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ASC382 Exam 3 > Dairy and Meat Products > Flashcards

Dairy and Meat Products Flashcards

1
Q

Where does red meat come from?

A

-cattle
-swine
-sheep
-goats
-in some countries horses

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2
Q

How old is cattle that beef is from?

A

over a year of age

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3
Q

How old is cattle that veal is from?

A

calves 3 months old or younger

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4
Q

Mature sheep meat is called…

A

mutton

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5
Q

Young sheep meat is called…

A

lamb

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6
Q

Goat meat is called…

A

chevon

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7
Q

Where does white meat come from?

A

mainly poultry
-chicken is main source
-other birds are consumed in smaller quantities

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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

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9
Q

What is the most consumed type of meat in the world?

A

mutton and goat

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10
Q

What is the second most consumed type of meat in the world?

A

beef and buffalo

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11
Q

What is the third most consumed type of meat in the world?

A

swine

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12
Q

What is the fourth most consumed type of meat in the world?

A

poultry

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13
Q

What is the most consumed type of meat in the US?

A

poultry/broiler

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14
Q

What is the second most consumed type of meat in the US?

A

beef

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15
Q

What is the third most consumed type of meat in the US?

A

pork

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16
Q

What is the most common type of meat world wide?

A

pork

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17
Q

What is the first step during animal processing?

A

render them unconscious using carbon dioxide gas or by stunning (electrical or mechanical)

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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

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19
Q

After bleeding what happens to cattle and sheep?

A

their hides are removed

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20
Q

After bleeding what happens to hogs?

A

they are scalded to remove hair but skin is left on the carcass

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21
Q

What happens after hair and/or skin is removed?

A

the viscera, offal, or by-products are removed

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22
Q

Offal

A

head, hide, hair, shanks, and internal organs

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23
Q

What is the stunning method used on cattle and sheep?

A

captive bolt

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24
Q

What species is carbon dioxide used to render them unconscious during processing?

A

swine

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25
Q

What carcasses are split down the center of the backbone?

A

beef and pork

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26
Q

What carcasses are not split?

A

sheep and goats

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27
Q

After the offal’s are removed from the carcasses what is the next step?

A

put them in a cooler (28-32 degrees F)

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28
Q

How long after processing will carcasses or products be shipped?

A

one to two days

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29
Q

Dressing percentage

A

the relation of hot or cold carcass weight to live weight after the hide and internal organs have been removed

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30
Q

Dressing percentage formula

A

dressing % = (carcass weight/live weight) x 100

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31
Q

Animals with a higher dressing percentage have…

A

heavier muscling

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32
Q

Factors that affect dressing percentage

A

-muscling
-fill (content of digestive tract)
-fatness
-weight of the hide or wool
-horns
-abscesses
-bruises

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33
Q

Beef wholesale cuts

A

chuck, rib, loin, sirloin, round, brisket, short plate, flank

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34
Q

What is the heaviest beef cut?

A

the round

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35
Q

Upper chest/start of shoulder beef cut

A

chuck

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36
Q

lower chest beef cut

A

bristket

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37
Q

underbelly/lower abdomen beef cut

A

short plate

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38
Q

flank beef cut

A

flank

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39
Q

Hindquarters area beef cut

A

round

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40
Q

Loin area right in front of hindquarters beef cut

A

sirloin

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41
Q

Loin area behind ribs beef cut

A

loin

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42
Q

rib area beef cut

A

rib

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43
Q

Swine wholesale cuts

A

-leg/ham
-loin
-boston butt
-picnic
-side/belly

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44
Q

Top shoulder/upper chest swine cut

A

boston butt

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45
Q

Lower chest area swine cut

A

picnic

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46
Q

Back area swine cut

A

loin

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47
Q

Underbelly/lower abdomen swine cut

A

side/belly

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48
Q

Hindquarters swine cut

A

leg/ham

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49
Q

What cut does bacon come from?

A

side/belly

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50
Q

Sheep wholesale cuts

A

-leg
-loin
-rack
-shoulder
-breast

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51
Q

Hindquarters sheep cut

A

leg

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52
Q

Loin area sheep cut

A

loin

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53
Q

Back/upper abdomen sheep cut

A

Rack

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54
Q

Shoulder/upper chest sheep cut

A

shoulder

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55
Q

Lower chest/underbelly sheep cut

A

breast

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56
Q

What cut does crown roast come from?

A

rack

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57
Q

Goat wholesale cuts

A

-neck
-shoulder
-rib
-loin
-breast
-leg

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58
Q

What type of joints do lambs have?

