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FN 2232 > Lecture 13 > Flashcards

Lecture 13 Flashcards

1
Q

What are the overall consumption trends of meat consumption?

A

Beef decreasing
Chicken increasing
Offal remaining low

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2
Q

What is meat a good source of and an excellent source of?

A

Good:

  • thiamin
  • riboflavin
  • niacin

Excellent:

  • Fe
  • Zn
  • Se
  • P
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3
Q

What is the breakdown of the composition of meat?

A

75% water
20% protein
5% Fat, Cholesterol and minerals

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4
Q

What does the composition of the meat depend on?

A

Cut of meat

Connective tissue

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5
Q

what is lean meat a good source of?

A
  • thiamin
  • riboflavin
  • niacin
  • tryptophan (precursor to niacin)
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6
Q

What is the composition and structure of meat?

A 
Muscle
Connective tissue
Fatty/ adipose tissue
Bone
Pigments
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7
Q

What is a muscle composed of?

A

Muscle>Muscle Fibres> Myofibrils

-each myofibril is surrounded by a sarcoplasm and each fibre is surrounded by a sarcolemma

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8
Q

What are the tings found within a myofibril?

A

Proteins that form thick (myosin) and thin (actin) filaments

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9
Q

What do thin and thick myofilameents do?

A

Slide together when muscle contracts forming actomyosin

-cross-bridge is formed when they slide together, shortening the muscle

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10
Q

What is connective tissue?

A

Makes up tendons and ligaments

Needed to bind muscle cells together

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11
Q

What are the 3 kinds of connective tissue?

A

Collagen: white, non-flexible/elastic as elastin

Elastin: yellow and elastic

Reticulin: very small fibres, forms delicate network around muscle cells

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12
Q

What happens when connective tissue is hydrolyzed?

A

produces gelatin

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13
Q

Where do you see more connective tissue?

A

Tends to develop more extensivley in animals that move around more (cattle)

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14
Q

Which cuts of meat have more connective tissue?

A

Less tender cuts have more connective tissue and are less tender

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15
Q

What does fatty tissue vary with?

A

Different animals

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16
Q

What kind of fat do beef and mutton have?

A

Hard more brittle fat

Contains higher % of saturated fatty acids

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17
Q

What is a characteristic of softer fats?

A

Higher percent of unsaturated fatty acids

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18
Q

Why might fat be yellow in colour?

A

Animal feed

Animal is older
-Carotenoid pigments accumulate overtime

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19
Q

What are the 3 kinds of fatty tissue?

A

Intramuscular
Intermuscular
Subcutaneous

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20
Q

What is intramuscular fat?

A

Also called marbling

Associated with juiciness, flavour and tenderness

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21
Q

What is Intermuscular fat?

A

Between individual muscles

Seams of fat

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22
Q

What is Subcutaneous fat?

A

Found under skin

May be trimmed before sale to consumer

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23
Q

What is the purpose of bones?

A

To help identify retail cuts of meat

-back or chine bone

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24
Q

What are the 2 categories of bones?

A

Young animal: bone is red and less hard

Mature animal: bone is white and hard

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25
Q

What does the pigment of meat varry with?

A

Age of animal
-darker in older
Type of meat
-pork lighter than beef

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26
Q

Why colour does myoglobin produce?

A

purple red

-contributes little colour to the meat cause most of the blood has already been drained off

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27
Q

What are the 3 forms of myoglobin?

A

Oxymyoglobin

  • birght cherry red
  • formed in presence of O2

Deoxymyoglobin

  • purple red
  • formed with little O2

Metmyoglobin

  • brown
  • holding onto water
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28
Q

What is myoglobin affected by?

A

Presence of O2 and light exposure

  • Not necessarily an indication of spoilage
  • Temperature is best indicator of doneness not colour
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29
Q

What things can affect colour of meat?

A 
pH, 
meat source 
packaging, 
freezing, fat content 
other added ingredients
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30
Q

What are the classifications of beef?

A 
Steer
Heifer
Cow
Stag
Bull
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31
Q

What is a steer?

A

Male castrated when young

-preferred for retail

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32
Q

What is a heifer?

A

Young female that has not yet given birth to a calf

-preferred for retail

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33
Q

What is a cow?

A

Female that has given birth to a calf

34
Q

What is a stag?

A

Male castrated after maturity

35
Q

What is a bull?

A

Mature male that has not been castrated

-used in processed meats

36
Q

What is veal?

A

From immature cattle of at least 3 weeks and less than 20 weeks of age

37
Q

What are the 3 classifications of lamb

A

Lamb: less than 12 months
Yearling mutton: about 12months
Mutton: passed lamb stage

38
Q

What is rigorous mortis?

A

Stiffening of carcass occurs due to metabolic changes

  • the accumulation of lactic acid in the muscles
  • loss of ATP
39
Q

What are the factors that impact rigor mortis ?

A

Temp
Species of animal
Age
Activity before slaughter

40
Q

How long does rigor mortis last in beef?

A

24-48 hours

41
Q

What happens when there is low glycogen in the muscle ?

A

It means the animal was active befroe slaughter, so therefore therer is less lactic acid, pH would be higher and gives the meat an undesireable dark colour is produced

42
Q

What is aging of meat?

A

Holding of meat after rigorous mortis is resolved

  • beef 11-14 days
  • lamb may be aged
43
Q

What does again promote?

A

Increased tenderness

Improved flavour and juiciness

44
Q

What are the 2 methods of aging?

