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College Bowl > 16. Meat, Fish, Poultry and Egg Products > Flashcards

16. Meat, Fish, Poultry and Egg Products Flashcards

1
Q

What are the major connective tissues of proteins of meat?

A

Collagen and elastin

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2
Q

What is the term for a male bovine?

A

Bull

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3
Q

In mammals what is the process by which eggs or ova are produced?

A

Oogenesis

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4
Q

Which enzyme is used as indicator in blanching?

A

Peroxidase

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5
Q

what is the cooking and drying process in animal protein and poultry protein

A

rendering

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6
Q

What is PSS and PSE?

A

PSS- Porcine Stress Syndrome / PSE- Pale-Soft-Exudate.

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7
Q

What causes PSS?

A

Genetic Disease

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8
Q

What are the three main types of proteins in meat?

A

Myofibrillar/Sarcoplasmic/Stroma

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9
Q

What is the legal limit for fat content in fresh pork sausage?

A

0.5

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10
Q

Name the muscle meat protein purported to contribute the most stability to comminuted meat products

A

Myosin

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11
Q

Why is nitrite used in the manufacture of many processed meat items?

A

1) Limits or retards lipid oxidation 2) Imparts cure color to products 3) Inhibits outgrowth of C. Botulirum

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12
Q

What pigment or pigment state describes the bright red color of fresh meat?

A

Oxymyoglobin

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13
Q

What are the USDA yield grades for both lamb and beef?

A

US 1-2-3-4-5

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14
Q

How can shelf-life of fresh meat be improved?

A

Freezing/Vacuum Packaging/Processing

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15
Q

Name a variety of meat.

A

Liver-Kidney-Heart-Thymus-Brain

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16
Q

What quality grade of beef would have the greatest palatability characteristics?

A

Prime

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17
Q

Dry and semi-dry sausages are examples of what kind of sausage?

A

Fermented Sausage

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18
Q

Why is salt added to sausage products?

A

1) Flavor 2) Increase charge on meat proteins and increase their abilities to bind water. 3) Increase the solubility of the salt soluble proteins.

19
Q

Why are phosphates in processed meat products?

A

These agents increase the functionality of the muscle/meat proteins. These agents increase water holding capacity of the meat proteins.

20
Q

Name one representative stromal (insoluble) protein in meat.

A

Collagen

21
Q

Name one Representative Sarcoplasmic (water-insoluble) protein in meat.

A

Myoglobin

22
Q

Name two representative myofibrillar (salt-soluble) proteins in meat.

A

Actin/Myosin/Troponin/Tropomyosin

23
Q

Upon cooking beef one of the two major proteins of the meat connective tissue breaks down into gelatin. What is the name of the other major protein making up the connective tissue-the one that does not break down?

A

Elastin

24
Q

What role does sodium ascorbate play in pork curing?

A

It acts as a reducing agent for nitrite.

25
Q

Nitrites in meat products may form what carcinogenic compounds?

A

Nitrosamines

26
Q

Of the three types of muscle protein: sarcoplasmic myofibrillar and stroma which accounts for the greatest percentage of the total muscle protein?

A

Myofibrillar 55%

27
Q

what is the minimum temperature to which pork should be cooked in order to prevent trichonosis?

A

150F

28
Q

List the seven categories for grading beef

A

Prime/Choice/Select/Standard/Commercial/Utility/Cutter

29
Q

what is the intermuscular adipose tissue in meat?

A

Seam fat (marbling)

30
Q

What causes the pH drop in post mortem meat?

A

Accumulation of lactic acid during glycolysis.

31
Q

which fiber will have a lower pH during postmortem red fiber or white fiber?

A

White (has more glycolytic enzymes while red fiber has more enzymes for oxidative metabolism)

32
Q

Which mineral causes cross bridges between actin and myosin in muscle contraction?

A

Calcium

33
Q

What are five important physical properties of fresh meat?

A

Color/Water holding capacity/Texture/Structure/Firmness.

34
Q

What two proteins are responsible for meat pigments?

A

Myoglobin and Hemoglobin

35
Q

what is the pigment of uncut meat?

A

Deoxyhemoglobin

36
Q

what causes the paleness of PSE?

A

High proportion of extracellular water.

37
Q

what is bloom in meat?

A

Bright red color development.

38
Q

what part of a beef steer does the porter house steak come?

A

The loin (short loin or back are also acceptable)

39
Q

in common commercial practice how many kilograms of feed are required per kilogram of chicken produced?

A

2kg of feed per kg chicken (accept 1.3 to 3 kg)

40
Q

name the non-meat ingredient that is responsible for the cured meat color?

A

Nitrite

41
Q

what is the purpose for electrically stimulating beef and lamb carcasses as part of the slaughter and dressing procedure?

A

Reduce muscle toughness caused by cold shortening.

42
Q

In sausage making what is the most important functional property of meat protein to determine juiciness of final product?

A

Water holding capacity

43
Q

Name the six items that must be present on the label of meat products?

A

Name-Net Weight-Ingredient Statement-Company-Storage Instructions-Inspection Legend.

44
Q

What are comminuted products (meat reference)?

A

Products made from lesser quality meats

College Bowl (17 decks)

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