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Final Exam Flashcards

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1
Q

Connective tissue that connects bone to bone

A

ligament

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2
Q

connective tissue that surrounds the muscle cell

A

endomysium

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3
Q

Connective tissue that surrounds the muscle

A

epimysium

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4
Q

connective tissue that connects muscle to bone

A

tendon

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5
Q

connective tissue that surrounds muscle bundles

A

perimysium

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6
Q

Considered the contractile unit of striated muscle

A

sarcomere

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7
Q

muscle cell

A

myofiber

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8
Q

muscle cell membrane

A

sarcolemma

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9
Q

organelle unique to muscle tissue

A

myofibril

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10
Q

composed of thick and thin filaments

A

myofilament

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11
Q

in terms of contractile proteins, the H zone contains

A

only myosin

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12
Q

in terms of contractile proteins, the A band contains

A

myosin and actin

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13
Q

in terms of contractile proteins, the I band contains

A

only actin

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14
Q

two muscle contractile proteins

A

myosin

actin

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15
Q

two muscle regulatory proteins

A

tropomyosin

troponin

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16
Q

three muscle cytoskeleton proteins

A

titin
nebulin
c-protein

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17
Q

4 major nutrients found in muscle, that meat is considered a good source

A

protein
fat
vitamins
minerals

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18
Q

Explain how striated muscle cells become multinucleate

A

fusion of myotubes. each myotube has a nucleus

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19
Q

what is the cervical ligament composed of that makes it so elastic

A

elastin fibers

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20
Q

repeating amino acid sequence in collagen

A

x-glycine-proline-hydroxyproline-glycine-x

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21
Q

the sarcolemma is a bi-layer phospholipid membrane

A

true

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22
Q

myogenic cells are differentiated in the embryonic phase of skeletal muscle development

A

true

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23
Q

collagen is the most abundant protein in the animal body

A

true

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24
Q

myotubes are immature muscle fibers

A

true

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25
Q

sarcomere length is constant

A

False

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26
Q

synapses are formed when an axon ending of one neuron interdigitates with the dendrite of another neuron

A

true

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27
Q

intermolecular collagen cross linkages decreases an an animal ages

A

false

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28
Q

the sarcolemma is composed of lipid material and protein

A

true

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29
Q

muscles can only contract

A

true

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30
Q

myoblasts have the ability to fuse with one another

A

true

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31
Q

proline is the most abundant amino acid in collagen

A

false

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32
Q

increased intermolecular collagen cross linkages correlate with increased toughness

A

true

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33
Q

BSE

A

Bovine spongiform encephalopathy

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34
Q

HRI

A

hotels, restaurants, institutions

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35
Q

ATP

A

Adenosine triphosphate

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36
Q

CNS

A

central nervous system

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37
Q

holds actin filaments in 3 dimensional array

A

z disk

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38
Q

double headed contractile protein

A

myosin

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39
Q

contains glycolytic enzymes

A

sarcoplasm

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40
Q

extends from A band to Z disk extending the entire length of the thin filament

A

nebulin

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41
Q

extends the length of F actin occluding the myosin binding site

A

tropomyosin

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42
Q

anchors myosin to z disk

A

titin

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43
Q

encircles the thick filament

A

c-protein

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44
Q

flattened reservoirs that store Ca++

A

sarcoplasmic reticulum

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45
Q

enzymes found in lysosomes

A

cathepsins

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46
Q

ensheaths peripheral nerve fibers

A

schwan cells

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47
Q

long cylindrical nervous tissue structure

A

axon

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48
Q

axon ending one neuron interdigitating with dendrites of another

A

synapse

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49
Q

myomesium, M-protein and skelemin

A

M line

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50
Q

protein responsible for meat color

A

myoglobin

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51
Q

nervous system consisting of brain and spinal cord

A

CNS

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52
Q

monomeric form of actin

A

G-Actin

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53
Q

small cytoplasmic vesicles containing proteases

A

lysosomes

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54
Q

fibrous form of actin

A

F- Actin

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55
Q

sarcolemma is

A

cell membrane surrounding muscle fiber,

composed of protein and lipid material

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56
Q

sarcoplasm

A

contains organelles and inclusions

is the cytoplasm of muscle cells

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57
Q

botulsim is caused by

A

blocking acetylcholine

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58
Q

hyaluronic acid

A

serves as lubricant in joints

is a glycosminoglycan

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59
Q

ATPase is an enzyme that hydrolyzes

A

ATP

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60
Q

cholinesterase in an enzyme that hydrolyzes

A

acetylcholine

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61
Q

collagen intermolecular cross-linkages

A

lead to insolubility of collagen fibers
increase with age
affect meat tenderness

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62
Q

water, protein, carbohydrate, and lipid make up approximately what percent of live mammalian skeletal muscle

A

75, 18.5, 1, 3

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63
Q

a defect in which of the following proteins causes the disease as muscular dystrophy

A

dystrophin

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64
Q

lymph

A

circulates continuously
passes through all tissues, organs, and lymph nodes
helps transport absorbed fatty acids

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65
Q

double muscling genotype

A

results in twice as many muscle fibers

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66
Q

callipyge genotype

A

results in hypertrophy of the hindleg
means beautiful buttocks
results in tougher meat product
is developed in sheep

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67
Q

what is the viscous substance that serves to lubricate juxtaposed joint surfaces

A

hyaluronic acid

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68
Q

synthetic somatotropin is used to

A

increase leanness

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69
Q

two calcium channel protein involved in regulating calcium during depolarization of the T-tubules and sarcoplasmic reticulum

A

dihydropyridne receptor and ryanodine receptor

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70
Q

connective tissue that connects bone to bone

A

ligament

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71
Q

connective tissue that surrounds the muscle cell

A

endomysium

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72
Q

connective tissue that surrounds the muscle

A

epimysium

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73
Q

connective tissue that connects muscle to bone

A

tendon

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74
Q

connective tissue that surrounds muscle bundles

A

perimysium

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75
Q

considered the contractile unit of striated muscle

A

sarcomere

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76
Q

muscle cell

A

myofiber

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77
Q

organelle unique to muscle tissue

A

myofibril

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78
Q

composed of thick and thin filaments

A

myofilament

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79
Q

in terms of contractile proteins, the h zone contains

A

only myosin

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80
Q

in terms of contractile proteins the A band contains

A

myosin and actin

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81
Q

in terms of contractile proteins, the I band contains

A

only actin

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82
Q

the sarcolemma is a bi-layer phospholipid membrane

A

true

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83
Q

myogenic cells are differentiated in the embryonic phase of skeletal muscle development

A

true

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84
Q

collagen is the most abundant protein the animal body

A

true

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85
Q

myotubes are immature muscle fibers

A

true

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86
Q

sarcomere length is constant

A

false

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87
Q

synapses are formed when an axon ending of one neuron interdigitates with the dendrite of another neuron

A

true

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88
Q

intermolecular collagen cross linkages decrease as an animal ages

A

false

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89
Q

the sarcolemma is composed of lipid material and protein

A

true

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90
Q

muscles can only contract

A

true

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91
Q

myoblasts have the ability to fuse with one another

A

true

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92
Q

proline is the most abundant amino acid in collagen

A

false

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93
Q

increased intermolecular collagen cross linkages correlates with increased toughness