A

Wet aging> aged “as is” under refrigeration

Dry aging> meat is packaged in a vacuum bag and held under refrigeration
-more expensive

45
Q

What is tenderness the result of?

A

Breakdown of proteins in the myofibrils

46
Q

What is case ready meat?

A

Packaged cent5rally and then delivered to retail stores

47
Q

What is vacuum packaged?

A

Reduces O2

Purple red colour until opened

48
Q

What is high O2 modified atmosphere?

A

Often sold on a tray covered with clear film, meat is bright red but will brown over time due to high O levels

49
Q

What is low O2 modified atmosphere?

A

Use Carbon monoxide

-shelf life is usually longer compared to other methods, meat will remain a bright red colour for longer

50
Q

What are the 2 governing regulation and standards that pertain to meat?

A

Criminal code of canada prohibits anyone from causing animals to suffer

CFIA verifies that meat and poultry leaving federally inspected establishments or being imported are safe

51
Q

How do you break down the cuts of an animal?

A

Primal/wholesale cuts then retail cuts

  • 1st division of the carcass
  • 2nd divided into retail cute
52
Q

How do butchers know where to cut?

A

Division of cuts is made in relation to bone and muscle structure
-shape and size of bones and muscle in retail cute act as a guide to identification

53
Q

What is the IMPS?

A

provide standaddized meat cuts by number. Basically helps those purchasing meat for food service purchase the meat that they want and it clearly stated

54
Q

What is involved in restructured meat?

A

Flaking, coarse grinding, dicing, chopping the meat

Ingredients added to promote bining

Meat formed into desired shape and size

55
Q

What are ingredients the promote binding in restructured meat?

A

Salts,
phosphates
-basically used to solubilize the muscle proteins on the surface of the meat pieces. This helos witht the binding process

56
Q

What are some examples of restructured meats?

A

deli meats,
chicken nuggets,
canadian style bacon

57
Q

What are variety meats?

A 
Sweetbreads (thymus gland)
Heart
Tongue
Tripe
Liver
Kidney
Oxtail
58
Q

What is the difference between ground beef and hamburger?

A

Both are beef that is ground

Hamburger has fat added to it to increase the %fat

59
Q

What happens to the ground meat as fat decreases?

A

Cooking yields increase with decreasing fat content

Tenderness and juiciness decrease as fat decreases

60
Q

What is the max % fat that could be added to a hamburger?

A

30%

61
Q

What bacteria is most commonly associated with ground beef?

A

Ecoli

-irradiated beef can help reduce the chances

62
Q

How can you be money conscious when purchasing meat?

A

Economical cuts (chuck/round)

Cost per pound (AP) and cost per pounds (EP)

Is there a lot of fat that needs to be trimmed

Bone or not

63
Q

What does the tenderness of the meat depend on?

A 
Animal maturity
Post mortem aging
Muscle type
Marbling
Marinaing 
Mechanical tenderization
Proper cooking methods
Degree of doneness
64
Q

What re the 2 ways of tenderizing meat?

A

Mechanical: grinding/cubing

Compounds: enzymes including proteinases
-papain, bromeliad (more effective on collagen)

65
Q

when happens when you have a lot of tenderizing enzymes?

A

Results in a mushy meat texture

66
Q

What effects the flavour of meat?

A

Cooking
feed
Time and temp
Reheating

67
Q

How do you cure meats?

A

Na Nitrate
Sugar
Salt (produces pink pigment)
Seasonings

68
Q

Where does cured meat get its pigments from?

A

Nitrate+myoglobin=nitrosylmyoglibin which when reacts with heat becomes nitric oxide hemochrome (pink pigment)

69
Q

what are cured meat pigments reactive too?

A

Lighirng and may discolour in lighter display areas

70
Q

are using nitrites/nitrates in meat safe?

A
  • links to colon cancer
  • Toxic when consumed in excessive amounts
  • found naturally (celery)
71
Q

What is the name of the cancer causing substance from nitrites/nitrates?

A

Notrocinines

-vitamin C and E counteract these

72
Q

What temp should you cook ground beef, pork/beef too?

A

Ground: 68-70C

beef/pork/veal/lamb/roasts: 63C

73
Q

What is not a reliable indicator of meat?

A

brown colour

74
Q

what are dry meat prep methods?

A 
Roasting
Baking
Broiling
Pan broiling
-best for tender cuts
75
Q

where are moist meat prep methods?

A

Stewing
Cooking in water
Pressure cooking
-for less tender cuts

76
Q

What is combination cooking?

A

Braising

-less tender cuts

77
Q

What is the effect of heat on meat?

A 
Fat melts
Myoglobin denatured at 60C
Decrease capacity of muscle to hold water
Tenderness changes
-Decreases 40-60C
-Gradual increase above 60C
78
Q

What is losses in meat?

A

Loss of weight and nutrients which increases with increasing internal temps
-greater thiamin lost in wet methods

Moist heat methods result in greater losses compared to dry heat

79
Q

What is shrinkage in meat?

A

Begins at 50-60C due to the shortening of muscle fibres and coagulation of proteins

Increases with higher internal temps

80
Q

What does grilling meat produce ?

A

Heterocuclic Amines HCAs
Polycyclic Aromatic Hydrocarbons PAH

Due to:

  • cooking well done
  • Burning
  • Charred
81
Q

Why are HCA and PAHs bad?

A

associated with a higher risk of cancer, typically not recommened to eat things that are burnt or charred
-But grilled fruits and veggies don’t produce the

82
Q

How do you avoid HCA production?

A

Marinate,
trim fat,
flip meat

FN 2232 (20 decks)

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