INTRO & MEAT COMPOSITION

Question 1

refers to the edible internal organs & entrails of an animal that are used for food

Answer 1

offal

Question 2

an animal that is unable to stand or walk without assisstance due to an illness or injury

Answer 2

downer

Question 3

body of slaughtered animals after it has been dressed or slaughtered

Answer 3

carcass

Question 4

edible part of an animal; comes from the muscle tissue of the carcass

Answer 4

meat

Question 6

edible swine meat

Answer 6

pork

Question 7

is a controkked level of heat or cold that slows down bacterial growth & enzymatic activity that prevents the spoilage & ensuring food safety.

Answer 7

Temperature

Question 8

is a process of examining meat products to ensure they are safe, wholesome & free from disease, contamination or harmful substances

Answer 8

Meat Inspection

Question 9

this inspection ensures the slaughterhouse, facilities & handling practices meet hygiene & safety standards

Answer 9

Sanitary inspection

Question 10

checking for harmful chemicals, antibiotic or other contaminants

Answer 10

residue testing

Question 11

process of evaluating meat based on quality & yield to classify it into different grades

it helps consumers to identify or determine the value, tenderness, juiciness & flavor of the meat

Answer 11

Meat Grading

Question 12

the amount of intramuscular fat that affects tenderness & flavor

Answer 12

Marbling

Question 13

the age of animal that produces more tender meat

Answer 13

Maturity; “younger animals”

Question 14

structure of the muscle fiber and fat distribution

Answer 14

Texture & Firmness

Question 15

Appearance of meat & fat; that indicates freshness & quality

Answer 15

color

Question 16

the amount of usable meat in carcass esp. in beef

Answer 16

Yield Grade

Question 17

meat that has been chilled or refrigerated after slaughtered

Answer 17

cold meat

Question 18

meat that is freshly slaughtered & not chilled

Answer 18

hot meat

Question 19

meat muscle is composed of ____ that is bound together by a connective tissue that are linked to other groups of muscle or directly to the animals bone structure

Answer 19

fibers

Question 20

meat contains how many percent of moisture?

Answer 20

60% - 70%

Question 21

Meat contains how much of protein?

Answer 21

10-20%

Question 22

meat is composed of how much fat?

Answer 22

2% - 22%

Question 23

meat contains how much percentage of ash?

Answer 23

1%

Question 24

muscle fibers is surrounded by collagen fibers and c.t (elastin) that forms a thin covering ____ separating the muscle groups a tendon at the ends of the
muscle group.

Answer 24

Silver skin

Question 25

the ____ is attached to the bone at or near a bone joint

Answer 25

tendon

Question 26

Muscle fibers are composed of thick and thin filaments, actin and myosin, which are sometimes called what?

Answer 26

Myofibrils

Question 27

is a unit of a bundle or little muscle

Answer 27

sacromere

Question 28

thin filament

Answer 28

actin

Question 29

thick filament

Answer 29

myosin

Question 30

actin & myosin is composed of 2 proteins that helps regulate muscle contraction

Answer 30

troponin & tropomyosin

Question 31

What property of connective tissue determines how much it dissolves during the cooking process, directly affecting the tenderness of meat?

Answer 31

Solubility

Question 32

What process occurs as an animal ages, leading to an increase in connective tissue that becomes highly insoluble, making the meat tougher?

Answer 32

Cross-linking

Question 33

What cooking method is best for tender cuts of beef like tenderloin, strip loin, and top sirloin?

Answer 33

Dry heat cooking

Question 34

blade, shoulder, shanks contains more collage connective tissue that's why it's need to be cooked in?

Answer 34

moist heat at 80°C (176°F)

Question 35

this are the parts of meat that has insoluble connective tissue; it does not breakdown during cooking & remain insoluble

Answer 35

tendons, silver skin, elastin proteins

Question 36

is a yellow in color & runs along the upper backbone froim the skull base to the rib cage ; it's a heavy collagen structure

Answer 36

Backstrap

Question 37

Factors to consider in Meat Grading:

Answer 37

1. Marbling 2. Maturity 3. Texture & Firmness 4. color 5. Yield Grade