A

true

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94
Q

meat contains neurons

A

true

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95
Q

muscle function is based on structure

A

true

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96
Q

muscle fiber is a term for muscle cells

A

true

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97
Q

epimysium, perimysium, and endomysium are connective tissue proper

A

true

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98
Q

collagen is the most abundant protein in the animal body

A

true

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99
Q

mesenchymal cells are the precursors of fibroblasts and adipoblasts

A

true

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100
Q

collagen and elastin fibers are constructed intercellular

A

false

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101
Q

elongation of the bone occurs at the epiphyseal plate

A

true

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102
Q

inter muscular fat is known as marbeling and is deposited between muscles

A

false

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103
Q

red muscle fibers are known as the slow twitch muscle fibers

A

true

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104
Q

carcass traits are lowly heritable

A

false

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105
Q

supplement of beta-andrenergic agonists increases meat tenderness

A

false

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106
Q

Na+/K+ pumps actively transport sodium and potassium using ATP for energy

A

true

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107
Q

muscles can only contract

A

true

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108
Q

meat consists of muscle and associated tissues

A

true

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109
Q

thin contractile protein associated with I band of sarcomere

A

Actin

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110
Q

double headed contractile protein

A

myosin

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111
Q

protein that extends the length of F-Actin, blocking myosin binding site

A

tropomyosin

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112
Q

has 3 subunits that regulate myosin-actin binding

A

troponin complex

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113
Q

the largest molecular weight cytoskeletal protein

A

titin

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114
Q

encircles the thick filament

A

c protein

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115
Q

regulatory myofibrillar proteins

A

tropomyosin

troponin

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116
Q

contractile myofibrillar proteins

A

myosin

actin

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117
Q

cytoskeletal myofibrillar protein

A

nebulin

titin

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118
Q

low myoglobin content

A

W

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119
Q

slow contractile speed

A

R

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120
Q

high capillary density

A

R

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121
Q

both glycolytic and oxidative metabolism

A

I

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122
Q

low glycogen content

A

R

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123
Q

high mitochondrial numbers

A

R

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124
Q

high lipid content

A

R

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125
Q

large fiber diameter

A

W

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126
Q

longer time to fatigue

A

R

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127
Q

fat cells

A

adipocytes

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128
Q

beautiful buttocks

A

callipyge

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129
Q

ADP

A

Adenosine Phosphate

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130
Q

skeletal muscle

A

voluntary
organized
connected to skeleton

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131
Q

smooth muscle

A

involuntary
slightly disorganized
in vessels and arteries

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132
Q

5 steps myogenesis

A
  1. early differentiation leads to myoblasts
  2. myoblasts fuse and donate nuclei to single muscle fiber
  3. primary myotubes form
  4. secondary myotubes form around 1 degree myotube
  5. both 1 & 2 develop mature muscle fiber
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133
Q

why does the eye of round or semitendinosus remain tough even if cooked appropriately

A

elastin fibers

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134
Q

describe how membrane potential transfers from neuron to muscle fibers

A

membrane potential transfers from neuron to the muscle fibers due to nerve impulses stimulating aceytalcholine to be released and an increase of Na+ permeability

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135
Q

explain how the t-tubles are involved in transferring the stimulus from the neuron to the muscle fibers

A

neuron depolarizes acetyl-choline

really close to the other parts which depolarize

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136
Q

endochondrial ossification

A

cartilage is needed for growth

ex. growth of limbs

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137
Q

intramembranous ossification

A

cartilage isn’t needed for bone growth

ex. skull

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138
Q

platelets

A

control blood clotting

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139
Q

red blood cells

A

move oxygen

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140
Q

white blood cells

A

protect against bacteria

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141
Q

hyperplasia

A

happens during 1st 2/3 of parental maturation increase #

142
Q

hypertrophy

A

what happens during 2/3 parental maturation increase size

143
Q

4 major nutrients found in muscle, that is considered a good source

A

protein
iron
zinc
B12

144
Q

what is the cervical ligament composed of that makes it so elastic

A

elastin

145
Q

what is the red juice often seen in the bottom of the package of beef

A

sarcoplasm

146
Q

rigor mortis is due to

A

lack of ATP in post-mortem muscle

formation of actin-myosin cross-bridges

147
Q

protein denaturation

A

occurs when pH declines rapidly while muscle is still warm

causes a change in protein conformation and/ or function

148
Q

resolution of rigor occurs due to

A

proteolytic dissolution of the Z disks

149
Q

disruption of the myostatin gene

A

causes extreme or double muscled cattle

150
Q

the callipyge gene

A

causes higher muscle calpastatin levels

151
Q

rendement napole

A

leads to altered AMPK

152
Q

Halothane gene

A

encodes for mutated SR calcium channel protein

153
Q

the calpain enzyme system is

A
  • most active at neutral pH
  • primarily responsible for improvements in tenderness during aging
  • requires calcium for activity
154
Q

feed withdrawal prior to slaughter is important

A
  • reduce transport weight
  • reduce excreta during transport
  • reduce risk astral intestinal track laceration
  • decrease cost of handling digesta
155
Q

which of the following affect stress when moving animals

A
  • loading ramp design
  • moving objects
  • shadow/lighting
  • alley- way flooring design
156
Q

point of balance is roughly perpendicular to the animals

A

shoulder

157
Q

neck sticking, during exsanguination, is more frequently used in

A

lambs

158
Q

which of the following downer livestock species is prohibited from entering the food chain, regardless of the reason for immobility

