Animal Protein Flashcards by Sydney Perry

Beef
- Supplied by_________ that are ________ while young so they gain weight quickly
- ________, females that have not borne a calf, are also used for meat

steers, male cattle
castrated
Heifers

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Veal is ______

Male and female ______, typically ______ cows not used for breeding
Between ages of________________
Fed ________ diet and have ___________ for a more flavorful,_______meat

beef

calves
dairy
three weeks and three months

milk-based
restricted movement
tender

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Lamb is a _____
Meat from older animals sold as _______

Sheep less than 14 months old
mutton

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generic term for all pigs, hogs, etc.

Swine

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_____ is a mature female swine, generally ________ of age, who has farrowed at ______ litter

Sow
10+ months
least one

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_______ are very young swine. Less than __________ old.

pigs
4 months

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an older swine – older than ________
- usually over about ____ pounds live weight.

4 months
120

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Most pork is derived from_____________
Typically between ___________ of age
Recently, pork has been bred to be leaner and more tender
_________ of all pork is sold fresh, the rest is cured:
Ham
Sausage
Luncheon meats
Bacon

young swine of either sex
5 ½ - 7 months
One third

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Red or White meat is from the amount of ________ found in the animal’s muscle

myoglobin

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Hemoglobin is a _______ that produces a _______ when exposed to ________

Protein
red color
oxygen

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Meat Color
Myoglobin: ________ pigment
- more concentration = more red color

Factors influencing concentration:
______
______
______
______

purplish-red

Species
Age
Amount of exercise and stress
Exposure to O2 and Heat

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More exercise means _________ in connective tissue which produces _______ meat

more collagen
Tougher

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Examples of meat area high in collagen

Neck
Shoulders
Legs
Flank

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Cuts lower in collagen

Loin
Lower back
Ribs

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tough and fibrous gel (w/moist heat)
__________ can affect it

Collagen
Animal Age

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very small fibers that form delicate interlace around muscle cells

Reticulin

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________ is tough, rubbery, yellowish tissue

Elastin

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elastin is also called ___________
___________ by heat
Does not _________
Extremely strong connective tissue
Must ________

“Silver skin” or “gristle”
Unaffected
tenderize
cut out

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fat content is dependent on the animals ______, ______ and _____, ______, and amount of _________

age
species and breed
diet
amount of exercise

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what is fat marbling ?
- has a factor in ______

fat within muscle
grading

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fat marbling will __________ to increase flavor and juiciness

melt when cooking

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Bone identifies cuts of meat
- Condition indicates age
*_________ means young
*_________ means mature

________ provides flavor

High bone: meat ratio means ____ yield and _____ cost

Soft, red tinge
Unyielding & white

Marrow

less
higher

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Label Must Include:
1. Product _______

Official ________
- Includes (____________)
_______ of facility
Net ______ or ______
_________ Statement
- Additions (spices, seasonings, etc.)
_________ instructions on raw or partially cooked items

Name
Inspection Legend (establishment number)
Address
weight or quantity
Ingredient
Safe handling

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_________ are more expensive
______ methods commonly used
Tenderloin, rib, short loin, sirloin

Tender cuts
Dry-heat

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_______ are less expensive _______ methods commonly used Shoulder, rump, belly

tougher cuts Moist-heat

Roasting Broiling/Grilling Pan-broiling Sautéing/Stir-fry Pan-frying Deep Frying

Dry heat

Braising Simmer/Stewing Poaching Slow cooker/Steam

Moist heat

What affects tenderness

Cut Heredity Diet Amount of Connective Tissue Slaughter Conditions Marbling Degree of aging Animal age Processing Methods Physical vs. Chemical Tenderization

Physical methods of tenderizing

Grinding Pounding Devices w/thin spikes or blades

Chemical methods of tenderizing

Enzymes (proteases) Acids Dairy (Ca++) - Buttermilk & Yogurt - Mildly acidic - Best choice

_____________ is mandatory in US Responsible for Inspections: _______________ Quality grades for beef, lamb, veal, and mutton. Factors considered: Color Grain Surface Texture Fat Distribution (Marbling)

Meat inspection USDA Food Safety & Inspection Service

Goals of cooking meat

Destroy harmful organisms Change color Improve flavor Increase tenderness and juiciness - Associated w/slow heat penetration

Factors determining cooking times

Differences in type, size, cut of meat Presence of bones and/or fat Oven temp Meat temp prior to heating Preferred degree of “doneness”

Preparation of meats ______________: Meat continues to cook after removed from heat source Heat is distributed more evenly from outer to inner portion of food

