2018 Meats

Front

What is Water-Added Ham?

Back

A type of ham that uses water as an essential part of the curing process.

Front

What is the recommended cooking method for steaks and chops more than 2 inches thick?

Back

Pan broiling is not recommended for steaks and chops more than 2 inches thick.

Front

What is the thin myofilament in the muscle sarcomere?

Back

Actin.

Front

When is it better to use a dry cooking method?

Back

For ground products.

Front

What marbling score is required for a maturity score 'A' beef carcass to make quality grade Choice?

Back

Modest 0-100.

Front

What is the role of water in the curing process of ham?

Back

Water is used as an essential part of the curing process to enhance flavor and texture.

Front

What are the characteristics of a quality grade Choice beef?

Back

A quality grade Choice beef has a marbling score of Modest 0-100.

Front

What is the significance of myofilaments in muscle contraction?

Back

Myofilaments, such as actin and myosin, are essential for muscle contraction.

Front

What cooking method is suitable for less tender cuts of meat?

Back

Moist cooking methods are generally recommended for less tender cuts.

Front

What is the difference between actin and myosin?

Back

Actin is a thin myofilament, while myosin is a thick myofilament in muscle fibers.