Welcome to Multiple Choice Quiz

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1. Which of the following is true of fat?	 
Choose an answer high thermal conductivity; retards heat transferlow thermal conductivity; speeds up heat transferhigh thermal conductivity; speeds up heat transferlow thermal conductivity; retards heat transfernone of the above 

2. Meat is good source of which vitamins?
Choose an answer ACEBD 

3.  What is the typical retention of thiamin and vitamin B6?
Choose an answer 75%90%10%40%25% 

4.  Pork contains how much cholestrol/100g?
Choose an answer 60-80 mg90-100 mg100-120 mg50- 55mg0 - 20 mg 

5.Lean meat cuts contain approximately how much moisture?
Choose an answer 10%40%90%50%70% 

6. Which of the following is an effect of salt?
Choose an answer production of endogenous reductantsacting as pro-oxidant for heme decrease water bindingincreasing fat contentnone of the above 

7.  During freezing, which of the following is true?
Choose an answer oxygen diffusion rates decrease; oxygen solubility decreasesoxygen diffusion rates decrease; oxygen solubility increasesoxygen diffusion rates increase;oxygen solubility decreasesoxygen diffusion rates increase; oxygen solubility increasesnone of the above  

8.  The color of cured meats is dependent on which of the following factors?
Choose an answer the degree of conversion to the nitrosyl pigmentthe concentration of pigments in the tissuesstate of proteins in the meatthe first twoall of the above 

9. 24 hour pH is highest for which type of muscle?
Choose an answer darknormalpalegreenall are same 

10.At approximately what level of ATP does thaw rigor occur?
Choose an answer 10%20%70%50%40%