Ansci 201 (exam 1 review) Flashcards
What is the genus of cattle?
Bos
What is the leading country for chicken production?
China
What is the leading country for cattle production?
India
What is the leading country for sheep production?
China
What is the leading country for swine production?
China
What is the biological definition for milk?
The liquid normally secreted by female mammals for nourishment of their young
What are some proteins in milk?
caseins, albumin, globulin, lactose
What is a major constituent in milk?
Triglycerides
What percent of milk is protein?
3.5%
Fill in the blank: Lactose is a unique _______
Carbohydrate
What contributes to 30% of calories in milk?
Lactose
What accounts for 22% of the calories in whole milk?
Proteins
What does lysine do in milk?
Helps offset lysine deficiencies found in cereal proteins
What are the two major types of milk proteins?
caseins and whey
what are two forms of curd formation?
Acid and enzyme
What is ash?
milk minerals
What is milk considered to be a good source of?
K, Ca, S, P, Mg, Cl, Zn, Se
What is milk NOT considered a good source of?
Fe, Cu, Mn, Na
What helps prevent osteoporosis in milk?
Ca and Vitamin D
What types of vitamins in milk are fat soluble?
A, D, E, and K
What type of vitamins in milk are water soluble?
B complex, and C
What are some factors that influence milk composition?
Species, breed of cattle, stage of lactation, state of milking, feeds and feeding, diseases, genetics, yearly seasons, age
What properties appeal to human senses?
organoleptic
What are different types of flavor defects for milk?
absorbed, bacterial, and chemical
How does an absorbed flavor defect taste?
cowy, barny, feedy
How does a bacterial flavor defect taste?
acidic, malty, and putrid
How does oxidative rancidity taste?
paper or cardboardy
How does hydrolytic rancidity taste?
bitter and soapy
What causes oxidative rancidity?
exposure to ultraviolet light
What causes hydrolytic rancidity?
enzymatic hydrolysis of triglycerides
What is standardization?
stabilizes composition of commercially available milk by adding additional skim milk to achieve desired fat content
What is pasteurization?
heating of milk to kill pathogenic bacteria
What is homogenization?
reduces size of fat globules so that milk fat does not separate in the milk fluids (think of cream)
What is separation?
centrifugal force used to separate milk components
What is ultrafiltration?
separates components based on molecular size
What is reverse osmosis?
Concentrates milk components by reducing H2O
List the dairy products that use the least amount of milk to the ones that use the most amount of milk (least to greatest)
Cottage Cheese (6.2lbs), Cheese (10lbs), Ice cream (12lbs), Butter (21.2lbs)
What is the overall purpose of eggs?
reproduction
What percent of total egg (for a chicken) is made up of the shell/shell membrane?
11%
What percent of the total egg (chicken) is made up of the yolk?
31%
What percent of the total egg (chicken) is made up of the albumen?
58%
What is altricial?
large amounts of parental care after hatching (less yolk more egg whites)
What is precocial?
requiring little parental care; able to function independently
What is the shell structure made up of?
cuticle layer, spongy layer, mammillary layer
What is correlated with the weight of the egg shell?
calcium carbonate
How is an air cell formed?
By separation of the inner and outer shell membrane (at blunt end of egg)
During air cell formation, what exactly is happening?
As the egg cools, the liquid contracts
What is the function of the air cell?
supplies air to embryo when respiration starts
What are the functions of the albumen?
insulation, shock absorption, nutrient source
The outer thin layer makes up what percentage of the total layers?
23%
The firm or dense layer makes up what percentage of the total layers?
57%
The inner thin layer makes up what percent of the total layer?
17%
The chalaziferous layer makes up what percent of the total layer?
3%
Where is the chalzae and what is its role?
extends into the firm/dense albumin, stabilizes position of the egg yolk
What is the function of the yolk?
supplies nutrients for developing embryo
What kind of egg has a blastoderm?
a fertile one
What kind of egg has a blastodisc?
an infertile one
How are egg layers formed?
By working from the inside out, one layer is added on top of another
How does a blood spot happen?
the rupture of a blood vessel in the yolk follicle at time of ovulation
How does a double yolk happen?
