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Selection and Care of Meats > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

14%

A

Percentage of the US workforce agriculture employs

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2
Q

Texas, Missouri, Iowa, Oklahoma, Kentucky

A

States that have the most farms

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3
Q

California, Iowa, Texas, Illinois

A

States with the highest agriculture sales

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4
Q

More than 84%

A

Percentage of farm bill=related spending goes to fund food and nutrition programs like food stamps, not to farmers

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5
Q

Top 5 Meat and Poultry Companies

A 
Tyson Food Inc.
Cargill Meat Solutions
ConAgra Foods Inc.
Smithfield Foods Inc.
JBS Swift
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6
Q

Top 5 Beef Companies

A 
Tyson Foods Inc.
Cargill Meat Solutions
JBS Swift
National Beef LLC
Smithfield Foods Inc.
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7
Q

Top 5 Pork Companies

A 
Smithfield Foods Inc.
Tyson Foods Inc.
JBS Swift
Sara Lee Corp.
Seaboard Foods
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8
Q

Top 5 Chicken Companies

A 
Tyson Foods Inc.
Perdue Inc.
Pilgrim's Pride (JBS Swift)
Gold Kist Inc. (JBS Swift)
OSI Group LLC
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9
Q

Top 5 Turkey and Duck Companies

A 
Sara Lee Corp.
Carolina Turkey's (Butterball)
Perdue Inc
Foster Poultry Farms
Maple Leaf Farms Inc.
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10
Q

Tyson Foods Inc.

A

Top company due to having mulltiple processing plants in order to have sales in ALL protein sources. Due to higher cattle prices, consumers will utilize a cheaper protein source

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11
Q

Top 5 Lamb and Veal Companies

A 
Marcho Farms
Catelli Brothers Inc.
Provimi Foods Inc.
Zartic Inc.
Chicago Meat Authority
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12
Q

Top Cattle Feedlots

A 
Five Rivers Cattle Feeding
Cactus Feeders, Inc.
Agri-Beef Company 
Caprock Industries
Friona Industries
AzTx Cattle Company
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13
Q

US Supermarkets in Beef Shares

A 
Walmart
Kroger
Costco
Supervalu
Safeway
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14
Q

Top Restaurants in Beef Shares

A 
McDonalds
Yum! Brands (KFC, Pizza Hut, Taco Bell...)
Burger King
Subway
Wendy's
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15
Q

Types of Muscle

A

Smooth, involuntary
Striated, involuntary
Striated, voluntary

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16
Q

Muscle Fibers

A

Long, multinucleated, unbranched, thread-like cells that taper at both ends

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17
Q

Sarcolemma

A

membrane surrounding the muscle fiber

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18
Q

Sarcolemma

A
  • composed of proteins and lipids
  • relatively elastic
  • periodically along the length and around its entire circumference are invafinations that form a network of tubules called transverse tubules (t-tubules)
  • motor nerve fibers terminate at the myoneural junction
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19
Q

Sarcoplasm

A
  • provides nutrition to the muscle fibers
  • cytoplasm of the muscle fiber
  • 75-80% water
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20
Q

Nuclei

A
  • “brains of cell”
  • number per fiber is not consistent
  • located at the periphery of the fiber and beneath the sarcolemma
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21
Q

Myofibrils

A
  • miniature fibers
  • organelle unique to muscle fiber
  • 1 to 2 nanometer in diameter
  • parallel to long axis of the fiber
  • bathed in sarcoplasm
  • extend entire length of fiber
  • Comprised of myofilaments
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22
Q

Myofilaments

A
  • comprised of thick and thin filaments
  • thick and thin filaments have an exact alignment within the myofibril and are parallel to each other
  • locations where thick and thin filament overlap results in dark bands, which give skeletal muscle its striated appearance
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23
Q

Light band

A

I band

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24
Q

Dark band

A

A band

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25
Q

Z disk (z line)

A

I band is bisected by this thin dark band

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26
Q

Sarcomere

A
  • Unit of the myofibril spanning two adjacent z disk
  • incudes an A band and 2, one half I bands
  • Length is NOT constant
    • its dimensions and width of I band dependent on the state of contraction
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27
Q

Features dependent on state of Contraction

A

H zone

Pseudo H zone

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28
Q

Myofilaments

A

Thick and thin filaments differ in dimension, chemical composition, properties, and position within the sarcomere

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29
Q

Myosin Myofiliments

A
  • Thick myofiliments
  • Make up A band
  • named after predominate protein
  • held in position by other proteins
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30
Q

Actin Myomiliments

A
  • Make up I band

- Thin myofiliments

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31
Q

H Zone

A

ONLY myosin filaments here

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32
Q

I band

A

ONLY actin filaments here

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33
Q

Contractile Proteins

A
  • Actin
  • Myosin
    What moves the muscle
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34
Q

Regulatory Proteins

A
  • Troponin
  • Tropomyosin
    Maintains nerve readiness
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35
Q

Cytoskeletal

A
  • Titin
  • Nebulin
    Overall structure
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36
Q

Actin

A
  • 20% of myofibrilar protein
  • Globular type
  • Fibrous type
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37
Q

Myosin

A

45% of myofibrilar protein

  • rod shaped with thickened portion at the end
  • head region is double-headed: projects laterally from long axis
  • long, thin backbone is called the rod
  • neck connects head and rod
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38
Q

Titin

A
  • Giant protein that functions as a molecular spring which is responsible for the passive elasticity of muscle
  • Connects the Z line to the M line in the sarcomere
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39
Q

Nebulin

A
  • Actin binding protein which is localized to the I-band of the sarcomeres in skeletal muscles
  • Length is proportional to thin filament length
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40
Q

Sarcoplasmic Reticulum (SR)

A
  • Membranous system of tubules and cisternae
  • site of calcium storage
  • Forms a closely meshed network around each myofibril
  • SR and T-tubules work together
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41
Q

Longitudinal Tubules

A

Run parallel to the myofibril

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42
Q

Fenestrated Collar

A
  • In the H zone, L-tubules converge to form

- Usually around the m-lines

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43
Q

Terminal cisternae

A

At the A and I band junction, L-tubules converge and pair with transversely oriented tubular elements

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44
Q

Mitochondria

A
  • located in the sarcoplasm
  • powerhouse of the cell. captures energy derived from CHO, lipid, and protein metabolism to provide the cell with a source of chemical energy
  • Contain enzymes the cell uses for oxidative metabolism
  • relatively abundant at the periphery of the fiber near the poles of the nuclei
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45
Q

Connective Tissues

A

Distributed throughout the body

  • most abundant protein in the body
  • skeleton, organs, blood, lympth vessels, sheaths that surround structures
  • provide a barrier against infectious agents
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46
Q

Adipose Cells

A

Specialized connective tissue cells that store fat

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47
Q

Connective Tissue Proper

A

CT surrounding muscles, muscle bundles, and muscle fibers that is fibrous

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48
Q

Supportive Connective Tissue

A

CT that other structures attach to for structural support

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49
Q

Collagen

A
  • 20-25% of total body protein
  • Influences meat tenderness
  • Found in: tendons, ligaments, bones, cartilage, organs, tissues
  • distribution in muscles is NOT uniform, but will generally parallel activity
50
Q

Glycine

A

most abundant amino acid in collagen

1/3 of total amino acids

51
Q

Hydroxyproline

A

consistent and unique to collagen

52
Q

Young animals

A

Crosslinks are more easily broken and collagen is more soluble in these animals

53
Q

Elastin

A
  • less abundant
  • found in arteries, tendons, and organs
  • rubbery
  • yellow in color, very elastic
  • extremely insoluble due to large amounts of non-polar amino acids in it’s make up
54
Q

Epimysium

A

surrounds individual muscles

55
Q

Perimysium

A

surrounds muscle bundles

  • primary
  • secondary
56
Q

Endomysium

A

Surrounds muscle fibers

- nerve and vascular supply

57
Q

Marbling

A

Intramuscular fat is deposited in perimysial sheets

58
Q

Seam

A

Intermuscular fat is deposited in adiposites associated with the epimysium.
- usually seen between muscles

