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Animal Science > Animal Products Lab Exam > Flashcards

Animal Products Lab Exam Flashcards

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Biology 101 flashcards
1
Q

the process of butchering animal for
the purpose of producing meat
for human consumption.

A

SLAUGHTERING

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2
Q

withdrawal of feeds but water is ad

libitum.

A

FASTING

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3
Q

6 to 12 hours

A

Chicken

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4
Q

12 to 24 hours

A

Simple stomach

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5
Q

24 to 48 hours

A

Ruminants

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6
Q

-Loss of muscle glycogen
-High temperature of the carcass
-Low water holding capacity
-Low aroma, flavor, poor texture and
juiciness scores

A

Disadvantages of stress

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7
Q

-Sanitation

•Prevents meat contamination

A

CLEANING THE ANIMAL

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8
Q

MANAGEMENT PRIOR TO SLAUGHTER

A
  1. FASTING
  2. HANDLING THE ANIMAL GENTLY
  3. RESTING THE ANIMAL
  4. CLEANING THE ANIMAL
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9
Q

STEPS ON GENERAL SLAUGHTERING

PROCEDURE

A
  1. ANTE MORTEM INSPECTION
  2. STUNNING
  3. BLEEDING/STICKING
  4. CLEANING OF THE CARCASS
  5. EVISCERATION
  6. SPLITTING
  7. WASHING
  8. POST MORTEM INSPECTION
  9. CHILLING
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10
Q 
•Conducted by qualified meat
inspector to determine whether
the animal is healthy
•Done before slaughter and
during resting stage
A

ANTE MORTEM INSPECTION

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11
Q

ANTE MORTEM INSPECTION Judgement:

A
  • Condemned
  • Suspect
  • Denied
  • Passed
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12
Q 
•Process of rendering the animal
unconscious without killing them.
•Procedures : Stunning gun ,
Sledgehammer , Electric stunner ,
Matador technique
A

STUNNING

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13
Q 
•Process of withdrawing blood from
the carcass.
•This is carried out by cutting either the
carotid vein or the jugular vein.
•Must be done not later that 3 to 5
minutes after stunning.
A

BLEEDING/STICKING

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14
Q

•Hogs

  • Scalding (60 8282°C)
  • Dehairing/scraping
  • Shaving
  • Singeing ( optional
A

CLEANING OF THE CARCASS

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15
Q

CLEANING OF THE CARCASS

•Cattle

A

-Flaying/Skinning

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16
Q

CLEANING OF THE CARCASS

•Goat

A

-Singeing

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17
Q

Process of removing visceral

organs from the carcass.

A

EVISCERATION

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18
Q

•Cutting of the entire backbone of

the carcass.

A

SPLITTING

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19
Q

The carcass is washed with clean ,
potable water to remove adhering
dirt, blood, and bone dust to
prevent rapid spoilage.

A

WASHING

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20
Q

•Done by a qualified meat
inspector or veterinarian to
determine whether the meat is
safe for human consumption

A

POST MORTEM INSPECTION

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21
Q

POST MORTEM INSPECTION

•Judgement:

A
  • Condemned
  • Retained
  • Passed for sterilization
  • Passed for rendering
  • Passed
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22
Q

•Carcass is chilled at 2 44°C

  • Pork : 12 to 24 hours
  • Cattle : 36 to 48 hours
A

CHILLING

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23
Q

the process of cutting carcasses into

standard wholesale and retail cuts.

A

FABRICATION

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24
Q

What meat has a lean color of Bright

cherry red to dark red?

A

Beef

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25
Q

What meat has a lean color of Different shades of dark red

A

Carabeef

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26
Q

What meat has a lean color of Grayish pink to grayish red

A

Pork

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27
Q

What meat has a lean color of Light to dark red

A

Chevon

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28
Q

What meat has a lean color of Pink to pinkish brown

A

Veal

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29
Q

What meat has a lean color of Bright red

A

Horse

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30
Q

FAT COLOR AND CONSISTENCY:

Cream white to yellow, firm and dry

A

Beef

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31
Q

FAT COLOR AND CONSISTENCY:

Flinty white

A

Carabeef

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32
Q

FAT COLOR AND CONSISTENCY:

White, greasy

A

Pork

33
Q

FAT COLOR AND CONSISTENCY:

Chalk white, brittle and dense

A

Chevon

34
Q

FAT COLOR AND CONSISTENCY:

Seldom has fat, cream white, if any

A

Veal

35
Q

FAT COLOR AND CONSISTENCY:

Cream to yellow, soft

A

Horse

36
Q

weight of the carcass expressed as

percentage of the live weight

A

Dressing percentage

37
Q

weight of the component relative to the whole meat cut

A

Lean fat bone yield

38
Q

weight of the boneless meat relative to intact bone in meat

A

Boneless recovery

39
Q

Processes that will prevent microbial spoilage and/or chemical action without negatively affecting meat quality attributes

A

MEAT PRESERVATION

40
Q

Reduce or inhibit bacterial action and other
spoilage of meat
Improves the flavor , texture , appearance and
other factors associated with meat quality
Value adding
Adds variety to the diet.
Gives a feeling of security as far as the meat supply is concerned.
Saves considerable time , labor and energy in preparing meal for the day.

