Other

Question 1

Desmin?

Answer 1

Connects myofibres at their Z-discs

Question 2

True or False:
Rapid pH declines favour Calpin activity

Answer 2

False

Question 3

What muscle is not stretched by hip hanging?

Answer 3

Psoas major

Question 4

What meat tenderises most quickly?

Answer 4

Chicken

Question 5

CaCl2 injection enhances tenderisation by affecting

Answer 5

Calpain action

Question 6

For brown meat to become red again which conditions must prevail?

Answer 6

pO2> 30mm Hg and metmyglobin reductase activity

Question 7

Conversion of metmoglobin to deoxymoyglobin is an oxidation or a reduction reaction

Answer 7

Reduction

Question 8

Red meat placed in a vaccum package changes from

Question 9

A potential reason for brown blotches on the underside of red meat in a pack is:

Answer 9

Too little oxygen

Question 10

Which 2 are the Characteristics of oxymoglobin

Answer 10

Fe(ii) + o2