59
Q

Protein Isoforms

A

Proteins that are closely related in structure and function to other proteins in the same family, but subtle differences in amino acid sequence create differences in functionability

60
Q

4

A

Number of isoforms adult myosin has in skeletal muscle

61
Q

Red

A

Type 1 and IIA

62
Q

White

A

Type IIX and IIB

63
Q

Type 1

A

Slow twitch

  • consistant contractions, can maintain action for longer periods of time
  • thoroughbred horses, marathon runners
64
Q

Type II

A

Fast twitch

  • fast contractions, can only maintain the action for a short amount of time
  • Quarter horses, sprinters
65
Q

Chemical Composition of Animals

A 
Oxygen
Carbon
Hydrogen
Nitrogen
Calcium
Phosphorus
Potassium
Sulfur
Sodium
Chlorine
Magnesium
66
Q

Water

A

Hydrogen and Oxygen

67
Q

Lipids and CHOs

A

Carbon, hydrogen, oxygen

68
Q

Protein

A

Carbon, hydrogen, oxygen, nitrogen, sulfur, and potassium

69
Q

Water

A
  • transports nutrients, metabolites, hormones, waste products
  • medium for chemical reactions
70
Q

Proteins

A
  • 2nd most abundant to water

- structure, metabolic reactions

71
Q

Lipids

A
  • Neutral are predominant (FA and glycerol)
  • Energy source
  • Cell structure and function
  • Hormone precursors
  • Fat-soluble vitamins (A,D,E,K)
72
Q

Water

A

65 to 80% chemical composition

73
Q

Protein

A

16 to 22% chemical composition

  • sarcoplasmic
  • myofibrillar
  • stromeal
74
Q

Lipid

A
  1. 5 to 3% chemical composition

- neutral and phosolipids

75
Q

CHO’s (Carbohydrates)

A

.5 to 1.3% chemical composition

- glycogen, clycosaminoglycans

76
Q

Proteins

A

Organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between carboxyl and amino groups of adjacent amino acid residues

77
Q

Saturated

A

Fats with no double bonds

78
Q

Unsaturated

A

Fats with one or more double bonds

  • mono = one double bond
  • poly = multiple double bonds
79
Q

Cis

A
  • Configuration meaning that 2 carbons are on the SAME side of the double bond
  • The rigidity of the double bond freezes its conformation and causes the chain to bend and restricts the conformational freedom of the fatty acid
80
Q

Trans

A
  • Configuration means the 2 carbon atoms are bound to OPPOSITE sides of the double bond
  • They don’t cause the chain to bend much and their shape is similar to straight saturated fatty acids
81
Q

Trivial names

A
  • Contain no clues as to the structures; one must learn the name and associate it with a separately learned structure
  • the names typically derive from a common source of the compound or the source from which it was first isolated
  • for example, palmitac acid is found in palm oil, oleic acid is a major constituent of olive oil, and stearic (from the greek word meaning solid) acid is solid at room temperature.
82
Q

IUPAC Names

A
  • Follow the nomenclature conventions of International Union of Pure and Applied Chemistry.
  • These names describe structures in detail, but tend to be unwieldy.
  • In this system, the carboxyl carbon is denoted by the number 1 and positions in the chain are denoted with a reference to it.
  • Example: a double bond is said to be at the 9-carbon if it originates at the 9th carbon and extends to the next (tenth) carbon in the chain.
83
Q

Carboxyl System

A
  • indicates the number of carbons, number of double bonds, and the positions of the double bonds.
  • counting from the carboxyl carbon (which is numbered 1)
  • Differs from IUPAC system in that it uses a number to denote chain length instead of a name derived from Greek
84
Q

Omega system

A
  • Indicates number of carbons, number of double bonds, and position of the double bond CLOSEST to the omega carbon, counting the omega carbon (which is numbered 1 for this purpose)
  • Useful in physiological considerations because of the important physiological differences between omega-3 and -6 fatty acids, and the impossibility to interconvert them in the human body
85
Q

Carbohydrate

A

Glycogen is most common type
- liver contains 2-8%
- skeletal muscle = very little
Meat is NOT a good source

