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ANSC meat science > Exam 3 > Flashcards

Exam 3 Flashcards

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1
Q

IsE point is pH when net charge is what

A

0

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2
Q

Is there charges on the side chain in IsE

A

no

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3
Q

What is reduce in IsE

A

Water Holding Capacities

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4
Q

Meat IsE

A

pH 5.0 - 5.2

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5
Q

Good or Bad being at IsE in meat

A

Bad

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6
Q

Dairy IsE

A

pH 4.5

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7
Q

Good or bad being at IsE in dairy

A

Good

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8
Q

Why is IsE good in Dairy

A

Separates curds from water

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9
Q

Basic Step in Making Cheese

A

Raw milk → Heat/Pasteurization → starter culture → Rennet → Curd cutting → Cooking the curd → Separate curd → Molding/shaping → Passing → salt brine → Ripening

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10
Q

Single strand of bacteria
Converts milk sugar (lactose) to Lactic acid

A

Starter Culture

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11
Q

What is converting milk sugar to lactic acid known as?

A

Ripen the milk

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12
Q

What needs to be lower to convert lactose to lactic acid

A

Lower pH

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13
Q

Curdles the Casein

A

Rennet

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14
Q

What is the enzyme complex for rennent

A

Chymosin

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15
Q

What are the three sources of Rennent

A

Animal Source
Vegetable source
Microbial Source

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16
Q

Where do you extract rennet from animal source

A

Abomasum of calves

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17
Q

Where do you extract rennet from vegetable sources

A

Nettle, Fig juice and dired caper leaves

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18
Q

Rennet Microbial source

A

Molds produce proteolytic enzymes

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19
Q

Microbial source must be purified yes or no?

A

Yes

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20
Q

What flavor does microbial source give

A

Bitter flavor

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21
Q

What is fermentation produced chymosin

A

Genetic engineering rennet

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22
Q

How does FPC work

A

Isolates rennet genes from animals, introduces bacteria to produce chymosin

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23
Q

Are microorganism killed after fermentation?

A

Yes

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24
Q

Are FPC more pure than animal rennet

A

Yes

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25
Q

Pros of FPC

A

Better curd
Reduce bitter
High yield

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26
Q

Milk - Different cheese results
source and composition

A

Source - Cows, Goat
Composition - Fat, protein

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27
Q

Curd Size

A

Size = surface area

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28
Q

Curd Size surface area (for small)

A

Smaller = Increase SA = decreases moisture

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29
Q

Curd Size surface area (for large)

A

Larger = Decrease SA = Increase Moisture

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30
Q

Cooking

A

Drives out moisture

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31
Q

Describe tempertaure in cheese

A

Higher temp and longer time = harder cheese

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32
Q

Curd Handling process

A

Stirred
Washed
Cheddered
Drained vs dipper

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33
Q

Pressing process

A

Increases time and pressure

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34
Q

Aging process

A

Evaporation = harder cheese

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35
Q

What happens during evaporation

A

Flavor development
Protein percipitate

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36
Q

Secondary flora

A

Bacteria and mold

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37
Q

Salt

A

How much
When
How

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38
Q

What is the Ise point of Cheese

A

pH 4.5

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39
Q

What happens to IsE when it is heated to 185 F

A

Raises IsE point to 6.0

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40
Q

Rank the most consumed cheese to least in the US

Cream Cheese
Mozzarella
Other American Cheese
Chedder
Processed Cheese
Other Italian Cheese

A

Mozzarella
Chedder
Processed Cheese
Other American Cheese
Other Italian Cheese
Cream Cheese

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41
Q

Processed Cheese example

A

Crafts singles and Velveeta

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42
Q

American Cheese examples

A

Colby and Monterey Jack

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43
Q

Italian Cheese examples

A

Provolone, Parmesan, Ricotta

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44
Q

What is yogurt

A

Fermented Milk

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45
Q

What are the 2 beneficial bacteria contained in yogurt

A

L. bulgaricus
S. Thermophilies

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46
Q

What must contained in the yogurt

A

Greater than 8.25% solids not fat

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47
Q

Why are 8.25% solids good?

A

Higher gives a better texture

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48
Q

What are the variations of yogurt?

