FOS 4041 FINAL EXAM Questions and
Answers Graded A+
What types of protein and connective tissue are found in meats? Collagen; elastin;
reticulin; ground substance.
All are either pure protein or conjugated protein compounds.
How are
protein and connective tissue different between red meats and fish? Actin and myosin
levels are higher in fish than in red meats.
The actomyosin and collagen in fish are more sensitive to heat.
Beef fat is high in what type of fatty acid as compared to other meat sources such as chicken and
fish? saturated, long-chain fatty acids
What pigments are predominantly found in red meats? hemoglobin and, more
prominently, myoglobin.
Iron‐containing pigments with heme as the common component.
,Identify the three pigment types and associate them with color variations of red and
the different valences of iron. 1) myoglobin (purple red) no Oxygen
2) oxymyoglobin ( cherry red) One oxygen
3) globo hemichrome (gray brown) H20
How does heating affect pigment> Heating enhances the light color of fish by increasing
opacity.
Poultry is essentially colorless when cooked.
If subjected to intense heat it may develop a reddish‐pink color.
Curing affect pigment? Nitric oxide myochrome is a key pigment in cured meats
and contributes to their pinkish‐red color.
Exposure to light and additional oxygen hastens the breakdown of pigments in cured meats.
Nitrosyl-hemochrome forms during curing, when a nitroso group joins with myoglobin, and heat
denatures the globin portion of the molecule.On oxidation of the iron in nitrosyl-hemochrome,
the pigment structure changes to denatured globin nitrosyl-hemochrome, which is brownish.
Describe the differences in rigor mortis between beef, chicken and fish Fish 1-7 hours
unless on ice
, Chicken 4 hours or more
Turkey 12 hours or more
Pork 1 day or more
Beef 11 days
Rigor mortis and how this affects tenderness, spoilage,
cooking and freezing. Onset of rigor mortis usually is somewhat slower in poultry than in
fish.
Rigor is extended in fish iced as soon as caught and maintained in a chilled storage environment.
Prompt chilling of poultry carcasses by immersion in ice water is important in retarding rigor
mortis.
And achieving tenderness.
Describe what cooking methods may be more suitable for tender cuts of meat and economical
cuts of meat that have
more connective tissue. Cuts high in connective tissue are suited to moist heat cooking
due to their high collagen content. MOIST METHOD not suitable for tender cuts
Answers Graded A+
What types of protein and connective tissue are found in meats? Collagen; elastin;
reticulin; ground substance.
All are either pure protein or conjugated protein compounds.
How are
protein and connective tissue different between red meats and fish? Actin and myosin
levels are higher in fish than in red meats.
The actomyosin and collagen in fish are more sensitive to heat.
Beef fat is high in what type of fatty acid as compared to other meat sources such as chicken and
fish? saturated, long-chain fatty acids
What pigments are predominantly found in red meats? hemoglobin and, more
prominently, myoglobin.
Iron‐containing pigments with heme as the common component.
,Identify the three pigment types and associate them with color variations of red and
the different valences of iron. 1) myoglobin (purple red) no Oxygen
2) oxymyoglobin ( cherry red) One oxygen
3) globo hemichrome (gray brown) H20
How does heating affect pigment> Heating enhances the light color of fish by increasing
opacity.
Poultry is essentially colorless when cooked.
If subjected to intense heat it may develop a reddish‐pink color.
Curing affect pigment? Nitric oxide myochrome is a key pigment in cured meats
and contributes to their pinkish‐red color.
Exposure to light and additional oxygen hastens the breakdown of pigments in cured meats.
Nitrosyl-hemochrome forms during curing, when a nitroso group joins with myoglobin, and heat
denatures the globin portion of the molecule.On oxidation of the iron in nitrosyl-hemochrome,
the pigment structure changes to denatured globin nitrosyl-hemochrome, which is brownish.
Describe the differences in rigor mortis between beef, chicken and fish Fish 1-7 hours
unless on ice
, Chicken 4 hours or more
Turkey 12 hours or more
Pork 1 day or more
Beef 11 days
Rigor mortis and how this affects tenderness, spoilage,
cooking and freezing. Onset of rigor mortis usually is somewhat slower in poultry than in
fish.
Rigor is extended in fish iced as soon as caught and maintained in a chilled storage environment.
Prompt chilling of poultry carcasses by immersion in ice water is important in retarding rigor
mortis.
And achieving tenderness.
Describe what cooking methods may be more suitable for tender cuts of meat and economical
cuts of meat that have
more connective tissue. Cuts high in connective tissue are suited to moist heat cooking
due to their high collagen content. MOIST METHOD not suitable for tender cuts
