What is the red liquid that seeps out of a rare steak?

Understanding Meat and Myoglobin

Interactive Video
•
Biology, Science
•
6th - 10th Grade
•
Hard

Liam Anderson
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Blood
Water and myoglobin
Juice from the meat
Fat
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of meat is typically used for short bursts of activity?
Pork
Lamb
Chicken
Beef
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary function of myoglobin in muscle cells?
To remove waste
To store fat
To deliver oxygen
To provide energy
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which meat has the highest percentage of myoglobin?
Beef
Lamb
Human flesh
Chicken
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which meat is often mistakenly classified as white meat due to its low myoglobin content?
Lamb
Pork
Chicken
Beef
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the percentage of myoglobin in beef?
2%
0.8%
0.6%
0.2%
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens to myoglobin when meat is cooked above 60 degrees Celsius?
It loses an electron
It gains an electron
It turns red
It becomes more oxygenated
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