A

Set types
Swiss types

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49
Q

What is set type yorgurt

A

Fruits on the bottom
Ferments in the cup

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50
Q

What is swiss style

A

blended

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51
Q

Ingredients for Yogurt (6)

A

Milk
Cream
Nonfat Dry Milk
Stabilizers
Sweetners
Bacteria/Starter culture

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52
Q

Why is cream used in yogurt

A

to adjust fat

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53
Q

Why is Nonfat Dry milk in yogurt

A

to adjust solid

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54
Q

Why is stabilizers used in yogurt

A

Prevent separating

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55
Q

What is the purpose of bacteria starter culture

A

Ferment lactose too produce lactic acid

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56
Q

What does Bacteria/Starter culture affect pH (yogurt)

A

Decreases pH and causes milk to form gel

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57
Q

Bacteria/Starter culture flavor

A

produces flavor

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58
Q

What is optional in bacteria starter culture

A

probiotics

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59
Q

What are the Basic Step to yogurt

A
  1. Adjust milk composition and blend ingredients
  2. Pasteurize (high temperature)
  3. Homogenize
  4. Cool the mixture
  5. Inoculate with starter culture
  6. Hold
  7. Cool
  8. Add fruits and flavor
  9. Package for Swiss Type
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60
Q

Denature whey proteins = more stable gel
Reduce spoilage bacteria

A

Pasteurize

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61
Q

108 F for starter culture

A

Cool the mixture

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62
Q

Set type

A

Inoculate with starter culture

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63
Q

3 Main set types

A

Flavoring added to yogurt
Fruit added at bottom of cup
Inoculated yogurt is poured on top

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64
Q

108 F until pH is 4.5
Can take hours

A

Hold

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65
Q

44 F to stop fermentation

A

Cool

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66
Q

Blended with fermented, cooled yogurt

A

Swiss Type

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67
Q

is package for swiss type or set type

A

Swiss type

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68
Q

Small chicks or brewers
0-8 weeks old

A

Phase 1

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69
Q

Growers
9-20 weeks old

A

Phase 2

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70
Q

Reproduction development weeks

A

17-20 weeks

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71
Q

Female 15 - 21 weeks

A

Pullet

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72
Q

Layers
21 - 72 weeks

A

Phase 3

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73
Q

How many eggs per day

A

around 1

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74
Q

How many week is peak week

A

31 weeks

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75
Q

Egg composition (Shell)

A

11%

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76
Q

Egg composition (White)

A

58%

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77
Q

Egg white (water, protein and ash)

A

Water - 88%
Protein - 11%
Ash - 1%

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78
Q

Egg composition (Yolk)

A

31%

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79
Q

Egg yolk (water, protein fat and ash)

A

Water - 48%
Protein - 17%
Fat - 33%
Ash - 2%

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80
Q

Whole egg composition (white and yolk)

A

Water - 66%
Protein - 12%
Fat - 10%
Ash - 1.4%

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81
Q

Where is the egg yolk formed

A

Ovaries

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82
Q

Starts as single cell with vitelline membrane

A

Yolk

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83
Q

Develops by adding yolk fluid

A

Yolk

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84
Q

Ovulation is the releases of the mature yolk

A

Yolk

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85
Q

When does ovulation occurs?

A

~30 min after eggs is laid

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86
Q

Where is egg white formed

A

Oviduct

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87
Q

would get sperm if present

A

Funnel

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88
Q

Secrete ovomucin

A

Magnum

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89
Q

Purpose of ovomucin

A

Determines quality

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90
Q

Sees strands/fiber

A

Magnum

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91
Q

Gives egg white thickness

A

Magnum

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92
Q

Portion twits to form chalaze

A

Magnum

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93
Q

Water and mineral salts added

A

Isthmus

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94
Q

Shell formation beings

A

Isthmus

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95
Q

Last of white is formed

A

Uterus

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96
Q

Water and solids become evenly distributed

A

Uterus

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97
Q

Membranes starts forming

A

Istmus

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98
Q

Outer shell formed (hard egg shell)

A

Uterus

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99
Q

T or F: Egg moves into vagina and finally vent

A

True

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100
Q

What are the pores called covered by cuticle

A

bloom

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101
Q

Made mostly of calcium carbonate

A

Egg shell

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102
Q

Color of egg is determined by

A

BreedD

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103
Q

Does color of egg affect quality and wholesomeness

A

No

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104
Q

Membrane nearest to the shell and template for shell

A

Inner and outer

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105
Q

Where are air cells formed

A

Large ends

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106
Q

How are air cells created

A

cooling

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107
Q

T or F: does air cell increases in size as the age ages

A

True

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108
Q

White portion nearest to the shell

A

Thin Albumn

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109
Q

White portion nearest to the yolk

A

Thick albumin

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110
Q

Thick albumin is major source of what?