A

beef

159
Q

maintenance of a relatively narrow range of physiology conditions

A

homeostasis

160
Q

calpain inhibitor

A

calpastatin

161
Q

normal post-rigor pH of beef muscle

A

5.4

162
Q

ATP yield from 1 molecule of glucose-1-P from glycogen during aerobic conditions

A

35

163
Q

non-ambulatory animals

A

downers

164
Q

ambient temperature where the animal does not need to alter its basal metabolic rate

A

thermal neutral zone

165
Q

ATP yield from 1 molecule of glucose diffusing into myofiber during aerobic conditions

A

34

166
Q

resting animals before slaughter

A

lairage

167
Q

hemorrhaging and bruising in meat

A

blood splashing

168
Q

rigor mortis

A

stiffness of death

169
Q

weight loss during transport of live animals

A

shrink

170
Q

glycogen breakdown

A

glycogenolysis

171
Q

organs of thoracic cavity

A

pluck

172
Q

glycogen assimilation

A

glycogenesis

173
Q

glucose storage form in muscle (muscle starch)

A

glycogen

174
Q

cellular pathway for glucose lysis

A

glycolysis

175
Q

propels retractive bolt into the skull

A

captive bolt stunner

176
Q

distance at which an animal will move away from the handler

A

flight zone

177
Q

esophagus

A

weasand

178
Q

ATP yield from 1 molecule of glucose-1-phospahate glycogen during anaerobic conditions

A

3

179
Q

physiological pH of living muscle

A

7.4

180
Q

gas used for stunning, primarily hogs

A

CO2

181
Q

Krebs cycle

A

TCA cycle

182
Q

rigor mortis is stiffening of death

A

true

183
Q

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

A

true

184
Q

during stunning, a captive bolt does not penetrate the skull

A

false

185
Q

rigor mortis onset is typically faster in pork than in lamb or beef muscle

A

true

186
Q

shorter sarcomeres are correlated with tougher meat

A

true

187
Q

the enzyme m-calpain requires millimolar calcium for activity

A

true

188
Q

animal stress/ anxiety prior to slaughter does not affect meat quality

A

false

189
Q

muscle tissue ceases to function immediately after stunning

A

false

190
Q

pyruvate contains 4 C atoms

A

false

191
Q

3 USDA approved methods of stunning include: physical (captive bolt), CO2, and electrical

A

true

192
Q

according to the text, Halal and Kosher ritual slaughters do not allow stunning prior to exsanguination

A

true

193
Q

the 2 largest contributors to postmortem changes are deviation in tissue temperature and pH

A

true

194
Q

lactic acid is frequently used as carcass antimicrobial

A

true

195
Q

chickens are often lariaged in cages on trucks at the processing plant

A

true

196
Q

WHC

A

water holding capacity

197
Q

DFD

A

dark, firm, dry

198
Q

PSE

A

Pale, soft, exudative

199
Q

pH

A

-log10[H+]

200
Q

WBC

A

water binding capacity

201
Q

AMP

A

adenosine monophosphate

202
Q

PSS

A

porcine stress syndrome

203
Q

AMPK

A

adenosine monophospate kinase

204
Q

USDA

A

united states department Agriculture

205
Q

TCA

A

tricarboxylic acid

206
Q

organs in thoracic cavity

A

heart
lungs
trachea

207
Q

organs in abdominal cavity

A 
spleen
kidneys
stomach
small intestine
large intestine
208
Q

under aerobic conditions 30 ATP can be generated from a single glucose molecule. Under anaerobic conditions, however, only 2 ATP are generated. Why

A

in anaerobic conditions oxygen isn’t being utilized so it cannot go through the Krebs cycle to produce more ATP. Instead H+ is building up so that it can undergo glycolysis

209
Q

why is glycogen branched instead of linear molecule

A

it is more compact so less water is needed to hydrate and it is easier and faster to utilize

