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Animal Science 201 > Additional Study Material for Feb 14 Exam > Flashcards

Additional Study Material for Feb 14 Exam Flashcards

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Biology 101 flashcards
1
Q

What is the state of an animals external environment?

A

Gaseous

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2
Q

What percent of pig fatty acids are saturated?

A

54%

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3
Q

What are pork yield and quality grades based on?

A

Backfat, muscling, and lean cuts

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4
Q

Which classification of animals has a lipid composition that mirrors their diet?

A

Monogastrics

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5
Q

What temperature should freezers be set to in order to safely store meat?

A

At or below 0 degrees

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6
Q

Which autonomic nervous system branch refers to emergencies?

A

Sympathetic

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7
Q

What other proteins are found in meat?

A

Troponin, tropomyosin, enzymes, nucleoproteins, collagen

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8
Q

What percent of body weight is comprised of interstitial fluid?

A

17%

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9
Q

What is dressing percentage for sheep?

A

50%

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10
Q

What are beef yield grades?

A

A measure of the quantity of boneless, closely trimmed retail cuts of meat

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11
Q

What percent protein is meat?

A

19%

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12
Q

What does the somatic nervous system control?

A

Skeletal muscle/movements

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13
Q

What are kosher and halal meats?

A

Meats based on religious guidelines

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14
Q

What does distal mean?

A

Far away from a given point

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15
Q

What is the recommended internal cooking temperature for ground meat products?

A

160 degrees Fahrenheit

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16
Q

What is tenderness?

A

Measurement of how easily meat can be cut or chewed; also measured as resistance to sheer force

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17
Q

What poultry grade is typically assigned to whole birds?

A

Grade A

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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

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19
Q

What is dressing percentage?

A

carcass weight/live weight x100

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20
Q

What temperature should poultry products be cooked to internally?

A

165 degrees Fahrenheit

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21
Q

What vitamin is pork high in?

A

Thiamine

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22
Q

What are animal functions based on?

A

Observations made by humans about animals

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23
Q

What percent lipids is meat?

A

4%

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24
Q

What is the state of an animals internal environment?

A

Aqueous

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25
Q

What does anterior/cranial mean?

A

In the front/towards the front

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26
Q

What is an example of an internal receptor?

A

Change in the blood

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27
Q

What are the poultry grades?

A

A, B, and C

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28
Q

Why is meat considered organoleptic?

A

People are highly sensitive to subtle combinations of aroma and flavor

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29
Q

What are the two types of target organs?

A

General (whole body) and Specialized (specific organs)

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30
Q

When baking meats, what minimal temperature should the oven be set at?

A

325 degrees

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31
Q

What three things can control hormone release?

A

The nervous system, other hormones, and changes in the chemical composition of blood

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32
Q

What is the Wholesome Meat Act?

A

An act passed in 1906 and revised in 1967 that requires all meat to be inspected

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33
Q

What is unique about listeria?

A

It can survive cooler temperatures

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34
Q

What is the function of the nervous system?

A

Make adjustments to maintain equilibrium

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35
Q

What are the two branches of the autonomic nervous system?

A

Sympathetic and Parasympathetic

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36
Q

What percent carbohydrates is meat?

A

1%

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37
Q

What are variety meats?

A

Meats such as hearts, livers, and thymus glands

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38
Q

How does animal age affect meat tenderness?

A

Older animals have tougher meat

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39
Q

What are boxed products?

A

Products based on primal cuts such as rib, chuck, loin, or brisket

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40
Q

What is refined sheep grease called?

A

Lanolin

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41
Q

What carcasses can be (or used to be) sold?

A

Beef, sheep, and swine

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42
Q

What percent of pig fatty acids are unsaturated?

A

46%

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43
Q

What is homeostasis?

A

The combination of body mechanisms that causes the body to maintain an equilibrium internal environment

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44
Q

What percent of body weight is comprised of circulatory system fluid (blood)?

A

6%

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45
Q

What is dressing percentage for cattle?

A

60-62%

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46
Q

What are the two types of hormones?

A

Protein hormones and steroid hormones

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47
Q

What percent minerals is meat?

A

1%

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48
Q

What can affect juiciness?

A

Cooking procedure and amount of marbling

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49
Q

What does the circulatory system do?

A

Permits the exchange of nutrients, hormones, and gases throughout the body

50
Q

What temperature should refrigerators be set to in order to safely store meat?

A

At or below 40 degrees

51
Q

Which soluble compounds have more of an impact on meat flavor?

A

Fat soluble compounds

52
Q

What factors affect tenderness pre-slaughter?

A

Heredity, age, hormonal balance, feeding/management, stress

53
Q

How does cooking method influence tenderness?

A

Myofibrils become tougher with heat, while connective tissue becomes more tender with heat

54
Q

What does chilling do for meat?

A

Ensures quality and easier cutability

55
Q

What are the levels of body organization?

A

Cells => Tissues => Organs => Systems => Body

56
Q

How are volatile compounds liberated?

A

By heating the meat

57
Q

What does medial mean?

A

Situated in the middle

58
Q

What are beef yield grades based on?

A

Fat, area of rib-eye, and weight

59
Q

What factors are evaluated for beef quality grades?

