Meat Evaluation

• beef

• chicken

• fish

• pork

Tags

NGSS.MS-ESS3-4

What is the primary factor evaluated in meat quality assessment?

• Color

• Texture

• Flavor

• Nutritional value

Which scientific method is commonly used to determine the tenderness of meat?

• Spectroscopy

• Chromatography

• Shear force measurement

• Electrophoresis

In meat evaluation, what does the marbling score refer to?

• The amount of fat within the muscle

• The color of the meat

• The pH level of the meat

• The water content in the meat

Which of the following is a common indicator of meat freshness?

• pH level

• Water content

• Fat content

• Protein content

What is the significance of the pH level in meat evaluation?

• It affects the color and shelf life

• It determines the fat content

• It indicates the protein quality

• It measures the water content

Which vitamin is most commonly associated with meat?

• Vitamin A

• Vitamin B12

• Vitamin C

• Vitamin D

What is the role of myoglobin in meat?

• It provides energy

• It gives meat its color

• It enhances flavor

• It increases tenderness

Which process is used to evaluate the microbial safety of meat?

• Pasteurization

• Fermentation

• Microbial testing

• Irradiation

What is the effect of cooking on the protein structure in meat?

• Denaturation

• Hydrolysis

• Oxidation

• Reduction