16. Meat, Fish, Poultry and Egg Products Flashcards
What are the major connective tissues of proteins of meat?
Collagen and elastin
What is the term for a male bovine?
Bull
In mammals what is the process by which eggs or ova are produced?
Oogenesis
Which enzyme is used as indicator in blanching?
Peroxidase
what is the cooking and drying process in animal protein and poultry protein
rendering
What is PSS and PSE?
PSS- Porcine Stress Syndrome / PSE- Pale-Soft-Exudate.
What causes PSS?
Genetic Disease
What are the three main types of proteins in meat?
Myofibrillar/Sarcoplasmic/Stroma
What is the legal limit for fat content in fresh pork sausage?
0.5
Name the muscle meat protein purported to contribute the most stability to comminuted meat products
Myosin
Why is nitrite used in the manufacture of many processed meat items?
1) Limits or retards lipid oxidation 2) Imparts cure color to products 3) Inhibits outgrowth of C. Botulirum
What pigment or pigment state describes the bright red color of fresh meat?
Oxymyoglobin
What are the USDA yield grades for both lamb and beef?
US 1-2-3-4-5
How can shelf-life of fresh meat be improved?
Freezing/Vacuum Packaging/Processing
Name a variety of meat.
Liver-Kidney-Heart-Thymus-Brain
What quality grade of beef would have the greatest palatability characteristics?
Prime
Dry and semi-dry sausages are examples of what kind of sausage?
Fermented Sausage
Why is salt added to sausage products?
1) Flavor 2) Increase charge on meat proteins and increase their abilities to bind water. 3) Increase the solubility of the salt soluble proteins.
Why are phosphates in processed meat products?
These agents increase the functionality of the muscle/meat proteins. These agents increase water holding capacity of the meat proteins.
Name one representative stromal (insoluble) protein in meat.
Collagen
Name one Representative Sarcoplasmic (water-insoluble) protein in meat.
Myoglobin
Name two representative myofibrillar (salt-soluble) proteins in meat.
Actin/Myosin/Troponin/Tropomyosin
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?
Elastin
What role does sodium ascorbate play in pork curing?
It acts as a reducing agent for nitrite.
Nitrites in meat products may form what carcinogenic compounds?
Nitrosamines
Of the three types of muscle protein: sarcoplasmic myofibrillar and stroma which accounts for the greatest percentage of the total muscle protein?
Myofibrillar 55%
what is the minimum temperature to which pork should be cooked in order to prevent trichonosis?
150F
List the seven categories for grading beef
Prime/Choice/Select/Standard/Commercial/Utility/Cutter
what is the intermuscular adipose tissue in meat?
Seam fat (marbling)
What causes the pH drop in post mortem meat?
Accumulation of lactic acid during glycolysis.
which fiber will have a lower pH during postmortem red fiber or white fiber?
White (has more glycolytic enzymes while red fiber has more enzymes for oxidative metabolism)
Which mineral causes cross bridges between actin and myosin in muscle contraction?
Calcium
What are five important physical properties of fresh meat?
Color/Water holding capacity/Texture/Structure/Firmness.
What two proteins are responsible for meat pigments?
Myoglobin and Hemoglobin
what is the pigment of uncut meat?
Deoxyhemoglobin
what causes the paleness of PSE?
High proportion of extracellular water.
what is bloom in meat?
Bright red color development.
what part of a beef steer does the porter house steak come?
The loin (short loin or back are also acceptable)
in common commercial practice how many kilograms of feed are required per kilogram of chicken produced?
2kg of feed per kg chicken (accept 1.3 to 3 kg)
name the non-meat ingredient that is responsible for the cured meat color?
Nitrite
what is the purpose for electrically stimulating beef and lamb carcasses as part of the slaughter and dressing procedure?
Reduce muscle toughness caused by cold shortening.
In sausage making what is the most important functional property of meat protein to determine juiciness of final product?
Water holding capacity
Name the six items that must be present on the label of meat products?
Name-Net Weight-Ingredient Statement-Company-Storage Instructions-Inspection Legend.
What are comminuted products (meat reference)?
Products made from lesser quality meats
