EXAM 5: Muscle Composition Of Poultry And Fish

Question 1

What is myoglobin

Answer 1

Muscle hemoglobin

Question 2

Poultry - Dark meat has more myoglobin because…

Answer 2

The muscles are used more

Question 3

Poultry - white meat has ______ oxygenated blood meaning less ________

Answer 3

Less, myoglobin

Question 4

In chickens, where is the dark meat located

Answer 4

The legs and thighs

Question 5

In chickens, where is the white meat located

Answer 5

In the breast and wings

Question 6

What does the located of white vs. dark meat in poultry depend on

Answer 6

It depends on what sections of the bird are more “exercised”

Question 7

In wild duck/geese, where is the dark meat located?

Answer 7

Wings, breast

Question 8

In wild duck/geese where is the white meat located

Answer 8

Legs

Question 9

What are the two major classifications of fish

Answer 9

Finnish
- have fins and internal skeletons
Shellfish
- external skeletons; no internal bone structure

Question 10

What are the three factors that contribute to the tenderness of fish

Answer 10

Collagen
- 3% content (lower than other animals)
- Very little connective tissue
Amino acid content
- less of the amino acid, hydroxyproline
Muscle structure
- short fibers (<1 inch)
- contributes to flakiness