Chapter 8 Flashcards
What are the major component of meat quality?
1) Yield and gross composition
2) Appearance and technological characteristics
3) Palatability
4) Wholesomeness
5) Ethical quality
What is WHC?
The dry basis moisture content that is brought to equilibrium
What is WBC?
A non-equilibrium value determined after some external stress is applied to food
What is the federal definition of cultivated meat?
Developed in a lab, grown from a sample of animal cells that does not require the slaughter of animals
What is the Florida definition of cultivated meat?
Any meat or food product produced from cultured animal cells
What is not an approval process?
Pre-market consultation
What is the general process for making cell-cultivated meat?
Biopsy
Cell banking
Growth
Harvest
Food processing
What are the benefits of cultivated meat?
Environmental impact
Health and safety
Animal Welfare
Food security
What are the main challenges facing the field of cultured meat?
Cost
Scalability
Regulatory Approval
Acceptance
What are 3 chemical hazards associated with meats?
Nitrosamines
Pesticide residues
Antibiotic residues
What are two viruses associated with meat safety?
Avian flu
food-and-mouth disease
What is defined as the undesirable substance or fraudulently added material?
Adulterant
What is the leading reported type of fraudulent foods?
animal products
What scandal occurred in 2013?
Horse meat scandal
What are the concerns of food adulteration?
A nationwide problem and inadequate government supervision
What are examples of direct meat additives?
Nitrates and nitrites
What are the purpose of nitrites and nitrates?
preserve meat products such as bacon, ham and hot dogs
What reacts with amines under acidic conditions?
Nitrites
What may be formed when nitrites react with amines under acidic conditions?
Carcinogenic nitrosamines
What are the two types of pH measurement?
Liquid and solid
What is red meat?
unprocessed mammalian muscle meat
What is processed meat?
Meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation
What is relative risk?
a measure of association between exposure, to a particular factor and risk of certain outcome
What is defined to be the ratio of risk in the exposed and unexposed groups?
RR