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AVS > Meat Animal Products > Flashcards

Meat Animal Products Flashcards

1
Q

What is the def of meat

A

Those animal tissues suitable for use as food

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2
Q

What does meat include

A

Organ meats
Blood
Feet

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3
Q

What is the skeletal composition

A

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

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4
Q

What is the min amount of yield grade acceptable

A

High select

Low choice

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5
Q

In cooking, how much weight is lost on meat

A

25%

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6
Q

Is inspection mandatory?

A

Yes

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7
Q

Who performs antemortem and postmortem and product inspection

A

USDA Food safety and inspection service

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8
Q

When is meat inspected

A

Antemortem postmortem and product

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9
Q

Who performs grading of carcasses

A

Meat grader from usda ag marketing service

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10
Q

Is grading mandatory

A

No it is voluntary

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11
Q

Who pays for grading

A

Processor

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12
Q

Who pays for inspection

A

Tax dollars

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13
Q

How much of the animal is inspected

A

100%

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14
Q

What does inspection ensure

A

That animals are humanely slaughtered and products are safe and wholesome

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15
Q

What does grading estimate

A

The yelild or quality of product from carcasses

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16
Q

What does HACCP

A

Hazard analysis

Critical control points

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17
Q

What is HACCP for?

A

Preventive system for assuring safe production of foods

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18
Q

What is the purpose of HACCP

A

Prevent reduce or minimize biological, physical, and chemical hazards associated with foods

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19
Q

Who is required to have HACCP

A

All red meat and poultry companies

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20
Q

Who developed HACCP

A

Pilsbury

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21
Q

What are 3 principles of HACCP

A

Conduct a hazard analysis

Identify critical control points

Establish critical limits for ccp

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22
Q

Who makes up the HACCP plan and who does it have to be approved by

A

Plant - makes plan

USDA- approves

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23
Q

Who performs HACCP

A

The plant but the usda oversees

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24
Q

What is a main reason for a recal on a food product?

A

Allergins

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25
Q

What can you do to reduce/eliminate problem

A

Cook to rid of pathogens

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26
Q

What does establishing a critical limit for ccp mean

A

When does it become a risk

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27
Q

What does the humane methods of livestock slaughter act of 1978 state

A

Humane methods shall be used for handling and slaughtering livestock

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28
Q

What does the humane methods of livestock slaughter act of 1978 require

A

That livestock must be rendered insensible to pain before being shackled, hoisted, thrown, cast or cut

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29
Q

What are the two religions exempt from hmlsa

A

Kosher and ?

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30
Q

Animals must be rendered ___________ before cutting

A

Insensible

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31
Q

What are the 3 approved ways to render animal insensible/ stunning methods

A

Captive bolt (mechanical)
Chemical carbon dioxide gas
Electrical

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32
Q

When slaughtering beef or sheep___________ is prodimintaly used to stun

A

Captive bolt

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33
Q

What is the most common carbohydrate

A

Glycogen

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34
Q

What are the codes of federal regulations for handling livestock

A

Access to water at all times

Sufficient room to lie down if held overnight

Access to feed if held longer than 24 hours

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35
Q

What are regulations on livestock pens, driveways and ramps

A

Good repair/free of sharp/porturding objects

No loose boards,surfaces with good footing

Covered pens for downers/suspects

No sharp/angles-driveways and pens

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36
Q

What is a downer

A

A non ambulatory animal who cannot move on its own

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37
Q

Disabled livestock are what_____

A

Departed to a covered pen

You must use suitable equipment for moving these animals

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38
Q

What does FSIS stand for

A

Food safety inspection service

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39
Q

Why do they immobilize animals

A

So minimum human error occur

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40
Q

Name some violation results

A

Notify establishments management

Issuance of noncompliance record

Rejection of equipment

Suspension of inspection

Refusal inspection

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41
Q

Where does electrical current pass through

A

Brain and back

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42
Q

What’s exsanguination

A

Bleeding

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43
Q

How does an animal in slaughter usually die

A

Blood loss

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44
Q

During exsanguination animal must remain

A

Unconscious

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45
Q

The conversion of muscle to meat exsanguination results in….

A

Loss of circulation

Loss of oxygen/nutrients

Shift from aerobic to anaerobic metabolism

Loss of metabolic waste product removal

Loss of temp regulation

Loss of controlled neural function

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46
Q

What does loss of controlled neural function mean

A

Muscle twitches

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47
Q

When an animal loses temp regulation

A

Body temp goes up because animal is no longer disapating heat

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48
Q

What is aerobic mean

A

Oxygen present

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49
Q

What does anaerobic mean

A

No oxygen

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50
Q

What would glycolysis start with

A

Glucose

51
Q

What does glycolysis end with

A

Pyruvate

52
Q

If oxygen present after glycolysis what happens to pyruvate

A

Goes to kreb cycle where lots of ATP is made and carbon dioxide and water

53
Q

With no oxygen present after glycolysis pyruvate goes

A

Lactate and feee hydrogen ions and ph goes down and becomes more acidic?

