Beef and Pork

Question 1

Steers

Answer 1

• Castrated while young
• Gains weight quickly
• sold for meat

Question 2

bulls

Answer 2

• not castrated , breeders
• older, not as tender
• used in processes meats

Question 3

Heifer

Answer 3

has not borne a calf so is used for meat

Question 4

cows

Answer 4

has born a calf so used for milk production

Question 5

veal

Answer 5

age 3 weeks-3 months

• drinks a formula
• Keps in a confined space

Question 6

Lamb (age)

Answer 6

young

Question 7

mutton (4 points)

Answer 7

old
meat not as tender
darker color of meat
stronger flavor

Question 8

pigs

Answer 8

young

Question 9

hogs

Answer 9

old

Question 10

Pork/swine

Answer 10

slaughterd 5-7 months

Question 11

Water content in meat

Answer 11

75%

Question 12

Protein content in meat

Answer 12

20%

Question 13

Types of muscle tissues

Answer 13

fibers & fibrils (2000 fibrils within fibers)

Actin (thin, contracts muscles)) & myosin (thick) within fibrils

Question 14

Connective tissue

Answer 14

elastin and collagen

Question 15

Fat content in meat

Answer 15

3%

fat varies

Question 16

How does contraction in meat occur?

Answer 16

as actin and myosin slide past each other…Requires energy from ATP

Question 17

Where does connective tissue exist? What does it hold together?

Answer 17

around bundles of muscle fibers

-Holds bundles and fibers together in the muscle

Question 18

Collagen

large amounts= tougher meat

Answer 18

primary protein in conn. tissue
increase with age of animal
white, tough
softens with cooking
converts to gell like substance with cooking
slow moist cooking recommended.

Question 19

elastin

Answer 19

silver skin must be removed
not affected by cooking
remains tough

Question 20

FAT

Adipose tissue

Answer 20

outside muscle is cover fat

Question 21

FAT

marbling

Answer 21

within muscle is marbling
varies with age, diet, exercise
provides flavor and juiciness s

Question 22

Meat color and matt are affected by:

Answer 22

diet, age (yellow fat for older, white fat for younger) ,species , exercise of animal

Question 23

antibiotic purpose

30 million pounds used in the US

Answer 23

fight infection and prevent disease

promotes growth

Question 24

Hormones

Answer 24

increases body mass and fat
CAN use in cattle and sheep
CAN NOT USE in swine and poultry

Question 25

natural hormones

Answer 25

testosterone, progesterone, estradiol

Question 26

synthetic hormones

Answer 26

trenbolone acetate
melngesterol acetate
zeranol

Question 27

Absence of 02 results in what color

Answer 27

purple red

Question 28

presence of o2 turns it what color

Answer 28

bright red then turns brown

Question 29

Heat cooking makes the proteins engage in what reaction?

Answer 29

millard reaction

Question 30

What happens in smoked meat?

Answer 30

the nitric oxide binds in the smokes

Question 31

dry aging technique

Answer 31

1-6 weeks @ 34-38 degrees

Question 32

fast, wet aging

Answer 32

2-10 days in plastic wrap