Question

1. which of the following is not a muscle protein? a) actin b) epimysium c) tropomyosin 13. all connective tissue surrounding the myofibers, bundles of myofibers, and whole muscles consists of protein called _. a) cartilage b) collagen c) calcium 14. which of the following is a muscle protein that prevents over stretching of the muscle? a) myosin b) actin c) titan 5. which is not a way to make meat more tender? a) electrical current b) freezing c) boiling

Explanation:

1. Actin and tropomyosin are muscle - specific proteins. Epimysium is a layer of connective tissue, not a muscle protein.
2. Collagen is the main protein in connective tissues surrounding myofibers, bundles of myofibers, and whole muscles. Cartilage is a type of connective tissue, and calcium is a mineral, not the main protein in these connective tissues.
3. Titan is a muscle protein that helps prevent over - stretching of the muscle. Myosin and actin are involved in muscle contraction, not primarily in preventing over - stretching.
4. Electrical current can break down muscle fibers to tenderize meat, and boiling can also make meat more tender by breaking down connective tissues. Freezing generally hardens meat and is not a method to tenderize it.

Answer:

1. B. epimysium
2. B. Collagen
3. C. titan
4. B. freezing