted meat products?

• • Promoting gel formation

• • Decreasing water-binding capacity

• • Enhancing fat solubility

• • Increasing color retention

Which protein interaction is most critical for forming the structure in meat emulsions?

• • Protein-water interaction

• • Protein-salt interaction

• • Protein-protein interaction

• • Protein-fat interaction

What is the function of actomyosin in poultry meat products?

• • Providing flavor

• • Enhancing color stability

• • Binding water and contributing to texture

• • Emulsifying fat