A

MEAT PRESERVATION OBJECTIVES

41
Q 
•Represents 99.9% of the total meat
spoilage
•Bacteria , fungi, yeast and molds
•use of dirty tools and equipment during
meat handling
•Control agents that can cause microbial
contamination
A

Prevention or delay of microbial decomposition

42
Q
  • Changes in color
  • Sour smell
  • Obnoxious smell
  • Slime formation
A

Signs of Spoilage due to Microorganisms

43
Q

•Represented by dehydration and enzymatic
action
•Physical deterioration is of minor concern
since they can be easily prevented.
•Dehydration of meat can be controlled
through proper packaging.
•Enzymatic action can be prevented by using low temperature such as chilling and freezing.

A

Prevention or delay of self decomposition of meat or physical deterioration

44
Q

•Oxidation of fats (rancidity)
-controlled by adding antioxidant or by
eliminating the oxygen and light in the package.
•Oxidation of meat pigments leading to
discoloration or darkening
-discoloration can be prevented by proper packaging of products.

A

Prevention or delay of purely

chemical reaction or chemical deterioration

45
Q 
process of subjecting the meat to
curing agents and adjuncts
•primarily for preservation
•secondarily to impart distinctive
color and flavor properties
A

MEAT CURING

46
Q

•substances involved directly in the

curing reaction

A

Curing agents

47
Q

•substances that are not essential
but help to accelerate the curing
reaction and stabilize the meat
color

A

Curing adjuncts

48
Q
  • Preserves the meat

* Improves the flavor of the meat

A

SALT

49
Q 
•Improves the flavor of the meat
•Overcomes saltiness and
toughening effect of salt
•Forms browning of meat during
cooking which enhance the flavor
Maillard reaction
A

SUGAR

50
Q

•Contains sodium chloride
99 5 nitrite or combination of
nitrite and nitrate 0 5 and a
red dye

A

CURING SALT

51
Q

•For the development of cured
meat color and flavor
•Acts as preservative
•Helps prevent oxidation of meat

A

CURING SALT

52
Q

•Enhances the water holding
capacity of meat
(↓shrinkage thus ↑yield)
•Max level 0 5 in finished product

A

PHOSPHATES

53
Q 
•Improves the color stability of
cured product especially when
exposed in retail display
•Act as antioxidant
•Max level 500 mg tablet/kg meat
A

ASCORBIC ACID

54
Q 
•Monosodium glutamate
•Serves as food flavor enhancer
•No daily limit because it is
classified as GRAS or generally
recognized as safe
A

MSG

`

55
Q

•Used for added flavor
•Some herbs and spices have
antimicrobial properties

A

HERBS AND SPICES

56
Q
  • Binds meat particles together
  • Used at a lower level
  • Example starch flour
A

MEAT BINDER

57
Q 
•Primarily used to lower the cost
of meat products
•Used at a higher level
•Example textured vegetable
protein ( soy isolate
A

MEAT EXTENDER

58
Q

Normal mammary secretion of
milking animals intended for
consumption as liquid milk,
or for further processing.

A

MILK

59
Q

AVERAGE COMPOSITION of MILK

A
  • Water – 87.5 %
  • Fats/Lipids - 3.43 %
  • Lactose - 4.63 %
  • Protein - 3.25 %
  • Minerals/Ash - 0.69 %
60
Q 
Water 
Protein 
Lactose 
Minerals 
Fats
A

WHOLE MILK

61
Q

Water
Protein
Lactose
Minerals

A

MILK SERUM OR SKIM MILK

62
Q

Protein
Lactose
Minerals
Fats

A

TOTAL MILK SOLIDS

63
Q

Protein
Lactose
Minerals

A

MILK SOLIDS NOT FAT

64
Q

IN MILK COMPOSITION,
•_____ is the most variable and easily
influenced by:

A

Fat

65
Q

Milk should be free from antibiotics ,
pesticides , detergents , and
sanitizers

A

CHEMICALS

66
Q

MILK Color

  • ___________: Carabao or goat
  • ___________: Cow
A
  • Cotton white

- Slightly yellowish

67
Q

-clarifies the milk
by removing dirt and somatic cells;
separates the fat

A

Mechanical centrifuge

68
Q

serves as a filter

A

Passing milk through a cheesecloth

69
Q

-Storing of milk at 2 to 4 4°C
-to delay enzymatic and microbiological
changes
in milk

A

COOLING

70
Q

•Provides products of uniform fat contents

A

STANDARDIZATION

71
Q 
•Separation of cream from skim milk . It is
done either by:
A. Gravity
based on the difference in
density between the cream and skim milk.
B. Mechanical (centrifugation)
A

SEPARATION

72
Q 
•Process of heat treatment that aims to
destroy:
-microorganisms that can cause disease
-microorganisms and enzymes that may
shorten the shelf
life of the product.
•This is followed by rapid cooling to 4 4°C or
below to prevent surviving microorganisms
from multiplying.
A

PASTEURIZATION

73
Q

145°F (62.8 62.8°C) for 30 mins

A

Holding Process

74
Q

165 to 180 180°F (73.9 to 82.2 82.2°C)

for 15 seconds

A

Flash process

75
Q

140°C for 1 second

A

Ultra High Temperature

76
Q

Involves the use of equipment that removes

volatile substances such as odors.

A

VACUUMIZATION

77
Q

•Fat in milk exist in the form globules ranging
from 0.1 to 15 μ m in diameter.
• will render the globules
uniform in size of about 2 μ m.

A

Homogenization

78
Q

•Involves coagulating the casein protein in
milk then separating the milk into solid curds
and liquid whey. The liquid whey is drained
away.
•Most type of cheeses use microorganisms/
starter cultures to determine the flavor and
texture of the final cheese.

A

CHEESE MAKING

Animal Science (20 decks)

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