Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FND 100 Final > Meat and Alternatives > Flashcards

Meat and Alternatives Flashcards

1
Q

Meat consumption in Canada most prevalent to least

A

Feed then chicken pork fish turkey lamb

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Sources of fat:Fresh meat

A

beef, pork, lamb
8.5% is lower than what comes from processed meat (lunch meat, sausages, hot dogs) fat is a concern here

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Largest sources of fat in Canadian diets

A

Fats and oils, milk products, and then bakes good

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Reduction in fat in pork

A

Decrease due to how the meat is trimmed (removing more of the fat on the outside edge of the meat) reductions also come from how the animals are fed and housed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Factors that impact fat content in animals

A

they are under less stress than indoors so they can take the energy from their good and convert it to muscle mass. Kinds of grain also impacts level of fat. Raising and taking care of animals impact fat content of animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Primary source of beef

A

The steer 2/3 (15-24 months)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Other sources of beef

A

Heifers, cows, bulls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

When is veal produced?

A

3 week to 4 month old animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Veal vs calves age

A

Calves 4-9 months veal 3/4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Why is vela milk and tinder

A

They are not old so haven’t had time to develop muscle mass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Steer?

A

Castrated male and cassation helps them be more calm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Heifers

A

Younger female

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Cow

A

Mature female

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Bull

A

Not castrated not in grocery stores but in food processing the corned beef (tougher and not tender)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Pork primary soruce

A

Hog more than 4 months more than 55 kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is a pig defines as?

A

Less than 4 months old and less than 55 points

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is a pig defines as?

A

Less than 4 months old and less than 55 points

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Gender of hog

A

Casterated male or female

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Increased safety of pork

A

Less likely to be exposed to trichinellosis because they are stored indoors, so it can be undercooked. Technically pork products can be juicier and not as dry = much better experience as a consumer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Lamb primary source

A

Less than one and 90% of market

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Other sources of lamb include

A

Spring and mature sheep

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Feed to muscle conversion

A

Slightly better in pork and chicken than in beef. They also reach market in less time so not feeding them for that long

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Red vs white meat chicken

A

Red muscle is highly active (drumsticks, legs, wings) contains more lipid, more active so needs vascularization which impacts the colour. Breast meat does not need vascularization so will be white and a good option for lower fat diets. Lower in fat so normally more dry is texture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Red pigment

A

Myoglobin gives meat its red colour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Why do fish have more pUFA

A

PUFAs have good percentages in fish because they will be consuming algae in the ocean whcih contributes to heart healthiness of fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

More lipid in red or white muscle?

A

Red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Grading of Canadian beef

A

Prime, AAA, AA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Prime grade

A

Abundant marbling throughout meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Where is fat distributed in body?

A
  1. First In the around the interior organs (kidneys have fat pads surrounding them) related to insulation and physical protecting for kidneys.
  2. Second Subcutaneous fat for protection, insulation,
  3. Third will be within the muscle or intramuscular fat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Most meat in Canada

A

AA because AAA is rare

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Characteristics of prime

A

Abundant marbling so seeing lots of grains of fat in the muscle so when you grill it the meat will be perceived as more juicy from fat and from salivation during chewing of the product.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Where does the characteristic of juiciness come from?

A

More about what happens within the oral cavity rather than what the marbeling in the meat does

32
Q

Grade AAA

A

Small amount of marbling throughout mean and won;t seem as juicy

33
Q

Grade AA

A

Found mostly in stores with flight marbling throughout meat

34
Q

Kobe beef characteristics

A

Over the top marbling from Japan comes

35
Q

Connective tissue

A

Bundles of muscle fibres and vascularization of tissues and connective tissue that will surround muscle fibers and be involved with attachment from muscle to bone (tendons)

36
Q

connective tissue with age?

A

Amount of connective tissue increases with age which is why older animals will be tougher and less valued.

37
Q

Cuts of beef and tenderness

A

Related to where the cuts of meat come from
Regions of body with higher activity will be touched (shoulder)
Brisket will be coming from this. Brisket is stewed so that it can be tenderized

38
Q

Higher value meat:

A

Ribs, flank steak, sirloin

39
Q

Cholesterol content of meat and fish

A

75 mg/ 100 g serving

40
Q

Meat vitamins and minerals

A

B complex vitamins like thiamine, riboflavin, niacin, B6 and B12 and fat soluble vitamines

41
Q

Why does tissue of animals become more yellow as they age

A

deposition of carotenoids because they build up in fat tissue which occurs overtime

42
Q

Quaternary structure of muscle

A

Actin and myosin

43
Q

LOOK UP SARCOMERE STRUCTURE

A
44
Q

Sarcomere at rest vs completely contracted

A

When the muscle is handing it allows for stretching of the muscle making it more tender shortened will be tough and undesirable

45
Q

Myotome

A

Pattern of musculature of bony fish

46
Q

Post mortem changes in meat

A

Rigor and pH loss of ATP

47
Q

Rigor occurs when

A

Within 6 to 24 hours post death

48
Q

Change in pH

A

converting the glycogen to lactic acid which contributes to decrease in pH

49
Q

Hallmark events of muscle contraction?

