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
Meat processing can result in the formation of carcinogenic chemicals such as?
Nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH)
Cooking improves the ______________ of meat but can also produce known or suspected carcinogens, including heterocyclic aromatic amines (HAA) and PAH.
digestibility and palatability
Cooking improves the digestibility and palatability of meat but can also produce known or suspected carcinogens, including ___________.
heterocyclic aromatic amines (HAA) and PAH.
PAHs are formed by the _______________ combustion of organic matter.
incomplete
____________ by pan-frying, grilling, or barbecuing generally produces the highest amounts of these chemicals.
High-temperature cooking
Each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by _____.
18%
Processed meat as ___________ (Group 1) on the basis of sufficient evidence for colorectal cancer.
“carcinogenic to humans”
Red meat as ____________________.
probably carcinogenic to humans (Group 2A)
True or False. The magnitude of association between red and processed meat consumption and all-cause mortality and adverse cardiometabolic outcomes is very small, and the evidence is of low certainty.
True
True or False. No need to cut down red and processed meat for health reasons, controversial findings suggest
True
What is a sugar molecule found in the tissues of mammals but not in poultry or fish?
Neu5Gc
True or False. Researchers have identified a direct molecular link between meat and dairy diets and the development of antibodies in the blood that increase the chances of developing cancer.
True
Of all the food contaminants, ________ probably have received the most interest worldwide
pesticides
Most pesticides are ________________; even ingestion of low levels over a long period of time can have adverse effects.
acutely toxic to humans and animals
Overall, _________, if any, foods are contaminated in the U.S. when pesticides are used according to the prescribed application guidelines.
very few
What are the benefits of antibiotic residues?
improved animal heath
higher production
in some cases, reduction in foodborne pathogens
_____________ have developed over the use of antibiotics in animal feed and/or treatments and how this practice contributes to the generation of antibiotic-resistant strains of bacteria.
Major issues
What biological hazards are associated with meats?
Microorganisms (bacteria)
Parasite
Virus
Prion disease
What parasite causes trichinellosis?
Trichinella spiralis
What is the primary source of trichinella spiralis infection?
Pork
Why did the USDA propose eliminating ‘redundant’ trichinae control requirements?
Because regulations are inconsistent with the Hazard Analysis and Critical Control Point (HACCP)
What is a contagious respiratory illness caused by influenza viruses?
Influenza
What are 3 food pandemics we mentioned in lecture?
Spanish flu, Asian flu and hong kong flu
AI viruses are classified by a combination of two groups of proteins:
Hemagglutin and neuraminidase
What characteristics give the avian influenza the ability to produce disease?
Low pathogenic (LP) and highly pathogenic (HP)
What virus has the broadest host range and the source of all the pandemics that have struck the world?
Influenza type A
A (H5N1) Confirmed human cases of avian influenza reported to WHO (2003 – 10/15/2015)
844 cases in 16 countries
449 deaths (53% death rate)
–
What outbreak occurred in Wisconsin?
H5N2
What strain of bird flu was confirmed in Tennessee?
H7N9
True or False.
A total of 1,320 laboratory-confirmed human infections with H7N9 virus were reported to WHO between early 2013 and 22 February 2017.
492 deaths (37%)
What is the transmission of bird flu?
Contact with infected poultry or surfaces contaminated with secretions
What are infection targets of the virus?
Respiratory tract, intestines, the brain and the placenta
What is capable of transplacental transmission to the fetus?
H5N1
How is avian influenza transmitted to humans?
close contact with live, infected birds
True or False. It is normally transmitted through food.
False. It is not normally transmitted through food.
What is a highly contagious viral disease of cattle, sheep, swine, goats, deer and other cloven-hoofed animals?
Foot-and-mouth disease (FMD)
What is a non-fatal disease for adult animals?
FMD
What causes severe losses in the production of meat and milk?
FMD
The U.S. has been _______ of FMD since 1929
free
The virus survives in ___________ and bone marrow at neutral pH but is destroyed in muscle when pH is less than 6.0.
lymph nodes
True or False. People can carry the FMD on their clothes and shoes and spread it to susceptible animals.
True
What is LFTB?
A beef product developed by beef products in 1991
Lean finely textured beef is part of…..
the “pink slime” controversy
BPI injects fatty beef trimmings with __________ to remove E. coli and salmonella.
ammonia
What are the stages of a typical DSC curve?
Glass transition
Crystallization
Melting
Cross-linking (cure)
Oxidation
What is a group of rare degenerative brain disorders characterized by tiny holes that give the brain a spongy apperance?
Transmissiblespongiform encephalopathies (TSEs)
What prion disease is chronic, progressive and fatal?
Transmissiblespongiform encephalopathies (TSEs)
What is an example of prion disease?
Mad cow disease
What is another name for mad cow disease?
Bovine spongiform encephalopathy
As of January 2018, _______ in free-ranging deer, elk, and/or moose has been reported in at least 22 states in the continental U.S., as well as two provinces in Canada.
CWD
What do BSE, CWD and vCJD have in common?
Abnormal prions that are heat and protease resistant
What is a prion?
A prion is an abnormal, transmissible agent that is able to induce abnormal folding of normal cellular prion proteins in the brain, leading to brain damage and the characteristics signs and symptoms of the disease.
What does not contain DNA or RNA?
Prion
What are functions of prion proteins?
proteins help to keep nerve cells well insulated and combined with the particular receptor (Gpr126), they are responsible for the long-term integrity of the nerves.
How is BSE spread in cattle?
spread by recycling animal byproducts, such as meat and bone meal (MBM), from BSE-infected animals back into cattle feed.
When was the an mammalian proteins for feeding ruminants in the EU?
1994
What the the classification for prion attacks?
acquired
genetic
sporadic
What is specified risk material?
Cattle 30 months of age and older
Brain and spinal cord are important
How do SRM contaminate meat products?
Animal slaughtering and meat processing
Stunning is when you slaughter livestock _____________.
humanely
Stunning, especially penetrative stunning, can force ___________ into the blood circulation of the stunned animal.
CNS tissues
What is pithing?
The insertion of an elongated rod- shaped instrument into the cranial cavity of a stunned animal to further lacerate the CNS tissues.
True or False. The heart of the stunned animal continues pumping for several minutes after stunning.
True
During that time, any CNS tissue ,such as __________, that enters the blood could be spread via blood circulation throughout the body and even deposited in eatable portions, such as muscle
abnormal prion
What is it called when you use high pressure to detach edible meat from the bone?
Advanced meat recovery AMR
______ agreed strongly that the USDA should test all slaughtered cows.
58%
_____ of adults who eat beef told us they would pay more to support testing of cattle.
71%
95% would be willing to pay ________ more per pound for the cost of testing.
10 cents
79% agreed strongly that the FDA should _______ the feeding of animal remains to
cows.
prohibit
78% of American adults would ___________.
eat less beef
21% of American adults fear of mad cow disease will change their _________.
eating habits
