Dairy and Meat Products Flashcards
1
Q
Where does red meat come from?
A
-cattle
-swine
-sheep
-goats
-in some countries horses
2
Q
How old is cattle that beef is from?
A
over a year of age
3
Q
How old is cattle that veal is from?
A
calves 3 months old or younger
4
Q
Mature sheep meat is called…
A
mutton
5
Q
Young sheep meat is called…
A
lamb
6
Q
Goat meat is called…
A
chevon
7
Q
Where does white meat come from?
A
mainly poultry
-chicken is main source
-other birds are consumed in smaller quantities
8
Q
Why do we consume meat?
A
-it is nutrient-dense
-it is one of the most valuable sources of important vitamins and minerals in a balanced diet
9
Q
What is the most consumed type of meat in the world?
A
mutton and goat
10
Q
What is the second most consumed type of meat in the world?
A
beef and buffalo
11
Q
What is the third most consumed type of meat in the world?
A
swine
12
Q
What is the fourth most consumed type of meat in the world?
A
poultry
13
Q
What is the most consumed type of meat in the US?
A
poultry/broiler
14
Q
What is the second most consumed type of meat in the US?
A
beef
15
Q
What is the third most consumed type of meat in the US?
A
pork
16
Q
What is the most common type of meat world wide?
A
pork
17
Q
What is the first step during animal processing?
A
render them unconscious using carbon dioxide gas or by stunning (electrical or mechanical)
18
Q
What happens after then animals are unconscious?
A
their jugular vein and/or carotid artery is cut to drain the blood from the animal
19
Q
After bleeding what happens to cattle and sheep?
A
their hides are removed
20
Q
After bleeding what happens to hogs?
A
they are scalded to remove hair but skin is left on the carcass
21
Q
What happens after hair and/or skin is removed?
A
the viscera, offal, or by-products are removed
22
Q
Offal
A
head, hide, hair, shanks, and internal organs
23
Q
What is the stunning method used on cattle and sheep?
A
captive bolt
24
Q
What species is carbon dioxide used to render them unconscious during processing?
A
swine
25
What carcasses are split down the center of the backbone?
beef and pork
26
What carcasses are not split?
sheep and goats
27
After the offal's are removed from the carcasses what is the next step?
put them in a cooler (28-32 degrees F)
28
How long after processing will carcasses or products be shipped?
one to two days
29
Dressing percentage
the relation of hot or cold carcass weight to live weight after the hide and internal organs have been removed
30
Dressing percentage formula
dressing % = (carcass weight/live weight) x 100
31
Animals with a higher dressing percentage have...
heavier muscling
32
Factors that affect dressing percentage
-muscling
-fill (content of digestive tract)
-fatness
-weight of the hide or wool
-horns
-abscesses
-bruises
33
Beef wholesale cuts
chuck, rib, loin, sirloin, round, brisket, short plate, flank
34
What is the heaviest beef cut?
the round
35
Upper chest/start of shoulder beef cut
chuck
36
lower chest beef cut
bristket
37
underbelly/lower abdomen beef cut
short plate
38
flank beef cut
flank
39
Hindquarters area beef cut
round
40
Loin area right in front of hindquarters beef cut
sirloin
41
Loin area behind ribs beef cut
loin
42
rib area beef cut
rib
43
Swine wholesale cuts
-leg/ham
-loin
-boston butt
-picnic
-side/belly
44
Top shoulder/upper chest swine cut
boston butt
45
Lower chest area swine cut
picnic
46
Back area swine cut
loin
47
Underbelly/lower abdomen swine cut
side/belly
48
Hindquarters swine cut
leg/ham
49
What cut does bacon come from?
side/belly
50
Sheep wholesale cuts
-leg
-loin
-rack
-shoulder
-breast
51
Hindquarters sheep cut
leg
52
Loin area sheep cut
loin
53
Back/upper abdomen sheep cut
Rack
54
Shoulder/upper chest sheep cut
shoulder
55
Lower chest/underbelly sheep cut
breast
56
What cut does crown roast come from?
rack
57
Goat wholesale cuts
-neck
-shoulder
-rib
-loin
-breast
-leg
58
What type of joints do lambs have?
a break joint on both shanks
59
What type of joints does mutton have?
