Meat

Question 1

what is meat?

Answer 1

muscle of mammals

Question 2

are fish and poultry meats?

Answer 2

no

Question 3

what are the main types of meats?

Answer 3

beef, sheep and pork

Question 4

what are the 4 types of beef meat?

Answer 4

steer, bull, heifer and calves

Question 5

what are the 2 types of sheep meat?

Answer 5

lamb and mutton

Question 6

what are the 3 types of pork meat?

Answer 6

swine, pig and hog

Question 7

Complete the sentence

If you are heaving a T-bone steak, you are having the …. part of the cow?

a) flank
b) sirloin
c) short loin
d) rib
e) chuck
f) foreshank

Answer 7

c) short loin

Question 8

meat tenderness depends on what?

Answer 8

collagen and elastin

animal age, meat cut and elastin content

Question 9

is collagen or elastin the most abundant protein in the connective tissue?

Answer 9

collagen

Question 10

True or false

an older animal will have more collagen and therefore, it will be tougher?

Answer 10

true

Question 11

where you shold avoid cut, to be able to have a good meat cut that has a lot of collagen

Answer 11

muscle used for movement - neck, shoulder, legs

Question 12

why elastin should be removed from the meat?

Answer 12

because it doesnt shoft the meat

Question 13

does collagen soften the meat?

Answer 13

yes

Question 14

what are the properties of myoglobin?

Answer 14

An oxigen-storing, pigmented protein in muscle cells. It takes the oxygen in the blood and it stores in the muscles

• more myoglobin= brighter red

Question 15

what are the properties of hemoglobin?

Answer 15

transports oxygen throught the body. Contribute less to the meat colours.
contains iron

Question 16

The concentration of myoglobin can be affected by what?

Answer 16

1. exercise: the more exercise the red it will be
2. animal age : older animal = more redness, more myoglobin
3. animal species: some species have more myoglobin than others

Question 17

why does meat turn brown when stored?

Answer 17

oxidization by oxygen

Question 18

what is the name of the molecule that gives the brown colours to the meat?

Answer 18

metmyoglobin (Fe 3+)

Question 19

what is added in the food industry to prevent meat from browning?
and is what type of meat they are normally added?

Answer 19

nitrite (NO2-)

they are typically added to processed meats

Question 20

what is the nutrition of meat?

Answer 20

1. protein - good for muscles
2. iron - good for blood cells
3. thiamin B1- metabolize carbs and proteins
4. riboflavin - E production
   5- Niacin - important co enzyme
   6- pyrodoxin B6- enzyme for many reactions
   7- B12- red blood cell production, DNA prdduction, role in nervous system

Question 21

meat granding is based on what?

Answer 21

quality - coulours, grains, surface texture and fat distribution

yiel- amount of lean meat on cancass relative to fat, bone and others

Question 22

the marbling of meat refers to

a) the grainy texture of meat
b) the embedded fat in meat
c) the colouring of meat
d) the leanness of the meat

Answer 22

b) the embedded fat in meat

Question 23

meat grading system depends on what

Answer 23

marbling - the fine white flecks of fat running through beef

Question 24

what are the benefits of marbling?

Answer 24

adds juiceness and flavour

Question 25

what is the oder for the canadan beef marbling standars best from worst : a) canada AAA, canada Prime, Canada AA, Canada A b) Canada A, canada AA, canada AAA, canada Prime c) Canada prime, Canada AAA, Canada AA, Canada A

Answer 25

c) Canada prime, Canada AAA, Canada AA, Canada A

Question 26

give examples of artificial tenderizers ( increase tenderness)

Answer 26

enzymes, salts, acids, mechanical methods, (grinding, cubing, needling, pounding), electrical stimulation

Question 27

what are the meat preparation for processed methods?

Answer 27

1. curing - salts, nitrites, nitrates 2. smoking - cured meat is smoked for colour, aroma and flavor 3. canning- pasteurization/ sterilization 4. drying - used for beef jerky

Question 28

what is dry heat

Answer 28

heat is transferred to the food item WITHOUT using exta moisture

Question 29

gives the 4 classes of dry heat and give an example of each

Answer 29

1. roasting - baking in the oven 2. broiling and grilling - based on meat thickness 3. pan-broiling- heavy pan or flat frill 4. frying - saute, pan fry or deep fry

Question 30

what is moist heat

Answer 30

uses water, liquid or steam to transfer heat to food

Question 31

gives the 3 categories of moist heat

Answer 31

1. braising - seared or sautée / finishes to cook bysimmering 2. simmering/stewing - foods cooked in hot liquids 3. steaming

Question 32

what is the difference between braises and stews

Answer 32

braises- large pieces of meat vs stews - small pieces braises- covers 1/3 of the meat vs stews- complety covers the meat braises- cooked separately vs stews- cooked with meat braises - oven vs stew- on stove

Question 33

TRUE OR FALSE | Grounded beef should be cooked until the thickest part reach an internal temperature of 71 C, during 15 minutes.

Answer 33

true

Question 34

What is the potential biological hazas in raw ground beef

Answer 34

E. Coli

Question 35

descrive the differents types of donennes

Answer 35

rare- cool, red center. Shake, dngle and relax right hand to know medium- warm, pink centrer, touch of red. Stretch out the right hand and tense the finger well done- hot, brown, no pink

Question 36

how long can most meats last in the freezer?

Answer 36

6-12 months

Question 37

what types of meat can you put in the fridge and for how much time?

Answer 37

uncooked meat for 2-4 days cooked meat 4 to 5 days

Question 38

what types of meat can you put in the freezer and for how much time?

Answer 38

most meats 6-12 months ground beef less thhan 3 months