A

a break joint on both shanks

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59
Q

What type of joints does mutton have?

A

2 spool joints

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60
Q

What changes the break joint to a spool joint?

A

the epiphyseal (growth) plate on the front leg closes to create the spool joint

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61
Q

During the conversion of muscle to meat what is glycogen converted to?

A

lactic acid

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62
Q

What affect does the rate of lactic acid conversion and the final quantity of lactic acid have on meat?

A

it affects the ultimate color and water-holding capacity of the muscle

63
Q

Pale, Soft, and Exudative (PSE) pork

A

-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
Q

Dark, Firm, and Dry (DFD) pork

A

-dark colored meat
-sticky texture
-reduced shelf-life
-result of a high ultimate pH
-has a high water holding capacity

65
Q

What is the cause of DFD?

A

long-term stress

66
Q

What is the cause of PSE?

A

short-term stress

67
Q

Blood splash (blood shot)

A

-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
Q

Why does blood splash occur?

A

when there is a delay before stunning and sticking the cow during processing

69
Q

What causes callused ribeyes

A

-trauma
-pour-on dewormer

70
Q

Callused ribeyes

A

-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
Q

What color is beef supposed to be?

A

cherry red

72
Q

Dark cutters

A

-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
Q

Causes of dark cutters

A

long term stress such as:
-transportation
-rough handling
-changing weather conditions
-anything that causes animal to pull on its glycogen reserve before slaughter

74
Q

Trim loss

A

-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
Q

Trim loss causes

A

-fecal contamination
-deep tissue bruising
-abscesses - normally from injections

76
Q

What is the most prevalent beef carcass defect?

A

trim loss

77
Q

What color should pork be?

A

reddish-pink

78
Q

Quality grades are based for:

A

-tenderness
-juiciness
-flavor

79
Q

Yield grades are based for:

A

amount of usable lean meat

80
Q

What percentage of cattle harvested are graded?

A

95%

81
Q

When is beef grading done?

A

post harvest after a chilling period of 18-48 hours

82
Q

What are quality grades based off of?

A

-degree of marbling
-degree of maturity

83
Q

Marbling

A

marbling or intramuscular fat is the intermingling of fat within the lean

84
Q

Where is marbling graded in beef?

A

the amount and distribution of marbling in the ribeye between the 12th and 13th rib

85
Q

What are the degrees of marbling?

A

-abundant
-moderately abundant
-slightly abundant
-moderate
-modest
-small
-slight
-traces
-practically devoid

86
Q

What degrees of marbling are considered prime?

A

-abundant
-moderately abundant
-slightly abundant

87
Q

What degrees of marbling are considered choice?

A

-moderate
-modest
-small

88
Q

What degrees of marbling are considered select?

A

slight

89
Q

What degrees of marbling are considered standard?

A

-traces
-practically devoid

90
Q

Maturity

A

refers to the physiological age of the animal
-graded A through E

91
Q

What happens to cartilage as cattle ages?

A

it becomes bone

92
Q

What happens to lean color as cattle ages?

A

it darkens

93
Q

What happens to texture as cattle ages?

A

it becomes coarser

94
Q

What factor of maturity receives the most emphasis?

A

cartilage and bone
-color and texture are affected by other postmortem factors

95
Q

What do yield grades estimate?

A

boneless, closely trimmed retail cuts

96
Q

What is expected of yield grade 1?

A

carcasses are expected to have the highest % of boneless, closely trimmed retail cuts or the highest cutability

97
Q

What is expected of yield grade 5?

A

carcasses would have the lowest % of boneless closely trimmed retail cuts or lowest cutability

98
Q

What measurements are needed to determine/calculate yield grade?

A

-hot carcass weight
-ribeye area
-fat thickness
-percent kidney, pelvic, and heart fat

99
Q

Hot carcass weight

A

info can be obtained on the tag on each individual carcass

100
Q

What is the most important factor when determining carcass value?

A

hot carcass weight

101
Q

Ribeye area

A

-determined where the muscle is exposed by ribbing between the 12th and 13th rib
-area is measured with a grid

102
Q

Fat thickness

A

-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
Q

Kidney, Pelvic, and Heart Fat (KHP)

A

-the amount of kidney, pelvic, and heart fat is evaluated subjectively
-expressed as a % of the hot carcass weight

104
Q

Where does most milk consumed in the US come from?

A

-cows
-goats
-sheep

105
Q

What animals do other countries obtain milk from?

