Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Muscle Foods Technology > Final Exam > Flashcards

Final Exam Flashcards

1
Q

Discontinuous phase

A

Discrete fat particles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Continuous phase

A

Protein matrix

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Stability of sausage products is affected by:

A

How well fat is emulsified and the quality of the protein matrix

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Environmental considerations in sausage making

A

pH and solubility profile, role of inorganic phosphates, aqueous phase ionic strength

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Typical pH in processed meats

A

6.2 to 6.4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What can artificially decrease the isoelectric point? How?

A

NaCl; more water (and less fat) means more dilution of salt, which reduces pH/NaCl synergism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does the aqueous phase ionic strength go from and to what?

A

.12 to .5 or .6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Advantage of pre-rigor processing

A

Myosin functions better alone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What causes a 10-15% reduction in protein solubility during frozen storage?

A

Decline in protein-water interactions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Why do red and white meats perform differently in processed meat products?

A

They have 2 different myosin isoforms that function differently as food proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

The melting point of a meat product depends on…?

A

The fatty acid composition and degree of saturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What does overextension of proteins cause in processed meat products?

A

Failure of product; can be caused by low melting point of fat + over mixing or overheating; changes binding system between P-F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Key functional constituents of a finely comminuted product

A

Salt extractable proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Meat quality attributes

A

Marbling, maturity, color, firmness, texture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Meat palatability traits

A

Tenderness, juiciness, flavor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Market class determination

A

Grouping of animals according to use

17
Q

Inflection point

A

Where growth is most substantial and where fat disposition changes

18
Q

Order of classifications from best to worst

A

Prime, choice, select, standard

19
Q

Cut ability

A

The percent of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck

20
Q

Best measurement of cutability

A

Fat thickness

21
Q

Factors used to determine yield grade

A

Fat thickness; ribeye area; hot carcass weight; kidney, pelvic, and heart fat percent

22
Q

Why measure maturity?

A

With age, muscle gets more enzyme-derives cross links which makes older meat tougher, less tender

23
Q

Assignment of numerical grade for pork

A

(4.0 x LRBF) - muscle score

24
Q

Results of meat cookery (6)

A 
Increased palatability
Appearance
Structural changes
Tenderness
Juiciness
Flavor and aroma
25
Q

Palatability

A

The extent of desirable taste and texture properties of meat

26
Q

Protection from overcooking/cooking abuse

A

Marbling or intramuscular fat

27
Q

Cause of structural change during cooking

A

Disintegration of action and myosin filaments and z discs; protein dehydration; reduced WHC

28
Q

Coagulation

A

Aggregation of proteins that occur after denaturation; promotes P-P interaction

29
Q

Collagen reaction to heat

A

Increases solubility and tenderness due to shortening of collagen fibrils to 1/3 of their original length

30
Q

Myofibrillar proteins reaction to heat

A

Coagulation and becoming tougher

31
Q

How does age of animal affect tenderness, juiciness, and flavor?

A

Myofibrils shrink with age, creating holes which increases chemical crosslinks and heat resistance

32
Q

Temperature at which myosin denatures

A

72-74 degrees C

33
Q

Juiciness losses caused by what?

A

Evaporation and drip loss, determined by WHC of product

34
Q

Dry heat cookery

A

Surrounds meat with hot, dry air (broiling, roasting, searing)

35
Q

Moist heat

A

Accomplished in closed containers with added water at low temperatures over long times (braising, cooking in water, pot roasting)

36
Q

Meat cuts to use moist heat with and why

A

Large amounts of connective tissue; to provide water necessary for hydrolysis of collagen (results in gelatin)

Muscle Foods Technology (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions