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ANSC 255 Exam 1 Questions and Correct Answers
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ANSC 255 Exam 1 Questions and Correct Answers
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ANSC 255 Exam 1During the conversion of muscle to meat, the pH drops due to an accumulation of ________. - Answer -
lactic acid
The 3 major contributors to meat tenderness include all of the following EXCEPT...
-Sarcomere legnth
-Connective tissue
-Marbling
-Proteolyctic enzymes - Answer -Marbling
Which type of fat is commonly referred to as "marbling". - Answer -Intramuscular
(T/F) Pork is considered "red" meat - Answer -true
Hyperplasia of muscle happens - Answer -prior to birth only
Hyperplasia is an increase of... - Answer -muscle cell number
Hypertrophy is an increase of... - Answer -muscle cell size
Which type of fat is commonly called "marbling"? - Answer -intramuscular
, Which phase of bacterial growth do we try to lengthen to improve food safety? - Answer -lag
Which type of muscle growth refers to increase in muscle cell number? - Answer -hyperplasia
Which component of amino acids makes them unique from one another? - Answer -side chain (R group)
Which of the following is in the smallest proportion in meat? - Answer -carbs
(T/F) Pork carcasses have no USDA quality grades. - Answer -true
When a product is at an ideal environment, approximately how many hours does it take bacteria to
reach 1 million CFUs? - Answer -4 hours
Which of the following is NOT needed to calculate a USDA beef yield grade? - Answer -Marbling
The smallest contractile unit of a muscle cell is: - Answer -Sarcomere
Which species is least likely to develop PSE meat? - Answer -beef
Which two species are most likely to develop PSE meat? - Answer -pork and turkey (white muscle fibers)
(T/F) Cardiac muscle is both striated and non striated in structure. - Answer -true
Fat adds to meat flavor and juiciness. - Answer -true
Glycolytic metabolism can be described by all of the following EXCEPT... - Answer -needs oxygen
Which form of food borne illness has a faster onset? - Answer -intoxication
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