When two yolks meet in the oviduct and are included in the same shell
What are germicidal properties?
properties that kill or prevent bacteria
What is the first line of physical defense and what does it do?
the shell and it has calcium carbonate which is a drying agent
What is another example of a physical defense of the egg and what is its purpose?
shell membranes, act as a filter (pores are smaller than those in the shell)
What is an example of a chemical defense?
Avidin, in albumin, interferes with bacterial growth
What is another example of a chemical defense?
Lysoszyme, in albumen, dissolves bacteria
What percent of the egg is made up of water?
74%
What percent of the egg is made up of dry matter?
26%
What percent of the egg is made up of proteins?
13%
What percent of the egg is made up of fats?
11%
What percent of the egg is made up of carbohydrates?
1%
What percent of the egg is made up of minerals?
1%
In egg yolk, what is the percent of dry mater and fats?
52% and 33%, respectively
In the egg albumen, what percent is water and what percent is proteins?
88% and 10%, respectively
As for the shell and shell membranes, what percent is made up of minerals?
92%
What are some causes for variations in egg composition?
type of bird, strain of bird, day to day variation, weather/climate, nutrition, disease status
What minerals are found in eggs?
Ca, Cl, Fe, Mg, S, K, P, Na
Of the egg minerals, which ones are mainly found in the shell?
Ca, Mg, and P
Which egg proteins are found in the albumen?
Ovalbumin, ovoconalbumin, ovomucin, ovoglobulin
Which egg proteins are found in the yolk?
Ovovitellin and ovolivetin
Which egg proteins are found in the membranes?
ovokeratin
What is the largest amount of lipids found in eggs?
Triglycerides (62%)
Which lipid helps prevent crystallization when frozen?
phospholipid
Fill in the blank: eggs have more _________ fats than _________ fats
unsaturated, saturated
What vitamins are eggs NOT a good source of
only C
What are some attributes of a high quality egg from a consumer viewpoint?
sound shells, clean shells, freedom from blood and meat spots, freedom of off-flavors, uniform size/shape/color, uniform yolk color, and large amount of firm albumin
What are internal factors that influence the quality in eggs
genetics, physiology, and nutrition
What are external factors that influence egg quality?
temperature, humidity, and contamination
What is shrinkage?
the loss of water when eggs are stored in low humidity, the air cell enlarges
What happens during liquefaction?
loss of CO2 from albumen to atmosphere, albumen binds less water, yolk enlarges from water from albumen and becomes “runnier”
What helps prevent liquefaction?
The addition of CO2 to the atmosphere
What interior attributes are used to assign and quality egg grade?
condition of yolk, condition of and thickness of albumen, size of air cell, any abnormalities
What exterior attributes are used to assign a quality egg grade?
shell soundness, shell cleanliness, shape
For an egg to be high quality, does the air cell have to be small or large?
small
If the yolk is faintly or not visible what is the quality?
high
If the yolk is very visible and moves freely what is the quality?
low
If the albumen is firm, what is the quality?
high
If the albumen is liquefied, what is the quality?
low
If blood spots are absent, what is the quality?
high
If blood spots are present, what is the quality?
low
What should the shell look like for a high quality egg?
clean and crack-free
What is plating?
cracking an egg on a plate to check how high the yolk stands and how far the albumen spreads
What is mohair?
angora goat hair
What are the two types of follicles?
primary and secondary
What are primary follicles?
bigger follicles that appear in bundles with secondary follicles, they are the first to develop and the fibers are fully emerged at birth (arranged in groups of 3)
What are secondary follicles?
Smaller follicles which are an incomplete set of accessory structures and the fibers mainly emerge between 1 and 3 weeks of age
What factors affect follicle development?
adverse prenatal environment, early postnatal environment
What type of fibers do consumers prefer?
secondary fibers (bc they’re much finer)
What is the cuticle?
The scaly outer layer
What is the wool cortex?
The interior wool fiber that determines crimp
What are the two types of cortex?
Ortho and Para
What is the ortho cortex?
soft and elastic
What is the para cortex?
Hard and less elastic
What is the medulla?
Hollow air space (it is absent in fine wool)
What is Kemp?
