Courtesy

Dr.Anish D

PGE & T section,

C.A.R.I, Izatnagar

Bareilly UP-243122

email: danishvet@gmail.com 

 1. Muscle fibers of meat animals with diameters of 50 microns contains ----- no. of Myofibrils

2. The unit of myofibril between two adjacent  Z discs is called -----

3.A typical mammalian muscle at rest has a sarcomere length of -------

4. Actin molecule has a --------- shape

5. Myosin constitutes approx --------% of myofibrillar proteins

6. --------- is the most abundant protein in animal body

7. --------- is the most abundant amino acid of collagen

8. Glycine constitute about -----% of amino acids of collagen

9. ------------ is the structural unit of collagen fibril

10. The cervical ligament of neck is made of --------fibers

11. --------- is the amino acid present in the greatest quantity in elastin

12. -------- & --------- are two unique amino acids present in elastin

13. The color of brown fat is due to high content of --------- in mitochondria

14. A primary muscle contains approx ------ number of muscle fibers

15. Intramuscular fat is called ---------- of meat

16. Intermuscular fat is also called --------- fat

17. The element which constitutes maximum % of animal body weight is--------

18. ----------- is the most abundant fatty acid in animal body

19. The most abundant carbohydrate in muscles-----------

20. Average protein percentage of mammalian skeletal muscles-----

21. A genetic condition of cattle causing unusually thick bulging muscles.

22. Excessive fat infiltration in muscle fibers is called--------

23. An action potential enters the interior of a muscle fibers along ---------

24.Only about --------% of total blood volume can be removed via exsanguination.

25. The range of ultimate pH of  meat is --------

26. The period of time during which the muscle is extensible and elastic is called---phase of rigor mortis.

27. ATP complexed with --------is required for a muscle to maintain a relaxed state

28. The decrease in tension with time is described as ------- of rigor mortis.

29. Holding carcass at refrigeration temperature after initial chilling is called--------in US &-----in other countries

30. In------- condition of meat, there is lowered processing yield, increased cooking loss and reduced juiciness.

31. Cold shortening develops when muscle is chilled below --------before onset of rigor mortis.

32. Thaw rigor shortening is approx. ------- % of original length of muscles.

33.Marked shortening and early onset of rigor induced by maintaining muscles at high temp is called-------

34. Lipid oxidation in muscles is measured as -----values.

35. Loss of weight during storage of meat is called ------------

36. Lack of space for water molecules within protein structures is known as -------effects.

37. In well bled muscles, Myoglobin constitutes ------% of the total pigments.

38. The typical color of meat from pork is -------

39. The bright red color development of meat is due to oxymyoglobin is called

40. Oxidized myoglobin is called------

41. The bright pink color characteristic of cured meat is due to  ---------

42. The amount of nitrite permitted in finished products by US meat inspection regulation is ----ppm

43. The sodium salts of ------- or  -------- acids are most widely used cure accelerators.

44. The greening of cured meat pigment by excessive use of nitrites-----------

45. Large fat particles coalesce at the end of the sausages to form -------

46. -----flavor develops due to lipid oxidation in pre-cooked frozen meat.

47. The heat resistance of microrganisms is usually expressed as ---------

48. To stabilize meat products, a radiation dosage of ----- megarads is used.

49, Loss of tenderness occuring in the first few hours postmortem is called--------toughning.

50. Cooked testicle of lambs, calves and turkeys are commonly called ------

ANSWERS

1. 1000-2000

2. Sarcomere

3. 2.5 microns

4. Globular

5. 45

6. Collagen

7. Glycine

8. 33

9. Tropocollagen

10. Elastin

11. Glycine

12. Desmosine and Isodesmosine

13. Cytochrome

14. 20 to 40

15. Marbling

16. Seam

17. Oxygen-65%

18. Oleic acid

19. Glycogen

20. 18.5%

21.Double Muscling

22. Steatosis

23. T-tubules

24. 50%

25. 5.3-5.7

26. Delay

27. Mg2+

28. Resolution

29. Aging , conditioning

30. PSE

31. 15-16 degrees

32. 60%

33. Heat Rigor

34. Thiobarbituric Acid

35. Shrinkage

36.Steric

37. 80-90%

38. Grayish Pink

39. Bloom

40. Metmyoglobin

41. Nitrosyl Haemochromogen

42. 200

43. Ascorbic or Erythorbic

44. Nitrite Burn

45. Fat Caps

46. Warmed Over

47.Thermal death time

48. 4.5

49. Actomyosin

50. Mountain Oysters


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