Class Workshop- Meats

Question 1

why does marbled meat sell for more?

Answer 1

intermuscelar fat deposited

marbled is more moist and juicy

Question 2

grading of meats mandatory?

Answer 2

no

Question 3

Beef grades in order

Answer 3

canada prime ( best )
AAA (more marbling)
AA
A
B
D
E Low grade ( tougher grade)

Question 4

How does red meat increase chance of cancer?

Answer 4

1) Heme- Broken down in gut to form N-nitroso compounds •Damages intestinal cell lining •To heal, DNA replication is initiated •⬆ chances of errors (DNA mutations) increase risk of cancer
2) high temperatures chemicals

processed meat is in group 1- definitely causes cancer
red meat is in group 2A- probably cases cancer

Question 5

Tenderness

Question 6

rigor mortis

Answer 6

hang meat to make sure this doesn’t happen

it is carcass stiffening

Question 7

CFG serving suggestions

Answer 7

2-3 servings a day ( 1 serving is 75g )

Question 8

pigment containing proteins in meat

Answer 8

myoglobin and hemoglobin

Question 9

high myoglobin concentrion in animals

Answer 9

bright red- if high excursive need lots of myglobing bc lots of o2 needing to be transported around body so body produces lots of myoglobin
increase animal age means more myoglobin

Question 10

What percent of meat sold is processed?

Answer 10

1/3 ( ham sauasage bacon)

Question 11

processing methods for meats

Answer 11

curing ( adding salts)
smoking
canning ( pasteurization and sterilization0
Drying ( beef jerky)

Question 12

As temp increases when cooking meat what happens

Answer 12

protein unfolding, coagulating, CT dissolving into gelatin
CT needs low temp to dissolve slowly and not brown and shrink to become dry

so slowly cooking at lower temp ( below 66)

Question 13

Myoglobing
after slaughter (02 deprived?)

Answer 13

purple

Question 14

after cut from caress (in contact with 02)

Answer 14

red

Question 15

prolonged 02 exposure

Answer 15

brown/ grey

Question 16

Why add nitrite to meat

Answer 16

pink-red colour

Question 17

Steers

Answer 17

casterated gain weight qiuck

Question 18

bulls

Answer 18

uncastrated, pet foods and processed meats

Question 19

heifer cows

Answer 19

have not born a calve, used for meat

Question 20

cows

Answer 20

have had 1 or more calve ( not as desirable for meat )

Question 21

Veal

Answer 21

3weeks -3months

Question 22

Sheep

Answer 22

lamb- less than 14 months

mutton- darker tougher meat, older than 14 months

Question 23

how old when slaughter pigs

Answer 23

7-12 months

Question 24

How long does fresh meat last in fridge

Answer 24

3-5 days

Question 25

ground meat

Answer 25

1-2 days

Question 26

frozen meat lasts?

Answer 26

6-12 months

Question 27

ground beef in freezer?

Answer 27

less than 3 months

Question 28

3 types of protein classes in meats

Answer 28

Myofibrillar proteins (includes myosin and actin) Structural proteins (connective tissue) 
Sarcoplasmic proteins (blood)

Question 29

lean muscle tissue has what percent of water

Answer 29

75% water

18% protein