Exam 1 Lecture Flashcards
(147 cards)
1
Q
GMP stands for?
A
Good Manufacturing Practices
2
Q
Most important traits of food?
A
Food Safety, Food Value, Food Quality
3
Q
What three characteristics of meat makes up Food Safety?
A
Pathogens, Chemical, Physical
4
Q
What characteristics make up Quality?
A
Palatability, Nutrition, Appearance, Preservation
5
Q
What makes up food value?
A
Composition, Quality and Safety
6
Q
Who supplied meat during 1812?
A
Sam Wilson
7
Q
Cincinnati is known as?
A
Porkopolis
8
Q
Where were the four main terminal houses in 1800s
A
St. Paul, Sioux City, Omaha and Chicago
9
Q
The Jungle by Upton Sinclair was written in?
A
1904
10
Q
The Meat Inspection Act, caused by the Jungle, was made in what year?
A
1906
11
Q
What years did USDA carcass grading become a thing?
A
1920s
12
Q
Boxed Beef and rural movement started in what years?
A
50-60s
13
Q
Food Safety Focus, Jack in the Box, was what years?
A
1990s
14
Q
What is Offal?
A
Lungs, Head, Bones
15
Q
Offal is used for what?
A
There is a large business for offal used for glue and pet products.
16
Q
Losing water is equal to…
A
Losing money
17
Q
What drives demand in the meat industry?
A
Price, Convience, Consistency, Nutrition and Flexibilty
18
Q
What are the worldwide perspective that affect meat?
A
Economic, Culture, Tradition and Quality
19
Q
How much did BCS cost US beef from 2004-2012
A
16 billion
20
Q
Export is growing or shrinking?
A
Growing
21
Q
How much Pork does the US export?
A
22 billion ton
22
Q
How much Beef do we export?
A
225 million
23
Q
Top three importers of Pork?
A
Mexico, Japan and China
24
Q
Top three importers of Beef?
A
Japan, Mexico and South Korea
25
What contributes to the area of developing economics in reference to increased demand?
Nutrition increase, overall consumption is rising and Prestige surrounding meat
26
What percent of meat is water
75%
27
what percent of meat is ash?
3.5%
28
what percent of meat is protein?
18.5%
29
What percent of meat is fat?
3%
30
How much water is in milk and eggs?
88 and 78% respectively
31
What type of molecule is water?
Dipole
32
What does dipole mean?
Two poles
33
What is the correct name for water?
Dehydrogen monoxide
34
How does protein bind to water?
with a negative charge through electrostatic interaction
35
Which side does the water bond occur?
on the positive hydrogen side
36
What are the three types of water?
Free, Immobilized and Bound
37
Describe free water within meat
makes up 90-96% of the water, freezes slightly lower than 32 degrees, large solvent
38
Describe Immobilized water
1-6% and freezes at -40
39
Describe bound water
.5-4% and it wont be released from the meat
40
At what temp does meat freeze?
28-28 degrees F
41
Water activity is symbolized by?
a(w)
42
How is water activity measured?
vapor pressure of water in food
over
vapor pressure of pure water
43
How is water content determined?
Difference of weights
44
What are the benefits of protein?
Water binding, Gelation, Emulsification, Viscosity, Fat absorption, Flavor binding, Foaming, Color
45
What is viscosity?
Thickening
46
What does foaming do to the meat?
film that traps gas
47
What is the biological value of protein?
Amino Acids
48
T/F Animal proteins are high in amino acids?
True
49
What is a Titan?
3,000,000 daltons
50
Function of proteins include..
enzymes, membranes, contraction and structure patterns
51
What does HACCP stand for?
Hazard Analysis Critical Control Points
52
What inspection must meat pass to be sold?
USDA-FSIS
53
What are the structures of proteins?
Globular, Fibrous and Conjunative
54
Which Protein is spherical, soluble in native environment and includes most enzymes
Globular
55
Describe a fibrous protein
elongated, largely insoluble, connective tissue:collegen
56
Which protein combines with other compounds?
Conjunative
57
What are the forms of amino acids?
secondary and tertiary
58
T/F PH can influence charge
True
59
T/F Side chains have a charge
True
60
What are proteins called that can act as a base or acid?
Amphoteric
61
What is the Isoelectric Point
pH at which a protein has no net charge
62
What proteins are capable of catalyzing specific chemical reactions?
Enzymes
63
Compound that is altered by an enzyme is..
Substrate
64
Describe Denaturation
does NOT change primary structure, unfolding due to heat
65
What Degradtion
Specific cleavage of the peptide
66
Name protein content measurement methods
Dye Binding, Kledlgahl, Spectrophotometric
67
What atoms make up lipids?
C,H,O
68
Describe Lipids
Nonpolar, membranes and inadapose, stores energy long term
69
What are the kilocalories per gram in lipids?
9
70
How does lipids benefit meat?
Juiciness, Tenderness, Flavor
71
What is a Triglyceride?
