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Intro to Meat Science > Exam 1 Lecture > Flashcards

Exam 1 Lecture Flashcards

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1
Q

GMP stands for?

A

Good Manufacturing Practices

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2
Q

Most important traits of food?

A

Food Safety, Food Value, Food Quality

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3
Q

What three characteristics of meat makes up Food Safety?

A

Pathogens, Chemical, Physical

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4
Q

What characteristics make up Quality?

A

Palatability, Nutrition, Appearance, Preservation

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5
Q

What makes up food value?

A

Composition, Quality and Safety

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6
Q

Who supplied meat during 1812?

A

Sam Wilson

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7
Q

Cincinnati is known as?

A

Porkopolis

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8
Q

Where were the four main terminal houses in 1800s

A

St. Paul, Sioux City, Omaha and Chicago

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9
Q

The Jungle by Upton Sinclair was written in?

A

1904

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10
Q

The Meat Inspection Act, caused by the Jungle, was made in what year?

A

1906

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11
Q

What years did USDA carcass grading become a thing?

A

1920s

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12
Q

Boxed Beef and rural movement started in what years?

A

50-60s

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13
Q

Food Safety Focus, Jack in the Box, was what years?

A

1990s

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14
Q

What is Offal?

A

Lungs, Head, Bones

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15
Q

Offal is used for what?

A

There is a large business for offal used for glue and pet products.

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16
Q

Losing water is equal to…

A

Losing money

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17
Q

What drives demand in the meat industry?

A

Price, Convience, Consistency, Nutrition and Flexibilty

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18
Q

What are the worldwide perspective that affect meat?

A

Economic, Culture, Tradition and Quality

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19
Q

How much did BCS cost US beef from 2004-2012

A

16 billion

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20
Q

Export is growing or shrinking?

A

Growing

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21
Q

How much Pork does the US export?

A

22 billion ton

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22
Q

How much Beef do we export?

A

225 million

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23
Q

Top three importers of Pork?

A

Mexico, Japan and China

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24
Q

Top three importers of Beef?

A

Japan, Mexico and South Korea

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25
Q

What contributes to the area of developing economics in reference to increased demand?

A

Nutrition increase, overall consumption is rising and Prestige surrounding meat

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26
Q

What percent of meat is water

A

75%

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27
Q

what percent of meat is ash?

A

3.5%

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28
Q

what percent of meat is protein?

A

18.5%

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29
Q

What percent of meat is fat?

A

3%

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30
Q

How much water is in milk and eggs?

A

88 and 78% respectively

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31
Q

What type of molecule is water?

A

Dipole

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32
Q

What does dipole mean?

A

Two poles

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33
Q

What is the correct name for water?

A

Dehydrogen monoxide

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34
Q

How does protein bind to water?

A

with a negative charge through electrostatic interaction

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35
Q

Which side does the water bond occur?

A

on the positive hydrogen side

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36
Q

What are the three types of water?

A

Free, Immobilized and Bound

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37
Q

Describe free water within meat

A

makes up 90-96% of the water, freezes slightly lower than 32 degrees, large solvent

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38
Q

Describe Immobilized water

A

1-6% and freezes at -40

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39
Q

Describe bound water

A

.5-4% and it wont be released from the meat

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40
Q

At what temp does meat freeze?

A

28-28 degrees F

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41
Q

Water activity is symbolized by?

A

a(w)

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42
Q

How is water activity measured?

A

vapor pressure of water in food
over
vapor pressure of pure water

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43
Q

How is water content determined?

A

Difference of weights

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44
Q

What are the benefits of protein?

A

Water binding, Gelation, Emulsification, Viscosity, Fat absorption, Flavor binding, Foaming, Color

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45
Q

What is viscosity?

A

Thickening

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46
Q

What does foaming do to the meat?

A

film that traps gas

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47
Q

What is the biological value of protein?

A

Amino Acids

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48
Q

T/F Animal proteins are high in amino acids?

