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ANSC 201 > Lecture 5- Meat > Flashcards

Lecture 5- Meat Flashcards

1
Q

Define meat

A

Animal tissue used for food

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2
Q

What is the leading meat in the world? What did it used to be?

A

Chicken now, used to be pork

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3
Q

What are the 3 primary muscle types and their common names?

A
  1. Smooth- wall of digestive tract + capillaries
  2. Involuntary striated (cardiac)
  3. Voluntary striated (skeletal) - alternating white and dark bands
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4
Q

5 parts to muscle structure

A
  1. Myofibers
  2. Sarcolemma- excitable cell membrane
  3. Nuclei
  4. Myofibrils- contractile filaments in myofibers
  5. Sarcoplasm- liquid
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5
Q

What is the difference between sarcolemma and endomysium?

A

Sarcolemma is a cell membrane and endomysium is a connective tissue

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6
Q

Voluntary striated muscle has multiple nuclei while

A

Involuntary striated has a single nuclei

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7
Q

3 parts to connective tissue network

A

Endomysium- thin, surrounds individual cells
Perimysium- buddles several muscle cells
Epimysium- surrounds entire muscle cell

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8
Q

2 types of myofibrils

A

Actin (light) and myosin (dark)

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9
Q

Muscle sliding is regulated by ___ which is held in the ______ _______.

A

Ca++, sarcoplasmic veticulum

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10
Q

Describe a sarcomere

A

It’s the smallest contractile unit and consists of actin and myosin between z-lines.

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11
Q

Actin and Myosin filament length _____ changes.

A

NEVER

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12
Q

2 roles of ATP

A
  1. Relaxation- separates actin and myosin
  2. Contraction- provides energy
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13
Q

3 methods of anaerobic metabolism

A

ATP = ADP + energy
Phosphocreatine = Creatine + energy
Glycogen (glucose) = lactic acid + energy

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14
Q

What metabolism mostly happens when an animal dies and what is the largest by product?

A

Anaerobic produces lactic acid

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15
Q

What are 3 methods of aerobic metabolism?

A

Glycogen + 02 = H20 + CO2 +energy
Lactic Acid + 02 = H20 + CO2 +energy
Fatty Acid + 02 = H20 + CO2 +energy

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16
Q

Define rigor mortis

A

Stiffening of the carcass by intense shortening of the muscle fibers

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17
Q

Define rigor onset

A

Muscle relaxed; most tender

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18
Q

Define rigor completion

A

Maximum contraction and maximum toughness

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19
Q

Define resolution of rigor

A

Autolysis: enzymes (cathepsins and calpains) breakdown protein and meat becomes more tender
(Muscle is NOT relaxing)

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20
Q

What pH is needed to begin resolution of rigor mortis? Why does the pH drop?

A

PH 5.6 because of lactic acid build up

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21
Q

Where does water in bottom of meat packages come from?

A

Water binding capacity drops as the pH drops

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22
Q

Why is meat aged?

A

To improve flavor and tenderness

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23
Q

What is the relationship between time and temperature when aging meat?

A

Less time at higher temps. (Watch out for microbial growth)

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24
Q

2 other methods if aging meat

A

Add proteolytic enzymes (ex. Papain from papaya)
Wet aging - meat sits in its own fluid

