Meat structure and chemistry

Attempt the following questions to check your understanding of the subject:

  1. Discuss the meat muscle structure (10 Marks)
  2. Discuss the processes involved during muscle contraction (10 Marks)
  3. Discuss the functioning of the proteins involved in the regulation of muscle contraction (10 Marks)
  4. Discuss the sliding filament theory (10 Marks)
  5. Discuss the types of proteins found in meat (10 Marks)
  6. Explain why meat is regarded as a complete protein, with a key focus on the types of proteins present in meat (10 Marks)
  7. Discuss the effect of meat processing on protein functionality (10 Marks)