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Meats > Carcass Componants > Flashcards

Carcass Componants Flashcards

1
Q

species class names for under 3 months

A

Bovine-Veal
Ovine-Hothouse lamb
Porcine-slaughter pig
Caprine-cabrito

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2
Q

species class names for 3-9 months

A

Bovine-calf
Ovine-lamb
Porcine-butcher hog
Caprine-kid

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3
Q

species class names for 1-2 years

A

Bovine-beef
Ovine-yearling mutton
Porcine-packer sow/stag/boar
Caprine-yearling

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4
Q

species class names for greater than 2 years

A

Bovine-beef
Ovine-mutton
Porcine-packer sow/stag/boar
Caprine-adult

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5
Q

what is a stag

A

pig castrated after development of secondary sexual characteristics

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6
Q

major components of a carcass

A

bone
connective tissue
muscle
fat

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7
Q

minor components of a carcass

A

skin
arteries
nerves
veins

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8
Q

what is variety meat

A

edible organs and glands

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9
Q

what organs count as variety meat

A

kidney
liver
heart
tongue
sweetbread
stomach
tripe

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10
Q

what is reclaimed meat

A

products obtained from bone, fat, or blood

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11
Q

how is reclaimed meat from bone made

A

everything is ground and bone is filtered out

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12
Q

what was used to make the “pink slime”

A

fat

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13
Q

name for reclaimed meat from bone? fat? blood?

A

bone-mechanically separated
fat-lean finely textured
blood-plasma protein isolate

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14
Q

what connective tissue gets converted to gelatin with heat

A

collagen

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15
Q

what is the impure form of collagen

A

reticulin

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16
Q

types of connective tissue

A

collagen
elastin
reticulin

17
Q

what is the smallest functional unit of muscle

A

muscle fiber

18
Q

components of a muscle fiber

A

A band
I band
nuclei
myofibrils

19
Q

what tissue surrounds a whole muscle

A

epimysium

20
Q

what tissue surrounds a muscle bundle

A

perimysium

21
Q

what tissue surrounds muscle fibers

A

endomysium

22
Q

what is the basic contractile unit of muscle

A

sarcomer

23
Q

what holds thick muscle fibers together

A

m line

24
Q

what holds thin muscle fibers together

A

z line

25
Q

how does muscle contraction work

A

z lines get closer together shortening the sarcomere

26
Q

how does meat age affect tenderness

A

tenderness increases with meat age

27
Q

when is the meat the most tough

A

at rigor mortis

28
Q

how does sarcomere length impact tenderness

A

the longer the sarcomere the more tender

29
Q

what are thick myofilaments made of

A

myosin

30
Q

what are thin myofilaments made of

A

actin
tropomyosin
troponin

31
Q

h zone

A

region of A band containing only thick myofilaments

32
Q

T/F muscle fibers are multinucleated

A

TRUE

33
Q

what components of thin myofilaments are used for contraction

A

tropomyosin
troponin

Meats (19 decks)

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