Carry-over cooking

All meats should be refrigerated or frozen according to recommended temperatures - Hold no longer than_________ days - Ground meats and variety meats will last only _________ days - Most meats can be frozen for up to ________ months if properly wrapped to avoid freezer burn caused by moisture loss - Frozen meats should be thawed thoroughly in the __________

three to five one or two 6-12 refrigerator or microwave

beef used for stewing

chuck (chest)

beef used for ground beef

brisket, foreshank, short plate (shoulder, upper tummy)

beef used for steak

rib, short loin, sirloin, round (rib, back, butt)

Beef Grade - very tender, flavorful - greatest degree of marbling - most expensive - sold to finer restaurants and some meat stores

USDA PRIME

Beef Grade - quite tender and juicy, good flavor - slightly less marbling - most found in retail stores

USDA CHOICE

Beef Grade - fairly tender, not as juicy - least marbling - lower in price

USDA SELECT

why is it safe to consume rare streaks but not rare hamburgers

the steak has all the bacteria on the outside which is cooked

Lean or Fatty Lean fish ______ fat Fatty fish ____ fat

<5% >5%

Three Structural Factors contribute to fish tenderness

collagen amino acid content muscle structure

For fish, there is ____ connective tissue than land animals there is also ______ hydroxyproline in connective tissue and muscles are _____ which contributes to _____

less less shorter, flakiness

3 oz fish contains _______ calories than the same amount of meat or poultry High in protein, good source of _______ vitamins Typically low in _____ Fat often ____________ May be high in _______________ Small amounts of CHO present in form of _________

fewer B fat polyunsaturated omega-3 fatty acids glycogen

fish completely intact

whole fish

fish with a chunk gone

drawn fish

fish that has head and fins cut off

dressed fish

fish cut longways

fillets

fish cut short ways

steaks

fish cut down longways, but not all the way through

butterfly fish

fish cut into angled strips

fish sticks

Selection of Shellfish - _______ closed shell - If shell is _____, it mean it is _____ and you should discard unless it is a _______ - No _______ shells - Discard if it ______ or has an _______ - should keep _____ - “R-Month Rule”

Tightly dead mussels broken floats odor alive shellfish should be caught in months ending with R - (web says this, notes say to not eat so ?????)

per person purchase ______ steak _______ fillets or sticks ______ dressed ______ whole or drawn

1/2 lb 1/4 to 1/3 lb 1/2 to 3/4 lb 3/4 to 1 lb

cooking fish will develop ______, _________, and breakdown _________. ____________ is most common mistake in prep of fish

flavor denature protein connective tissue overcooking

storage of fish if caught fresh, store ______ in the fridge at ____ degrees for ______ days freeze for up to ________ best consumed within ________ thaw in fridge wrap in _____, then _____ canned up to _________

in no water 32 1-2 days plastic wrap, foil 1 year

United States is the _____ producer and ______ exporter of poultry meat - _____% of total poultry production exported Also a major_____ producer Poultry is major use of ________ U.S. consumption of poultry meat is considerably _______ than beef or pork, but _____ than total red meat consumption (gonna be T/F Q)

largest second largest 18% egg feed grains higher less

Free range chickens have _________________, no____________, and fed a ____________ diet Processed without ___________ _________ expensive

unlimited access to the outdoors antibiotics vegetarian preservatives More

what poultry has highest fat content

cooked and eaten with skin on

what poultry has moderate fat content

cooked with skin, but removed before eaten

what poultry has lowest fat content

skin removing prior to cooking

Inspection is __________ Inspected for: Wholesomeness by _____, who also ensures ________ conditions Plants encouraged to follow _________ guidelines to minimize risk

Mandatory USDA sanitary hazard control

Grading is ___________ for poultry grade levels of poultry

Voluntary Paid for by the producer Grades: A, B,C

Refrigerate Poultry: Maximum of _______ days ______ containers to guard against________ _______ OF REFRIGERATOR Freezer for poultry: ______ months if fresh ___________ to defrost ________ months if cooked If fresh: can thaw, cook, then refreeze leftovers with proper handling

three Covered Salmonella BOTTOM 6-12 Refrigerate Four

thawing for poultry and what is/isnt recommended

fridge room temp cold water microwave oven

Thaw Turkey 24 hours for every ____ lb of turkey

5 lb

Dry-Heat Methods for poultry

Roasting Baking Broiling Grilling Frying

moist heat methods for poultry

Braising Stewing Poaching

Poultry is sufficiently cooked when the internal temperature reaches _____________

165°F for 15 seconds

Why is there so much concern about food safety in poultry preparation?

1/4 of all chicken carry salmonella 1/2 carry another bacteria