A

riboflavin and protein

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111
Q

strands high and little spread

A

High quality albumin

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112
Q

thin and indistinguishable from the thin albumen

A

Low quality albumin

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113
Q

Twisted strands of egg white

A

Chalaza

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114
Q

Purpose of chalaza

A

Anchor yolk to center

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115
Q

How to tell if egg is fresh

A

prominent chalaza

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116
Q

Cells to develop into chick

A

Germinal disc

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117
Q

Holds yolk together

A

Vitelline membrane

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118
Q

Color varies w/ feed

A

Yolk

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119
Q

Does color of yolk impact wholesomeness

A

No

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120
Q

Yolk is a major of soruce of what?

A

vitamins, minerals and fats

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121
Q

2 yolks released from ovary

A

Double yolk

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122
Q

Tissue sloughed in funnel gets treated like a yolk
( no yolk)

A

Yolkless

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123
Q

One egg caught so added to the next day’s shell

A

egg within an egg

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124
Q

Rupture in yolk at time of ovulation

A

Blood spots

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125
Q

Reddish brown, tan or white spots

A

Meat spots

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126
Q

What causes meat spots

A

chemical reaction or tissue sloughed from repro tract

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127
Q

Premature laid and not in uterus long enough

A

Soft shelled

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128
Q

Dietary deficiencies or disease

A

Thin shelled

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129
Q

Malfunctions in uterus

A

Glass or chalky shelled

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130
Q

Glassy are less or more porous

A

Less porous

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131
Q

Are glassy acceptable

A

yes

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132
Q

What causes an off color yolk

A

Feed source

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133
Q

What causes off flavored eggs

A

Feed source and improper storage

134
Q

T or F: eggs Begins to lose quality immediately once it is laid

A

True

135
Q

Keeping what optimum to slow the quality decline

A

temperature and humidity

136
Q

Steps to improve quality

A

-Gather eggs frequently
Handle carefully
Cool promptly
Pack in clean, cool materials
Pack clean eggs separated from dirty eggs

137
Q

How many times a day should egg be gather

A

3 times a day

138
Q

Most large scale operations are what?

A

intergrated

139
Q

Egg processing

A

Wash
Sanitize
Dry
Optional- sprayed with oil
Graded
Weighed
Cooled

140
Q

Why wash eggs

A

Bacteria can enter the egg

141
Q

T o F: the solution must be warmer than the egg

A

True

142
Q

Why is cold water bad

A

egg content to contract

143
Q

What is the optional step in egg processing

A

Food grade minerals

144
Q

During washing what is removed

A

cuticle

145
Q

Oil layer reduces what?

A

moisture

146
Q

Factors that affect shell strength

A

Feed
Breeding
Age
Disease
Weather

147
Q

Factors that affect yolk color and flavor

A

feed

148
Q

Factors that affect egg white thick albumin

A

Breeding
Disease
Improper care of egg

149
Q

Primary breed for eggs

A

White Leghorn

150
Q

Genetic selection for eggs

A

Shell color
Shell thickness
Size
Quality and Quantity of whites
Quantity of eggs
Freedom from blood spots

151
Q

T or F: Increase number = decrease shell qualit

A

True

152
Q

How many pounds of feed to produce 12 eggs

A

< 4 lbs of feed

153
Q

Diet supplement for eggs

A

grit

154
Q

What is grit

A

Calcium carbonate that has calcium, phosphorus, manganese vitamin a and d

155
Q

yellows grains and green feeds

A

dark yellow/orange yolk

156
Q

green grasses, silage, cottonseed

A

Olive/reddish color

157
Q

poor quality fish meal or other contaminants

A

off flavor

158
Q

High level of what gas in laying houses causes low qualty whites

A

ammonia

159
Q

See difference between cage free and free range

A

not writing all that

160
Q

What species has Larger size and yolk
Harder shell

A

Duck Turkey

161
Q

Double size of chicken
Similar to duck egg composition

A

Goose

162
Q

How many eggs do goose lay

A

40 egg/year

163
Q

About 1/3 size of chicken eggs
Smaller yolk

A

Quail

164
Q

1 egg is about 20 chicken eggs

A

Ostrich

165
Q

Rank Smallest. to largest eggs

A

Quail
Chicken
Duck and Turkey
Goose
Ostrich

166
Q

Grade A, Medium Eggs
Cooked to 165 F

A

Hard cooked eggs

167
Q

Combination of both egg yolk and whites
Pasteurized

A

Liquid Eggs

168
Q

Monosodium phosphate may be added

A

Frozen eggs

169
Q

Purpose of monosodium phosphate

A

to preserve color

170
Q

What disease is prominent in eggs products

A

Salmonella

171
Q

Final product minimum 95% egg solid

A

Dried eggs

172
Q

Final product minimum 95% egg solid

A

Dried eggs

173
Q

What is reduced in dried eggs?

A

Glucose

174
Q

Methods to reduce glucose

A

Enzymes and Yeasts

175
Q

Anticaking ingredients

A

Silicon dioxide
Silicoaluminite

176
Q

What happens when dried egg is stored at room temperature

A

Maillard reaction (brown and offlavor)

177
Q

Egg has what different properties than any other animal product

A

pH

178
Q

Does pH increase or decrease over time in egg

A

increase

179
Q

What is loss in Egg over time

A

Loss of CO2

180
Q

Great thickening agents
eggs

A

Coagulations

181
Q

Proteins and phospholipids content

A

Emulsification

182
Q

Ability to trap air within protein structure

A

Foams formation

183
Q

What content is this:
1 or more dairy ingredients
1 or more egg yolk contain ingredients
1 or nutritive carbohydrate sweeteners

A

Eggnogg

184
Q

What is composition of eggnog

A

greater than 6% milk fat
Greater than 8.25% milk solids not fat
Greater 1% egg yolk solids

185
Q

Positive of consuming animal products

A

Protein
Vitamins
Minerals

186
Q

What mineral is only in milk

A

calcium

187
Q

Negative of consuming animal product

A

Fat content
Carbohydrates
Cholestrol

188
Q

Complete protein

A

High wholesomeness

189
Q

Cannot be synthesized by the body
Required amount of each to meet body’s needs
Most common missed in plant products

A

All nine essential amino acids

190
Q

What amino acid is missed in plants

A

Lysine
Tryptophan
Methionine

191
Q

Is animal product highly digestible

A

Yes, 95 - 100% digestible

192
Q

Wheat and Rice

A

Lysine

193
Q

Legumes/pulse

A

Tryptophan, Methionies (cystines)

194
Q

Corn

A

Lysine and Tryptophan

195
Q

Milk, eggs

A

No amino acid

196
Q

T or F: Protein Requirements depends on age group

A

True

197
Q

Animals based proteins have a lower calories or higher calories to protein ratio than plant proteins

A

lower calories

198
Q

Rank less calories per gram of protein to highest calories per gram of protein

A

4 oz lean beef patty
1.4 cups firm tofu
1.9 cups of black beans
3/4 cups of peanut butter

199
Q

Most variable component animal products

A

Fat

200
Q

Untrimmed, marbling

A

Meat

201
Q

Whole, whites, yolk

A

eggs

202
Q

% remaining

A

Milk

203
Q

Are fat more or less saturated than vegetable

A

more

204
Q

HDL

A

High density lipoproteins (good cholestrol)

205
Q

LDL

A

Low density lipoprotein (bad cholestrol)

206
Q

Cholestrol is associated with that disease

A

Heart Disease

207
Q

T or F: Levels in animal products unrelated to blood cholesterol in normal individuals

A

True

208
Q

Meat and eggs are good source of mineral except what

A

Calcium

209
Q

More bioavailable
15 - 40%
Not found in plant foods

A

Heme iron

210
Q

Less bioavailable
1 - 15%
Only found in plant foods

A

Non heme iron

211
Q

What is the meat effect

A

Eat both plants and meat helps pulls out non heme rion from plant source

212
Q

What are the best method to get all your minerals

A

the meat effect
Foods with high vitamin C

213
Q

Plant sources have reduced available and /or absorption
Can be overcome if well designed diet

A

Zinc

214
Q

Great source of B1,2,3,6,12

A

MEat

215
Q

Great source of B2, B5, B12

A

Eggs

216
Q

Great Source of B1, B2, B3

A

Milk

217
Q

Does plant based contain b12

A

no, may be fortified

218
Q

Where to get vitamin A in meat

A

Liver only

219
Q

Are eggs good source of vitamin A

A

yes

220
Q

Are milk good source of vitamin A

A

depends on the fat content

221
Q

Carbohydrates in Meat and eggs

A

Less than 1%

222
Q

What meat has the greatest amount of carbohydrates

A

Liver

223
Q

Carbohydrates in Milk

A

~5%

224
Q

Protein dietary consumptions

A

0.8 g protein/kg of weight

225
Q

Meat recommendation

A

5 - 7 oz of lean meat per day

226
Q

Milk recommendation

A

3 cups per day

227
Q

Dietary guidlines changes how many years

A

5 years

228
Q

What are the 2 things that are most consumed in recommended amount

A

Only proteins and grains

229
Q

highest consumed vegetables

A

potatoes

230
Q

High in fat
Moderate protein
Low carb

A

Keto diet

231
Q

Principle of keto diet

A

Burn fat instead of carbs for energy

232
Q

Body breaksdown FA to produce ketones in liver

A

Ketosis

233
Q

Similar to keto, but more vegetables

A

Paleo

234
Q

Consume no animal flesh

A

Vegetarianism

235
Q

Are eggs and milk acceptable in vegetarianism

A

yes they may be acceptable

236
Q

Reason for Vegetarianism

A

Cultural and personal choice

237
Q

What 2 religion are Vegetarianism

A

Hindu
Jain

238
Q

May consumes eggs but no dairy

A

Ovo- Vegetarians

239
Q

May consume dairy but no eggs

A

Lacto-Vegetarians

240
Q

strict vegetarian, eats no animal or dairy products

A

Veganism

241
Q

% US population that is vegan

A

0.5 - 3%

242
Q

The two types of veganism

A

Raw veganism
Fruitarism

243
Q

Veganism in infants and adolescents

A

Huge risk
Poor brain development
Death

244
Q

Name 1 streched curd cheese

A

Mozarella

245
Q

Name 1 cheese that uses mold to give it flavor and/or appearance

A

blue cheese

246
Q

What is the only difference between parmesan and percorino

A

Parmesian cow milk
Percorino sheep milk

247
Q

Sharp cheddar cheeses has been aged more than milkd cheedar cheese

A

True

248
Q

The holes in swiss cheese are due to pockets of lactic acid

A

False, CO2

249
Q

The crystals on parmesan and pecorino are proteins

A

True

250
Q

Blue cheese must be pressed firmly or loosely to allw for the mold to grow within the cheese

A

loosely

251
Q

When heating milk, the isoelectric points remeains the same or moves

A

moves

252
Q

Set type yogurt

A

fruit on the bottom

253
Q

Bacterial starter culture

A

Ferments lactose
Produce lactic acid
Produces a flavor
Lower pH

254
Q

Adding sugar reduce or increases teh freezing point

A

reduces the freezing

255
Q

When sugar is added, the ice cream will be soft or hard to scoop

A

soft to scoop

256
Q

All wool removed from one animal

A

Fleece

257
Q

Length of fleece fibers

A

Staple

258
Q

Shape (wave frequency) of fleece fibers

A

Crimp

259
Q

Tighter and finer it is the better the fleece
T or F

A

True

260
Q

Merino and Rambouillet
<20 microns

A

FIne wool

261
Q

Dorset, Targhee

A

Medium wool (meat/duel purpose)

262
Q

Romney, Lincoln, Cowsold
> 30 microns
Lanolin

A

Long/ course wool

263
Q

Natural oil in wool, also known as wool wax and wool grease

A

Lanolin

264
Q

What gland is lanolin secreted from

A

Secreted from sebaceous glands

265
Q

Purpose of Lanolin

A

Protects skin
Water
Irritant
Natural healer

266
Q

What is the lanolin used for when extracted during wash

A

Cosmetics and lubricants

267
Q

light, short dirty

A

Top knot

268
Q

long staple, coarse, matted

A

Neck

269
Q

high quality

A

Shoulder

270
Q

average

A

Fleece

271
Q

similar to shoulder, possible condition issues

A

Breast

272
Q

What 3 types of wool location gives us the vast majority good wool

A

Shoulder, Fleece and Breast

273
Q

Open and musty

A

Back

274
Q

Coarse

A

Britch

275
Q

Very short and fibery

A

Arm

276
Q

usually will not able to wash white

A

Shank

277
Q

Heavy vegetation poor quality

A

Belly

278
Q

Based on blood of Merino
Fine, ½ blood, ⅜ blood, etc.

A

American/Blood system

279
Q

Amount of hanks of yarn spun from 1lb of wool
1 hank = 560 yd

A

British/ Bradford/ Spinning Count System

280
Q

Developed in US 60s
1 microns = 1/25400th of an inch
Determines individual diameter

A

Micron system

281
Q

Wool type: medium and coarse

A

Woolen Yarns

282
Q

Yarn: bulky, uneven lower tensile strength

A

Woolen Yarns

283
Q

Fabric: soft, fuzzy, heavy

A

Woolen Yarns

284
Q

Uses: knits, carpets

A

Woolen Yarns

285
Q

Wool type: fine

A

Worsten

286
Q

Yarn: fine, smooth, higher tensile strength

A

Worsten

287
Q

Fabric: smoother, lighter

A

Worsten

288
Q

Uses: fine clothing

A

Worsten

289
Q

removes the wool in one fleece

A

Shearing

290
Q

Removal of undesirable parts of the fleece such as poor wools, tags, stained, sweats, seconds cuts

A

Skirting

291
Q

2 ways to shear

A

Hand sheer
Electric clippers

292
Q

Very traditional method
Slow and labor intensive

A

Hand sheer

293
Q

Motor in hand
Good for small numbers

A

All in one electric clipper

294
Q

Good for large number
Light in hand

A

Detached motor

295
Q

Wool processing(6)

A
  1. Shearing
  2. Sorting
  3. Cleaning
  4. Drying and Oiling
  5. Carding
  6. Roving
296
Q

Spinning and weaving into final product

A

To woolen

297
Q

Gilling and combing
Spinning and weaving into final product

A

To worsten

298
Q

Cheese made from Cow

A

Parmesan

299
Q

curd size very fine

A

Parmesan and Pecorino

300
Q

High cookery temperature

A

Parmesan and Pecorino

301
Q

aging 18 months +

A

Parmesan and Pecorino

302
Q

Northern Italy, King of Cheeses, crystals

A

Parmesan

303
Q

Southern Italy

A

Pecorino

304
Q

Cheese made from Sheep

A

Pecorino and feta

305
Q

Cheese made from Cow (buffalo traditional)

A

Mozzarella and Provolone

306
Q

Curd handling streched

A

Mozzarella and Provolone

307
Q

No aging

A

Mozzarella and colby

308
Q

Aged cheese

A

Provolone

309
Q

Little bits of Salt added

A

Mozzarella and Provolone

310
Q

Italian, most popular cheese

A

Mozzarella and Provolone

311
Q

Large curds

A

Brie

312
Q

Mold that is edible

A

Brie

313
Q

French, Queen of cheese

A

Brie

314
Q

Pressing is very loose

A

Feta

315
Q

Aged in Salt brine (8% salt brine)

A

Feta

316
Q

Greek origin

A

Feta

317
Q

Not pressed very hard
use gravity
Open texture allowss mold to spread

A

Blue Cheese

318
Q

Block inoculated with mold

A

Blue cheese

319
Q

Vein rippened

A

Blue cheese

320
Q

piling the curds to form block which stack and flipped to dry out whey - process is called Cheddering

A

Chedder

321
Q

Mild chedder

A

Less age

322
Q

Sharp chedder

A

high aging - more intense flavor, less moisture, firmer

323
Q

Bacteria produces propionic acid and CO2 to create holes

A

Swiss

324
Q

Switzerland, many forms

A

Swiss

325
Q

Washed curd

A

Colby

326
Q

American original, like chedder but less flavor

A

Colby

327
Q

Aging 4 weeks to 3 years

A

Gouda

328
Q

Dutch
Wax or Natural rind
Smoked is common variation in the UUS

A

Gouda

329
Q

No rennet used

A

Ricotta

330
Q

Can collect whey from other cheese, further acidify to make whey ricotta

A

Ricotta

331
Q
A

ANSC meat science (4 decks)

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