2 spool joints
60
What changes the break joint to a spool joint?
the epiphyseal (growth) plate on the front leg closes to create the spool joint
61
During the conversion of muscle to meat what is glycogen converted to?
lactic acid
62
What affect does the rate of lactic acid conversion and the final quantity of lactic acid have on meat?
it affects the ultimate color and water-holding capacity of the muscle
63
Pale, Soft, and Exudative (PSE) pork
-light gray color meat
-muscles are soft in texture and lack abillity to hold water
-has acceptable nutritional value, taste, and is safe to eat
64
Dark, Firm, and Dry (DFD) pork
-dark colored meat
-sticky texture
-reduced shelf-life
-result of a high ultimate pH
-has a high water holding capacity
65
What is the cause of DFD?
long-term stress
66
What is the cause of PSE?
short-term stress
67
Blood splash (blood shot)
-localized areas of hemorrhaging within the muscle of beef carcasses
-occurs when an animals blood pressure is elevated to an abnormally high level before exsanguination causing capillaries in the muscle to burst
68
Why does blood splash occur?
when there is a delay before stunning and sticking the cow during processing
69
What causes callused ribeyes
-trauma
-pour-on dewormer
70
Callused ribeyes
-trauma to the longissimus muscle
-muscle injuries that are severe enough to result in nerve damage which causes muscle fibers to die
-connective tissue and fat cells infiltrate the damaged area creating a section of tissue in the muscle that appears mostly as fat
71
What color is beef supposed to be?
cherry red
72
Dark cutters
-occurs in 1-2% of beef carcasses
-at death limited amount of glycogen is available to be converted to lactic acid
-pH of muscle will be higher than normal causing a dark red to black color
-more common in fall and winter
-consumers reject dark cutters
-short shelf-life
-high water holding capacity
-sticky texture
73
Causes of dark cutters
long term stress such as:
-transportation
-rough handling
-changing weather conditions
-anything that causes animal to pull on its glycogen reserve before slaughter
74
Trim loss
-deep tissue bruising or severe abscesses that require a significant amount of trimming
-can have a substantial influence on carcass value (particularly if in the loin or rib)
-have to cut sections out
75
Trim loss causes
-fecal contamination
-deep tissue bruising
-abscesses - normally from injections
76
What is the most prevalent beef carcass defect?
trim loss
77
What color should pork be?
reddish-pink
78
Quality grades are based for:
-tenderness
-juiciness
-flavor
79
Yield grades are based for:
amount of usable lean meat
80
What percentage of cattle harvested are graded?
95%
81
When is beef grading done?
post harvest after a chilling period of 18-48 hours
82
What are quality grades based off of?
-degree of marbling
-degree of maturity
83
Marbling
marbling or intramuscular fat is the intermingling of fat within the lean
84
Where is marbling graded in beef?
the amount and distribution of marbling in the ribeye between the 12th and 13th rib
85
What are the degrees of marbling?
-abundant
-moderately abundant
-slightly abundant
-moderate
-modest
-small
-slight
-traces
-practically devoid
86
What degrees of marbling are considered prime?
-abundant
-moderately abundant
-slightly abundant
87
What degrees of marbling are considered choice?
-moderate
-modest
-small
88
What degrees of marbling are considered select?
slight
89
What degrees of marbling are considered standard?
-traces
-practically devoid
90
Maturity
refers to the physiological age of the animal
-graded A through E
91
What happens to cartilage as cattle ages?
it becomes bone
92
What happens to lean color as cattle ages?
it darkens
93
What happens to texture as cattle ages?
it becomes coarser
94
What factor of maturity receives the most emphasis?
cartilage and bone
-color and texture are affected by other postmortem factors
95
What do yield grades estimate?
boneless, closely trimmed retail cuts
96
What is expected of yield grade 1?
carcasses are expected to have the highest % of boneless, closely trimmed retail cuts or the highest cutability
97
What is expected of yield grade 5?
carcasses would have the lowest % of boneless closely trimmed retail cuts or lowest cutability
98
What measurements are needed to determine/calculate yield grade?
-hot carcass weight
-ribeye area
-fat thickness
-percent kidney, pelvic, and heart fat
99
Hot carcass weight
info can be obtained on the tag on each individual carcass
100
What is the most important factor when determining carcass value?
hot carcass weight
101
Ribeye area
-determined where the muscle is exposed by ribbing between the 12th and 13th rib
-area is measured with a grid
102
Fat thickness
-measured opposite the ribeye
-the amount of external fat on a carcass evaluated in terms of thickness of the fat over the ribeye muscle
-may be adjusted to reflect unusual amounts of fat on other parts of the carcass
103
Kidney, Pelvic, and Heart Fat (KHP)
-the amount of kidney, pelvic, and heart fat is evaluated subjectively
-expressed as a % of the hot carcass weight
104
Where does most milk consumed in the US come from?