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25
What % of meat is water?
75%
26
What % of meat is protein?
19%
27
What % of meat is lipids?
4%
28
What % of meat is carbohydrates?
1%
29
What % of meat is minerals?
1%
30
What % of pigs (monogastrics) fatty acids are unsaturated?
54%- more unsaturated than ruminants
31
What % of cow (ruminants) fatty acids are unsaturated?
46%- less unsaturated than monogastrics, sheep have even less
32
What % of poultry fatty acids are unsaturated?
66% (like eggs)
33
What is unique about monogastric meat contents?
The contents can be changed through the animals diet unlike w/ ruminants.
34
What is the most common fatty acid in all meats?
Oleic
35
Protein nutritional value is …
Similar across all meats
36
Rank milk, meat and eggs by protein nutritional value.
1. Eggs 2. Milk 3. Meat
37
List specific proteins
Actomyosin; myoglobin (transport O2 and CO2); troponin; tropomyosin; enzymes; collagen; nucleoproteins
38
What are inedible proteins in meat?
Elastic keratin and collagen (only edible is cooked over long time like roasts)
39
What carbohydrate is in meat?
Glycogen (mostly gone after rigor mortis)
40
What vitamins does meat have?
B12, Niacin, Riboflavin, B6, (Beef lots of B12; Pork lots of thiamine)
41
What three minerals are in bone matrix of meat?
Mg, Ca, P
42
What minerals can you find in meat?
Fe, Zn, K, S, Na, Cl
43
Meat is ____ nutrient dense.
Very/pretty
44
What 2 factors affect meat color?
1. pH of muscle (if not enough lactic acid meat gets really dark) 2. active muscle = more myoglobin = darker
45
Where does meat aroma and flavor come from?
1. Subtle combinations (organoleptic) 2. Volatile compounds - released by heating 3. Water soluble and fat soluble compounds - most influence
46
Define juiciness
Wetness produces by the release of meat fluids (2nd to tenderness in palatability)
47
What 2 factors influence juiciness?
1. Cooking procedure 2. more marbling = more juice (intramuscular fat)
48
Define tenderness
Measurement of hoe easily meat can be cut or chewed; measured resistance to shear force; 1st palatability factor
49
5 factors that influence tenderness
1. More connective tissue= less tender 2. Cooking method 3. Freezing (maybe makes more tender) 4. Coarseness (small fibers= more tender) 5. Older animal = less tender
50
Describe how cooking method affects meat tenderness.
Myofibrils become tougher w/ heat (ex. High quality steak is cooked short time) Connective tissues become tender w/ heat (ex. Roasts in a crockpot)
51
5 pre-slaughter factors that effect meat quality
Hereditary - tenderness is highly heritable Physiological age - older is tougher Physiological hormones - castrate to block testosterone Feeding/ management Stress at slaughter - less stress= more glycogen stores= better rigor resolution
52
4 post-slaughter factors that effect meat quality
Chilling Aging Freezing - inhibits microbial growth Electrical stimulation (shock) - mostly for color
53
Why is poultry not aged?
The more unsaturated fat could cause oxidized flavor.
54
Dressing percentage is … Sheep= Cow= Pig=
How much meat from a carcass Sheep= 50% Cow= 60% Pig= 72% (less stomach weight too)
55
Meat inspection is completed by the
Food Safety and Inspection Service (FSIS) under the Department of Agriculture = paid for by taxes
56
2 meat inspection acts
Meat Inspection Act of 1906 Wholesome Meat Act of 1967
57
Purpose of meat inspection
To ensure meat is wholesome and suitable for consumption (every animal gets inspected)
58
What three things are evaluated?
Free of disease- especially organs and LUNGS! Clean, sanitary facility Proper packaging and labeling (more serious recent years b/c fish fraud)
59
Meat grading is based on …
Aspects of meat desired by consumers; guidelines made by USDA; paid by meat packers
60
What are private grades?
When meat packers make their own grading system.
61
USDA grades for beef
Quality- estimate of palatability = flavor and tenderness based on age and marbling Yield - quantity of boneless, closely trimmed retail cuts, fat, muscle, and weight = 1,2,3,4,5
62
What are the 4 quality grades of beef?
Prime - most marbling - at steakhouse Choice - most common Select Standard - least marbling
63
Pork grades
Yield and quality in one grade 1,2,3,4
64
Poultry grades
A (whole birds), B + C (fast food)
65
4 forms of meat marketing
1. Carcasses = beef, sheep, swine 2. Wholesale/retail - boxed products (primal cuts) 3. Kosher meats, Halal meats -religious guidlines 4. Variety meats (organ- wrong term)
66
What are common pathogens in meat?
Salmonella - most food borne illnesses Campylobactor E. Coli Listeria - can live at cold temps.
67
Why are ground meats need to be cooked at much higher temperatures? What temp is that?
Bacteria from the outside of meat has been mixed into the middle - 160F
68
Define Hazard Analysis Critical Control Points (HACCP)
Systematic approach to food safety that identifies and eliminates hazards at various points in food production and processing
69
Pork production in million metric tons in 2023?
122
70
Chicken production in million metric tons in 2023?
140
71
Beef production in million metric tons in 2023?
72
72
Sheep production in million metric tons in 2023?
17

ANSC 201 (22 decks)

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