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Meat Science > Fresh Meat Processing (Exam 2) > Flashcards

Fresh Meat Processing (Exam 2) Flashcards

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1
Q

How man changes are there in product characteristics?

A

Minimal

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2
Q

What is meat processing?

A

Any mechanical, chemical, or enzymatic treatment of meat that alters the form in which it originally occurs

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3
Q

What is “further processing”?

A

An industry term used to describe the processes of comminuting (chopping or grinding) or enhancing to add more value to low quality meats.

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4
Q

What is “further processing” also referred to as?

A

Value-added processing

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5
Q

What are 6 functions of further processing?

A 
Preserve quality or extend shelf life
Increase quality
Increase safety
Manipulate ingredients or formulate products
Control portion
Increase convenience for consumers
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6
Q

What are 5 ways to preserve quality/extend shelf life?

A 
Chilling 
Packaging
Antimicrobials
Antioxidants
Irradiation
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7
Q

How can tenderness be increased?

A

Tenderization

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8
Q

How can juiciness be increased?

A

Injection

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9
Q

How can flavor be increased?

A

Marination, injection

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10
Q

How can taste be increased?

A

Injection, rubbing, marination

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11
Q

What is the most commonly used process to increase safety?

A

Cooking

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12
Q

What is the first step in fresh meat processing?

A

Carcass breaking

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13
Q

Is there any loss in carcass breaking?

A

Bone loss and tissue loss

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14
Q

What is carcass breaking?

A

Primarily separating carcass into primal ad subprimals

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15
Q

What are the 4 primal cuts of beef?

A

Loin
Chuck
Rib
Round

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16
Q

What are the 4 primal cuts of pork?

A

Boston butt
Picnic
Ham
Loin

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17
Q

What are the 5 principles of carcass breaking and fabrication?

A 
Separate fat vs lean
Separate tough vs tender
Separate thick vs thin
Separate less valuable vs more valuable
Cutting across the grain
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18
Q

What is the most common form of meat processing?

A

Size reduction

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19
Q

Is thinner meat more tender or less?

A

More

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20
Q

What type of meat is the most tender?

A

Ground meat

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21
Q

Why do we need tenderization?

A

Tenderness variation

Consumer’s preference

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22
Q

What are 4 things that affect tenderness?

A

Anatomical differences
Connective tissues
Age
Breed/species

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23
Q

Outside of tenderness, what is the most important thing to consumers?

A

Flavor

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24
Q

Do young animals or old animals have more tender meat?

A

Young

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25
Q

What is the 2nd most tender cut of meat?

A

Flat iron

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26
Q

What does beating with mallet do?

A

Breaks connective tissue

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27
Q

What are 5 methods of mechanical tenderization?

A 
Cutting across the grain
Flaking
Needling
Grinding
Beating with mallet
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28
Q

What are methods of enzymatic tenderization?

A

Papain
Bromelain
Ficin

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29
Q

Where does papain come from?

A

Papaya

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30
Q

Where does bromelain come from?

A

Pineapple

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31
Q

Where does fincin come from?

A

Fig

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32
Q

Which is the least effective on collagen, papain, bromelain, or ficin?

A

Papain

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33
Q

Which is the most effective on collagen, papain, bromelain, or ficin?

A

Bromelain

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34
Q

Which is effective on both muscle fibers and connective tissues, papain, bromelain, or ficin?

A

Ficin

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35
Q

What are 2 methods of aging for tenderization?

A

Wet aging and dry aging

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36
Q

What is wet aging?

A

Bone-in or boneless subprimals in vacuum package for 24-28 days

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37
Q

Is there any loss with wet aging?

A

No

38
Q

What is dry aging?

A

Bone-in or boneless subprimals, primals, or carcasses in cooler with controlled humidity for 90 days

39
Q

What is the loss in dry aging?

A

40-50%

40
Q

What is cooler hanging a form of?

A

Dry aging

41
Q

What are 2 other methods of tenderization?

A

High temperature conditioning

Short-term muscle shortening

42
Q

What is high temperature conditioning?

A

Accelerated aging

43
Q

Why is high temperature conditioning risky?

