final

Question 1

list characteristics of wrapping materials

Answer 1

low moisture vapor transmission
non toxic
pliable
odorless
easy to mark for ID
good sealing properties
puncture resistant

Question 2

if we had a few thousand pounds of pse or dfd pork, what can you do to make sure the meat is utilized

Answer 2

turn into spam, hot dogs, pepperoni, chorizo, pet food (explain why for each)

Question 3

PSE

Answer 3

pale, soft, exudative

Question 4

DFD

Answer 4

dark, firm, dry
can be caused by stress

Question 5

WHC

Answer 5

water holding capacity

Question 6

what is the most non meat ingredient added

Answer 6

salt; flavor enhancement, shelf-life extension, protein extraction

Question 7

what is freezer burn

Answer 7

surface drying of meat
myoglobin oxidation
surface desiccation

Question 8

what is the purpose of canning

Answer 8

to target c. bot, the main bacteria in canning

Question 9

what is Fo value

Answer 9

time in min at 250 F required to destroy spores from given organisms

Question 10

What is decimal reduction time, D value

Answer 10

time required to reduce microorganisms # by 90% at given To

Question 11

What is the canning mitigation time and temp

Answer 11

12D = minimum safe process = c. bot. cook
250F for c. bot. = 3 min

Question 12

What are the different types of rigor mortis

Answer 12

thaw rigor: when muscle frozen pre-rigor is thawed // preventative: freeze post rigor meat, thaw at 26-28 F

cold shortening: when muscle is exposeed to temps less than 59 F or sudden release of Ca++ into sarcoplasm // problem: lean carcass, tenderness, hot-boned muscles

rigor mortis: membrane of SR becomes leaky and releases Ca++ into sarcoplasm

Question 13

what are the post-mortem pH levels

Answer 13

5 1/2 - 6 normal
7 dark
below 5 1/2 pale

Question 14

what forms of water are found in muscle

Answer 14

bound: chemical, net charges of proteins
immobilized: spaces available in myofibrils
free: sarcoplasma, water readily lost

Question 15

what determines the textural characteristics of a muscle

Answer 15

size

Question 16

what are the parts of connective tissue

Answer 16

tendons: connect bone to muscle
epimysium: surround entire muscle
perimysium: surround muscle bundles

Question 17

what are 2 types of casing

Answer 17

regenerated collagen
fibrous
cellulose
plastics
natural

Question 18

what are extenders

Answer 18

non-specific term for binders and fillers

Question 19

what are binders

Answer 19

non-meat ingredients that contribute to WHC and EC

Question 20

what are fillers

Answer 20

Non-meat ingredients that contribute to WHC but not EC

Question 21

what is meat block

Answer 21

carcass class, primal, trim
how much is used before ingredients are added , initial starting point

Question 22

what are the smoke cycle types

Answer 22

liquid smoke: distillate of natural smoke
natural smoke: usually hardwoods; hickory, mesquite

Question 23

what is the cooking cycle

Answer 23

gradual temp increase with time // purpose: color fixation, bind stabilization, dehydration, destroy most microorganisms

Question 24

what is seasoning

Answer 24

comprehensive term applied to non-meat ingredients that improve flavor

Question 25

list 5 pros and cons of further processing

Answer 25

pros: preservation/shelf-life extension, upgrade lower quality raw meat, convenience, improve flavor and texture, product uniformity cons: contains more sugar and sodium, too much can lead to health issues, contains too few/many calories, WOF, many require cooking/handling from frozen state

Question 26

a decrease of WHC of meat does NOT result in

Answer 26

increased tenderness

Question 27

in the fresh category of sausages, there is a restriction of water which can be up to what %

Answer 27

3

Question 28

a semi-dry sausage yields what %

Answer 28

70-80%

Question 29

a dry sausage yields to what %

Answer 29

60-70%

Question 30

head cheese is what type of cheese

Answer 30

does not contain any cheese

Question 31

the following is NOT a type of product former

Answer 31

cardboard box

Question 32

natural casing is made from what

Answer 32

animal intestines

Question 33

what does the smoke cycle overlap with

Answer 33

the cook cycle

Question 34

average salt yield

Answer 34

2%

Question 35

dextrose is what percentage as sweet as sucrose

Answer 35

70%

Question 36

tenderness changes

Answer 36

first 1-2 days: greater overlap of the thick and thin filaments resulting in increased resistance to shear 2 to 10-14 days aging: degradation of cytoskeletal components of z-line 10-14 days plus aging period: no appreciable changes in tenderness

Question 37

tenderness rule of thumb

Answer 37

tenderness of a meat cut will decrease as the number of muscles/muscle fibers in the cut increase

Question 38

muscle fiber diameter

Answer 38

tenderness decreases as diameter increases, determines size of muscle bundles

Question 39

AW

Answer 39

water activity

Question 40

temp x time for microbial growth

Answer 40

psychrophiles 0-20 C mesophiles 20-45 C thermophiles 45-65 C

Question 41

fresh meat has aw less than what

Answer 41

0.99

Question 42

MAP

Answer 42

modified atmosphere packaging

Question 43

OR

Answer 43

oxidative rancidity

Question 44

what are the two types of canning

Answer 44

pasteurized (refrigerated) sterilized (shelf-stable if unopened)

Question 45

what is the last step of manufacturing

Answer 45

packaging

Question 46

DKB/DCB

Answer 46

dark cutting beef