Exam 1 Flashcards
1
Q
Where products come from
A
Anatomy
2
Q
How tissues, cells, etc. function
A
Biology
3
Q
What process are happening and when? Biochemical changes
A
Chemical
4
Q
Risks of hazards
A
Food safety
5
Q
Sensory acceptance (sight, taste, etc.)
A
Food Quality
6
Q
Impact on health (how good is it for you)
A
Wholesomeness
7
Q
Inedible materials that makes into food causing choking hazards
A
Physical Hazards
8
Q
Examples of physical hazards
A
wood, glass, metal
9
Q
How are the symptoms for physical hazards
A
Immediate symptoms
10
Q
Cleaning solutions, drugs residues (antibiotics), allergens
A
Chemical Hazards
11
Q
Name the Big 9 Allergens
A
Peanuts
Soybeans
Tree Nuts
Wheat
Eggs
Fish
Milk
Shellfish
Sesame
12
Q
How are the symptoms for chemical hazards
A
Symptoms are very quick/immediate
13
Q
Bacteria, Virus, Parasite, Fungi, Prions
A
Biological hazards
14
Q
How are the symptoms for biological hazards
A
Symptoms generally range from 6 - 24 hours
15
Q
What are the types of bacteria
A
Spoilage and Pathogenic
16
Q
Reduces quality (make food go bad)
A
Spoilage bacteria
17
Q
Disease causing
A
Pathogenic
18
Q
Cell causing illness
A
Infection
19
Q
Toxins produced by bacteria which causes illness (very fast reaction but short lived)
A
Intoxication
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
21
Q
What is the unit to measure bacteria?
A
Colony forming unit (CFU)
22
Q
1 CFU equals to how many bacteria?
A
1 bacteria
23
Q
How many CFU to cause disease
A
around 1 million
24
Q
What is E. Coli O157:H7
A
A bacteria that only requires less than 10 to cause disease
25
What are the phases of bacterial growth?
Lag phase
Log phase
Stationary phase
Death phase
26
What is the phase where one cell becomes two, keeps multiplyings
Lag phase
27
What is the phase where there is around millions cells
Log phase
28
What is the phase where there is equal number of created to equal number of death
Stationary phase
29
What is the phase where there is more dying
Death phase
30
What is the phase we want to extend?
Lag phase
31
How do we extend lag time? What does it stand for?
FATTOM
F - food
A - acid (pH)
T - temperature
T - time
O - oxygen
M - moisture
32
Animals products that are excellent source of nutrients is called what?
Food
33
What is the most favorable pH for pathogens
pH - 4.6 - 7.0
34
What is the pH of meat
around 5.6
35
What is the pH of milk
around 6.6
36
What is the pH of cheese
around 5.1 to 5.9
37
What are psychrotrophs? What are some example
Can grow in cold (32 - 100F) but prefer 98F
Example: Listeria monocytogenes
38
What are mesophiles?
Can grow in moderate temperature, not too cold not too warm
39
99% of pathogens are control with what?
refrigeration
40
What is the danger zone?
40 - 140F
41
What is termotrophs? What is an example
Can grow at temp > 110F
Example: Ecoli 0157:H7
42
How long does it take for bacteria to replicate to 1 million?
4 hours
43
What is aerobic? What is the percentage
oxygen present (18% O2)
44
What is anaerobic?
Does not need oxygen (O2 lethal)
45
What is facultative anaerobic?
Can grow with or without oxygen
46
What is the measure of water activity?
Aw
47
What is moisture?
The water that is available for microbes to use
48
Is amount of water and availability of water the same thing?
No it is not, water availability is water activity
49
What can we control?
Time and Temperature
50
What can processing procedure change?
Acid, moisture and oxygen
51
Why are muscle and milk of healthy animals sterile?
The skin/hide
Immune system
Wall of the GI tract
52
How does contamination occur?
Fecal, hide, hair, GI, feather contamination
53
What are ways to control food borne illness? (8 things)
Refrigeration
Proper cooking (140F)
Proper hot holding
Proper cooling
Proper thawing
Proper reheating
Hygiene
Avoid cross contamination
54
What are the 3 ways to thawing?
Refrigerator
Cold water
Microwave
55
What are the 3 ways to ensure food safety?
Keep it out (sanitation)
Control once present (time and temp)
Keep it from coming back (cross contamination)
56
Evidence of food inspection dates thousands of years. What are the 4 people?