86
Q

Cervical Vertebra

A
  • First 7 vertebra
  • most cranial is the atlas
  • Second anterior vertebra is commonly called the axis
87
Q

Thoracic Vertebra

A

Attached to ribs

88
Q

Lumbar Vertebra

A
  • associated to loin

- Characterized by long transverse, but short dorsal processes

89
Q

Sacral Vertebra

A
  • form the roof of pelvic canal

- Associated with the rump or round

90
Q

Coccygeal Vertebra

A

Skeletal units of tail

91
Q

Cattle (ox)

A 
Cervical = 7
Thoracic = 13
Lumbar = 6
Sacral = 5
Coccygeal = 18-20
92
Q

Sheep

A 
Cervical = 7
Thoracic = 13
Lumbar = 6-7
Sacral = 4
Coccygeal = 16-18
93
Q

Swine

A 
Cervical = 7
Thoracic = 14-16
Lumbar = 6-7
Sacral = 4
Coccygeal = 20-23
94
Q

Ribs

A
  • curved bones of the skeleton which form the lateral walls of the thorax
  • Each one is associated with a thoracic vertebra of the spinal column
  • in mean animals, they serve and landmarks for carcass characteristic measurements and fabrication
95
Q

Blade bone

A

Scapula

96
Q

Arm Bone

A

Humerus

-articulates with the scapula on the dorsal end of the forearm on the ventral end

97
Q

Forearm

A
  • consists of radius and ulna

- traditionally are fused in farm animals species

98
Q

Manus

A
  • composed of the carpus, metacarpus, and digits
  • carpus is usually termed the knee in animals
  • Digits are homologous with fingers in humans
99
Q

Pelvic Girdle

A
  • also known as os coxae

- they joint ventrally at pelvic symphysis or aitch

100
Q

Leg bone

A

Femur

101
Q

Pes

A

Homologous to human foot

102
Q

Splanchnic Skeleton

A
  • bones developed in the viscera

- generally not of concern in meat processing

103
Q

Ossicication

A
  • process of bone aging

- used during grading of beef and lamb carcasses to determine skeletal maturity

104
Q

Ligament

A

connects bone to bone

105
Q

Tendon

A

Connect muscle to bone

- periosteum is the outer layer on the bone that serves as site of muscle attachment

106
Q

Aponeurosis

A

Connect muscle to muscle

107
Q

Functional Properties of Fat in Live Animals

A
  • Provide storage for excess nutrients
  • provides insulation against weather changes
  • protects vital organs
108
Q

Functional Properties of Fat in Carcass and Meat Products

A
  • Component of yield grade and quality grade
  • generation of by-products
  • enhances flavor and other palatability attributes
  • Appearance
109
Q

Perinephric

A

“Internal Fat”

Example = kidney, pelvic, heart fat

110
Q

Intermuscular

A

“seam fat”

Located between muscles

111
Q

Subcutaneous

A

“external fat”

Outermost covering of fat

112
Q

Intramuscular

A

“marbling”

Located within the muscle

113
Q

Major Primal’s - Beef

A

Round
Loin
Rib
Chuck

114
Q

Minor Primal’s - Beef

A 
Flank
Plate
Brisket
Shank
Rump
115
Q

Major Primal’s - Lamb

A

Leg
Loin
Rack
Shoulder

116
Q

Minor Primal’s - Lamb

A

Neck
Foreshank
Breast
Flank

117
Q

Major Primal’s - Pig

A

Loin
Boston Butt
Picnic Shoulder
Pork Leg

118
Q

Minor Primal’s - Pig

A 
Jowl
Front foot
Spareribs
Belly
Hind foot
119
Q

Beef, Chuck 7-Bone Steak

A 
Triceps brachii
Infraspinatus
Supraspinatus
Subscapularis
Serratus ventralis
Rhomboideus
Complexus
120
Q

Beef, Rib Steak

A

multifidus dorsi
spinalis dorsi
longissimus dorsi
longissimus costarum

121
Q

Beef Loin Top Loin Steak

A

multifidus dorsi
longissimus dorsi
longissimus costarum

Selection and Care of Meats (2 decks)

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