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ANSC meat science > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Where products come from

A

Anatomy

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2
Q

How tissues, cells, etc. function

A

Biology

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3
Q

What process are happening and when? Biochemical changes

A

Chemical

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4
Q

Risks of hazards

A

Food safety

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5
Q

Sensory acceptance (sight, taste, etc.)

A

Food Quality

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6
Q

Impact on health (how good is it for you)

A

Wholesomeness

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7
Q

Inedible materials that makes into food causing choking hazards

A

Physical Hazards

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8
Q

Examples of physical hazards

A

wood, glass, metal

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9
Q

How are the symptoms for physical hazards

A

Immediate symptoms

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10
Q

Cleaning solutions, drugs residues (antibiotics), allergens

A

Chemical Hazards

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11
Q

Name the Big 9 Allergens

A

Peanuts
Soybeans
Tree Nuts
Wheat
Eggs
Fish
Milk
Shellfish
Sesame

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12
Q

How are the symptoms for chemical hazards

A

Symptoms are very quick/immediate

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13
Q

Bacteria, Virus, Parasite, Fungi, Prions

A

Biological hazards

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14
Q

How are the symptoms for biological hazards

A

Symptoms generally range from 6 - 24 hours

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15
Q

What are the types of bacteria

A

Spoilage and Pathogenic

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16
Q

Reduces quality (make food go bad)

A

Spoilage bacteria

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17
Q

Disease causing

A

Pathogenic

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18
Q

Cell causing illness

A

Infection

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19
Q

Toxins produced by bacteria which causes illness (very fast reaction but short lived)

A

Intoxication

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20
Q

T or F: All you need is one bacteria to spread. What is it called?
1 → 2 → 4 → 8 millions

A

True, replicate by binary fission

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21
Q

What is the unit to measure bacteria?

A

Colony forming unit (CFU)

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22
Q

1 CFU equals to how many bacteria?

A

1 bacteria

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23
Q

How many CFU to cause disease

A

around 1 million

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24
Q

What is E. Coli O157:H7

A

A bacteria that only requires less than 10 to cause disease

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25
Q

What are the phases of bacterial growth?

A

Lag phase
Log phase
Stationary phase
Death phase

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26
Q

What is the phase where one cell becomes two, keeps multiplyings

A

Lag phase

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27
Q

What is the phase where there is around millions cells

A

Log phase

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28
Q

What is the phase where there is equal number of created to equal number of death

A

Stationary phase

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29
Q

What is the phase where there is more dying

A

Death phase

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30
Q

What is the phase we want to extend?

A

Lag phase

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31
Q

How do we extend lag time? What does it stand for?

A

FATTOM
F - food
A - acid (pH)
T - temperature
T - time
O - oxygen
M - moisture

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32
Q

Animals products that are excellent source of nutrients is called what?

A

Food

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33
Q

What is the most favorable pH for pathogens

A

pH - 4.6 - 7.0

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34
Q

What is the pH of meat

A

around 5.6

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35
Q

What is the pH of milk

A

around 6.6

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36
Q

What is the pH of cheese

A

around 5.1 to 5.9

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37
Q

What are psychrotrophs? What are some example

A

Can grow in cold (32 - 100F) but prefer 98F
Example: Listeria monocytogenes

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38
Q

What are mesophiles?

A

Can grow in moderate temperature, not too cold not too warm

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39
Q

99% of pathogens are control with what?

A

refrigeration

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40
Q

What is the danger zone?

A

40 - 140F

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41
Q

What is termotrophs? What is an example

A

Can grow at temp > 110F
Example: Ecoli 0157:H7

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42
Q

How long does it take for bacteria to replicate to 1 million?

A

4 hours

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43
Q

What is aerobic? What is the percentage

A

oxygen present (18% O2)

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44
Q

What is anaerobic?

A

Does not need oxygen (O2 lethal)

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45
Q

What is facultative anaerobic?

A

Can grow with or without oxygen

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46
Q

What is the measure of water activity?

A

Aw

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47
Q

What is moisture?

A

The water that is available for microbes to use

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48
Q

Is amount of water and availability of water the same thing?

A

No it is not, water availability is water activity

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49
Q

What can we control?

A

Time and Temperature

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50
Q

What can processing procedure change?

A

Acid, moisture and oxygen

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51
Q

Why are muscle and milk of healthy animals sterile?

A

The skin/hide
Immune system
Wall of the GI tract

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52
Q

How does contamination occur?

A

Fecal, hide, hair, GI, feather contamination

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53
Q

What are ways to control food borne illness? (8 things)

A

Refrigeration
Proper cooking (140F)
Proper hot holding
Proper cooling
Proper thawing
Proper reheating
Hygiene
Avoid cross contamination

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54
Q

What are the 3 ways to thawing?

A

Refrigerator
Cold water
Microwave

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55
Q

What are the 3 ways to ensure food safety?

A

Keep it out (sanitation)
Control once present (time and temp)
Keep it from coming back (cross contamination)

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56
Q

Evidence of food inspection dates thousands of years. What are the 4 people?

