ANSC 255 Exam 1 Questions & Answers 2024/2025
During the conversion of muscle to meat, the pH drops due to an accumulation of ________. - ANSWERSlactic acid
The 3 major contributors to meat tenderness include all of the following EXCEPT...
-Sarcomere legnth
-Connective tissue
-Marbling
...
During the conversion of muscle to meat, the pH drops due to an accumulation of ________. -
ANSWERSlactic acid
The 3 major contributors to meat tenderness include all of the following EXCEPT...
-Sarcomere legnth
-Connective tissue
-Marbling
-Proteolyctic enzymes - ANSWERSMarbling
Which type of fat is commonly referred to as "marbling". - ANSWERSIntramuscular
(T/F) Pork is considered "red" meat - ANSWERStrue
Hyperplasia of muscle happens - ANSWERSprior to birth only
Hyperplasia is an increase of... - ANSWERSmuscle cell number
Hypertrophy is an increase of... - ANSWERSmuscle cell size
Which type of fat is commonly called "marbling"? - ANSWERSintramuscular
Which phase of bacterial growth do we try to lengthen to improve food safety? - ANSWERSlag
Which type of muscle growth refers to increase in muscle cell number? - ANSWERShyperplasia
, Which component of amino acids makes them unique from one another? - ANSWERSside chain (R
group)
Which of the following is in the smallest proportion in meat? - ANSWERScarbs
(T/F) Pork carcasses have no USDA quality grades. - ANSWERStrue
When a product is at an ideal environment, approximately how many hours does it take bacteria to
reach 1 million CFUs? - ANSWERS4 hours
Which of the following is NOT needed to calculate a USDA beef yield grade? - ANSWERSMarbling
The smallest contractile unit of a muscle cell is: - ANSWERSSarcomere
Which species is least likely to develop PSE meat? - ANSWERSbeef
Which two species are most likely to develop PSE meat? - ANSWERSpork and turkey (white muscle
fibers)
(T/F) Cardiac muscle is both striated and non striated in structure. - ANSWERStrue
Fat adds to meat flavor and juiciness. - ANSWERStrue
Glycolytic metabolism can be described by all of the following EXCEPT... - ANSWERSneeds oxygen
Which form of food borne illness has a faster onset? - ANSWERSintoxication
Which pork wholesale cut has increased in value largely due to the BBQ cuisine movement? -
ANSWERSboston butt
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