Meat & Poultry

What type of protein is found in meat?

• High biological value protein

• Incomplete protein

• Plant-based protein

• Low biological value protein

Which nutrients are mentioned as being present in meat?

• B-group vitamins, iron, zinc, phosphorus

• Vitamin C, calcium, potassium, sodium

• Vitamin D, magnesium, copper, iodine

• Vitamin A, selenium, manganese, fluoride

Which muscle fibers are found in meat?

• actin and myosin

• collagen and hemoglobin

• keratin and elastin

• myoglobin and fibrin

Increased connective tissue in meat results in (a)   .

• Decreased tenderness
• Increased tenderness
• No effect on tenderness
• Increased flavour

How does marbling fat affect the tenderness of meat when cooked?

• It melts and makes the meat more tender

• It makes the meat tougher

• It has no effect on tenderness

• It increases the protein content

Which connective tissues are present in meat?

• actin and myosin

• collagen and elastin

• hemoglobin and fibrin

• keratin and myoglobin

Explain why marbling fat is important for the tenderness of cooked meat.

Acidic ingredients like __________ used in a marinade can break down muscle fibres in tough cuts of meat and make them tender.

Mechanical methods to make meat tender include __________.

Which enzyme is commonly used as a tenderiser in meat preparation?

• Bromelain

• Citric acid

• Vinegar

• Salt