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Everything Meat Science Flashcards

1
Q

Beef fat
Pork fat
Chicken fat
Fish oil

A
  • Saturated (solid)
  • More saturated than (unsat.) soft
  • More saturated than (unsat) soft
  • chicken is more unsaturated than pork
  • More unsaturated than (sat) liquid
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2
Q

Unsaturated vs saturated

A

Unsaturated fat oxidizes faster
Saturated fat can freeze

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3
Q

Retorte

A

Canning in food science

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4
Q

C. bot what is it and what does it cause

A

Clostridium Botulinum causes botulism: suffocation causing muscle lock-up

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5
Q

Can goods are considered

A

Non-perishable food items

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6
Q

Sodium nitrate is used in

A

vacuum sealed food items

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7
Q

Hurdle Technologies (Examples)

A

Salt
Heat/Cooking
Refrigeration

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8
Q

Halophilic

A

Likes salt

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9
Q

Example of halophilic

A

Listeria

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10
Q

Listeria can survive

A

Lower pH, can grow in the refrigerator and lives in RTC meat products

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11
Q

Sterilized vs Pasteurized

A

Sterilization kills everything
Pasteurization kills pathogens

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12
Q

Slaughtering Process: Cows vs pigs & chicken

A

Cows the hinds (skin) are removed
Pig hairs removed and leave skin on
Chicken feathers removed and skin on

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13
Q

Short muscle fiber lead to

A

tender bites

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14
Q

L. mono

A

Listeria Monocytogenes

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15
Q

E. Coli

A

Eschericha Coli
(we worry about O157: H7 found in the intestines)

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16
Q

Pasture to Rail

A

Sending cattle to the feed
(Cheaper)

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17
Q

Trichinella Spiralus

A

Parasite from eating dead things
Lyme Disease

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18
Q

USDA Stamp of Approval

A

Purple Circle: Beef, Pork, Lamb
Green Hexagon: Horse

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19
Q

Fowl
Meat
Poultry

A
  • Winged animal
  • Red meat animal - Beef, pork, lamb
  • Chicken, turkey, duck, hen
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20
Q

Salinity

A

Salt concentration

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21
Q

First Grind vs Second Grind

A

Coarse grind vs more mix of fat and lean

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22
Q

HACCP cares about

A
  • Safety of food products
  • Reducing risks of contamination, physical dangers, etc.
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23
Q

CGMPs

A

Current Good Manufacturing Practices

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24
Q

Enrobing

A

coating

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25
CFR
Code of Federal Regulation (published once a year)
26
CFR Titles to known for Food Science
- Title 7: Meat - Title 9: Animal Care and Cosmetic Act (OLAW: Laboratory Animal Welfare) - Title 21: Food and Drug - Title 27: Alcohol & Tobacco
27
Acidity keeps
the pH low
28
Keeping the pH low
prevents enzymatic browning by lowering enzyme activity by inactivating the enzymes
29
Enzymes are
Proteins *They can be denatured and lose the water
30
COOL
Country of Origin Label
31
FSIS
Food Safety Inspection Services
32
FSIS released the
Safe Food Handling Label
33
Steer
Castrated prior to sexual maturity (used to identify who is in heat)
34
Bullock
Castrated after sexual maturity
35
Bull/Stud
Not castrated
36
Slaughter timeline for chickens, cows, swine, and sheep
Chickens: 6 weeks Cows: 18 - 24 months Swine: 3-6 months Sheep: 12 -24 months
37
Potable water
clean drinkable water
38
BSE (downer)
Bovine Spongiform Encephalopathy
39
RBC
Red Blood Cells
40
Color of bruising: Red Purple Green Yellow
Red to purple: couple of hours Green: 1 - 2 days Yellow: 48+ hours
41
PSS causes PSE
Porcine Stress Syndrome causes Pale Soft Exudative
42
PSE is caused by
Stress before slaughter
43
Exudative
Outside looks wet, water from the inside coming out
44
Rigor Mortis
Stiffness of Death
44
DFD
Dark Firm Dry (Stress them overtime)
44
Hemoglobin vs Myoglobin
In the blood vs in the muscle
45
Weaning
Eating on their own (getting off mother's milk)
46
Types of chickens
Broilers (Meat) & Layers (Eggs)
47
Types of cows
Beef Cattle (Meat) & Dairy Cattle (Milk)
48
In what way are humans and pigs similar
In digestive systems: monogastric
49
RBST
Recombinant bovine somatotropin
50
TSE
Transmissible Bovine Encephalopathy
51
CWD
Chronic Wasting Disease (found in deer)
52
Bioremediation
Fixing life Example: Planting plants to remove harmful metal/chemicals from the soil)
53
Alabama is known for
Poultry (top 5) & Catfish (3)
54
DelMarVa (Peninsula)
Chickens outnumber people 10 -1
55
APHIS
Animal Plant Health Inspection Services (under the USDA)
56
Veal (low myoglobin levels)
Young calf (anemic)
57
Low iron can not produce
Hemoglobin (therefore can not increase myoglobin levels)
58
Coprophagy
Eating of own feces (rabbits do it)
59
Difference between goats and sheep
Sheep don’t have beards, less odor and glands on all four feet (lanolin (wool grease secreted by sheep glands) on sheep)
60
Major Chicken Breed: SCWL
Single Comb White Leghorn
61
Major Breeds: Swine
Landrace (large ears) & Chester White (*Duroc (muscle))
62
Types of Pigs (Male and Female)
Female: Gilt —— After giving birth: Sow Male: Boar —— Castrated: Barrow
63
Intramuscular fat
Marbling (Fat in the muscle)
64
Inter muscular fat
Fat in between the muscle (seam fat) where two muscles come together
65
Boar Taint
Hormone from boar that are sexually mature (Androstenedione & Skatol)
66
Ossifications
Cartilage to bone (bone formation)
67
RBC scientific name
Erythrocytes (Carry oxygen and carbon dioxide)
68
How to guess the color of the eggs (shells) in chickens
Color of the ear
69
ABS
American Breeding Service
70
Major chicken seedstock operations
Cod and Aviagen ( Huntsville, AL)
71
Chicken frames (carcass) can be crushed to make
Nuggets and patties: called pink slime
72
What country produces 50% of the pork
China
73
Largest place of pork consumption
Hong Kong

Meat & Poultry Sci & Tech (2 decks)

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