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Meat & Poultry Sci & Tech > Everything Meat Science > Flashcards

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
Q

CFR

A

Code of Federal Regulation
(published once a year)

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26
Q

CFR Titles to known for Food Science

A
  • Title 7: Meat
  • Title 9: Animal Care and Cosmetic Act (OLAW: Laboratory Animal Welfare)
  • Title 21: Food and Drug
  • Title 27: Alcohol & Tobacco
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27
Q

Acidity keeps

A

the pH low

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28
Q

Keeping the pH low

A

prevents enzymatic browning by lowering enzyme activity by inactivating the enzymes

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29
Q

Enzymes are

A

Proteins
*They can be denatured and lose the water

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30
Q

COOL

A

Country of Origin Label

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31
Q

FSIS

A

Food Safety Inspection Services

32
Q

FSIS released the

A

Safe Food Handling Label

33
Q

Steer

A

Castrated prior to sexual maturity (used to identify who is in heat)

34
Q

Bullock

A

Castrated after sexual maturity

35
Q

Bull/Stud

A

Not castrated

36
Q

Slaughter timeline for chickens, cows, swine, and sheep

A

Chickens: 6 weeks
Cows: 18 - 24 months
Swine: 3-6 months
Sheep: 12 -24 months

37
Q

Potable water

A

clean drinkable water

38
Q

BSE (downer)

A

Bovine Spongiform Encephalopathy

39
Q

RBC

A

Red Blood Cells

40
Q

Color of bruising:
Red
Purple
Green
Yellow

A

Red to purple: couple of hours
Green: 1 - 2 days
Yellow: 48+ hours

41
Q

PSS causes PSE

A

Porcine Stress Syndrome causes Pale Soft Exudative

42
Q

PSE is caused by

A

Stress before slaughter

43
Q

Exudative

A

Outside looks wet, water from the inside coming out

44
Q

Rigor Mortis

A

Stiffness of Death

44
Q

DFD

A

Dark Firm Dry
(Stress them overtime)

44
Q

Hemoglobin vs Myoglobin

A

In the blood vs in the muscle

45
Q

Weaning

A

Eating on their own (getting off mother’s milk)

46
Q

Types of chickens

A

Broilers (Meat) & Layers (Eggs)

47
Q

Types of cows

A

Beef Cattle (Meat) & Dairy Cattle (Milk)

48
Q

In what way are humans and pigs similar

A

In digestive systems: monogastric

49
Q

RBST

A

Recombinant bovine somatotropin

50
Q

TSE

A

Transmissible Bovine Encephalopathy

51
Q

CWD

A

Chronic Wasting Disease
(found in deer)

52
Q

Bioremediation

A

Fixing life
Example: Planting plants to remove harmful metal/chemicals from the soil)

53
Q

Alabama is known for

A

Poultry (top 5) & Catfish (3)

54
Q

DelMarVa (Peninsula)

A

Chickens outnumber people 10 -1

55
Q

APHIS

A

Animal Plant Health Inspection Services (under the USDA)

56
Q

Veal (low myoglobin levels)

A

Young calf (anemic)

57
Q

Low iron can not produce

A

Hemoglobin (therefore can not increase myoglobin levels)

58
Q

Coprophagy

A

Eating of own feces (rabbits do it)

59
Q

Difference between goats and sheep

A

Sheep don’t have beards, less odor and glands on all four feet (lanolin (wool grease secreted by sheep glands) on sheep)

60
Q

Major Chicken Breed: SCWL

A

Single Comb White Leghorn

61
Q

Major Breeds: Swine

A

Landrace (large ears) & Chester White
(*Duroc (muscle))

62
Q

Types of Pigs (Male and Female)

A

Female: Gilt —— After giving birth: Sow

Male: Boar —— Castrated: Barrow

63
Q

Intramuscular fat

A

Marbling (Fat in the muscle)

64
Q

Inter muscular fat

A

Fat in between the muscle (seam fat) where two muscles come together

65
Q

Boar Taint

A

Hormone from boar that are sexually mature
(Androstenedione & Skatol)

66
Q

Ossifications

A

Cartilage to bone (bone formation)

67
Q

RBC scientific name

A

Erythrocytes
(Carry oxygen and carbon dioxide)

68
Q

How to guess the color of the eggs (shells) in chickens

A

Color of the ear

69
Q

ABS

A

American Breeding Service

70
Q

Major chicken seedstock operations

A

Cod and Aviagen ( Huntsville, AL)

71
Q

Chicken frames (carcass) can be crushed to make

A

Nuggets and patties: called pink slime

72
Q

What country produces 50% of the pork

A

China

73
Q

Largest place of pork consumption

A

Hong Kong

Meat & Poultry Sci & Tech (2 decks)

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