210
Q

5 physical signs effective stunning

A 
limp head
no arched back
no response to pinching nose/ears
no voluntary blinking
no rhythmic breathing
211
Q

why is glucose stored as glycogen and not free glucose

A

glucose is stored as glycogen because multiple glucose can be in one glycogen so more is readily available. It makes it to where it has to stay in the cell. it is more compact

212
Q

explain the conditions and muscle physiology which result in cold shortening

A

cold shortening is when the muscle is cooled rapidly 1-16 degrees prior to the onset of rigor. this allows calcium to leak from the SR, and ATP is utilized anaerobically until there is no more

213
Q

explain conditions and muscle physiology which results in thaw rigor

A

muscle is frozen with a lot of ATP still in the muscle. Once the muscle is thawed it will contract and the actin-myosin cross bridges will shrink. Causing causes the membrane disruption allowing Ca++ to enter sarcoplasm

214
Q

explain why pH of normal beef muscle decreases from about 7.4 in the living muscle tissue to 5.4 in the post rigor muscle/meat

A

the pH in normal beef decreases because lactic acid is being produced from pyruvate and NADH+ ions. ATP is being hydrolyzed anaerobically by the muscle

215
Q

explain why, physiologically, rigor mortis occurs post-mortem

A
  • all ATP is used
  • muscle will shrink
  • myosin-actin bridge cannot detach from each other
216
Q

explain the following phrase: Muscle tissue does not cease functioning at death

A

muscle tissue doesn’t stop functioning until all the ATP is used in the muscle. The muscle can continue to contract until all the ATP is gone

217
Q

why does lactate accumulate in post-mortem muscle instead of pyruvate

A
  • pyruvate is used to produce NAD and H+ ions
  • NAD regeneration
  • continue to go through hydrolysis
218
Q

slaughter steps

A
  1. stunning
  2. exsanguination
  3. skinning/ scalding
  4. removal legs/ feet
  5. head removal
  6. evisceration
  7. splitting
  8. animicrobial wash
  9. inspection
  10. chilling
219
Q

boar meat has a low economic value due to its off odor/ flavor

A

boar taint

androsteneane

220
Q

3 forms microbial intervention used in carcass

A
  1. antimicrobial wash
  2. steam pasteurization
  3. steam vacuum
221
Q

hams are smoke meats which are usually

A

cured
heat processed
smoked

222
Q

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

A

water, salt, phosphate

223
Q

sausage products are processed meats which are

A

comminuted
seasoned
salted

224
Q

meat curing, as used in class, is the application of

A

salt and nitrite

225
Q

which of the following are methods used for brine curing of meat

A

immersion curing

artery pumping

226
Q

15% of all retail fresh beef is discounted due to variation

A

color

227
Q

bloom is

A

development of bright, cherry red color in fresh meat

228
Q

functions of meat packaging include

A

protect the product
consumer education
allow visibility of product

229
Q

fresh beef packaged via tray overwrap has a refrigerated shelf life of

A

3 weeks or more

230
Q

according to the text gases commonly used in modified atmosphere packaging of fresh meat include

A

nitrogen, carbon dioxide, carbon monoxide

231
Q

how many pairs of ribs do beef have

A

13 sometimes 14

232
Q

how many pairs of ribs do pigs have

A

14 or 15

233
Q

unique muscle segments of fish that are separated by connective tissue are termed

A

myotomes

234
Q

sirloin cuts are derived from which primal in beef

A

loin

235
Q

sirloin cuts are derived from which primal in pork

A

loin

236
Q

sirloin cuts are derived from which primal in lamb

A

leg

237
Q

rib chops/steaks are derived from which primal in beef

A

rib

238
Q

rib chops/ steaks are derived from which primal in pork

A

loin

239
Q

rib chops/ steaks are derived from which primal in lamb

A

rib

240
Q

reduced iron

A

Fe++

241
Q

potassium nitrate

A

saltpeter

242
Q

ingoing limit of sodium nitrite in bacon

A

120 ppm

243
Q

nitrite

A

NO2

244
Q

normal range for salt content in processed meat products

A

1.5-3%

245
Q

ingoing sodium erythrobate level for cured meat products

A

550 ppm

246
Q

ingoing limit of sodium nitrite in brine cured

A

200 ppm

247
Q

normal range for seasonings in processed meat

A

0.1-0.5%

248
Q

nitrate

A

NO3

249
Q

ingoing limit of sodium nitrite in ground sausage

A

156 ppm

250
Q

moisture loss during carcass storage

A

cooler shrink

251
Q

moisture loss pf packaged meat

A

drip loss

252
Q

nitric oxide

A

NO

253
Q

oxidized iron

A

Fe+++

254
Q

ability of meat to retain moisture

A

water holding capacity

255
Q

chicken drumstick and thigh

A

leg quarter

256
Q

major wholesale cuts

A

primals

257
Q

where beef rib is separated from loin

A

12-13 rib

258
Q

where lamb shoulder is separated from rib

A

4-5 rib

259
Q

removal of epimysium

A

denuded

260
Q

removal of most surface/ seam fat

A

peeled

261
Q

bound water is held within the myofilaments via capillary action

A

F

262
Q

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

A

F

263
Q

cattle muscle contains more myoglobin than pig muscle

A

T

264
Q

the enzyme m-calpain requires millimolar calcium for activity

A

T

265
Q

Lactic acid bacteria are facultative anaerobic bacteria that grow in refrigerated vacuum packaged meats

A

T

266
Q

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

A

F

267
Q

When meat is vacuum packaged it does’t tenderize during aging

A

F

268
Q

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

A

T

269
Q

pl or lp

A

isoelectric point

270
Q

RTE

A

ready to eat

271
Q

MAP

A

modified atmosphere packaging

272
Q

URMIS

A

uniform retail meat identity standards

273
Q

UPC

A

universal product code

274
Q

IMPS

A

institutional meat purchase specifications

275
Q

differences between bound, immobilized, and free water

A

bound- bound inside cell cannot be released because of charge on proteins
immobilized- entrapped through layers of bonds
free water- flow freely due to capillary force

276
Q

middle meats

A

center of carcass

277
Q

primals
subprimals
retail cuts

A

primals main cuts- loin
subprimals- come from primal cuts- top loin
retail cuts- producers cell- T bone

278
Q

8 primals beef

A 
loin
rib
chuck
shank
flank
round
brisket
plate
279
Q

4 primal of pork

A

shoulder
loin
belly
ham

280
Q

6 primals lamb

A 
loin
rib
leg
shoulder
flank
shank
281
Q

Dark purple

A

deoxymyoglobin
Fe +2
H2O

282
Q

Bright cherry red

A

oxymyoglobin
Fe +2
O2

283
Q

Brown

A

metmyoglobin
Fe +3
none

284
Q

Pink

A

Nirtosyl-hemochromogen
Fe +2
NO

285
Q

beef vs. lamb

A

lamb 4-5 rib
beef 5-6 rib
sirloin lamb leg
sirloin beef loin

286
Q

beef vs pork

A

pork 2-3 rib
beef 5-6 rib
pork only from loin beef from rib and loin

287
Q

5 classifications of sausage

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
288
Q

Salt

A

flavor
antimicrobial
solubilize protein

289
Q

nitrite

A

flavor
color
antimicrobial
antioxidant

290
Q

sodium erythrobate

A

reduce NO2 to No

reduce Fe +3 to Fe +2

291
Q

Phosphates

A

increasing pH

increasing ionic strength

292
Q

list 3 ways that nitrosamine formation has been decreased in meat products

A
  1. use erythrobate
  2. use less nitrate/ nitrite
  3. use only nitrate
293
Q

recipe for fresh sausage

A

20% fat pork

  1. 125% rubbed sage
  2. 5% salt
  3. 3% ground black pepper
294
Q

how does connective tissue affect meat tenderness

A

the location of connective tissue

degree of connective tissue x-linkages

295
Q

how do myofibril proteins affect meat tenderness

A

sarcomere length

z disk integrity

296
Q

Which bones for T in beef loin T-bone steak

A

finger bone

lumbar vertebra

297
Q

Favorite meat

A

beef loin, top loin, boneless aged 40 days

298
Q

Saturated Fatty Acids

A
  • string of fatty acids
  • no double bonds
  • cant have odd # C
299
Q

Glycerol is a

A

tricarbon (3 C, 3 OH)

300
Q

Desirable Microorganisms (good)