A

Egyptians, Israelites, Romans and Greeks

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57
Q

What is the Focus on spirituality?

A

Purity of the animals/food
Kosher and Halal

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58
Q

Fraud and Commerce is in what law?

A

Secular Laws

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59
Q

When was the slaughter inspection passed?

A

1890s

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60
Q

Who wrote The Jungle and what did it do?

A

Upton Sinclair, pass the meat inspection act

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61
Q

What year did the Humane Slaughter Act was passed? What is this act? What are the exception?

A

1958, Animals must be rendered insensible, Except religion slaughter (kosher and halal)

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62
Q

What year did the Wholesome Meat Act was passed? What is it?

A

1967, provision to have state inspection

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63
Q

What year did the seafood inspection is passed?

A

1991

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64
Q

What year did the Nutrition Labeling/Safe Handling Labels is passed?

A

1994

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65
Q

What year did Hazard Analysis Critical Control points (HACCP) is passed?

A

1997 - 2000

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66
Q

What is consisted in the US Department of Agriculture (USDA)?

A

Food Safety and Inspection Service (FSIS)
Animal and Plant Health Inspection Service
Food and Nutrition Service

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67
Q

What is consisted in the US Department of Health and Human Service?

A

Food and Drug Administration (FDA)

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68
Q

What does the FSIS do?

A

Public Health
Regulates meat, poultry and egg

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69
Q

What does the Animal Plant Health Inspection Service do?

A

Animal Welfare

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70
Q

What does the Food and Nutrition Service do?

A

Education and Assistance with Health

71
Q

What does the Food in FDA do?

A

Labeling of products
Safety of food products such as fruits, seafood, canned food and game food
Except meat, poultry and eggs

72
Q

What does the Drugs in FDA do?

A

Human and veterinarian pharmaceutical

73
Q

Who is pesticides shared with?

A

Shared with FDA, USDA, and EPA

74
Q

What are the major component of Animal Products (3)

A

Water
Fat
Protein

75
Q

What compound is water? Explain

A

Polar compound, bounds to positive and negative charges

76
Q

Does the amount of water equal to availability of water

A

No, availability of water is water activity

77
Q

What happens when water binds to protein?

A

Forms a firm/thick structure

78
Q

What is fat made up

A

Tissue made up of fat cells

79
Q

What are fat cells filled with?

A

Lipids/fatty acids

80
Q

Fats can be what?

A

Saturated and unsaturated

81
Q

What does saturated and unsaturated fat determine

A

Determines firmness and color

82
Q

What is hydrophobic

A

water hating

83
Q

What is a Saturated Fatty Acids

A

No double bonds in the side chains

84
Q

What is saturated like at room temperature

A

solid at room temperature, due them stack on top of each other

85
Q

What is saturated meat like?

A

Good particle definition and firm bellies

86
Q

What is saturated dairy like?

A

Firm butter

87
Q

What is oxidation like saturated fat

A

Less subject to oxidation causing a less rancid flavor

88
Q

What is an Unsaturated Fatty Acids?

A

At least one or more double bonds in its side chain?

89
Q

What is cis?

A

Cis is on the same side, highly unsaturated

90
Q

What is trans?

A

Trans is on the opposite side

91
Q

What is formed from the double bonds?

A

Cis and Trans

92
Q

What is unsaturated fat like at room temperature?

A

Liquid at room temperature

93
Q

What is unsaturated meat like?

A

Soft and Oily
Fat smearing and soft bellies

94
Q

What is unsaturated dairy like?

A

Soft butter

95
Q

What is oxidation like for unsaturated fat?

A

More susceptible oxidation = more rancid flavor

96
Q

What makes up an amino acid?

A

Amino
Carboxyl Functional Group
Side Chain

97
Q

Which are the good fat; cis or trans

98
Q

What determines a protein shape and function

A
  • Present
  • Order
  • Charges
  • Connections/bonds
99
Q

Is protein hydrophilic or hydrophobic?

100
Q

What is denaturation?

A

protein changing its shape

101
Q

What causes denaturation

A

pH changes (mild changes)
Something binding to that protein

102
Q

What is degradation

A

protein breaking downs

103
Q

What causes degradation?

A

Heat
Enzymes
Extreme pH changes

104
Q

What changes the functionality of the protein

A

Denaturation and Degradation

105
Q

What are the 3 types of water interactions

A

Bound water
Immobilized water
Free water

106
Q

Rank the types of water from strongest to weakest

A

Bound Water (strongest)
Immobilized Water
Free water (weakest)

107
Q

which water types keeps product juicy

A

Bound and immobilized

108
Q

What is Isoelectric point (IsE)

A

pH when the total charge is 0

109
Q

What happens if you move towards IsE

A

Not good because there are no charges this causes Proteins react/bond with each other and not to water

110
Q

What is emulsions?