A

True

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49
Q

What is a Titan?

A

3,000,000 daltons

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50
Q

Function of proteins include..

A

enzymes, membranes, contraction and structure patterns

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51
Q

What does HACCP stand for?

A

Hazard Analysis Critical Control Points

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52
Q

What inspection must meat pass to be sold?

A

USDA-FSIS

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53
Q

What are the structures of proteins?

A

Globular, Fibrous and Conjunative

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54
Q

Which Protein is spherical, soluble in native environment and includes most enzymes

A

Globular

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55
Q

Describe a fibrous protein

A

elongated, largely insoluble, connective tissue:collegen

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56
Q

Which protein combines with other compounds?

A

Conjunative

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57
Q

What are the forms of amino acids?

A

secondary and tertiary

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58
Q

T/F PH can influence charge

A

True

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59
Q

T/F Side chains have a charge

A

True

60
Q

What are proteins called that can act as a base or acid?

A

Amphoteric

61
Q

What is the Isoelectric Point

A

pH at which a protein has no net charge

62
Q

What proteins are capable of catalyzing specific chemical reactions?

A

Enzymes

63
Q

Compound that is altered by an enzyme is..

A

Substrate

64
Q

Describe Denaturation

A

does NOT change primary structure, unfolding due to heat

65
Q

What Degradtion

A

Specific cleavage of the peptide

66
Q

Name protein content measurement methods

A

Dye Binding, Kledlgahl, Spectrophotometric

67
Q

What atoms make up lipids?

A

C,H,O

68
Q

Describe Lipids

A

Nonpolar, membranes and inadapose, stores energy long term

69
Q

What are the kilocalories per gram in lipids?

A

9

70
Q

How does lipids benefit meat?

A

Juiciness, Tenderness, Flavor

71
Q

What is a Triglyceride?

A

Total lipids=glycerol backbone with 3 attached fatty acids

72
Q

What does the Kjehldahl method measure?

A

Nitrogen content

73
Q

Types of Dye Binding?

A

Biuret and Brandford

74
Q

What is 18 carbons with no double bonds?

A

Steric Acid 18:0

75
Q

What Fatty Acid is 18:1

A

Oleic

76
Q

What is the carbon:double bond ratio of linoleic

A

18:2

77
Q

Which is solid at room temperature? Saturated or unsaturated fat?

A

Unsaturated

78
Q

Describe Saturated Fat

A

Liquid at room temperature and no double bonds

79
Q

Which fat has double bonds?

A

Unsaturated fat

80
Q

Which has a lower melting point? Cis or trans?

A

Cis

81
Q

Draw Trans mentally

A 
c
              /
        c=c
       /
     c
82
Q

Draw Cis mentally

A

c=c
/ \
c c

83
Q

The longer the chain of bonds does the temp go higher or lower?

A

Higher

84
Q

Describe the emulsifying agent of phospholipids

A

Polar and nonpolar

85
Q

Rancidity is a deterioration of what?

A

Lipids

86
Q

what does heat initiate in the rancidity?

A

auto-oxidation

87
Q

What flavor does auto oxidation cause?

A

Warmed over flavor

88
Q

What is the make up of phospholipids triglycerides?

A

2 fatty acids and 1 phosphoric acid

89
Q

What color is the fat on a grass fed beef carcass?

A

yellow

90
Q

what causes hydrolytic rancidity?

A

cleavage of ester bonds between fatty acids and glycerol

91
Q

What is the largest sensory affected by rancidity?

A

Aroma

92
Q

What is the Saponification number?

A

measure chain length- Mlg of potassium hydroxide required to neutralize 1 g of lipid

93
Q

Soxhelt is?

A

Total Fat

94
Q

What does the Iodine Value measure?

A

How saturated the fat is

95
Q

A higher value of iodine value shows what?

A

increased double bonds

96
Q

What makes up Carbs?

