Composition of Meat

Question 1

all parts of an animal that are intended for, or have been judhed as safe and suitable for, human consumption

Answer 1

meat

Question 2

Examples of Red meat:

Answer 2

Beef
Pork
Lamb
Goat

Question 3

Raised for Meat or Eggs

Answer 3

Domesticated Fowl

Question 4

Examples of Poultry:

Answer 4

Chickens
Turkeys
Ducks
Geese

Question 5

Limbless cold-blooded vertebrate animal with gills and fins; lives wholly in water

Answer 5

Fish/Seafood

Question 6

Examples of Exotic meats:

Answer 6

Bison
Wild Boar
Deer, Elk, antelope, reindeer
Water buffalo
Ostrich & Emu 
Rabbits

Question 7

General Types of Meat:

Answer 7

1. Carcass
2. Variety
3. Reclaimed
4. Processed

Question 8

is the eviscerated body of a domestic mammal used for food, major components include muscle, fat, bone, connective tissue

Answer 8

Carcass Meat

Question 9

edible organs and glands

Ex: kidney, heart, liver, tongue, brain, tripe, sweetbread, melts

Answer 9

Variety meats

Question 10

Reclaimed Meats:

Answer 10

1. Mechanically processed product
2. Partially defatted, fatty tissue (collagen)
3. Plasma protein isolate (blood)

Question 11

combination of carcass, variety, and reclaimed meat to add value to the product

Answer 11

processed meat

Question 12

Chemical composition of Meat

Answer 12

1. Water (65-80%)
2. Protein (16-22%)
3. Fat (2-15%)
4. Minerals, Vitamins, Carbohydrates

Question 13

Composition of Fat:

Answer 13

1. Fats are neutral lipids
2. Two types
3. Pork-higher in unsaturated fat
4. Beef, Lamb-higher in saturated fat

Question 14

Two types of fat

Answer 14

saturated

unsaturated

Question 15

Generally 12-22% of live animal weight, protects organs, levers for locomotion, provide support and rididity

Answer 15

Bone

Question 16

Part of the skeleton, connects muscles to bones, harnesses and collects activity of muscle fibers

Answer 16

Connective tissue

Question 17

Types of connective tissue:

Answer 17

1. Tendon
2. Periosteum
3. Facia
4. Ligament

Question 18

connects muscle to bone (ends)

Answer 18

tendon

Question 19

connects muscle to bond (sides)

Answer 19

periosteum

Question 20

sheet-like covering encapsulating muscle

Answer 20

Facia

Question 21

connects bone to bone

Answer 21

ligament

Question 22

generally 40-65% of live animal weight, produces energy, converts energy to work

Answer 22

muscle

Question 23

generally 10-50% of live animal weight, storage of reserve energy, protects vital organs, insulation, influenced by genetics, species, gender, environment, plane of nutrition

Answer 23

Fat

Question 24

a contractile organ organ comprised of muscle fibers, connective tissue and intramuscluar fat

Answer 24

Muscle

Question 25

Types of muscle:

Answer 25

smooth- involuntary striated- involuntary striated- voluntary

Question 26

associated with arteries and GI tract

Answer 26

smooth- involuntary`

Question 27

associated with cardiac muscle

Answer 27

striated- involuntary

Question 28

skeletal muscle

Answer 28

striated- voluntary

Question 29

fibrils of stromal proteins (collagen, elastin, reticulin) dispersed in a watery matrix called ground substance

Answer 29

connective tissue

Question 30

stromal proteins:

Answer 30

collagen Elastin Reticulin

Question 31

white in color, susceptible to moist heat

Answer 31

collagen

Question 32

yellow in color, may not be hydrolyzed by moist heat

Answer 32

Elastin

Question 33

white in color, smaller amounts

Answer 33

reticulin

Question 34

surrounds entire muscle

Answer 34

epimysium

Question 35

surrounds muscle bundle

Answer 35

perimysium

Question 36

surrounds muscle fiber

Answer 36

endomysium

Question 37

is deposited in the perimysium and endemism connective tissue layers

Answer 37

marbling

Question 38

considered the true cell of muscle, the smallest completely functional unit in muscle, multinucleated, striated in appearance

Answer 38

muscle fiber

Question 39

Muscle fiber components:

Answer 39

1. Sarcolemma 2. Sarcoplasm 3. Myofibrils 4. Sacromere

Question 40

membrane surrounding fibers; responsible for uptake and release of calcium (Ca++)

Answer 40

Sarcolemma

Question 41

cytoplasm of fibers; contains nuclei, myoglobin, lipid droplets, glycogen granules, glycolytic enzymes, etc.

Answer 41

Sarcoplasm

Question 42

long culindrical rods comprised of sacromeres

Answer 42

Myofibrils

Question 43

is the basic contractile unit of the muscle

Answer 43

Sacromere