A

Palatability, flavor, and tenderness

60
Q

Which organs often show the first signs of disease for meat producing animals?

A

Lungs

61
Q

What percent of cow fatty acids are saturated?

A

46%

62
Q

How do you calculate wool yield?

A

Wool weight after scouring/wool weight before scouring x100

63
Q

Which autonomic nervous system branch refers to body at rest movements?

A

Parasympathetic

64
Q

What other three factors affect meat tenderness?

A

Time/Temperature of storage, muscle fiber coarseness, and animal age

65
Q

What does later mean?

A

To the side

66
Q

What is dressing percentage for swine?

A

72%

67
Q

What is the function of the endocrine system?

A

To secrete organic substances to be exchanged by the circulatory system

68
Q

What is the major protein in meat?

A

Actomyosin (combination of actin and myosin)

69
Q

What affect does pH have on meat?

A

A higher pH results in a darker color

70
Q

What is myoglobin?

A

Protein that transports O2 and CO2 within muscle tissue

71
Q

What are nervous system receptors?

A

Things that detect changes in an animal’s environment

72
Q

What are the grades for beef yield?

A

1 (best) through 5 (worst)

73
Q

Who conducts meat inspections for the USDA?

A

The Food Safety and Inspection Service (FSIS)

74
Q

What is the general nervous system rule?

A

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
Q

What are common meat pathogens?

A

Salmonella, campylobacter, E. coli, and listeria

76
Q

What is the danger zone for bacteria to grow on meat?

A

40 to 140 degrees

77
Q

Where is myosin more commonly found?

A

In muscles that are used more often

78
Q

What fraction of chicken fatty acids are unsaturated?

A

1/3

79
Q

What is the purpose of the Wholesome Meat Act?

A

Ensure meat is wholesome and suitable for consumption

80
Q

What is juiciness?

A

Wetness produced by the release of meat fluids

81
Q

What are examples of vitamins in meat?

A

B12, niacin, riboflavin, B6, thiamine

82
Q

Which meat minerals are mostly present in the bone?

A

Mg, Ca, P

83
Q

What temperature should cooked leftovers be reheated to?

A

165 degrees Fahrenheit

84
Q

What types of interactions can hormones have with other hormones?

A
  1. Independent - no interaction
  2. Antagonistic - equal but opposite effects
  3. Complementary - work together
85
Q

What is the most prominent fatty acid in meat?

A

Oleic acid

86
Q

What is the relationship between time and temperature in meat aging?

A

Fewer days requires a higher temperature

87
Q

What minerals are present in meat?

A

Fe, Zn, K, S, Na, Cl, Mg, Ca, P

88
Q

What are the beef quality grades?

A

Prime, choice, select, standard

89
Q

What are beef quality grades based on?

A

Marbling and maturity

90
Q

What are examples of external receptors?

A

Eyes, ears, etc

91
Q

What does the autonomic nervous system control?

A

Involuntary muscle/movements

92
Q

What does proximal mean?

A

Close to a given point

93
Q

What actions can be carried out by hormones?

A

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
Q

What is papain derived from?

A

Papayas

95
Q

Where does meat rank in terms of protein nutritional value?

A

3rd (behind eggs and milk)

96
Q

What do endocrine glands secrete?

A

Substances that are exchanged by the blood

97
Q

What is looked for during a meat inspection?

A

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
Q

What percent of daily B12 is in one serving of beef?

A

79%

99
Q

What are the grades for pork yield and quality?

A

1 through 4

100
Q

What do exocrine glands secrete?

A

Substances that exit the body or are exchanged in methods other than blood circulation

101
Q

What does posterior/caudal mean?

A

Behind/towards the tail

102
Q

What is the purpose of meat grading?

A

To assure that products meet consumer demands

103
Q

How does connective tissue influence tenderness?

A

More connective tissue makes meat less tender

104
Q

What percent of daily Thiamine is in one serving of pork?

A

39%

105
Q

Which meat proteins are inedible?

A

Collagen, elastin, and keratin

106
Q

What fraction of chicken fatty acids are saturated?

A

2/3

107
Q

What coloration is associated with more myosin?

A

Darker coloration

108
Q

What percent water is meat?

A

75%

109
Q

What is the general endocrine system rule?

A

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
Q

What is the major carbohydrate in meat?

A

Glycogen (pre-rigor) / Lactic acid (post-rigor)

111
Q

What does ventral mean?

A

Abdominal/near the abdominal wall

112
Q

What are the four meat aging methods?

A
  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
Q

What vitamin is beef high in?

A

B12

114
Q

What does dorsal mean?

A

On or near the spinal column

115
Q

What factors affect tenderness post-slaughter?

A

Chilling, aging, and freezing

116
Q

What percent of cow fatty acids are unsaturated?

A

54%

117
Q

Why is meat aged?

A

To improve tenderness and flavor

118
Q

What are hormones?

A

Chemical substances secreted by ductless glands

119
Q

What does freezing do for meat?

A

Inhibits microorganism growth

120
Q

How can things be kept clean when cooking meat?

A

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
Q

What percent of body weight is comprised of intracellular fluid?

A

45%

Animal Science 201 (12 decks)

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