Understanding Meat and Myoglobin

Understanding Meat and Myoglobin

Assessment

Interactive Video

Biology, Science

6th - 10th Grade

Hard

Created by

Liam Anderson

FREE Resource

The video explains that the red juice in rare steak is not blood but a mix of water and myoglobin, a protein that stores oxygen in muscle cells. It discusses the differences between red and white meat based on myoglobin levels, with red meats having more myoglobin. The video also covers how cooking affects myoglobin, changing its color and properties, and offers tips on checking meat freshness. Finally, it promotes SciShow's Patreon and YouTube channel.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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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