Egyptians, Israelites, Romans and Greeks
57
What is the Focus on spirituality?
Purity of the animals/food
Kosher and Halal
58
Fraud and Commerce is in what law?
Secular Laws
59
When was the slaughter inspection passed?
1890s
60
Who wrote The Jungle and what did it do?
Upton Sinclair, pass the meat inspection act
61
What year did the Humane Slaughter Act was passed? What is this act? What are the exception?
1958, Animals must be rendered insensible, Except religion slaughter (kosher and halal)
62
What year did the Wholesome Meat Act was passed? What is it?
1967, provision to have state inspection
63
What year did the seafood inspection is passed?
1991
64
What year did the Nutrition Labeling/Safe Handling Labels is passed?
1994
65
What year did Hazard Analysis Critical Control points (HACCP) is passed?
1997 - 2000
66
What is consisted in the US Department of Agriculture (USDA)?
Food Safety and Inspection Service (FSIS)
Animal and Plant Health Inspection Service
Food and Nutrition Service
67
What is consisted in the US Department of Health and Human Service?
Food and Drug Administration (FDA)
68
What does the FSIS do?
Public Health
Regulates meat, poultry and egg
69
What does the Animal Plant Health Inspection Service do?
Animal Welfare
70
What does the Food and Nutrition Service do?
Education and Assistance with Health
71
What does the Food in FDA do?
Labeling of products
Safety of food products such as fruits, seafood, canned food and game food
Except meat, poultry and eggs
72
What does the Drugs in FDA do?
Human and veterinarian pharmaceutical
73
Who is pesticides shared with?
Shared with FDA, USDA, and EPA
74
What are the major component of Animal Products (3)
Water
Fat
Protein
75
What compound is water? Explain
Polar compound, bounds to positive and negative charges
76
Does the amount of water equal to availability of water
No, availability of water is water activity
77
What happens when water binds to protein?
Forms a firm/thick structure
78
What is fat made up
Tissue made up of fat cells
79
What are fat cells filled with?
Lipids/fatty acids
80
Fats can be what?
Saturated and unsaturated
81
What does saturated and unsaturated fat determine
Determines firmness and color
82
What is hydrophobic
water hating
83
What is a Saturated Fatty Acids
No double bonds in the side chains
84
What is saturated like at room temperature
solid at room temperature, due them stack on top of each other
85
What is saturated meat like?
Good particle definition and firm bellies
86
What is saturated dairy like?
Firm butter
87
What is oxidation like saturated fat
Less subject to oxidation causing a less rancid flavor
88
What is an Unsaturated Fatty Acids?
At least one or more double bonds in its side chain?
89
What is cis?
Cis is on the same side, highly unsaturated
90
What is trans?
Trans is on the opposite side
91
What is formed from the double bonds?
Cis and Trans
92
What is unsaturated fat like at room temperature?
Liquid at room temperature
93
What is unsaturated meat like?
Soft and Oily
Fat smearing and soft bellies
94
What is unsaturated dairy like?
Soft butter
95
What is oxidation like for unsaturated fat?
More susceptible oxidation = more rancid flavor
96
What makes up an amino acid?
Amino
Carboxyl Functional Group
Side Chain
97
Which are the good fat; cis or trans
Cis fat
98
What determines a protein shape and function
- Present
- Order
- Charges
- Connections/bonds
99
Is protein hydrophilic or hydrophobic?
both
100
What is denaturation?
protein changing its shape
101
What causes denaturation
pH changes (mild changes)
Something binding to that protein
102
What is degradation
protein breaking downs
103
What causes degradation?
Heat
Enzymes
Extreme pH changes
104
What changes the functionality of the protein
Denaturation and Degradation
105
What are the 3 types of water interactions
Bound water
Immobilized water
Free water
106
Rank the types of water from strongest to weakest
Bound Water (strongest)
Immobilized Water
Free water (weakest)
107
which water types keeps product juicy
Bound and immobilized
108
What is Isoelectric point (IsE)
pH when the total charge is 0
109
What happens if you move towards IsE
Not good because there are no charges this causes Proteins react/bond with each other and not to water
110
What is emulsions?
Mixture of 2 immiscible liquids (fats and waters)
111
What is an emulsifying agent
Has affinity for both the water and the fat
112
What is a good emulsifying agent
Protein
113
What is meat
Animal tissues that are suitable for use as food
Mostly skeletal
114
What are the the categories for meat
Red meat
Poultry
Seafoods
Game
115
What are some example of red meat
Pork, lamb, beef, rabbit,etc.
