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ANSC 255 Exam 1 Questions & Answers 2024/2025
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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 ...

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  • September 6, 2024
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  • 2024/2025
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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

-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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