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The meat we eat > Composition of Meat > Flashcards

Composition of Meat Flashcards

1
Q

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

A

meat

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2
Q

Examples of Red meat:

A

Beef
Pork
Lamb
Goat

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3
Q

Raised for Meat or Eggs

A

Domesticated Fowl

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4
Q

Examples of Poultry:

A

Chickens
Turkeys
Ducks
Geese

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5
Q

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

A

Fish/Seafood

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6
Q

Examples of Exotic meats:

A 
Bison
Wild Boar
Deer, Elk, antelope, reindeer
Water buffalo
Ostrich & Emu 
Rabbits
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7
Q

General Types of Meat:

A
  1. Carcass
  2. Variety
  3. Reclaimed
  4. Processed
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8
Q

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

A

Carcass Meat

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9
Q

edible organs and glands

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

A

Variety meats

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10
Q

Reclaimed Meats:

A
  1. Mechanically processed product
  2. Partially defatted, fatty tissue (collagen)
  3. Plasma protein isolate (blood)
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11
Q

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

A

processed meat

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12
Q

Chemical composition of Meat

A
  1. Water (65-80%)
  2. Protein (16-22%)
  3. Fat (2-15%)
  4. Minerals, Vitamins, Carbohydrates
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13
Q

Composition of Fat:

A
  1. Fats are neutral lipids
  2. Two types
  3. Pork-higher in unsaturated fat
  4. Beef, Lamb-higher in saturated fat
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14
Q

Two types of fat

A

saturated

unsaturated

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15
Q

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

A

Bone

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16
Q

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

A

Connective tissue

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17
Q

Types of connective tissue:

A
  1. Tendon
  2. Periosteum
  3. Facia
  4. Ligament
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18
Q

connects muscle to bone (ends)

A

tendon

19
Q

connects muscle to bond (sides)

A

periosteum

20
Q

sheet-like covering encapsulating muscle

A

Facia

21
Q

connects bone to bone

A

ligament

22
Q

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

A

muscle

23
Q

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

A

Fat

24
Q

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

A

Muscle

25
Q

Types of muscle:

A

smooth- involuntary
striated- involuntary
striated- voluntary

26
Q

associated with arteries and GI tract

A

smooth- involuntary`

27
Q

associated with cardiac muscle

A

striated- involuntary

28
Q

skeletal muscle

A

striated- voluntary

29
Q

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

A

connective tissue

30
Q

stromal proteins:

A

collagen
Elastin
Reticulin

31
Q

white in color, susceptible to moist heat

A

collagen

32
Q

yellow in color, may not be hydrolyzed by moist heat

A

Elastin

33
Q

white in color, smaller amounts

A

reticulin

34
Q

surrounds entire muscle

A

epimysium

35
Q

surrounds muscle bundle

A

perimysium

36
Q

surrounds muscle fiber

A

endomysium

37
Q

is deposited in the perimysium and endemism connective tissue layers

A

marbling

38
Q

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

A

muscle fiber

39
Q

Muscle fiber components:

A
  1. Sarcolemma
  2. Sarcoplasm
  3. Myofibrils
  4. Sacromere
40
Q

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

A

Sarcolemma

41
Q

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

A

Sarcoplasm

42
Q

long culindrical rods comprised of sacromeres

A

Myofibrils

43
Q

is the basic contractile unit of the muscle

A

Sacromere

The meat we eat (2 decks)

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