Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

Related MCQs

• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
• Statement 1: Nuts can be classified as high- fat, high-protein and high-carbohydrate. Statement 2: Cashew nuts come under the high-carbohydrate category.
• Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
• Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
• Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
• Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.
• Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
• Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as  
• Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the