Postmortem Changes

What is the ultimate pH of meat after slaughter?

• A. 6.0-6.5

• B. 5.4-5.7

• C. 5.1-5.9

• D. 7.2-7.4

What does exsanguination mean?

• A. Stiffening of death

• B. Puncturing or wounding of an animal to drain more blood

• C. Stiffening of muscle during refrigeration

• D. Intense starvation of an animal

When an animal is slaughtered, oxygen supply is depleted.

• A. True

• B. False

What is the specific carbohydrate source that is broken down into organic acid after slaughter?

• A. Calpain

• B. Calthepsin

• C. Glycogen

• D. Pyruvate

What is the maintenance of a physiologically balanced internal environment called?

• A. Homeostasis

• B. Regeneration

• C. Anaerobic fermentation

• D. Glycolysis

What are the systems responsible in triggering mechanisms once homeostasis is lost?

• A. Nervous and endocrine

• B. Skeletal and cardiac

• C. Lymphatic and skeletal

• D. Cardiac and lymphatic

In postmortem glycolysis, what is typically produced?

• A. Malic acid and 2 ATP

• B. Lactic acid and 2 ATP

• C. Tartaric acid and 2 ATP

• D. Citric acid and 2 ATP

What compound makes meat and edible fish bitter or flavourless?

• A. Uric acid and Xanthine

• B. Lactic acid and Xanthine

• C. Inosine and hypoxanthine

• D. Citric acid and uric acid

What proteolytic enzyme present in the sarcoplasm is responsible for protein degradation?

• A. Calthepsins

• B. Theobromine

• C. Calpains

• D. Papain

When an animal is exposed to acute stress, what is produced?

• A. Meat in thaw rigor

• B. Cold shortening

• C. PSE

• D. DFD