A

-buffalo
-yak
-reindeer
-camels
-donkeys
-swine
-horses

106
Q

What are the milk grades?

A

-grade A
-grade B

107
Q

Grade A milk

A

-consumed as a liquid
-90% of all milk produced in the US
-milk on shelves
-higher health and sanitation standards

108
Q

Grade B milk

A

-higher somatic cell count
-used for processed products (mostly cheese)

109
Q

What are the categories of milk dependent on?

A

-milk fat content
-processing at the milk plant

110
Q

What are the categories of milk?

A

-whole milk
-reduced fat
-lowfat
-skim milk

111
Q

Whole milk

A

-3.25% milk fat
-8 grams of fat/8 oz.

112
Q

Reduced fat milk

A

-2% milk fat
-5 grams of fat/8 oz.

113
Q

Lowfat milk

A

-1% milk fat
-2.5 grams of fat/8 oz.

114
Q

Skim milk

A

less than 0.5% milk fat

115
Q

Homogenization

A

-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
Q

Why is fluid milk homogenized?

A

to prevent milk fat from separating from the liquid portion and rising to the top

117
Q

Pasteurization

A

-three types
-increases milk safety by destroying pathogens that might be present in milk
-increases shelf-life - destroys spoilage microorganism and enzymes

118
Q

Three types of pateurization

A

-HTST (high temp, short time)
-HHST (higher temp, shorter time)
-UHT (ultra high temp)

119
Q

HTST

A

-milk heated at 161 degrees for 15 seconds
-stored in fridge

120
Q

HHST

A

-milk heated at 191 degrees for 1 second
-store in fridge

121
Q

UHT

A

-milk heated at 275-302 degrees for 4-15 seconds
-stored at room temperature

122
Q

What are the four groups of cheese?

A

-soft
-semisoft
-hard
-very hard

123
Q

What is the classification of cheese based off of?

A

moisture content

124
Q

How many different kinds of cheese are there?

A

400

125
Q

What is the most consumed cheese?

A

mozzarella

126
Q

How are fermented dairy products produced?

A

the addition of bacteria cultures to the fluid dairy product
-selected cultures of bacteria convert lactose into lactic acid

127
Q

Yogurt

A

-manufactured from whole, lowfat, or skim milk
-the milk is heated before fermentation

128
Q

What is the most consumed fermented dairy product?

A

yogurt

129
Q

Cottage cheese

A

-mixture of unripened cheese and a pasteurized creaming mixture
-uses cottage cheese dry curd

130
Q

Buttermilk

A

historically a by-product of butter manufacturing

131
Q

Sour cream

A

addition of rennet produces the thicker product

132
Q

Soft cheese

A

-cream cheese
-brie
-ricotta
-goat cheese

133
Q

Semi-soft cheese

A

-mozzarella
-provolone

134
Q

Hard cheese

A

-gouda
-cheddar
-Monterey jack

135
Q

Very hard cheese

A

-parmesan
-romano
-fetta

136
Q

Steps of the cheese making process

A

-coagulation
-rennet
-curd
-whey

137
Q

Coagulation

A

-bacterial starter culture
-form of lactic acid

138
Q

Rennet

A

thickens the milk

139
Q

Curd

A

custard like substance

140
Q

Whey

A

liquid portion left over

141
Q

100 lbs. of milk equals how much cheese?

A

8-16 lbs. of cheese

142
Q

Icemilk

A

-less fat, protein, and total solids than ice cream
-more sugar than ice creams

143
Q

Frozen yogurt

A

-less milk fat and higher acidity than ice cream

144
Q

Ice cream

A

-high in milk fat and milk solids
-may contain egg yolk solids

145
Q

Frozen custard

A

-similar to ice cream
-more than 1.4% egg yolks by weight

146
Q

Sherbert

A

-more sugar than ice cream
-low in both milk fat and milk solids

147
Q

Types of creams

A

-half-and-half
-light cream
-whipping cream
-heavy whipping cream

148
Q

Half-and-half

A

-mixture of cream and milk
-10.5-18% milk fat

149
Q

Light cream

A

-coffee or table creamer
-18-30% milk fat

150
Q

Whipping cream

A

30-36% milk fat

151
Q

Heavy whipping cream

A

no less than 36% milk fat

152
Q

Butter

A

-made from milk and/or cream
-grade AA, A, or B

153
Q

Eggnog

A

milk, egg yolks, egg whites, sweetener

ASC382 Exam 3 (7 decks)

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