116
What are some example of poultry
Domestic birds such as turkey, duck, chicken and goose
117
What are some example of Seafoods
Fish, shellfish
118
What are game meat
non- domesticated animal
119
What are the composition of meat
75% water
18.5% protein
3% fat
1% carbs
1% inorganic material
120
What fat protects the organs, such as the Kidney, Pelvic, and Heart
Internal/Visceral Fats
121
What fat is under the skin and back fat
Subcutaneous fat
122
What fat is between the muscles, seam fat
Intermuscular fat
123
What fat is between the muscle bundles (within the muscle itself), marbling
Intramuscular fat
124
What are the types of muscles
Skeletal
Smooth
Cardiac
125
Skeletal
How many nuclei?
Striated?
Voluntary/Invonlutary
Multiple
Yes
Voluntary
126
Smooth
How many nuclei?
Striated?
Voluntary/Invonlutary
1 center
No
Invon
127
Cardiac
How many nuclei?
Striated?
Voluntary/Invonlutary
2
Both
Invol
128
What muscle is most important for tissue of meat
Skeletal muscle
129
What is the primary function of skeletal muscle
Movement
Ex: locomotion, digestion vision
130
What is the secondary function of skeletal muscle
Maintain body heat
Contraction 20 - 25% efficient
Remain 75% - 80% is heat
131
What is the Muscle Organization in order
Whole muscles
Muscles bundled
Muscle fiber (cells, myofiber or myocyte)
Myofibril
Sarcomere
132
What is the whole muscles surrounded by?
Epimysium
133
What is the muscle bundled surrounded by
Perimysium
134
What is the muscle fiber surrounded by
Endomysium
135
What is the myofibril surrounded by
Sarcolemma
136
Epimysium, perimysium and endomysium are good what tissue, what do they do?
They are connective tissue sheets
good for support and toughness
137
What are at the ends, where the thin filaments attach
Z disc
138
What 3 major protein make up the thin filaments
- Actin
- Tropomyosin
- Troponin Complex
139
What is the thick filaments
- In the middle of the sarcomere, Grabs the actin on the thin filament and pulls it towards in the middle
140
what is the main protein of the thick filament
Myosin
141
Does the length of filaments change when muscle contract
No, they overlap
142
In order for muscle contract, what must occur in the thin filaments, why
Needs Calcium ion (Ca++), binding site on actin
143
In order for muscle contract, what must occur in the thick filaments, why
Needs ATP, allow myosin to attach to actin
144
What are the 2 types of muscle growth
Hyperplasia
Hypertrophy
145
What is hyperplasia, when does it occur
increasing the amount of muscle cells
Prior to birth
146
What is hypertrophy, when does it occur
Increasing muscle cells size (diameter)
After birth
147
What are the types of muscle fiber
Red fiber and White Fiber
148
What is the difference between red and white fiber
Difference in myosin
Red is slower
White is faster
149
What is meat protein IsE
5.0 - 5.2 pH
150
What is milk protein IsE
4.5 pH
151
What is anaerobic metabolism also called
Glycolytic
152
Does anaerobic metabolism require oxygen
No
153
What is aerobic metabolism also called
Oxidative
154
Does aerobic metabolism require oxygen
yes
155
What is the function of anaerobic metabolism
Produce ATP and lactic acid
156
Is anaerobic metabolism fast or slow
fast
157
What is the function of aerobic metabolism
Metabolizes lactic acid to produce ATP
158
Is aerobic metabolism fast or slow
slow
159
What is the type of metabolism for Red Meat
Oxidative
160
What is the type of metabolism for White Meat
Glycolytic
161
Which has more myoglobin red or white meat?
Red meat
162
Which has a higher fiber diameter red or white meat?
White meat
163
Which has a fast speed of contraction red or white mear
White meat
164
Which has a higher fatigue resistance red or white meat
Red meat
165
Which has a bigger mitochondria size red or white meat
Red meat
166
Most muscle are what
Heterogenous
167
Cutaneous trunci is 100% what meat
white meat
168
Masseter or the jaw is 100% what meat?
red meat
169
What determines the muscle fiber type? (3)
1. Species
2. Function/Location
3. use or training
170
Supportive muscles are more what meat?
white meat
171
Locomotive muscles are more what meat?
red meat
172
What meat is game meat?
red meat
173