A

Bacteria can live

44
Q

What is short-term muscle shortening a disruption of?

A

Z-line

45
Q

What is a method of short-term shortening?

A

Electrical stimulation during slaughter

46
Q

What is shelf life?

A

The length of time before meat products become unpalatable, unsafe for human consumption, or unattractive in the display case

47
Q

Why is shelf life of meat limited? (4)

A

Highly perishable
Close to neutral pH
High water activity
Great source of nutrients

48
Q

What is the main form of shelf life extension and preservation?

A

Refrigeration

49
Q

What is the appearance like due to spoilage?

A

Slimy caused by organic acids, protein degradation, mold/yeast growth

50
Q

What causes discoloration of spoiled food?

A

pH change

51
Q

What is the appearance of food like after oxidation?

A

Not much change

52
Q

What percentage of meat consumption is ground meats?

A

60%

53
Q

What is the most common ground meat?

A

Hamburger

54
Q

What type of ground meant is on the rise along the coasts?

A

Pork patties

55
Q

How many times do you grind ground meats?

A

Twice

56
Q

How much of the beef production in the US is ground beef?

A

25%

57
Q

What is the normal fine grind size of ground beef?

A

1/16”

58
Q

How can patties be frozen? (3)

A

IQF
Blast
Liquid nitrogen

59
Q

Practice adjusted fat content math

A

Practice adjusted fat content math

60
Q

What is freezing patties important for?

A

Maintaining form, freshness, and safety

61
Q

Know the differences between chopped beef/ground beef, hamburger, and beef patties

A

Know the differences between chopped beef/ground beef, hamburger, and beef patties

62
Q

How much fat is there in ground beef?

A

No more than 30%

63
Q

Can fat be added to ground beef?

A

No more than what is in the trimmings

64
Q

How much of ground beef meat can come from cheek?

A

No more than 25%

65
Q

What can not be added to ground beef?

A

Water
Phosphates
Binders
Extenders

66
Q

Can ground beef have seasonings?

A

Yes

67
Q

How much fat is there in ground beef hamburgers?

A

No more than 30%

68
Q

Can fat be added to ground beef hamburgers?

A

Yes

69
Q

How much of ground beef hamburger meat can come from cheek?

A

No more than 25%

70
Q

What can not be added to ground beef hamburgers?

A

Water
Phosphates
Binders
Extenders

71
Q

Can ground beef hamburger have seasonings?

A

Yes

72
Q

What is MAP?

A

Modified Atmosphere Packaging

73
Q

With textured vegetable protein in ground beef, how must it be labeled?

A

Descriptively with soy and other extenders

74
Q

What can irritation ground beef of beef patties contain?

A

Anything

75
Q

What is carrageenan often found in?

A

Meatballs

76
Q

What is carrageenan isolated from?

A

Red seaweed

77
Q

What does carrageenan do?

A

Thickens, gelatinize, stabilizes, and suspend proteins

78
Q

What are the roles of fat in meat products? (4)

A

Flavor
Texture
Carriers of fat-soluble nutrients
Health

79
Q

What does fat do for health?

A

30% calories recommended from fat

80
Q

What is LFTB?

A

Lean finely textured beef

81
Q

What is MDM?

A

Mechanically deboned meat

82
Q

What is mechanically separated meat used for?

A

Processed meat products

83
Q

Where is the most popular place that MDM is from? Why?

A

Chicken

Flavorful and juicy

84
Q

What does restructured mea products increase?

A

Value of cheap meats

85
Q

What are restructured meat products?

A

When the muscle is separated and reshaped into more desired products

86
Q

What are methods for binding restructured meat products? (3)

A

Use massage or tumbling to extract proteins
Use binders
Transglutaminase

87
Q

What is transglutaminase?

A

Proteins crosslinks

88
Q

What is the most rapidly growing sector of the meat industry?

A

Case-ready fresh products

89
Q

How are meat products shipped to supermarkets?

A

In sale-ready packages

90
Q

What is the most significant technology development for case-ready products?

A

Impermeable and permeable films

Oxygen exchange

Meat Science (14 decks)

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