Meat Processing Questions and Answers – Composition of Meat

This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Composition of Meat”.

1. Which of the following constituent represents 70 % in the meat?
a) Fat
b) Protein
c) Carbohydrate
d) Water
View Answer

Answer: d
Explanation: Water is the major constituent in muscle which comprises about three-fourth of the muscle tissue, and 70% of water content in the fresh meat is found within myofibrils. Proteins constitute about 19%, carbohydrates 1%, and fat 3% in the meat.

2. Which is the major carbohydrate found in muscle?
a) Fructose
b) Glycogen
c) Starch
d) Xylose
View Answer

Answer: b
Explanation: Carbohydrates constitute only small percentage in muscle tissue about 1% of the total muscle weight. The carbohydrate that represents the largest percentage is glycogen. Other carbohydrates include glucose and other monosaccharide and disaccharides. When the muscle is converted to meat, glycogen is broken down.

3. Which of the following ions inhibit the ATPase activity of myosin?
a) Mg2+
b) Ca2+
c) F
d) Cl
View Answer

Answer: a
Explanation: Myosin consists of two pieces, they are heavy meromyosin and light meromyosin. Heavy meromyosin head portion contains the ATPase activity and also has actin binding ability. This ATPase activity of myosin is inhibited by Mg2+ ions. While Ca2+ stimulates ATPase activity and other ions don’t have any roles.

4. Which of the following statement is correct about G-actin and F-actin?
a) At high ionic strength G-actin is polymerized into F-actin
b) At low ionic strength G-actin is polymerized into F-actin
c) G actin cannot be polymerized to F actin
d) At high ionic strength G-actin is depolymerized into F-actin
View Answer

Answer: a
Explanation: Actin consists of two components they are G-actin and F-actin. At high ionic strength and also in the presence of adenosine triphosphate (ATP), G-actin is polymerized to F-actin which is a high molecular weight fibrous actin. At low ionic strength, F-actin depolymerizes to give G-actin bound with adenosine diphosphate (ADP).

5. What is the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and cholesterol content of meat?
a) 0.7, 75g per 100g
b) 0.92, 75mg per 100g
c) 0.66, 20mg per 100g
d) 0.5, 20g per 100g
View Answer

Answer: b
Explanation: Protein Digestibility Corrected amino acid score (PDCAAS) depicts the quality of protein based on the amino acid demand of human body. Meat has a high PDCAAS score about 0.92 whose value differ slightly in different meat. This high score indicates that meat protein is good for human health. The cholesterol content of meat is 75 mg per 100g.

6. Which of the following is incorrect about myoglobin?
a) It provides red color to meat
b) It acts as carrier of oxygen
c) It is a myofibrillar protein
d) In myoglobin iron occur as Fe2+ in the fresh meat
View Answer

Answer: c
Explanation: Myoglobin is a sarcoplasmic protein. It is responsible for the red color of meat and helps in oxygen transportation. Myofibrillar proteins include actin, myosin, tropomyosin, etc. Iron in myoglobin occurs as Fe2+ state in the fresh meat.

7. Which of the following amino acid is not present in collagen?
a) Glycine
b) Proline
c) Tryptophan
d) Hydroxyproline
View Answer

Answer: c
Explanation: The amino acid composition of collagen is that, one-third portion consists of glycine and one-fourth portion consists of proline and hydroxyproline. It also contains hydroxylysine. Tryptophan is generally absent in the collagen.

8. Which of the following connective tissue protein is associated with myristic acid?
a) Collagen
b) Reticulin
c) Myoglobin
d) Elastin
View Answer

Answer: b
Explanation: Reticulin is a fibrous protein in connective tissue and is associated with myristic acid which is a 14-carbon fatty acid. Myoglobin is a sarcoplasmic protein, and it is not associated with myristic acid. Collagen and elastin are the proteins present in connective tissue, they are also not associated with myristic acid.

9. Which of the following protein doesn’t hydrolyze on boiling?
a) Elastin
b) Collagen
c) Reticulin
d) Tropomyosin
View Answer

Answer: a
Explanation: Elastin fibers do not hydrolyze on boiling due to their branched structure. Elastin contains two amino acids such as desmosine and isodesmosine which is responsible for the high insolubility. Elastin is resistant to digestive enzymes, therefore it has less nutritive value.

10. Which of the following factors affect the vitamin content of meat?
a) Type of species, age, degree of fat and type of feed
b) Type of species
c) Degree of fat
d) Age
View Answer

Answer: a
Explanation: The vitamin content of meat is variable. Meat is a rich source of vitamin B complex and other vitamins. The vitamin content of meat depends upon the type of species, age of the animal, type of feed received by the animal and the degree of fat content.

11. Which of the following vitamin in meat is susceptible to heat treatment?
a) Thiamine
b) Retinol
c) Ergocalciferol
d) Menaquinone
View Answer

Answer: a
Explanation: Meat contains many vitamins. Thiamine or vitamin B1 is the vitamin susceptible to heat treatment as it can be lost during thermal processing. It is readily soluble in water and insoluble in fat solvents. While, other vitamins A, Vitamin D, and Vitamin K are relatively stable during the heat treatment.

12. Which protein is abundantly seen in tendons, skin, and bone of animals?
a) Troponin
b) Myoglobin
c) Collagen
d) Hemoglobin
View Answer

Answer: c
Explanation: Collagen is the most abundantly seen protein in tendons, skin, and bone of animals. Collagen contributes to toughness of meat and form gelatin after partial denaturation. Gelatin has immense applications in the food industry.

13. Which of the following is not a factor in which fat content in meat depends?
a) Type and breed of animal
b) Feed received
c) Age of animal
d) Slaughtering technique
View Answer

Answer: d
Explanation: The fat content of meat ranges from 5 to 40 percent which can vary with the type, breed, feed and age of the animal. When the animal is well fed the fat is deposited subcutaneously around the organ. Later on, it accumulates around and between muscles and finally, penetrates between the muscle fiber bundles known as “marbling.” It doesn’t depend up on slaughtering techniques.

14. Which of the following statement is correct about the meat from older and younger animals?
a) Meat from older animals is difficult to chew than that from young ones
b) Meat from older animals is easy to chew than that from young ones
c) Meat from older animals and younger animals are easy to chew
d) Meat from older animals and younger animals are difficult to chew
View Answer

Answer: a
Explanation: As the age of the animal increases, the number of linkages binding the individual strands of the collagen molecule also increases, and neighboring molecules in the fibrils are also bonded. Along with that, the quantity of collagen in connective tissues increases with the animal’s age. Hence chewing of meat of older animals are difficult that those from young ones.

15. Which of the following is the structural unit of collagen?
a) Tropocollagen
b) Reticulin
c) Elastin
d) Troponin
View Answer

Answer: a
Explanation: Collagen is a fibrous protein present in the connective tissue. Structural unit of collagen is called tropocollagen. These molecules are linked end to end adjacently to make collagen fibrils. Tropocollagen composed of three polypeptide chains wound around each other in a triple-helix. The intermolecular linkages are majorly hydrogen bonds and also some covalent linkages are present.

Sanfoundry Global Education & Learning Series – Meat Processing.

To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.

If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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