Total lipids=glycerol backbone with 3 attached fatty acids
72
What does the Kjehldahl method measure?
Nitrogen content
73
Types of Dye Binding?
Biuret and Brandford
74
What is 18 carbons with no double bonds?
Steric Acid 18:0
75
What Fatty Acid is 18:1
Oleic
76
What is the carbon:double bond ratio of linoleic
18:2
77
Which is solid at room temperature? Saturated or unsaturated fat?
Unsaturated
78
Describe Saturated Fat
Liquid at room temperature and no double bonds
79
Which fat has double bonds?
Unsaturated fat
80
Which has a lower melting point? Cis or trans?
Cis
81
Draw Trans mentally
```
c
/
c=c
/
c
```
82
Draw Cis mentally
c=c
/ \
c c
83
The longer the chain of bonds does the temp go higher or lower?
Higher
84
Describe the emulsifying agent of phospholipids
Polar and nonpolar
85
Rancidity is a deterioration of what?
Lipids
86
what does heat initiate in the rancidity?
auto-oxidation
87
What flavor does auto oxidation cause?
Warmed over flavor
88
What is the make up of phospholipids triglycerides?
2 fatty acids and 1 phosphoric acid
89
What color is the fat on a grass fed beef carcass?
yellow
90
what causes hydrolytic rancidity?
cleavage of ester bonds between fatty acids and glycerol
91
What is the largest sensory affected by rancidity?
Aroma
92
What is the Saponification number?
measure chain length- Mlg of potassium hydroxide required to neutralize 1 g of lipid
93
Soxhelt is?
Total Fat
94
What does the Iodine Value measure?
How saturated the fat is
95
A higher value of iodine value shows what?
increased double bonds
96
What makes up Carbs?
C,H,O
97
Describe carbohydrates molecules
Polar
98
Which sugars are water soluble?
Simple sugars-Complex are much less soluble
99
What makes up sucrose?
Glucose and Fructose
100
What makes up lactose?
Glucose and galactose
101
Lactose and Sucrose are what type of sugars?
Disaccharides
102
What carb reaction changes the color of the meat?
Browning
103
what is browning?
Color change of the meat, non enzymatic and chemical RXN
104
How is the Maillard reaction stimulated?
Heat 155 degrees C
105
What is the Maillard reaction a combo of?
reducing sugar and amino groups
106
What are negative possible side affects of the Maillard reaction?
Nutrition loss and toxicity
107
What are positive changes coming from the Maillard reaction?
Flavor, Color and Antioxidents
108
what is the polymer of glucose?
glycogen
109
1,4a is a...
glucosidic linkage
110
where are the glucosidic linkages?
1 and 6
111
What is a bulky molecule primed by protein?
Glycogen
112
What is mature glycogen called?
macroglycogen
113
what does glycogen start as?
proglycogen
114
What causes glycogen breakdown?
debranching of the enzymes
115
List the size of structural components of muscle in order.
Muscle, Muscle Bundle, Muscle fiber, myofibril, sarcomere
116
What band of the sarcomere gets smaller in contraction?
I band
117
Thin filament
Actin
118
Thick filament
Myosin
119
What surrounds the muscle that is made of connective tissue, provides support and creates toughness?
Epimysium
120
Perimysium surrounds what
muscle bundle
121
what surrounds the muscle fibers?
Endomysium
122
What is Sarcolemma?
Membrane surrounding the myofibrils
123
What are the Regulatory proteins?
Troponin and Tripomyosin
124
What does Tripomysoin do?
Stabilizes actin and blocks active site from myosin
125
Where is Troponin located?
grooves of actin
126
What are the contractile proteins?
Actin and Myosin
127
2 strands of pearls describes which protein?
Actin
128
Myosin can be described as
2 tadpoles twisted together
129
Name the structural proteins
Titan, nebulin and desmins
130
What is the largest protein?
Titan
131
Which protein connects myofibrils
Desmins
132
How many steps are there of muscle contraction?
7
133
How many ATP are used in the contraction process?
2
134
Pluck includes what parts?
Lungs, Heart and Esophagus
135
First step of muscle contraction
nerve signal
136
What steps of contraction are ATP made?
Powerstroke and actin/myosin bond breaking
137
what words are most associated with pH?
Rate and Extent
138
How long is the conversion time for pork?
30 minutes to 6 hours
139
Conversion time for beef is
12-24 hours
140
The body tries to maintain what up to 21 days after slaughter?
homostasis
141
List the steps to the shut down process
Stun, Bleeding, Aerobic change, Lower pH, Lose temp control and rigor
142
Describe the red fiber type
Slow, oxidative smaller and denser capillary, lipids Beef
143
Describe a white fiber type
Fast, glycogen, small mitochondria, poultry
144
What is the difference between the fiber types?
Myosin
145
What is the increase of muscle cell numbers?
Hyperplasia (before birth)
146
Hypertrophy is an increase of what after birth?
Muscle cell size
147
what percent of the body weight is the muscle?
45-55%
