Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

food fundamentals > Chapter 7 (meat) > Flashcards

Chapter 7 (meat) Flashcards

Meat

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

4 types of beef with the sex

A
  1. steers (M)
  2. bulls (M)
  3. cow, heifers (F)
  4. calves (F,M)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

when is pork slaughtered (age)

A

7-12 months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

3 divisions of proteins in meat

A
  1. myofibrillar proteins (myosin and actin)
  2. structural protein (connective tissue)
  3. sarcoplasmic protein (blood)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

composition of muscle fiber + composition

A

sarcomere, each of them made of 2 units:

  1. actin (thin)
  2. myosin (thick)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

composition of connective tissue (2)

A

proteins + mucopolysaccharids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

functions of connective tissue (3)

A
  1. provide structure + adhesiveness
  2. glue between muscle fibers (hold them together)
  3. surrunding all living cells
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what are the adipose tissue (4)

A
  1. subcutanous fat (under skin)
  2. visceral fat (in abdominal cavity to protect organs)
  3. intermuscular (between muscles groups)
  4. intramuscular fat (fat within muscle fibers)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

colour of young and old animals

A

young: white
old: yellow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is marrow

A

soft, fatty material in the middle of large bones

  1. yellow in long bones
  2. red in spongy center of other bones
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what make the colour changes

A
  1. oxygen

2. heat (denature myoglobin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

why adding nitrite by food industry (4)

A
  1. stop bacterial growth
  2. maintain bright pink-red colour of meat
  3. to slow development of rancid flavors
  4. to impart a sharp, piquant flavour
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

conclusion on a study about health consequence of red meat

A

increase 17& risk of developing bowel cancer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

why red meats cause cancer (2)

A
  1. heme (broke down in N-nitroso compunds, damage intestinal cell lining, DNA replication is initiated to heal, so increase risk of error = mutations (risk of cancer)
  2. high temperature cooking: produce chemical that increased cancer risks
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

temperature where connective tissue dissolve in gelatin (colour = brown)

A

66 degree, 150 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

on what 2 aspects the grade is made

A
  1. quality (colour, fat distribution, surface texture, grain)
  2. yield (amount of lean meat compare to fat, bones and other inedible parts)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

natural tenderizing that affects tender (7)

A

age (at slaughtered), heredity, species, aging, rigor mortis, marbling (fat content), cut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

artificial tenderizing (5)

A

acids, enzymes, salts, mechanical, electrical stimulation

18
Q

electrical stimulation (a tenderizer) is for which species (2)

A

beef, lamb

19
Q

when happen the rigor mortis

A

6-24h after slaughtered

20
Q

what is temperature that enzymes are activated for tenderize the meat

A

55-76 degree

21
Q

what is the fraction of meat that is processed + 3 more popular

A

1/3, ham, sausage, bacon

22
Q

4 process methods

A

smoking, canning, drying, curing

23
Q

what determine the carving

A

the direction in which the muscle fibers run (grains is visible on the surface)
- cut accross grains

24
Q

which meat has to be refrigerate

A

fresh meat (3-5 days), ground meat (1-2 days)

25
Q

which meat must be freezing

A

most meat (3-12 months), ground beef (less than 3 months)

26
Q

characteristics of steers

A
  • Male
  • castrated while young
  • to gain weight quickly
27
Q

characteristics of bulls

A
  • male
  • uncastreted, mature
  • for processed meat + pet foods
28
Q

characteristics of heifers

A
  • have not borne a calf
  • used for meats
  • female
29
Q

characteristics of cows

A
  • female
  • borne 1 et + calves
  • less desirable tha heifers and steers
30
Q

characteristics of calves

A
  • male and female
  • 3-8 mos
  • baby beef= 8-12 mos
31
Q

animal maturity leads to what (about collagen) (2)

A
  • increased quantity of collagen

- increased covalent cross-link between collagen strands

32
Q

where do we find elastin

A

small amount in meat except for the cut of the neck and shoulder

33
Q

what do reticulin

A

support tissues (bone marrow, liver, lymphatic system)

34
Q

why do we have to remove elastin

A

affect tenderness, does not soften when heating

35
Q

advantage of the smoking method

A

cured meat is smoke for colour, aroma, flavor

36
Q

broiling and grilling (dry method) are based on what

A

meat thickness and distance from heat

37
Q

where is the marbling window

A

betwwen the birth and 250d

38
Q

nitrite + myoglobin with heat will create..

A

nitrosyl hemochrome (pink color)

39
Q

examples of game meats (5)

A

caribou, bison, elk, moose, deer

40
Q

inspection is mandatory for which species (5)

A

beef, lamb, pork, bison and poultry

41
Q

examples of lean or extra-lean cut

A

round roast
lean ground meat
sirloin steak

42
Q

dry heat preparation

A

roasting
grilling/broiling
pan-broiling
frying

food fundamentals (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions