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Food Funds Final > Class #7: Meat and Poultry > Flashcards

Class #7: Meat and Poultry Flashcards

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1
Q

What is a steer?

A

Male, castrated when young to gain weight quickly

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2
Q

What is a bull?

A

Older, uncastrated and used for breeding

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3
Q

What is the difference between a heifer and a cow?

A

Heifers have not borne a calf.

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4
Q

How old are calves slaughtered for veal?

A

3 weeks-3 months old

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5
Q

What are veal fed?

A

Milk based diet, makes their flesh pale and milky

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6
Q

What is muscle tissue composed of?

A

H2O, adipose, muscle, CT, bone and ash

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7
Q

What are the 3 different kinds of protein in meat?

A

Myofibrillar (Actin and Myosin), Structural (CT),

Scarcoplasmic (Blood)

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8
Q

What is the structure of skeletal muscle?

A

Bundles of muscle fibres (Fibrils) surrounded by connective tissue.

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9
Q

Describe the mechanism of muscle contraction and relaxation.

A
  • Each fibril is composed of sacromere units, which contain filament of actin(thin) and myosin(Thick). Together they form actomyosin.
  • Actin and myosin slide across each other to form actomyosin cross links, which shortens the sacromere, making the muscle contract
  • ATP is needed for muscle contraction
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10
Q

True or False: Connective tissue is made of proteins and mucopolysaccharides.

A

True

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11
Q

True or False: Collagen is made of Glycine, Hydroxyproline and proline.

A

True

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12
Q

What are the 3 main types of connective tissue proteins?

A

Collagen, Elastin, Reticulin

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13
Q

Where is elastin found?

A

Silver skin on meat (yellow and rubbery), does not soften with heating

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14
Q

Where is reticulin found?

A

Small fibres of connective tissue forming mesh around muscle cells that support tissues.

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15
Q

True or False: Older animals need more time to hydrolyze their connective tissues to gelatin.

A

True. Older =more CT

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16
Q

What kind of adipose tissue is responsible for marbling?

A

Intramuscular

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17
Q

What is the marbling window?

A

Near birth, adipocytes are multiplying, but before slaughter, adipocytes are increasing in size. Marbling window is between 100d-250d. Feed cattle richer grain during this time to increase marbling.

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18
Q

True or False: Younger animals have yellower fat.

A

False. Older animals have yellower fat, younger animals have whiter fat due to carotenoids in the feed.

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19
Q

True or False: The type of fats the animals are fed relate to the types of fat found in their meat.

A

True

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20
Q

Where is yellow bone marrow found?

A

Long bones.

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21
Q

Why is red marrow red?

A

Supplied by many blood vessels, spongy centre in bones.

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22
Q

Where does meat primarily get its colour from?

A

Myoglobin, hemoglobin to a much smaller degree.

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23
Q

True or False: Myoglobin increases with age, therefore making the meat darker.

A

True

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24
Q

True or false: More exercised muscle needs more oxygen, giving it more myoglobin.

A

True

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25
Q

True or false: Myoglobin recieves O2 from the blood and stores it in muscles.

A

True

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26
Q

True or false. Myoglobin changes colour due to age.

A

False. Myoglobin contains Fe in the centre, and it’s oxidation/reduction changes the colour of myoglobin.

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27
Q

True or False: Reducing myoglobin give it a bright red colour.

A

False. Oxidizing Myoglobin forms oxymyoglobin, making it bright red.

28
Q

True or False: Myoglobin in meat is purple/red.

A

True

29
Q

What is nitrite used for in the food industry?

A

To maintain bright pink/red colour of meat. Myoglobin+nitrite=nitrosyl hemochrome (converts to nitric oxide to cure meat)
It also stops bacterial growth and slows rancidity.

30
Q

True or false: Processed red meat is a group 1 carcinogen.

A

True.

31
Q

Describe the proposed cancer causing mechanism of hemoglobin.

A

-Heme is broken down in the gut to form N-nitroso compounds
-Damages intestinal cell lining
-To heal, DNA replication is initiated
=more chances of errors, mutations

32
Q

Which carcinogen is produced when meat is cooked at too high a temperature?

A

AA’s and creatine in meat produce acrylamide.

33
Q

Why does marbled meat sell for more?

A

Intramuscular fat is deposited at a specific time in growth, gives better mouthfeel, moist.

34
Q

What changes in the body occur with rigor mortis?

A

6-24h after death, body becomes stiff, oxygen in depleted, and muscles lock (toughen). Reverses in 1-2 days, meat must be hung to stretch out the muscles and relax them.

35
Q

Describe aging meat.

A

Ripening the carcass in fridge to reverse rigor mortis. Enzymes active in the meat break down fibres to give more tender meat.

36
Q

Why does pounding meat make it tender?

A

It cuts up the connective tissue.

37
Q

True or False: Electrical stimulation of meat makes it tougher.

A

False. Electrical stimulation accelerates the enzymes present in meat.

38
Q

How far do commercial enzyme penetrate in meat?

A

0.5-2mm

39
Q

How do salts tenderize meat?

A

Retain moisture, break down CT

40
Q

How much meat is sold as processed meat?

A

1/3

41
Q

Describe curing meat.

A

Salts/Nitrites are added to meat, H2O pools where it’s injected to retain moisture in the long term, draws out H2O in the short term.

42
Q

What temperature should you not exceed when cooking meat with dry heat?

A

60C, after that the CT dissolves into gelatin and becomes brown and shrunken.

43
Q

True or False: You should use less tender cuts with dry heat.

A

False. Other way around.

44
Q

How should you cut meat to ensure tenderness?

A

Across the grain to cut muscle fibres.

45
Q

True or False: Insects are complete proteins.

A

True

46
Q

What is a broiler/fryer? (Chicken)

A

M or F, slaughtered at 7 weeks (3-5 lbs)

47
Q

What is a cornish game hen?

A

Cornish hen crossed with another chicken breed.

48
Q

What is a roaster? (Chicken)

A

M or F, slaugtered at 10-12 weeks (6-8lbs)

49
Q

What is a capon?

A

M, neutered and sold under 4 mo (12-14lbs)

50
Q

What is a hen/tom?

A

Turkey, around 15 mo old (hen is 14lbs, tom is 26lbs)

51
Q

What does free range mean?

A

The birds have access to the outdoors for some portion of the day.

52
Q

What does free run mean?

A

Open concept barn, but all chickens raised for meat. May still be overcrowding, birds do not necessarily have access to the outdoors.

53
Q

What is in ash?

A

Vitamins and minerals.

54
Q

What is the difference between white and dark meat?

A

White meat has less myoglobin, dark meat is exercised more (thigh/drumstick).

55
Q

Describe the processing of a ready to cook chicken.

A

No blood, feathers, head, feet, and it has been evicerated (Entrails removed), fat has been removed from organs and it sometimes sold with the bird.

56
Q

True or False: Convenience chicken has been taken apart.

A

True.

57
Q

What is the rule of thumb when buying chicken (amount wise)?

A

Buy 1/2 lb more per serving, because ready to cook poultry contains lots of inedible bone and fat.

58
Q

Why shouldn’t you wash raw chicken?

A

Cross contamination from splashing water.

59
Q

What is the gold standard for determining doneness?

A

Thermometer to internal temp of 165F(74C) for 15 seconds.

60
Q

True or False: Braising uses small pieces of chicken.

A

False: Uses large chunks

61
Q

True or False: When braising, you should cook the garnish separately.

A

True

62
Q

True or false: Braising should be used for older birds.

A

True

63
Q

True or False: Braising is done on the gas range.

A

False, done in oven.

64
Q

When Fe in myoglobin is in the 3+ form, which pigment is present?

A

Metmyoglobin. (brown)

65
Q

True or False: Salmonella can be asymptomatic.

A

True

Food Funds Final (10 decks)

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