-cows
-goats
-sheep
105
What animals do other countries obtain milk from?
-buffalo
-yak
-reindeer
-camels
-donkeys
-swine
-horses
106
What are the milk grades?
-grade A
-grade B
107
Grade A milk
-consumed as a liquid
-90% of all milk produced in the US
-milk on shelves
-higher health and sanitation standards
108
Grade B milk
-higher somatic cell count
-used for processed products (mostly cheese)
109
What are the categories of milk dependent on?
-milk fat content
-processing at the milk plant
110
What are the categories of milk?
-whole milk
-reduced fat
-lowfat
-skim milk
111
Whole milk
-3.25% milk fat
-8 grams of fat/8 oz.
112
Reduced fat milk
-2% milk fat
-5 grams of fat/8 oz.
113
Lowfat milk
-1% milk fat
-2.5 grams of fat/8 oz.
114
Skim milk
less than 0.5% milk fat
115
Homogenization
-reduces the milk fat globules to a size less than 1.0 micrometers
-allows the milk fat globules to stay evenly distributed in milk
-high-pressure process that forces milk at a high velocity through a small orifice to break up the globules
116
Why is fluid milk homogenized?
to prevent milk fat from separating from the liquid portion and rising to the top
117
Pasteurization
-three types
-increases milk safety by destroying pathogens that might be present in milk
-increases shelf-life - destroys spoilage microorganism and enzymes
118
Three types of pateurization
-HTST (high temp, short time)
-HHST (higher temp, shorter time)
-UHT (ultra high temp)
119
HTST
-milk heated at 161 degrees for 15 seconds
-stored in fridge
120
HHST
-milk heated at 191 degrees for 1 second
-store in fridge
121
UHT
-milk heated at 275-302 degrees for 4-15 seconds
-stored at room temperature
122
What are the four groups of cheese?
-soft
-semisoft
-hard
-very hard
123
What is the classification of cheese based off of?
moisture content
124
How many different kinds of cheese are there?
400
125
What is the most consumed cheese?
mozzarella
126
How are fermented dairy products produced?
the addition of bacteria cultures to the fluid dairy product
-selected cultures of bacteria convert lactose into lactic acid
127
Yogurt
-manufactured from whole, lowfat, or skim milk
-the milk is heated before fermentation
128
What is the most consumed fermented dairy product?
yogurt
129
Cottage cheese
-mixture of unripened cheese and a pasteurized creaming mixture
-uses cottage cheese dry curd
130
Buttermilk
historically a by-product of butter manufacturing
131
Sour cream
addition of rennet produces the thicker product
132
Soft cheese
-cream cheese
-brie
-ricotta
-goat cheese
133
Semi-soft cheese
-mozzarella
-provolone
134
Hard cheese
-gouda
-cheddar
-Monterey jack
135
Very hard cheese
-parmesan
-romano
-fetta
136
Steps of the cheese making process
-coagulation
-rennet
-curd
-whey
137
Coagulation
-bacterial starter culture
-form of lactic acid
138
Rennet
thickens the milk
139
Curd
custard like substance
140
Whey
liquid portion left over
141
100 lbs. of milk equals how much cheese?
8-16 lbs. of cheese
142
Icemilk
-less fat, protein, and total solids than ice cream
-more sugar than ice creams
143
Frozen yogurt
-less milk fat and higher acidity than ice cream
144
Ice cream
-high in milk fat and milk solids
-may contain egg yolk solids
145
Frozen custard
-similar to ice cream
-more than 1.4% egg yolks by weight
146
Sherbert
-more sugar than ice cream
-low in both milk fat and milk solids
147
Types of creams
-half-and-half
-light cream
-whipping cream
-heavy whipping cream
148
Half-and-half
-mixture of cream and milk
-10.5-18% milk fat
149
Light cream
-coffee or table creamer
-18-30% milk fat
150
Whipping cream
30-36% milk fat
151
Heavy whipping cream
no less than 36% milk fat
152
Butter
-made from milk and/or cream
-grade AA, A, or B
153
Eggnog
milk, egg yolks, egg whites, sweetener