A
  • microorganisms in food fermentation

- wine, beer, cheese

301
Q

fermentable substrate- milk, bread

A

Lactose
yeast culture
heterofermentation, homofermentation

302
Q

glycogen fermentable substrate (not in rigor)

A

have to add glucose

303
Q

Spoilage microorganisms (ugly)

A

spoilage bacteria

distinct groups that spoil anaerobic and aerobic packaged meat)

304
Q

aerobic packaged meat

A

tray over wraps
styrofoam tray
3-5 days

305
Q

shelf life of vacuum packaging

A

3+ weeks

anaerobic conditions

306
Q

longer aging causes

A

more caplain

307
Q

temp in aging room

A

35-40 degrees F

308
Q

dry aging

A

hanging carcass 2-4 weeks

can loose 20% product

309
Q

Wet aging

A

aging cut in vacuum bag

no mold growth, LAB growth

310
Q

LAB

A

Lactic Acid Bacteria

311
Q

Foodborne Pathogens (bad)

A

pathogenic bacteria- on surface

-sick or kill ya

312
Q

what part of the muscle is healthy living animal

A

center

313
Q

how to cook ground beef

steak

A
  • must be cooed throughly

- safe to eat at 150 degrees

314
Q

why is beef unsafe to eat not cooked

A

bacteria are homofermentation

-all over food

315
Q

Name 5 pathogens

A
  1. Salmonella spp.
  2. Yersinia enterocolitica
  3. Campylobacter jejuni
  4. Escherichia coli O157:H7
  5. STEC
316
Q

HUS

A

hemolytic uremic syndrome (kidney dead)

317
Q

RH

A

relative humidity

318
Q

microorganisms grow ___ in warm temp

A

faster

319
Q

meat freezes at what temp

A

28 degree F

320
Q

intrinsic factors

A

inherent part of animal or plant tissue

321
Q

Microbial factors

A
  • intrinsic factors
  • pH
  • moisture
  • O/R
  • Nutrients
  • antimicrobials
  • biological structures
322
Q

Extrinsic Factors

A

temperature

gas environment

323
Q

microorganisms and time

A

lower temp= longer time

higher temp= shorter time

324
Q

residual tenderness

A

connective tissue

collagen cross linkage

325
Q

initial toughness

A

muscle fibers- myofibrillar= shorter sarcomere

326
Q

adipose tissue or marbling

A

breaks up protein

327
Q

very rare

A

130

328
Q

rare

A

140

329
Q

medium rare

A

150

330
Q

medium

A

160

331
Q

well done

A

170

332
Q

very well done

A

180

333
Q

Rules using a thermometer

A
  1. calibrate thermometer
  2. must insert in geometric center
  3. must insert to proper depth
  4. use it
334
Q

Dry cooking

A

crockpot, soups, braising, roaster pan

-collagen converted to gelatin w/ long time moist cookery

335
Q

what is braising

A

cooking in a wet environment

336
Q

smoking meat

A

can’t be wet or dry (little dry not much)

337
Q

Moisture Aw meat
Cured
water
jerky

A

.99
.97
1
.8

338
Q

reducing the environment quickly (vacuum packaging) less microbial growth; can’t grow without oxidation

A

O/R

339
Q

if the meat is good you don’t change this

A

nutrients

340
Q

fresh meat doesn’t have

A

antimicrobials

341
Q

shell of egg

A

biological structure

342
Q

consumption of pathogen which colonizes gastrinal intestinal track

A

Food Borne Infection

343
Q

consumption of toxin produced by pathogen growing in food

A

food borne intoxication

344
Q

don’t know that they have infection

A

carriers

345
Q

trichinella is in which specie

A

pork

346
Q

medium amount of collagen

A

longissimus

347
Q

marveling increases so will

A

palatability

348
Q

have to prepare the surface of meat to

A

smoke

349
Q

smoke ring should be

A

1/4-3/8th inch

350
Q

shelf life 3-5 days
tray over wrap
styrofoam tray
polyvital chloride (oxymyoglobin)

A

aerobically packaged

351
Q

vacum packaging

A

anaerobic packaging

352
Q

ribs primal long tail rib inhibits microbial growth aged 200 days cut between ribs and cooked and sold

A

Tomahawk steak

Meat Science (6 decks)

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