Additional Study Material for Feb 14 Exam Flashcards
1
Q
What is the state of an animals external environment?
A
Gaseous
2
Q
What percent of pig fatty acids are saturated?
A
54%
3
Q
What are pork yield and quality grades based on?
A
Backfat, muscling, and lean cuts
4
Q
Which classification of animals has a lipid composition that mirrors their diet?
A
Monogastrics
5
Q
What temperature should freezers be set to in order to safely store meat?
A
At or below 0 degrees
6
Q
Which autonomic nervous system branch refers to emergencies?
A
Sympathetic
7
Q
What other proteins are found in meat?
A
Troponin, tropomyosin, enzymes, nucleoproteins, collagen
8
Q
What percent of body weight is comprised of interstitial fluid?
A
17%
9
Q
What is dressing percentage for sheep?
A
50%
10
Q
What are beef yield grades?
A
A measure of the quantity of boneless, closely trimmed retail cuts of meat
11
Q
What percent protein is meat?
A
19%
12
Q
What does the somatic nervous system control?
A
Skeletal muscle/movements
13
Q
What are kosher and halal meats?
A
Meats based on religious guidelines
14
Q
What does distal mean?
A
Far away from a given point
15
Q
What is the recommended internal cooking temperature for ground meat products?
A
160 degrees Fahrenheit
16
Q
What is tenderness?
A
Measurement of how easily meat can be cut or chewed; also measured as resistance to sheer force
17
Q
What poultry grade is typically assigned to whole birds?
A
Grade A
18
Q
What is HACCP (Hazard Analysis Critical Control Points)?
A
Systematic approach to food safety that identifies and eliminates hazards at various points in food production and processing
19
Q
What is dressing percentage?
A
carcass weight/live weight x100
20
Q
What temperature should poultry products be cooked to internally?
A
165 degrees Fahrenheit
21
Q
What vitamin is pork high in?
A
Thiamine
22
Q
What are animal functions based on?
A
Observations made by humans about animals
23
Q
What percent lipids is meat?
A
4%
24
Q
What is the state of an animals internal environment?
A
Aqueous
25
What does anterior/cranial mean?
In the front/towards the front
26
What is an example of an internal receptor?
Change in the blood
27
What are the poultry grades?
A, B, and C
28
Why is meat considered organoleptic?
People are highly sensitive to subtle combinations of aroma and flavor
29
What are the two types of target organs?
General (whole body) and Specialized (specific organs)
30
When baking meats, what minimal temperature should the oven be set at?
325 degrees
31
What three things can control hormone release?
The nervous system, other hormones, and changes in the chemical composition of blood
32
What is the Wholesome Meat Act?
An act passed in 1906 and revised in 1967 that requires all meat to be inspected
33
What is unique about listeria?
It can survive cooler temperatures
34
What is the function of the nervous system?
Make adjustments to maintain equilibrium
35
What are the two branches of the autonomic nervous system?
Sympathetic and Parasympathetic
36
What percent carbohydrates is meat?
1%
37
What are variety meats?
Meats such as hearts, livers, and thymus glands
38
How does animal age affect meat tenderness?
Older animals have tougher meat
39
What are boxed products?
Products based on primal cuts such as rib, chuck, loin, or brisket
40
What is refined sheep grease called?
Lanolin
41
What carcasses can be (or used to be) sold?
Beef, sheep, and swine
42
What percent of pig fatty acids are unsaturated?
46%
43
What is homeostasis?
The combination of body mechanisms that causes the body to maintain an equilibrium internal environment
44
What percent of body weight is comprised of circulatory system fluid (blood)?
6%
45
What is dressing percentage for cattle?
60-62%
46
What are the two types of hormones?
Protein hormones and steroid hormones
47
What percent minerals is meat?
1%
48
What can affect juiciness?
Cooking procedure and amount of marbling
49
What does the circulatory system do?
Permits the exchange of nutrients, hormones, and gases throughout the body
50
What temperature should refrigerators be set to in order to safely store meat?
At or below 40 degrees
51
Which soluble compounds have more of an impact on meat flavor?
Fat soluble compounds
52
What factors affect tenderness pre-slaughter?
Heredity, age, hormonal balance, feeding/management, stress
53
How does cooking method influence tenderness?
Myofibrils become tougher with heat, while connective tissue becomes more tender with heat
54
What does chilling do for meat?
Ensures quality and easier cutability
55
What are the levels of body organization?
Cells => Tissues => Organs => Systems => Body
56
How are volatile compounds liberated?
By heating the meat
57
What does medial mean?
Situated in the middle
58
What are beef yield grades based on?
Fat, area of rib-eye, and weight
59
What factors are evaluated for beef quality grades?
Palatability, flavor, and tenderness
60
Which organs often show the first signs of disease for meat producing animals?
Lungs
61
What percent of cow fatty acids are saturated?
46%
62
How do you calculate wool yield?
Wool weight after scouring/wool weight before scouring x100
63
Which autonomic nervous system branch refers to body at rest movements?
Parasympathetic
64
What other three factors affect meat tenderness?
Time/Temperature of storage, muscle fiber coarseness, and animal age
65
What does later mean?
To the side
66
What is dressing percentage for swine?
72%
67
What is the function of the endocrine system?
To secrete organic substances to be exchanged by the circulatory system
68
What is the major protein in meat?
Actomyosin (combination of actin and myosin)
69
What affect does pH have on meat?
A higher pH results in a darker color
70
What is myoglobin?
Protein that transports O2 and CO2 within muscle tissue
71
What are nervous system receptors?
Things that detect changes in an animal's environment
72
What are the grades for beef yield?
1 (best) through 5 (worst)
73
Who conducts meat inspections for the USDA?
The Food Safety and Inspection Service (FSIS)
74
What is the general nervous system rule?
When an environmental change requires a) a rapid response or b) a whole body response, it is typically brought about by the nervous system
75
What are common meat pathogens?
Salmonella, campylobacter, E. coli, and listeria
76
What is the danger zone for bacteria to grow on meat?
40 to 140 degrees
77
Where is myosin more commonly found?
In muscles that are used more often
78
What fraction of chicken fatty acids are unsaturated?
1/3
79
What is the purpose of the Wholesome Meat Act?
Ensure meat is wholesome and suitable for consumption
80
What is juiciness?
Wetness produced by the release of meat fluids
81
What are examples of vitamins in meat?
B12, niacin, riboflavin, B6, thiamine
82
Which meat minerals are mostly present in the bone?
Mg, Ca, P
83
What temperature should cooked leftovers be reheated to?
165 degrees Fahrenheit
84
What types of interactions can hormones have with other hormones?
1. Independent - no interaction
2. Antagonistic - equal but opposite effects
3. Complementary - work together
85
What is the most prominent fatty acid in meat?
Oleic acid
86
What is the relationship between time and temperature in meat aging?
Fewer days requires a higher temperature
87
What minerals are present in meat?
Fe, Zn, K, S, Na, Cl, Mg, Ca, P
88
What are the beef quality grades?
Prime, choice, select, standard
89
What are beef quality grades based on?
Marbling and maturity
90
What are examples of external receptors?
Eyes, ears, etc
91
What does the autonomic nervous system control?
Involuntary muscle/movements
92
What does proximal mean?
Close to a given point
93
What actions can be carried out by hormones?
Excitement/inhibition of cell membrane, changes to the cell membrane permeability, changes in the rate of enzyme synthesis, changes in the rate of cell division
94
What is papain derived from?
Papayas
95
Where does meat rank in terms of protein nutritional value?
3rd (behind eggs and milk)
96
What do endocrine glands secrete?
Substances that are exchanged by the blood
97
What is looked for during a meat inspection?
Meat that is free from disease, carcass shows no sign of disease in vital organs, facilities are clean and sanitary, packaging and labeling are correct
98
What percent of daily B12 is in one serving of beef?
79%
99
What are the grades for pork yield and quality?
1 through 4
100
What do exocrine glands secrete?
Substances that exit the body or are exchanged in methods other than blood circulation
101
What does posterior/caudal mean?
Behind/towards the tail
102
What is the purpose of meat grading?
To assure that products meet consumer demands
103
How does connective tissue influence tenderness?
More connective tissue makes meat less tender
104
What percent of daily Thiamine is in one serving of pork?
39%
105
Which meat proteins are inedible?
Collagen, elastin, and keratin
106
What fraction of chicken fatty acids are saturated?
2/3
107
What coloration is associated with more myosin?
Darker coloration
108
What percent water is meat?
75%
109
What is the general endocrine system rule?
When an environmental change requires a) an extended time response or b) a specific response for altering cell environment, it is typically brought about by the endocrine system
110
What is the major carbohydrate in meat?
Glycogen (pre-rigor) / Lactic acid (post-rigor)
111
What does ventral mean?
Abdominal/near the abdominal wall
112
What are the four meat aging methods?
1. 7 to 14 days @ 35 degrees
2. 2 to 3 days @ 60 to 68 degrees (UV light)
3. Additional proteolytic enzyme - papain
4. Wet Aging - meat is retained in its own fluids
113
What vitamin is beef high in?
B12
114
What does dorsal mean?
On or near the spinal column
115
What factors affect tenderness post-slaughter?
Chilling, aging, and freezing
116
What percent of cow fatty acids are unsaturated?
54%
117
Why is meat aged?
To improve tenderness and flavor
118
What are hormones?
Chemical substances secreted by ductless glands
119
What does freezing do for meat?
Inhibits microorganism growth
120
How can things be kept clean when cooking meat?
Wash hands, keep raw meat and juices away from ready-to-eat foods, don't put cooked foods on the same plate as raw foods, wash utensils that have been used on raw meat, and wash all surfaces that raw meat touched
121
What percent of body weight is comprised of intracellular fluid?
45%