A

C,H,O

97
Q

Describe carbohydrates molecules

A

Polar

98
Q

Which sugars are water soluble?

A

Simple sugars-Complex are much less soluble

99
Q

What makes up sucrose?

A

Glucose and Fructose

100
Q

What makes up lactose?

A

Glucose and galactose

101
Q

Lactose and Sucrose are what type of sugars?

A

Disaccharides

102
Q

What carb reaction changes the color of the meat?

A

Browning

103
Q

what is browning?

A

Color change of the meat, non enzymatic and chemical RXN

104
Q

How is the Maillard reaction stimulated?

A

Heat 155 degrees C

105
Q

What is the Maillard reaction a combo of?

A

reducing sugar and amino groups

106
Q

What are negative possible side affects of the Maillard reaction?

A

Nutrition loss and toxicity

107
Q

What are positive changes coming from the Maillard reaction?

A

Flavor, Color and Antioxidents

108
Q

what is the polymer of glucose?

A

glycogen

109
Q

1,4a is a…

A

glucosidic linkage

110
Q

where are the glucosidic linkages?

A

1 and 6

111
Q

What is a bulky molecule primed by protein?

A

Glycogen

112
Q

What is mature glycogen called?

A

macroglycogen

113
Q

what does glycogen start as?

A

proglycogen

114
Q

What causes glycogen breakdown?

A

debranching of the enzymes

115
Q

List the size of structural components of muscle in order.

A

Muscle, Muscle Bundle, Muscle fiber, myofibril, sarcomere

116
Q

What band of the sarcomere gets smaller in contraction?

A

I band

117
Q

Thin filament

A

Actin

118
Q

Thick filament

A

Myosin

119
Q

What surrounds the muscle that is made of connective tissue, provides support and creates toughness?

A

Epimysium

120
Q

Perimysium surrounds what

A

muscle bundle

121
Q

what surrounds the muscle fibers?

A

Endomysium

122
Q

What is Sarcolemma?

A

Membrane surrounding the myofibrils

123
Q

What are the Regulatory proteins?

A

Troponin and Tripomyosin

124
Q

What does Tripomysoin do?

A

Stabilizes actin and blocks active site from myosin

125
Q

Where is Troponin located?

A

grooves of actin

126
Q

What are the contractile proteins?

A

Actin and Myosin

127
Q

2 strands of pearls describes which protein?

A

Actin

128
Q

Myosin can be described as

A

2 tadpoles twisted together

129
Q

Name the structural proteins

A

Titan, nebulin and desmins

130
Q

What is the largest protein?

A

Titan

131
Q

Which protein connects myofibrils

A

Desmins

132
Q

How many steps are there of muscle contraction?

A

7

133
Q

How many ATP are used in the contraction process?

A

2

134
Q

Pluck includes what parts?

A

Lungs, Heart and Esophagus

135
Q

First step of muscle contraction

A

nerve signal

136
Q

What steps of contraction are ATP made?

A

Powerstroke and actin/myosin bond breaking

137
Q

what words are most associated with pH?

A

Rate and Extent

138
Q

How long is the conversion time for pork?

A

30 minutes to 6 hours

139
Q

Conversion time for beef is

A

12-24 hours

140
Q

The body tries to maintain what up to 21 days after slaughter?

A

homostasis

141
Q

List the steps to the shut down process

A

Stun, Bleeding, Aerobic change, Lower pH, Lose temp control and rigor

142
Q

Describe the red fiber type

A

Slow, oxidative smaller and denser capillary, lipids Beef

143
Q

Describe a white fiber type

A

Fast, glycogen, small mitochondria, poultry

144
Q

What is the difference between the fiber types?

A

Myosin

145
Q

What is the increase of muscle cell numbers?

A

Hyperplasia (before birth)

146
Q

Hypertrophy is an increase of what after birth?

A

Muscle cell size

147
Q

what percent of the body weight is the muscle?

A

45-55%

Intro to Meat Science (3 decks)

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