Meat and the Meat Industry

Question 1

What percentage of the carcass weight is skeletal muscle?

Answer 1

35-65%

Question 2

What is the composition of skeletal muscle?

Answer 2

75% water
18.5% protein
3% lipid
1% carbohydrate

Question 3

What is HACCP?

Answer 3

Hazard Analysis Critical Control Points

Question 4

What is the purpose of HAACP?

Answer 4

To prevent, reduce, or minimize biological, physical, and chemical hazards associated with foods.

Question 5

What is the Humane Methods of Livestock Slaughter Act?

Answer 5

Humane methods shall be used for handling and slaughtering livestock.
Livestock must be rendered insensible to pain before shackled, hoisted, thrown, cast, or cut.

Question 6

Do disabled livestock have to be separated?

Answer 6

Yes, and in a covered pen.

Question 7

What is used for Immobilization?

Answer 7

V-Belt

Center Track Conveyor

Question 8

What is used for stunning methods?

Answer 8

Electrical
Captive Bolt
Carbon Dioxide

Question 9

What is exsanguination?

Answer 9

bleeding

Question 10

Exsanguination results in what?

Answer 10

Loss of circulation
loss of oxygen/nutrients
shift from aerobic to anaerobic metabolism
loss of metabolic waste product removal
loss of temperature regulation
loss of controlled neural function

Question 11

What is PSE?

Answer 11

Pale, Soft, and Exudative

Question 12

What is DFD?

Answer 12

Dark, Firm, and Dry

Question 13

What factors affect pigment concentration?

Answer 13

muscle fiber type, species, age, gender, activity, pH decline

Question 14

What is rigor mortis?

Answer 14

stiffness of death

Question 15

What are factors of meat tenderness?

Answer 15

muscle location/function, connective tissue, sarcomere length

Question 16

What is calpains?

Answer 16

endogenous enzymes

Question 17

Do Bos Indicus cattle have elevated calpastatin?

Answer 17

Yes.

It reduces meat tenderization.

Question 18

What is the purpose of carcass grading?

Answer 18

to segregate a variable population of carcasses into groups that are more uniform in composition or eating quality.

Question 19

What is marbling?

Answer 19

Intramuscular fat

Question 20

Ferric state (oxidized state)

Answer 20

Fe+++

Question 21

Ferrous (reduced state)

Answer 21

Fe++

Question 22

What meat color has a Ferrous State?

Answer 22

Deoxymyoglobin and Oxymyoglobin

Question 23

What meat color has a Ferric State?

Answer 23

Metmyoglobin

Question 24

Antioxidant you can feed to animals is…

Answer 24

Vitamin E

Question 25

What is myoglobin?

Answer 25

oxygen binding protein

Question 26

What is hemoglobin?

Answer 26

iron that binds to oxygen in the blood

Question 27

What is the primary purpose for meat darkening?

Answer 27

Accumulation of myoglobin

Question 28

What is the approximate normal pH of meat?

Answer 28

5.5

Question 29

What does myo mean?

Answer 29

Muscle

Question 30

What is DFD associated with?

Answer 30

Long term stress

Question 31

In DFD, do muscles have an increased ability to trap water?

Answer 31

Yes

Question 32

Does DFD hold more or less water?

Answer 32

More

Question 33

Why is water capacity important?

Answer 33

``` yield of product nutrient content appearance brine uptake, processing yield juciness ```

Question 34

What is water holding primarily affected by?

Answer 34

Amount of denatured protein | net protein charge and filament spacing

Question 35

Lipid in meat

Answer 35

provides oil barrier around muscle bundles during cooking

Question 36

What is rigor mortis caused by?

Answer 36

ATP depletion and permanent actinmyosin crossbridge formation.

Question 37

What is ATP?

Answer 37

``` Adenosine Triphosphate (energy currency in cells) Converted to ADP ```

Question 38

Rigor Mortis is the cause of what?

Answer 38

sarcomere shortening and rigor shortening

Question 39

What is collagen?

Answer 39

connective tissue protein