CHAPTER 4: MEAT

Question 1

refer to the flesh of animals or the edible part of the striated muscle of the animal

Answer 1

meat

Question 2

____ meat refers to pork, beef, carabeef, chevon, venison, veal, lamb, etc.

Answer 2

red

Question 3

____ meat refers to fish and poultry.

Answer 3

white

Question 4

refers to the meat of cattle

Answer 4

beef

Question 5

refers to male cattle castrated while young or before the development of secondary sex characteristics

Answer 5

steer

Question 6

refers to mature female cattle that has not yet born a calf

Answer 6

heifer

Question 7

refers to female cattle that has calved

Answer 7

cow

Question 8

pertains to male cattle desexed after maturity

Answer 8

stag

Question 9

refers to uncastrated mature cattle

Answer 9

bull

Question 10

highest grades of beef are produced by ___ and ____

Answer 10

steers and heifers

Question 11

refers to the meat of a pig

Answer 11

pork

Question 12

best pork is slaughtered at ____ months old

Answer 12

6-8 months

Question 13

_____ is the most suitable for lechon, slaughtered at 4-6 wks old

Answer 13

suckling pig

Question 14

refers to the beef of carabao

Answer 14

carabeef

Question 15

refers to the meat of a goat

Answer 15

chevon

Question 16

refers to the meat of a calf younger than 9 months (8-16 wks)

Answer 16

veal

Question 17

meat of mature sheep that is 1 yr to 18 months old

Answer 17

mutton

Question 18

lamb is also known as

Answer 18

yearling

Question 19

any meat of a wild animal

Answer 19

game

Question 20

term for dog meat

Answer 20

azucena

Question 21

three kind of meat tissues

Answer 21

lean, connective, fatty

Question 22

_____ consists of one or more muscles, each of which made up of many bundles of muscle fibers; contain lesser amounts of connective tissue and fat; 18% protein

Answer 22

lean tissue

Question 23

the basic structural units of lean meat that make up fasciculi (muscle bundle)

Answer 23

muscle fibers

Question 24

membranous sheathe enclosing each individual muscle

Answer 24

sarcolemma

Question 25

contracting substance in muscle

Answer 25

fibril/myofibril

Question 26

contains other muscle constituents

Answer 26

sacroplasm

Question 27

connective tissue enveloping each individual muscle bundle

Answer 27

perimysium

Question 28

connective tissue surrounding an entire muscle

Answer 28

epimysium

Question 29

surround the fibers and unite them in bundles

Answer 29

connective tissues

Question 30

____ is arranged in parallel fashion; is flexible; does not strech; changes to gelating during cooking

Answer 30

collagen

Question 31

_____ is yellowish; has a rubbery characteristic

Answer 31

elastin

Question 32

the rubbery character of elastin is due to two unique acids: ______ and _____

Answer 32

desmocine and isodesmocine

Question 33

distribution of fat in the connective tissues and within the muscles

Answer 33

marbling

Question 34

t/f: less fat with older animals

Answer 34

false, there is more fat with older animals

Question 35

t/f: more fat with well fed animals

Answer 35

true

Question 36

what animal accumulate fat more readily than most other animal?

Answer 36

pigs

Question 37

what is the most desirable beef part but is higher in price?

Answer 37

hind quarter

Question 38

forequarter are meat cuts between ___ and ____ ribs

Answer 38

12th and 13th

Question 39

what are the tender cuts of beef?

Answer 39

whole loin -sirloin -shortloin (club steak, porterhouse, t-bone, tenderloin) Ribs -short ribs -rib roast

Question 40

what are the less tender cuts of beef?

Answer 40

- round steak (pierna corta) - rump, rump roast (tapadera) - chuck (paypay)

Question 41

what are the tough cuts of beef?

Answer 41

- shank - flank - plate, short ribs - brisket - neck - oxtail

Question 42

other name for shank

Answer 42

kenchi

Question 43

other name for chuck

Answer 43

paypay

Question 44

other name for neck

Answer 44

buto-buto

Question 45

other name for flank

Answer 45

kamto

Question 46

tender cuts in pork

Answer 46

- loin - ham - bacon/belly

Question 47

other name for loin in pork

Answer 47

lomo

Question 48

other name for ham in pork

Answer 48

pigue/hita

Question 49

other name for bacon/belly in pork

Answer 49

liempo

Question 50

less tender cuts in pork

Answer 50

- shoulder/boston butt - picnic ham - neck - spareribs - pig feet or knuckles - tail - jowl - head

Question 51

other name for picnic ham

Answer 51

kasim

Question 52

temporary rigidity of the muscle that develops after death of an animal

Answer 52

rigor mortis

Question 53

t/f: meats with more elastin are less tender

Answer 53

true

Question 54

t/f: lesser elastin are found in younger animals

Answer 54

true

Question 55

holding at temp of 10-3.3 Celsius, 70% humidity for 3-6 weeks; increases tenderness

Answer 55

aging

Question 56

increases intramuscular fat improving juciness

Answer 56

marbling

Question 57

t/f: pork is more prone to loss of juiciness than beef

Answer 57

false, beef is more prone

Question 58

t/f: the younger the animal, the stronger the flavor

Answer 58

false, the older the animal

Question 59

catalyzes the hydrolysis of one or more of the meat proteins

Answer 59

use of proteolytic enzymes

Question 60

t/f: acids does not cause greater solubility of collagen.

Answer 60

false, acid cause greater solubility of collagen

Question 61

t/f: growth of ice crystals mechanically separate fibers

Answer 61

true

Question 62

proteolytic enzyme that acts on collagen only

Answer 62

bromelin

Question 63

proteolytic enzyme that acts on muscle protein and elastin

Answer 63

papain

Question 64

_____ for tougher cuts

Answer 64

moist heat

Question 65

_____ for more tender cuts

Answer 65

dry heat