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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
Q

What % of meat is water?

A

75%

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26
Q

What % of meat is protein?

A

19%

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27
Q

What % of meat is lipids?

A

4%

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28
Q

What % of meat is carbohydrates?

A

1%

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29
Q

What % of meat is minerals?

A

1%

30
Q

What % of pigs (monogastrics) fatty acids are unsaturated?

A

54%- more unsaturated than ruminants

31
Q

What % of cow (ruminants) fatty acids are unsaturated?

A

46%- less unsaturated than monogastrics, sheep have even less

32
Q

What % of poultry fatty acids are unsaturated?

A

66% (like eggs)

33
Q

What is unique about monogastric meat contents?

A

The contents can be changed through the animals diet unlike w/ ruminants.

34
Q

What is the most common fatty acid in all meats?

A

Oleic

35
Q

Protein nutritional value is …

A

Similar across all meats

36
Q

Rank milk, meat and eggs by protein nutritional value.

A
  1. Eggs
  2. Milk
  3. Meat
37
Q

List specific proteins

A

Actomyosin; myoglobin (transport O2 and CO2); troponin; tropomyosin; enzymes; collagen; nucleoproteins

38
Q

What are inedible proteins in meat?

A

Elastic keratin and collagen (only edible is cooked over long time like roasts)

39
Q

What carbohydrate is in meat?

A

Glycogen (mostly gone after rigor mortis)

40
Q

What vitamins does meat have?

A

B12, Niacin, Riboflavin, B6, (Beef lots of B12; Pork lots of thiamine)

41
Q

What three minerals are in bone matrix of meat?

A

Mg, Ca, P

42
Q

What minerals can you find in meat?

A

Fe, Zn, K, S, Na, Cl

43
Q

Meat is ____ nutrient dense.

A

Very/pretty

44
Q

What 2 factors affect meat color?

A
  1. pH of muscle (if not enough lactic acid meat gets really dark)
  2. active muscle = more myoglobin = darker
45
Q

Where does meat aroma and flavor come from?

A
  1. Subtle combinations (organoleptic)
  2. Volatile compounds - released by heating
  3. Water soluble and fat soluble compounds - most influence
46
Q

Define juiciness

A

Wetness produces by the release of meat fluids (2nd to tenderness in palatability)

47
Q

What 2 factors influence juiciness?

A
  1. Cooking procedure
  2. more marbling = more juice (intramuscular fat)
48
Q

Define tenderness

A

Measurement of hoe easily meat can be cut or chewed; measured resistance to shear force; 1st palatability factor

49
Q

5 factors that influence tenderness

A
  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
Q

Describe how cooking method affects meat tenderness.

A

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
Q

5 pre-slaughter factors that effect meat quality

A

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
Q

4 post-slaughter factors that effect meat quality

A

Chilling
Aging
Freezing - inhibits microbial growth
Electrical stimulation (shock) - mostly for color

53
Q

Why is poultry not aged?

A

The more unsaturated fat could cause oxidized flavor.

54
Q

Dressing percentage is …
Sheep=
Cow=
Pig=

A

How much meat from a carcass
Sheep= 50%
Cow= 60%
Pig= 72% (less stomach weight too)

55
Q

Meat inspection is completed by the

A

Food Safety and Inspection Service (FSIS) under the Department of Agriculture
= paid for by taxes

56
Q

2 meat inspection acts

A

Meat Inspection Act of 1906
Wholesome Meat Act of 1967

57
Q

Purpose of meat inspection

A

To ensure meat is wholesome and suitable for consumption (every animal gets inspected)

58
Q

What three things are evaluated?

A

Free of disease- especially organs and LUNGS!
Clean, sanitary facility
Proper packaging and labeling (more serious recent years b/c fish fraud)

59
Q

Meat grading is based on …

A

Aspects of meat desired by consumers; guidelines made by USDA; paid by meat packers

60
Q

What are private grades?

A

When meat packers make their own grading system.

61
Q

USDA grades for beef

A

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
Q

What are the 4 quality grades of beef?

A

Prime - most marbling - at steakhouse
Choice - most common
Select
Standard - least marbling

63
Q

Pork grades

A

Yield and quality in one grade
1,2,3,4

64
Q

Poultry grades

A

A (whole birds), B + C (fast food)

65
Q

4 forms of meat marketing

A
  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
Q

What are common pathogens in meat?

A

Salmonella - most food borne illnesses
Campylobactor
E. Coli
Listeria - can live at cold temps.

67
Q

Why are ground meats need to be cooked at much higher temperatures? What temp is that?

A

Bacteria from the outside of meat has been mixed into the middle - 160F

68
Q

Define Hazard Analysis Critical Control Points (HACCP)

A

Systematic approach to food safety that identifies and eliminates hazards at various points in food production and processing

69
Q

Pork production in million metric tons in 2023?

A

122

70
Q

Chicken production in million metric tons in 2023?

A

140

71
Q

Beef production in million metric tons in 2023?

A

72

72
Q

Sheep production in million metric tons in 2023?

A

17

ANSC 201 (22 decks)

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