A

Release of calcium from the sarcoplasmic reticulum calcium bings to troponin causing actin to tighten up the myosin heads bind to the actin

50
Q

Loss of ATP result

A

Anaerobic metabolism

51
Q

What is happening with loss of ATP

A

Energy will be supplied to ATP and as the ATP is used up that is what is going to contribute to initiation to rigor Mortis
The myosin heads will interact with the actin the troponin components and the state of contraction or rigor will occur for about 24-48 hours.

52
Q

What helps muscle recover out of rigor?

A

if there is any existing enzyme activity in the muscle
Enzyme can cleave actin from Z line which will allow for sarcomere to stretch or relax from that contraction

53
Q

What happens once rigor is recovered?

A

the muscle is going to be tender again because it is no longer contracted

54
Q

Cold shortening

A

Too rapid cooling of carcass

55
Q

What happens in cold shortening

A

ATP still present and too rapid cooling with damage the sarcoplasmic reticulum which will release the calcium ions so the muscle will contract (myosin interacting with actin) will end up with shortened contracted muscle that will be rough and stays cold so the muscle may not be able relax again.

56
Q

Result of cold shortening

A

You have a tough product and less provide because muscle is shortened. Undesirable low quality product that consumer will not pay regular prices for.

57
Q

Thaw rigor

A

This muscle has undergone freezing pre rigor. Immediately post mortem.

58
Q

What happens once you start thawing product?

A

. Once you started to thaw product then the muscle will contract and it is severe or extreme resulting in 40-50% shortening of the muscle length. You have possibility for a very tough shortened contracted product. During freezing you can have damage to SR which allows the release of calcium upon thawing leading to the extreme contraction

59
Q

Quality of treatment of animal and quality of meat

A

if you cause animals stress or unnecessary muscle movement, animals will have extra movement which will deplete the glycogen stores in the muscle.

60
Q

What happens if you have less glycogen

A

If you have less glycogen which means you have reduced production of lactic acid which means the decrease in pH we expect will not happen. PH will be closer to neutral resulting in a darker colour to the muscle (much darker purple colour) and an unpleasant sticky characteristic or quality. Overall poor quality

61
Q

Amount of myoglobin present in tissues

A

Beef most then lamb then pork

62
Q

What is myoglobin oxidation state?

A

Related to oxidation state of iron bound to myoglobin

63
Q

How can iron exist?

A

Iron can exist in one of two oxidation states Fe2+ and Fe 3+.

64
Q

Oxymyoblin Colour

A

Bright red and Fe2+ association with oxygen

65
Q

Myoglobin Colour

A

Fe 2+ and purple red due to reduced form of the iron

66
Q

Metomyobolbin

A

If meat is forgotten in the fridge there may be a definite distinct change in the appearance of the meat and how have a brownish red or slight grey colour. No longer have iron in reduced state but it is now oxidized so loss of an electron making is Fe 3+ instead of 2+

67
Q

Fat in chicken

A

subcutaneous fat 11%

68
Q

Fat in water birds

A

21 - 28 more fat for insulation and protection

69
Q

Chicken production primary soruce

A

Hen raised 6-8 weeks

70
Q

Turkey production primary source

A

In the case of turkeys we know birds are raised to 17-20 weeks of age so larger

71
Q

When will poultry undergo rigor?

A

4 hours to come out of rigor chicken and 12 for turkey

72
Q

Fin fish

A

Salt and fresh water so anadromous

73
Q

What are long chain PUFAs a reflection of in fish?

A

Bodies of water they spend their lives in

74
Q

Salmon pigmentation

A

pink vs shanook salmon and difference in colour is shanook is more deep pink almost red and that different in pigmentation is associated to what the fish eat (smaller fish and seaweed algae) algae contains carotenoids which build up in tissue giving us the characteristic colours we see

75
Q

Atlantic salmon

A

s colder than pacific that is why Atlantic salmon have higher fat content. Fat separated individual myotomes giving indication of fat content of Atlantic salmon. If it is farmed it will contain even more fat

76
Q

Tofu making

A

We have dry soybeans then are soaked hull removed which removes a lot of fiber. Mashed to inactivate the trypsin inhibitors
If residual solids that is okara (not soluble and strained out which is the beginning parts of soy beverage or soy milk.
If you take the liquid and pasteurize and pack it you will have soy milk
If you take liquid and add calcium chloride or calcium sulphate that gives of coagulation and a semi soluble protein based gel that holds moisture which is our tofu
You can pressure and form into rectangles that we see on the shelves (pressing influences among of moisture you keep in

77
Q

Shaping tofu

A

Lined with porous fabric (tofu cloth similar to cheese cloth)
Let tofu sit in there for the shape
Drainage holes allow for removal of moisture that influences ultimate texture of your product

78
Q

Yuba

A

Can also have soy protein sheets that enclose mushrooms or other things in dim sum
Part of tofu making processes
Pouring in soy base once solids have been removed
Letting mixture sit creates a film that can dehydrate similar to the surface of milk
Is soy protein based and can be lifted out, removed, and dehydrated

FND 100 Final (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions