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Meat Science > Exam 3 > Flashcards

Exam 3 Flashcards

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1
Q

Hams are smoked meats which are usually

A

Cured
Heat processed
Smoked

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2
Q

“enhanced” pork loins/chops and chicken breasts are products marinated/ pumped with

A

water, salt, phosphate

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3
Q

sausage products are processed meats which are

A

comminuted
seasoned
salted

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4
Q

Meat curing is the application of

A

salt and nitrite

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5
Q

which of the following are methods used for binge curing of meats?

A

immersion curing

artery pumping

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6
Q

which of the following are intervention treatments designed to decrease the microbial load of carcasses

A

organic acid sprays and steam wash cabinets

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7
Q

which of the following are considered meat-borne parasites

A

trichinella spiralis

toxoplasma gondi

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8
Q

Prions

A

are the causative agent of TSE’s

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9
Q

reduced iron

A

Fe**

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10
Q

potassium nitrate

A

salt peter

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11
Q

ingoing limit of sodium nitrite in bacon

A

120 ppm

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12
Q

nitrite

A

NO2

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13
Q

normal range for salt content in processed meat products

A

1.5-3%

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14
Q

ingoing sodium erythorbate level for cured meat products

A

550 ppm

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15
Q

ingoing limit of sodium nitrite in brine cured product

A

200 ppm

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16
Q

normal range for seasonings in processed meat products

A

0.1-.5%

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17
Q

microbial load of spoiled ground beef

A

10^7

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18
Q

nitrate

A

NO3

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19
Q

ingoing limit of sodium nitrite in ground sausage products

A

156 ppm

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20
Q

moisture loss during carcass storage

A

cooler shrink

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21
Q

nitric oxide

A

NO

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22
Q

moisture loss of packaged meat

A

drip loss

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23
Q

oxidized iron

A

Fe+++

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24
Q

ability of meat to retain moisture

A

water holding capacity

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25
Q

common name for bone in beef chuck blade roast

A

blade bone

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26
Q

major wholesale cuts

A

primals

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27
Q

where lamb shoulder is separated from rib

A

4-5 rib

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28
Q

scientific muscle name of chicken breast major portion

A

pectoralis major

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29
Q

primal beef skirt steak is derived from

A

plate

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30
Q

chicken wing portion with 2 bones

A

radial ulna (portion)

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31
Q

scientific name for bone in beef chuck arm roast

A

humerus (portion)

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32
Q

chuck, loin, rib, round, flank

A

primals

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33
Q

common name for bone in beef chuck arm roast

A

arm bone

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34
Q

pork wings

A

radial ulna (portion)

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35
Q

shoulder, loin, belly, ham

A

primals

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36
Q

scientific name of large muscle in T-bone steak

A

longissimis dorsi

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37
Q

common name or large muscle in T-bone steak

A

loin eye

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38
Q

lamb fore-shank bones

A

radial ulna (portion)

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39
Q

scientific name of small muscle in T-bone steak

A

psoas major/minor

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40
Q

beef bacon

A

plate

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41
Q

primal beef top loin teak, boneless is derived from

A

loin

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42
Q

chicken wing portion with 1 bone

A

humerus (portion)

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43
Q

primal pork loin sirloin chop is derived from

A

loin

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44
Q

where beef rib is separated from loin

A

12-13 rib

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45
Q

where pork loin is separated from shoulder

A

2-3 rib

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46
Q

where beef chuck is separated from the beef rib

A

5-6 rib

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47
Q

means favorite steak

A

beef loin top loin steak, boneless, aged about 40 days

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48
Q

scientific muscle name of chicken tender

A

pectoralis major

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49
Q

bone common to beef rib steak and pork rib chop

A

rib bone

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50
Q

primal lamb sirloin chops are derived from

A

leg

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51
Q

scientific muscle name of chicken breast major portion

A

pectoralis major

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52
Q

bound water is held within the myofilaments via capillary action

A

F

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53
Q

Hemoglobin is the pigment responsible to 80-90% of the color of meat

A

F

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54
Q

cattle muscle contains more myoglobin than pig muscle

A

T

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55
Q

the enzyme m-calpain requires millimolar calcium for activity

A

T

56
Q

WHC increases when muscle pH is near the isoelectric point of myofibrillar proteins

A

F

57
Q

Preserving meat by salting/smoking is documented as early as 850 B.C. to 63 A.D.

A

T

58
Q

Hide removal is the single largest contributor to microbial contamination during slaughter

A

T

59
Q

Muscle of healthy animals is generally considered to be free of bacteria and other contaminating microorganisms

A

T

60
Q

The most difficult pathogens to kill or inactive during thermal processing are generally spores

A

T

61
Q

WHC

A

water holding capacity

62
Q

PL or LP

A

isoelectric point

63
Q

TSE

A

transmissible spongiform encephalopathy

64
Q

CWD

A

chronic wasting disease

65
Q

LAB

A

lactic acid bacteria

66
Q

BSE

A

bovine spongifrom encephalopathy

67
Q

Explain the differences between bound water, immobilized water and free water

A

Bond water is bound by cells and cannot be released because of charges on the proteins. Immobilized water is entrapped through layers of bonds. Free water is not bound or entrapped and flows freely because of the capillary force.

68
Q

8 primal cuts of the beef carcass

A

1) loin
2) chuck
3) brisket
4) flank
5) rib
6) round
7) shank
8) plate

69
Q

Dark purple- fresh meat (not cooked)

A

Deoxymyoglobin
Fe +2
H2O

70
Q

Bright red

A

oxymyoglobin
Fe +2
O2

71
Q

Brown- fresh meat (not cooked)

A

Metmyoglobin
Fe +3
nothing

72
Q

Pink

A

Nitrosyl- hemochromogen
Fe +2
NO

73
Q

Compared to lamb

A

Lamb is separated at the 4-5 rib
beef is separated at the 5-6 rib
Sirloin is in the leg of lamb
Sirloin in beef is in the loin

74
Q

Compared to pork

A
  • Pork is all loin instead of rib and loin

- Pork is separated at the 2-3 rib

75
Q

List 5 classifications of sausage given in class and give one example of each class

A

1) Fresh- fresh pork sausage
2) cooked, not smoked- Bologna
3) Cooked, smoked- Beer salami
4) dried, semidried, fermented- summer sausage
5) specialty- lunch meat, loaves

76
Q

salt

A

solubilize proteins
flavor
anitmicrobial

77
Q

Nitrite

A

flavor
color
antioxidant
antimicrobial

78
Q

Nitrate

A

limited use

restricted to slow cured products

79
Q

sodium erythorbate

A

***reduces nitrite to nitric oxide

reduces ferric iron to ferrous iron

80
Q

phosphates

A

***increase water-binding capacity

antioxidant

81
Q

6 intrinsic factors affecting microbial activity in food/meat

A

1) pH
2) moisture
3) nutrients
4) antimicrobial
5) biological structures
6) oxidation/ reduction

82
Q

nitrosamines are carcinogens which can be formed in foods, including meats, when nitrate/nitrite compounds react with certain amines. List 3 ways that nitrosamine formation has been decreased in meat products

A

1) use erythrobate
2) Use NO2 unless slow/long cured products (NO3)
3) cook at lower temps
4) use less nitrite/ nitrate

83
Q

Which bones form the “T” in a beef loin T-bone steak

A

1) Lumbar

2) finger bones

84
Q

Which of the following are common symptoms if food borne illness

A

diarrhea
vomiting
fever

85
Q

List three extrinsic factors affecting microbial activity in food/meat

A

1) Temperature
2) Gases
3) Relative humidity

86
Q

Cervical:
beef
pork
lamb

A

7
7
7

87
Q

Thoracic:
beef
pork
lamb

A

13, rarely 14
14(15)
13(14)

88
Q

Lumbar:
beef
pork
lamb

A

6
7(6)
7(6)

89
Q

Sacral:
beef
pork
lamb

A

5
4
4

90
Q

hue

A

yellow, green, blue, red

91
Q

chroma

A

purity or saturation

92
Q

value

A

brightness

93
Q

hemoglobin

A

pigment of blood

94
Q

myoglobin

A

pigment of muscle

95
Q

myofibrillar meat tenderness

A

sarcomere length shortening

z disk integrity

96
Q

connective tissue meat tenderness

A

amount of CT (muscle location)

cross linking degree of CT

97
Q

IMPS

A

institutional meat purchase specifications

98
Q

URMIS

A

uniform retail meat identity standards

99
Q

PSO

A

Purchase specified option

100
Q

longissimus dorsi

A

rib or loin eye

rib/loin

101
Q

psoas major/ minor

A

tenderloin

loin/ loin and serloin/ loin

102
Q

semimembranosis

A

top round

round/leg

103
Q

biceps femoris

A

bottom round

round/leg

104
Q

semitendinodius

A

eye of round

round/ leg

105
Q

gluteus medius

A

jump muscle

loin/sirloin

106
Q

hindquarter

A

beef

48%

107
Q

forequarter

A

beef

52%

108
Q

hindsaddle

A

lamb

50%

109
Q

foresaddle

A

lamb

50%

110
Q

loin

A

pork

18%

111
Q

drumstick

A

chicken

15.9%

112
Q

thigh

A

chicken

17.4%

113
Q

wing

A

chicken

11.9%

114
Q

MAP

A

modified atmosphere packaging

115
Q

UPC

A

universal product code

116
Q

sarcoplasmic proteins

A

soluble with low ionic strength
0.2
myoglobin, glycolytic enzymes

117
Q

myofribrillar proteins

A

moderate ionic strength
0.6
actin and myosin

118
Q

stromal proteins

A

not soluble

collagen

119
Q

neck bone

A

cervical bone

120
Q

back bone

A

thoracic bone

121
Q

feather bone

A

spinous process of vertebra

122
Q

button

A

cartilage of spinous process

123
Q

backbone

A

lumbar vertebrae

124
Q

finger bone

A

transverse process of vertebra

125
Q

back bone

A

sacral vertebra

126
Q

tail bone

A

coccygeal vertebra

127
Q

blade bone

A

scapula

128
Q

arm bone

A

humerus

129
Q

foreshank bone

A

ulna

130
Q

ribs

A

costae

131
Q

Aitch bone

A

pubis

132
Q

leg (round) bone

A

femur

133
Q

hind shank bone

A

tibia

134
Q 
shank bone (lamb)
front food bones (pork)
A

carpal bones

135
Q 
shank bone (lamb)
front food bones (pork)
A

metacarpal bones

Meat Science (6 decks)

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