A

Mixture of 2 immiscible liquids (fats and waters)

111
Q

What is an emulsifying agent

A

Has affinity for both the water and the fat

112
Q

What is a good emulsifying agent

113
Q

What is meat

A

Animal tissues that are suitable for use as food
Mostly skeletal

114
Q

What are the the categories for meat

A

Red meat
Poultry
Seafoods
Game

115
Q

What are some example of red meat

A

Pork, lamb, beef, rabbit,etc.

116
Q

What are some example of poultry

A

Domestic birds such as turkey, duck, chicken and goose

117
Q

What are some example of Seafoods

A

Fish, shellfish

118
Q

What are game meat

A

non- domesticated animal

119
Q

What are the composition of meat

A

75% water
18.5% protein
3% fat
1% carbs
1% inorganic material

120
Q

What fat protects the organs, such as the Kidney, Pelvic, and Heart

A

Internal/Visceral Fats

121
Q

What fat is under the skin and back fat

A

Subcutaneous fat

122
Q

What fat is between the muscles, seam fat

A

Intermuscular fat

123
Q

What fat is between the muscle bundles (within the muscle itself), marbling

A

Intramuscular fat

124
Q

What are the types of muscles

A

Skeletal
Smooth
Cardiac

125
Q

Skeletal
How many nuclei?
Striated?
Voluntary/Invonlutary

A

Multiple
Yes
Voluntary

126
Q

Smooth
How many nuclei?
Striated?
Voluntary/Invonlutary

A

1 center
No
Invon

127
Q

Cardiac
How many nuclei?
Striated?
Voluntary/Invonlutary

A

2
Both
Invol

128
Q

What muscle is most important for tissue of meat

A

Skeletal muscle

129
Q

What is the primary function of skeletal muscle

A

Movement
Ex: locomotion, digestion vision

130
Q

What is the secondary function of skeletal muscle

A

Maintain body heat
Contraction 20 - 25% efficient
Remain 75% - 80% is heat

131
Q

What is the Muscle Organization in order

A

Whole muscles
Muscles bundled
Muscle fiber (cells, myofiber or myocyte)
Myofibril
Sarcomere

132
Q

What is the whole muscles surrounded by?

133
Q

What is the muscle bundled surrounded by

A

Perimysium

134
Q

What is the muscle fiber surrounded by

A

Endomysium

135
Q

What is the myofibril surrounded by

A

Sarcolemma

136
Q

Epimysium, perimysium and endomysium are good what tissue, what do they do?

A

They are connective tissue sheets
good for support and toughness

137
Q

What are at the ends, where the thin filaments attach

138
Q

What 3 major protein make up the thin filaments

A
  • Actin
  • Tropomyosin
  • Troponin Complex
139
Q

What is the thick filaments

A
  • In the middle of the sarcomere, Grabs the actin on the thin filament and pulls it towards in the middle
140
Q

what is the main protein of the thick filament

141
Q

Does the length of filaments change when muscle contract

A

No, they overlap

142
Q

In order for muscle contract, what must occur in the thin filaments, why

A

Needs Calcium ion (Ca++), binding site on actin

143
Q

In order for muscle contract, what must occur in the thick filaments, why

A

Needs ATP, allow myosin to attach to actin

144
Q

What are the 2 types of muscle growth

A

Hyperplasia
Hypertrophy

145
Q

What is hyperplasia, when does it occur

A

increasing the amount of muscle cells
Prior to birth

146
Q

What is hypertrophy, when does it occur

A

Increasing muscle cells size (diameter)
After birth

147
Q

What are the types of muscle fiber

A

Red fiber and White Fiber

148
Q

What is the difference between red and white fiber

A

Difference in myosin
Red is slower
White is faster

149
Q

What is meat protein IsE

A

5.0 - 5.2 pH

150
Q

What is milk protein IsE

151
Q

What is anaerobic metabolism also called

A

Glycolytic

152
Q

Does anaerobic metabolism require oxygen

153
Q

What is aerobic metabolism also called

154
Q

Does aerobic metabolism require oxygen

155
Q

What is the function of anaerobic metabolism

A

Produce ATP and lactic acid

156
Q

Is anaerobic metabolism fast or slow

157
Q

What is the function of aerobic metabolism

A

Metabolizes lactic acid to produce ATP

158
Q

Is aerobic metabolism fast or slow

159
Q

What is the type of metabolism for Red Meat

160
Q

What is the type of metabolism for White Meat

A

Glycolytic

161
Q

Which has more myoglobin red or white meat?

162
Q

Which has a higher fiber diameter red or white meat?

A

White meat

163
Q

Which has a fast speed of contraction red or white mear

A

White meat

164
Q

Which has a higher fatigue resistance red or white meat

165
Q

Which has a bigger mitochondria size red or white meat

166
Q

Most muscle are what

A

Heterogenous

167
Q

Cutaneous trunci is 100% what meat

A

white meat

168
Q

Masseter or the jaw is 100% what meat?

169
Q

What determines the muscle fiber type? (3)

A
  1. Species
  2. Function/Location
  3. use or training
170
Q

Supportive muscles are more what meat?

A

white meat

171
Q

Locomotive muscles are more what meat?

172
Q

What meat is game meat?

ANSC meat science (4 decks)

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