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WorksheetsMEAT QUALITY
Total questions: 14
Worksheet time: 22mins
What is the factor for Meat Quality
Apperance
Juiciness
Tenderness
Flavour
The appearance of fresh meat is determined primarily by the amount and form of an oxygen carrying molecule in the muscle called (a)
What is happen during A?
(a)
What is happen to B & C ?
(a)
What is PSE ?
What is DFD?
Please explain the marbling in meat
How many percent of fat content during mabling in regular miced meat.
Max 10%
Max 17%
Max 23%
Max 30%
Water comprises approximately 75% of weight meat.
Please explain the Water Holding Capacity in meat?
What is the best age for slaughter the beef?
Between 9 and 30 month
Between 30 - 40 month
Between 5 - 10 month
Between 20 - 40 month
Some muscles are defined as muscles of locomotion. These muscles are used to move the animal and as a result of this function, they are less tender.
Which part is major muscles of locomotion ?
Chuck
Rib
Short loin
Sirloin
Round
Please tick which process can tenderize the meat ?
Electric stimulation
Aging
Mechanical
Muscle stretch
Enzyme
Aging is the process of holding carcass for 10-14 days ay 10-15C.
Explain the chemical changes during aging process of carcass?
Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth.
What is the factor that related the juiciness in meat
Marbling
pH of meat
Diet
Cooking method