Large fibers without a solid core (hollow)
What structures are only in primary follicles?
Arrector muscle and sweat gland
What is a primary constituent in wool?
Keratin
What is the chemical composition of wool?
Includes sulfur-containing amino acids
What is the chemical arrangement of wool?
sulfide bonds hold chains together, and there are helical structures
What are factors that affect wool production?
Nutrition and breeding
What is the selection criteria of wool?
fleece weight, fineness of hair, length of fibers
What is a fleece?
Wool from 1 sheep
What is a clip?
Wool from a bunch of sheep
What are the three types of impurities?
Natural, Acquired, and Applied
What do natural impurities come about?
by wool grease which is produced by sheep themselves
What are examples of acquired impurities?
dirt, dust, sand, manure, urine
What are examples of applied impurities?
sprays, dips, and dyes
What structure produces grease?
Sebaceous gland
What structure produces swint?
sweat gland
What is the yolk of wool?
a mixture of grease and swint
What is scouring?
The use of soapy solution to remove acquired and applied impurities
What is carbonizing?
The use of acid to remove organic matter (particles containing carbon)
What is wool shrinkage?
wool weight lost due to impurities
What is the wool yield?
The wool weight after cleaning
What is the criterion used to grade wool?
based on fiber diameter
What are ways people grade wool (from least precise to most precise)
American grade, spinning count, micron diameter
What is the american grade?
Amount of merino breeding in sheep
What is the spinning count?
amount of hanks of yarn that can be spun from 1 lb of clean wool (typical range is 36-80 hanks)
What is micron diameter?
Based on actual fiber measurements
true or false: longer fibers of wool are better
true
What is the name for short wool fibers?
noilage
What color of wool is the best and why?
white, because you can easily dye it
what is the preparation for spinning and weaving wool?
- Growing
- Shearing
a. Mechanical
b. Chemical - Grading
- Sorting
- Blending
- Scouring
- Carding (aligns fibers)
What are the three types of wool and fabric?
Woolen, worsted, and felt
What is woolen yarn?
When fibers are cross-linked (###)
What is worsted yarn?
When fibers are parallel (===)
How is felt fabric made?
Through heating cuticle and matting it together
What are positives of wool cloth?
warm, non-flammable, can absorb air/moisture, insulator
What are some negatives of wool cloth?
can shrink, makes some people itchy
What is a wool mark label?
Pure wool
What is a wool blend label
Wool makes up a high percent of the fabric, but is not 100% pure wool
What are some other fibers?
Mohair, cashmere, alpaca, llama
During muscle rigor, when the tension is increasing, what happens to the pH ?
The pH is dropping
At what point in the rigor curve does rigor completion occur?
At the vertex (high point)
what must the pH level be at for cathepsins and calpains to become active?
5.6
What are some types of meat?
red meat, poultry, fish/seafood, worm, grub, dog
What animals count as red meat?
beef, pork, veal, lamb/mutton, horse
What is the largest amount of meat produced in the world?
Pork (103,400 metric tons)
What is the largest amount of meat produced in the US?
Poultry (19,200 metric tons)
What are the three primary muscle types?
smooth, involuntary striated, and voluntary striated
What counts as smooth muscle?
walls of the digestive tract, capillaries, etc.
What is involuntary striated muscle?
cardiac (heart muscle)
What is voluntary striated muscle?
skeletal (these muscles have alternating dark and white bands)
What are the two main aspects of muscle structure?
the muscle cell and connective tissue work
What are the 5 parts of the muscle cell and what are they exactly?
- Myofibers: structural units of muscle
- Sarcolemma: excitable outer cell membrane
- Nuclei: voluntary striated and multiple smooth and involuntary striated in a single
nucleus - Myofibrils: long fibers of contractile filaments in myofibers
- Sarcoplasm: liquid portion of muscle cell
What are the 3 parts of connective tissue work?
- Endomysium: thin layer surrounding each cell
- Perimysium: wrap around muscle cells to form a bundle
- Epimysium: Surrounds the entire muscle
What do Myofibrils do?
permit each cell to do work
What are the two types of myofibrils?
actin and myosin
What is actin?
thin filaments, light bands
What is myosin?
thick filaments, dark bands
What is the sliding filament theory?
contraction and relaxation is regulated by calcium concentration (Ca++), and the calcium is held in the sarcoplasmic reticulum surrounding myofibrils
What is a sarcomere?
