Exam 2 Study Guide Flashcards
What are the 5 steps in the conversion of muscle to meat?
- Loss of Blood
- Loss of O2
- Contraction of the muscle due to loss of ATP (energy) from muscle
- Rigor Mortis
- Decline in pH from 7.0 to 5.4 in 24 hours
How does stress affect the meat quality?
rapid pH decline, low final pH
Rapid pH decline and low final pH can cause pale soft mean, this is called _________ and is common in pork.
Exudative
Stress in an animal that results in a high final pH is called ____________ and is common in beef.
Dark Cutters
What is meat?
Animal tissues suitable for human consumption
_______ meat has no mechanical treatments or added ingredients (ex. steaks, pork chops)
Fresh
_________ meat has ingredients (salt, spices) added, or it has been changed by smoking, drying, or restructuring (ex. cured ham, sausages, beef jerky)
Processed
Beef, veal, pork, mutton, lamb, goat are all examples of what type of meat?
Red Meats
Chicken, turkey, duck are examples of what type of meat?
White Meat
What period is known as freshening?
Period 1
What is a happening to the cow during period 1 (freshening)?
The cows Milk Production and Dry Matter Intake increase and the body weight decreases (negative energy balance)
When does maximum milk production happen?
Period 2
How long is a cows dry period?
~2 months
What happens physiologically during the dry period?
Milk production ceases, body weight increases, dry matter intake decreases
What are the major breeds of dairy cows?
Ayrshire, Brown Swiss, Guernsey, Holstein, Jersey
Which breed has the highest milk production?
Holstein
Which has the highest fat content in the milk?
Jersey
What is mastitis?
An infection and inflammation of the mammary glads, in
Why is mastitis important?
It is the most common problem in the industry, it is expensive and troublesome.
How much does mastitis cost the industry annually?
$1.5 billion a year ($200/cow annually)
How has/is the dairy industry changing in terms of number of cows in the US and total production?
Total milk production has more than doubled with less than 1/2 the number of cows
How has/is the dairy industry changing on a per-farm basis? How is size changing?
There has been an increase in the number of farms, but the size of the farms has increased
What are four factors that affect the palatability of meat? In what way?
Muscle type, Age, Sex, Stress
What are the 4 major physical components of meat? Which one is most easily changed or manipulated?
Water, Protein, Fat (easiest to change), Mineral (ash)
Water makes up ______% of meat.
65-75%
Protein makes up ______% of meat.
15-20%
Fat makes up _____% of meat.
2-12%
Mineral (ash) makes up ____%, and carbohydrates make up ______% of meat.
1%, >1%
What is myoglobin?
Myoglobin is a protein used for oxygen storage in muscles.
Veal is what color?
Pink
A young beef animal is what color?
Cherry Red
Cow beef is what color?
Darker Red
Average dressing % for Cattle is _____.
63%
Average dressing % for swine is ______%
75%
Average dressing % for lamb is ____%
53%
Wholesomeness, Mandatory, and Government Paid are all _________.
Inspection
Palaitability/quantity, Optional, Packer Paid are all _________.
Grading
_________ grade is a measure of expected palatability.
Quality
________ grade is used to determine the % of retail cuts in a carcass (quantity).
Yield
Yield grade predicts _____.
Quantity
Quality grade is used to predict ________
eating quality
What are the 3 functions of salt in meat?
preservation, protein extraction, and flavor
