Lecture

Question 1

Flesh of an animal used as food.

Answer 1

Meat

Question 2

Three factors that matter in meat science:

Answer 2

Safety
Quality
Value

Question 3

Major components of meat

Answer 3

Water
Protein
Fat
Ash

Question 4

What percent of meat is water?

Answer 4

75 percent

Question 5

What percent of meat is protein?

Answer 5

18.5 percent

Question 6

What percent of meat is fat?

Answer 6

3 percent

Question 7

What percent of meat is ash?

Answer 7

3.5 percent

Question 8

The ability of foods to immobilize water

Answer 8

Water Holding Capacity (WHC)

Question 9

Water is a dipole molecule - what does this mean?

Answer 9

It contains positive and negative charges

Question 10

A protein with a charge will bind water through

Answer 10

electrostatic interactions

Question 11

Three types of water in meat (and their percentages)

Answer 11

Bound (0.5-4 percent)
Immobilized (1-6 percent)
Free (90-96 percent)

Question 12

This type of water:

• does not freeze at -40 degrees
• is not a solvent
• mobility is greatly reduced
• makes up .5 - 4 percent of meat

Answer 12

Bound

Question 13

This type of water:

• mostly does not freeze
• slightly solvent
• mobility is reduced with mobile water
• makes up 1 - 6 percent of meat

Answer 13

Immobilized

Question 14

This type of water:

• comes out of meat with myoglobin
• only a slight reduction in freezing temperature (26-28 degrees)
• really good solvent (provides meat color)
• mobility not reduced at all
• makes up 90 - 96 percent of meat

Answer 14

Free

Question 15

vapor pressure of H2O in food/vapor pressure of pure H2O

Answer 15

aw (water activity)

Question 16

aw (water activity) level needed to grow bacteria and mold

Answer 16

.92 and higher for bacteria

.80 and higher for mold

Question 17

Functional properties of protein:

Answer 17

• water binding
• gelation
• emulsification
• viscosity
• flavor binding
• foaming
• meat color

Question 18

A diverse population of molecules with many functions

Answer 18

Proteins

Question 19

biological value of proteins is determined my their amount of

Answer 19

essential amino acids

Question 20

Animal proteins are high/low in biological value

Answer 20

high

Question 21

Three types of amino acids

Answer 21

Glyoine
Lysine
Tryptophan

Question 22

Proteins have the potential to act as an acid or base depending on the pH, otherwise known as being

Answer 22

amphoteric

Question 23

pH at which a protein has no net charge (making it less soluble and lowering WHC)

Answer 23

Isoelectric Point

Question 24

Three sections of protein structures

Answer 24

Primary
Secondary
Tertiary

Question 25

Section of protein structure that is the amino acid sequence

Answer 25

Primary

Question 26

Sections of protein structure that is x-helex & b-plated sheets

Answer 26

Secondary

Question 27

Sections of protein structure that is the combination of x-helex & b-plated sheets AND other amino acids

Answer 27

Tertiary

Question 28

Spherical shaped proteins that are generally enzymes

Answer 28

Globular proteins

Question 29

Elongated proteins that are largely insoluble

Answer 29

Fibrous proteins

Question 30

Proteins that are bound with another chemical (includes lipids/fats, carbohydrates, and metals)

Answer 30

Conjugated proteins

Question 31

does not involve a change in the primary sequence: protein unfolding due to: heating, fermentation, salt, mechanical, change in pH, and high pressure

Answer 31

Denaturation

Question 32

involves a change in the primary structure: specific cleavage/breakdown between amino acids/peptide bonds

Answer 32

Degradation

Question 33

specific changes to texture

Answer 33

coagulation