The smallest functional contractile unit which contains several hundred filaments between Z lines
During relaxation what is the role of ATP?
to keep myosin and actin separated
During contraction what is the role of ATP?
to provide energy
Does anaerobic or aerobic create more energy?
aerobic
What is the definition of rigor mortis?
the stiffening of the carcass by intense shortening of the muscle fibers
What is going on during rigor onset?
Muscle is relaxed and most tender at this stage
What is going on during rigor completion?
maximum muscle contraction and maximum toughness
What is going on during the resolution of rigor?
muscle becomes more tender due to enzymes breaking down protein
What is Autolysis?
Self-breakdown
What enzymes are used during autolysis?
cathepsins and calpains
What happens to the water binding capacity as pH drops?
water binding capacity drops
Why do people age meat?
to improve tenderness and flavor
What relationship is very important to avoid microbial spoilage when storing or cooking meet?
time and temperature
What are the 4 ways of aging meat?
- 7-14 days at 35*F
- 2-3 days at 60-68*F
- Addition of proteolytic enzyme (papain)
- Wet aging; meat is retained in its own fluid
What is the chemical water composition of meat (in general)
75% water
What is the protein chemical composition of meat (in general)?
19% protein
What is the general chemical lipid composition of meat?
19% lipids
What is the general chemical carbohydrate composition of meat?
1% carbohydrates
What is the general chemical mineral composition of meat?
1% minerals
Lipid evaluation of monogastric animals
lipids are reflected by the diet, they are pig fatty acids, monogastric have approximately 54% unsaturated and 46% saturated fats
Lipid evaluation of ruminant animals
lipids in these animals are more uniform, they are cow fatty acids, ruminants typically have 46% unsaturated and 54% saturated fats
What is the lipid composition of poultry?
2/3 unsaturated and 1/3 saturated
What is the most common fatty acid found in meat?
Oleic
In a chicken, how much oleic is found?
37.2%
In a pig, how much oleic is found?
41%
In a cow, how much oleic is found?
40.9%
In a sheep, how much oleic is found?
34.8%
Between milk, meat, and eggs, which provides the best nutritional in terms of proteins?
- Eggs
- Milk
- Meat
(ranked from most to least protein nutritional)
What is actomysin?
A major protein in meat
What does myoglobin do?
transports oxygen and carbon dioxide within muscle tissue
What are some examples of edible proteins that are also connective tissue in meat?
collagen, elastin, and keratin
What are the two major carbohydrates of meat?
Glycogen (before rigor) and Lactic Acid (after rigor)
Beef is a good source of what vitamin?
B12
Pork is a good source of what vitamin?
thiamine
What major minerals are found in meat?
Fe, Zn, K, S, Na, Cl, Mg, Ca, P
Which meat minerals are primarily present in bone?
Mg, Ca, and P
What is the protein content of beef?
56%
What is the protein content of pork?
51%
What is the protein content of lamb?
54%
What is the B12 content of beef?
79%
What is the thiamine content of Pork?
39%
How does myoglobin affect the color of muscle?
if the muscle is used there is more myoglobin which means the muscle color will be darker, if the muscle is not used then there will be less myoglobin which means the muscle color will be lighter
True or false: the pH of muscle does not affect the muscle color
FALSE, the pH of muscle does have an effect on muscle color
What are some desirable meat colors?
a. Beef: bright cherry red
b. Pork: grayish pink
c. Mutton: light pink
d. Veal: pinkish brown
e. Poultry: golden/yellow
What sort of compounds are liberated by heating?
volatile compounds
Do water soluble or fat soluble compounds have a greater influence on flavor?
fat soluble
What is the definition of juiciness?
wetness produced by the release of meat fluids
What is the correlation between marbling and juiciness?
more marbling = more juicy
What factors influence meat quality?
tenderness and juiciness
What is the definition for tenderness?
measured of how easily meat can be cut or chewed; also measured as resistance to sheer force
What is the correlation between connective tissue and tenderness?
more connective tissue = less tenderness
Do myofibrils become more tender or tougher with heat?
tougher
Does connective tissue become more tender or tougher with heat?
more tender
Does tenderness decrease or increase as the animal ages?
decrease
What pre-slaughter factors influence quality?
- Heredity
- Physiological
a. age
b. hormonal balance - Feeding and Management
- Slaughtering and Stress
What post-slaughter factors influence quality?
- Chilling
- Aging
- Freezing
- Electrical Stimulation (aka Shock)
What does the dressing percentage tell us?
How much of the animal carcass is usable for meat
How do you calculate dressing percentage?
Dressing percentage = ((carcass weight)/(live weight))100
What is the typical dressing percentage for sheep, cattle, and swine?
sheep - 50%
cattle - 60-62%
swine - 72%
Is a meat inspection mandatory or voluntary?
mandatory
Who conducts a meat inspection?
the FSIS (food safety and inspection service)
What does the Wholesome Meat Act (1967) say?
Every animal that is slaughtered must be inspected
What does the meat inspection look for?
- animal is free of disease
- clean and sanitary facilities
- proper packaging and labeling
Is meat grading mandatory or voluntary?
voluntary (optional)
What are Beef quality grades from best grade to worst grade?
Prime, Choice, Select, Standard
What are the beef yield grades from best to worst?
1,2,3,4,5
What are Pork quality and yield grades from best to worst?
1,2,3,4
What are poultry grades from best to worst?
A,B,C
What are examples of variety meats?
Heart or Liver
What are common pathogens in meat?
salmonella, E.coli, Listeria, Campylobacter, etc.
What is the recommended internal cooking temperature for ground meat?
160*F
Why do meats like steaks or roasts pose less of a safety concern than ground meat?
Bc the bacteria are on the exterior rather than smashed together throughout the meat
What are Hazard Analysis Critical Control Points?
a systematic approach to food safety that identifies and eliminates hazards at various points in food production and processing
Fill in the blank: Animal functions are based on people’s _______ and ______
observations, theories
How is the body organized?
Cells > Tissues > Organs > Systems > Whole Body
What are the types of fluid filled spaces?
Intracellular, Interstitial, and the Circulatory System
How is fluid stored in intracellular?
fluid within cells
How is fluid stored interstitial?
fluid between cells
What type of fluid is seen in the circulatory system?
blood plasma
What is homeostasis?
The combination of body mechanisms that causes the body to maintain an equilibrium
What does the circulatory system do?
permits exchange of nutrients, hormones, and gases
What is the function of the nervous system?
makes adjustments to help maintain equilibrium
What do nervous system receptors do?
Detect changes in environment
What are external receptors?
eyes or ears
What are internal receptors?
changes in the blood
What does autonomic mean?
control of involuntary things
What does Somatic mean?
Controls skeletal muscle movements
Meaning of parasympathetic?
at rest
meaning of sympathetic?
emergency
What is a general rule about the nervous system?
When a change in environment requires a rapid response or if required response involves the whole body, the response is usually brought about by the nervous system
What is the function of the endocrine system?
secretes organic substances to be exchanged by the circulatory system
What is a general rule for the endocrine system?
When a change in environment (usually internal) required a specific response for altering cell environment or if the required response takes longer time to occur, the response is usually brought about by the endocrine system
What are hormones?
a chemical compound secreted by a ductless gland
What is insulin made from?
amino acid chains
What is melatonin made from?
individual amino acids
What are steroids?
derivatives of cholesterol; includes many reproductive hormones
What controls hormone release?
the nervous system, other hormones, and change in chemical composition of blood
What are the two types of target organs?
general and specific
What can general organs target?
the entire body
What can specific organs target?
only one organ
What is excitation and inhibitation?
the exchange rate of enzyme synthesis
What are the three types of hormonal interaction?
independent, antagonistic, and complementary
What occurs during independent hormonal interaction?
no interaction between hormones
What occurs during antagonistic hormonal interaction?
2 hormones with equal but opposite effect interact
What occurs during complementary hormone interaction?
hormones work together
