FDSC 1133 QUIZ 2 QUESTIONS ANSWERED CORRECTLY LATEST UPDATE 2026
Premature browning susceptible packaging - Answers High-oxygen packaging (oxymyoglobin and
metmyoglobin are heat-sensitive)
Most resistant packaging to browning - Answers Vacuum packaging
Method to limit meat discoloration - Answers Limiting oxygen exposure
Another way to limit meat discoloration - Answers Lowering temperature or minimizing UV light
Oxidation - Answers Loss of an electron; oxymyoglobin converts to brown metmyoglobin
Bloom - Answers Addition of oxygen; deoxymyoglobin converts to oxymyoglobin
Industry that uses the term overrun - Answers Dairy / ice cream industry
Foam - Answers Mixture of gas (air) and water
Emulsion - Answers Stable mixture of oil and water
Emulsifier - Answers Substance that stabilizes an emulsion
Why emulsifiers work - Answers They have hydrophilic and hydrophobic properties
Example of an emulsifier - Answers Egg yolk proteins
Protein denaturation methods - Answers Heat, acid, alcohol
Maillard reaction components - Answers Sugar, heat, and amino acids/proteins
Whey protein significance - Answers High in BCAAs (branched-chain amino acids)
Food allergy cause - Answers Proteins triggering an immune response
Food intolerance cause - Answers Not immune-related
Alpha-gal meat allergy cause - Answers Tick bite
Newest major food allergen - Answers Sesame
FALCPA - Answers Requires labeling of common food allergens
Allergen detection method - Answers ELISA test
Oxymyoglobin to metmyoglobin - Answers Oxidation
Deoxymyoglobin to oxymyoglobin - Answers Bloom
Premature browning definition - Answers Cooked meat turns brown before reaching safe
temperature
Recommended carbon monoxide level in meat packaging - Answers 0.4%
Gluten composition - Answers Gliadin and glutenin
Gluten development - Answers Cross-linking of gliadin and glutenin
Imperfect gluten window effect - Answers Less oven spring
Fermentation products - Answers Alcohol, acid, carbon dioxide
Leavening agents - Answers Yeast and baking soda
Biological value of protein - Answers Amount absorbed and used for growth and development
Overrun used in meat industry - Answers False
Premature browning susceptible packaging - Answers High-oxygen packaging (oxymyoglobin and
metmyoglobin are heat-sensitive)
Most resistant packaging to browning - Answers Vacuum packaging
Method to limit meat discoloration - Answers Limiting oxygen exposure
Another way to limit meat discoloration - Answers Lowering temperature or minimizing UV light
Oxidation - Answers Loss of an electron; oxymyoglobin converts to brown metmyoglobin
Bloom - Answers Addition of oxygen; deoxymyoglobin converts to oxymyoglobin
Industry that uses the term overrun - Answers Dairy / ice cream industry
Foam - Answers Mixture of gas (air) and water
Emulsion - Answers Stable mixture of oil and water
Emulsifier - Answers Substance that stabilizes an emulsion
Why emulsifiers work - Answers They have hydrophilic and hydrophobic properties
Example of an emulsifier - Answers Egg yolk proteins
Protein denaturation methods - Answers Heat, acid, alcohol
Maillard reaction components - Answers Sugar, heat, and amino acids/proteins
Whey protein significance - Answers High in BCAAs (branched-chain amino acids)
Food allergy cause - Answers Proteins triggering an immune response
Food intolerance cause - Answers Not immune-related
Alpha-gal meat allergy cause - Answers Tick bite
Newest major food allergen - Answers Sesame
FALCPA - Answers Requires labeling of common food allergens
Allergen detection method - Answers ELISA test
Oxymyoglobin to metmyoglobin - Answers Oxidation
Deoxymyoglobin to oxymyoglobin - Answers Bloom
Premature browning definition - Answers Cooked meat turns brown before reaching safe
temperature
Recommended carbon monoxide level in meat packaging - Answers 0.4%
Gluten composition - Answers Gliadin and glutenin
Gluten development - Answers Cross-linking of gliadin and glutenin
Imperfect gluten window effect - Answers Less oven spring
Fermentation products - Answers Alcohol, acid, carbon dioxide
Leavening agents - Answers Yeast and baking soda
Biological value of protein - Answers Amount absorbed and used for growth and development
Overrun used in meat industry - Answers False