54
Q

How many carbons in glucose

A

6

55
Q

How many lactic acids per 1 glucose

A

2

56
Q

What does glycogen consist of

A

Glucose-1-p + 3 Adp + 2 pi

57
Q

What causees the decrease in ph of anaerobic glycolysis

A

2 hydrogen +

58
Q

What does the 3 atp allow

A

Twitching

59
Q

What does adp stand for

A

Adensin di phosphate

60
Q

What affects glycogen amounts and makes it so it doesn’t replenish fast enough

A

Stress

61
Q

Cologne

A

The main structural protein in animal tissue

62
Q

Cytochrome/catalase

A

Oxidative enzyme found In Fresh meats

63
Q

What two animals have similar mg pigments/ grams of muscle

A

Beef+ lamb 4-10 4-8

Pork and chicken 1-4 2-6

64
Q

What accounts for fresh meat pigments

A

Myoglobin
Hemoglobin
Cytochromes, catalase

65
Q

Difference of myoglobin and hemeoglibun

A

Hemeoglobun in veins-

Myoglobins in meat-has a higher affinity for oxygen

66
Q

What gets rid of native lipase

A

Homogenization with heat treatment

67
Q

What one is associated with longer term stress

A

Dfd

68
Q

What one is associated with long term stress

A

Pse

69
Q

Why is there a higher body temp

A

Stress

70
Q

With an increase of body temp it does what

A

Accelerates process

71
Q

If animal is normal and the ph drops too fast what will happen

A

Pse

72
Q

Higher temperature means

A

Faster ph drop

73
Q

During protein denaturafuon what happens

A

Increased heat, decreased ph

74
Q

What does increase heat and decreased ph equal

A

Protein denaturation

75
Q

What does protein denaturation do to a protein

A

Unfolds it and exposes hydrophobic regions

76
Q

What does exudative mean

A

Watery- any fluid that filters from the circulatory system into lesions/areas of inflammation

77
Q

Huh body and muscle temperature associates with what

A

Pse

78
Q

Increase in protein denaturation associartes with what

A

Pse

79
Q

Higher ultimate ph is associated with

A

Dfd

80
Q

Increase in fluid loss is associated with

A

Pse

81
Q

Increase of pigment and nutrients is what

A

Pse

82
Q

A rapid spoilage is associated with

A

Dfd

83
Q

A decrease in protein denaturation is what

A

Dfd

84
Q

An increase in net protein charge is

A

Dfd

85
Q

An increase in light reflectanxe is

A

Pse

86
Q

A decrease in fluid loss and light redlectance is what

A

Dfd

87
Q

What is dfd

A

Dark firm dry

88
Q

Pse

A

Pale soft exudative

89
Q

What is pse common in

A

White muscle products (poultry pigs)

90
Q

If there is less space in myofilament what does that mean

A

Less fluid holding capacity

91
Q

If a ph is high what does it cause

A

Rapid spoilage

92
Q

Where is there a o net protein charge

A

Isoelectric point

93
Q

Which is more juicy pse or dfd

A

Dfd retains more product

94
Q

What color is myoglobin oxygenated and deoxygenated

A

O- red

D- blue

95
Q

Which has a higher affinity to oxygen heme or myo

A

Myo binds with more tightly than hemoglobin

96
Q

What is 90% of meat

A

Myoglobin

97
Q

What is a non protein gene complex that contains iron and is a globular protein

A

Myoglobin

98
Q

What is hemeoglobin from

A

Residual blood

99
Q

What is cytochromes, catalase

Where are they found

A

Oxidative enzymes

Mitochondria

100
Q

In terms of physical activity which muscle group would be better at sprinting short distances? Which would be better long distance?

A

White muscle animals fast for short amount of time

Red is more long distance mitochondria count high

101
Q

What affects pigment concentration

A

Muscle fiber type

Species

Animal age

Gender

Physical activity

102
Q

What are muscle fiber examples

A

Red white intermediate

103
Q

As an animal ages will the pigment increase or decrease

A

Increase

104
Q

What does ferrous state of iron mean

A

Reduced state of iron

105
Q

Which form of pigment is the ferrous state of iron

A

Fe 2+

106
Q

What form of pigment is ferric state or (oxidized state)

A

Fe 3+

107
Q

What does oxygenated iron mean

A

Oxygen bound to iron

108
Q

What does oxidized iron mean

A

Iron in oxygen form

109
Q

Deoxymyglobin is what color w/ and what color w/out oxygen

A

Purple

110
Q

Oxymyoglobin color

A

Red

111
Q

Metmyoglobin

A

Brown

Growth of spoilage organisms

Iron oxidized state so nothing binds to it
Fe 3+

112
Q

Factors that also affect meat color

A

Muscle ph
Rate of ph decline
Chemical state of heme iron in myoglobin

113
Q

When meat is white how much fluid has it lost

A 
Substantial amount 
Because of stress
Denaturaed proteins
Myoglobin 
Lower ph
114
Q

Darker meat has how much fluid loss

A

Lower

Traps water

115
Q

What does water holding capacity affect

A

Yield of product
Nutrient content
Appearance
Jucieness

116
Q

What primarily affects water holding capacity

A

Amount of denatured protein

Net protein charge and filament spacing

117
Q

What causes juciness in meat

A

Water (mainly)
Lipid in meat (fat becomes oil)
And how you cook it (rare=juicy)

118
Q

The more well done meat is the less….

A

Juicy and tender

119
Q

What is rigor Morris

A

Stiffness and death

120
Q

What causes rigor Morris

A

Caused by ATP DEPLETION

permanent myosin cross bridge formation

121
Q

What influences meat tenderness

A 
Muscle location/function
Cooler aging
Animal age 
Scars
Breed
Stress
Gende
Feed
122
Q

For meat to go from relaxed to attatched state what does it need

A

Calcium

123
Q

What group of muscle depleats faster

A

White muscle

124
Q

What is calpastatin

A

Enzyme that inhibits protein breakdown

AVS (26 decks)

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