Quiz 11

Which enzyme is most important for improving meat tenderness during two weeks of postmortem aging?

Calpain

Which of the following best explains the postmortem aging process as applied to beef carcasses or cuts?

Dry aging typically leads to improved tenderness and development of aged meat flavor.

Which of the following best explains the role of fresh meat color in influencing consumer meat purchase decisions in the grocery store?

Upon observing the color of meat, consumers quickly form opinions about its tenderness, flavor and wholesomeness.

Which of the following best describes the status of the predominant pigment at the surface of a fresh beef steak displayed, without any packaging, in the full service meat case of typical US grocery store ?

iron - reduced, ligand - oxygen, protein - native