Meat Animal Products Flashcards
What is the def of meat
Those animal tissues suitable for use as food
What does meat include
Organ meats
Blood
Feet
What is the skeletal composition
75% water
18.5% protein
3% lipid
1% carbohydrates
What is the min amount of yield grade acceptable
High select
Low choice
In cooking, how much weight is lost on meat
25%
Is inspection mandatory?
Yes
Who performs antemortem and postmortem and product inspection
USDA Food safety and inspection service
When is meat inspected
Antemortem postmortem and product
Who performs grading of carcasses
Meat grader from usda ag marketing service
Is grading mandatory
No it is voluntary
Who pays for grading
Processor
Who pays for inspection
Tax dollars
How much of the animal is inspected
100%
What does inspection ensure
That animals are humanely slaughtered and products are safe and wholesome
What does grading estimate
The yelild or quality of product from carcasses
What does HACCP
Hazard analysis
Critical control points
What is HACCP for?
Preventive system for assuring safe production of foods
What is the purpose of HACCP
Prevent reduce or minimize biological, physical, and chemical hazards associated with foods
Who is required to have HACCP
All red meat and poultry companies
Who developed HACCP
Pilsbury
What are 3 principles of HACCP
Conduct a hazard analysis
Identify critical control points
Establish critical limits for ccp
Who makes up the HACCP plan and who does it have to be approved by
Plant - makes plan
USDA- approves
Who performs HACCP
The plant but the usda oversees
What is a main reason for a recal on a food product?
Allergins
What can you do to reduce/eliminate problem
Cook to rid of pathogens
What does establishing a critical limit for ccp mean
When does it become a risk
What does the humane methods of livestock slaughter act of 1978 state
Humane methods shall be used for handling and slaughtering livestock
What does the humane methods of livestock slaughter act of 1978 require
That livestock must be rendered insensible to pain before being shackled, hoisted, thrown, cast or cut
What are the two religions exempt from hmlsa
Kosher and ?
Animals must be rendered ___________ before cutting
Insensible
What are the 3 approved ways to render animal insensible/ stunning methods
Captive bolt (mechanical)
Chemical carbon dioxide gas
Electrical
When slaughtering beef or sheep___________ is prodimintaly used to stun
Captive bolt
What is the most common carbohydrate
Glycogen
What are the codes of federal regulations for handling livestock
Access to water at all times
Sufficient room to lie down if held overnight
Access to feed if held longer than 24 hours
What are regulations on livestock pens, driveways and ramps
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
What is a downer
A non ambulatory animal who cannot move on its own
Disabled livestock are what_____
Departed to a covered pen
You must use suitable equipment for moving these animals
What does FSIS stand for
Food safety inspection service
Why do they immobilize animals
So minimum human error occur
Name some violation results
Notify establishments management
Issuance of noncompliance record
Rejection of equipment
Suspension of inspection
Refusal inspection
Where does electrical current pass through
Brain and back
What’s exsanguination
Bleeding
How does an animal in slaughter usually die
Blood loss
During exsanguination animal must remain
Unconscious
The conversion of muscle to meat exsanguination results in….
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
What does loss of controlled neural function mean
Muscle twitches
When an animal loses temp regulation
Body temp goes up because animal is no longer disapating heat
What is aerobic mean
Oxygen present
What does anaerobic mean
No oxygen
What would glycolysis start with
Glucose
What does glycolysis end with
Pyruvate
If oxygen present after glycolysis what happens to pyruvate
Goes to kreb cycle where lots of ATP is made and carbon dioxide and water
With no oxygen present after glycolysis pyruvate goes
Lactate and feee hydrogen ions and ph goes down and becomes more acidic?
How many carbons in glucose
6
How many lactic acids per 1 glucose
2
What does glycogen consist of
Glucose-1-p + 3 Adp + 2 pi
What causees the decrease in ph of anaerobic glycolysis
2 hydrogen +
What does the 3 atp allow
Twitching
What does adp stand for
Adensin di phosphate
What affects glycogen amounts and makes it so it doesn’t replenish fast enough
Stress
Cologne
The main structural protein in animal tissue
Cytochrome/catalase
Oxidative enzyme found In Fresh meats
What two animals have similar mg pigments/ grams of muscle
Beef+ lamb 4-10 4-8
Pork and chicken 1-4 2-6
What accounts for fresh meat pigments
Myoglobin
Hemoglobin
Cytochromes, catalase
Difference of myoglobin and hemeoglibun
Hemeoglobun in veins-
Myoglobins in meat-has a higher affinity for oxygen
What gets rid of native lipase
Homogenization with heat treatment
What one is associated with longer term stress
Dfd
What one is associated with long term stress
Pse
Why is there a higher body temp
Stress
With an increase of body temp it does what
Accelerates process
If animal is normal and the ph drops too fast what will happen
Pse
Higher temperature means
Faster ph drop
During protein denaturafuon what happens
Increased heat, decreased ph
What does increase heat and decreased ph equal
Protein denaturation
What does protein denaturation do to a protein
Unfolds it and exposes hydrophobic regions
What does exudative mean
Watery- any fluid that filters from the circulatory system into lesions/areas of inflammation
Huh body and muscle temperature associates with what
Pse
Increase in protein denaturation associartes with what
Pse
Higher ultimate ph is associated with
Dfd
Increase in fluid loss is associated with
Pse
Increase of pigment and nutrients is what
Pse
A rapid spoilage is associated with
Dfd
A decrease in protein denaturation is what
Dfd
An increase in net protein charge is
Dfd
An increase in light reflectanxe is
Pse
A decrease in fluid loss and light redlectance is what
Dfd
What is dfd
Dark firm dry
Pse
Pale soft exudative
What is pse common in
White muscle products (poultry pigs)
If there is less space in myofilament what does that mean
Less fluid holding capacity
If a ph is high what does it cause
Rapid spoilage
Where is there a o net protein charge
Isoelectric point
Which is more juicy pse or dfd
Dfd retains more product
What color is myoglobin oxygenated and deoxygenated
O- red
D- blue
Which has a higher affinity to oxygen heme or myo
Myo binds with more tightly than hemoglobin
What is 90% of meat
Myoglobin
What is a non protein gene complex that contains iron and is a globular protein
Myoglobin
What is hemeoglobin from
Residual blood
What is cytochromes, catalase
Where are they found
Oxidative enzymes
Mitochondria
In terms of physical activity which muscle group would be better at sprinting short distances? Which would be better long distance?
White muscle animals fast for short amount of time
Red is more long distance mitochondria count high
What affects pigment concentration
Muscle fiber type
Species
Animal age
Gender
Physical activity
What are muscle fiber examples
Red white intermediate
As an animal ages will the pigment increase or decrease
Increase
What does ferrous state of iron mean
Reduced state of iron
Which form of pigment is the ferrous state of iron
Fe 2+
What form of pigment is ferric state or (oxidized state)
Fe 3+
What does oxygenated iron mean
Oxygen bound to iron
What does oxidized iron mean
Iron in oxygen form
Deoxymyglobin is what color w/ and what color w/out oxygen
Purple
Oxymyoglobin color
Red
Metmyoglobin
Brown
Growth of spoilage organisms
Iron oxidized state so nothing binds to it
Fe 3+
Factors that also affect meat color
Muscle ph
Rate of ph decline
Chemical state of heme iron in myoglobin
When meat is white how much fluid has it lost
Substantial amount Because of stress Denaturaed proteins Myoglobin Lower ph
Darker meat has how much fluid loss
Lower
Traps water
What does water holding capacity affect
Yield of product
Nutrient content
Appearance
Jucieness
What primarily affects water holding capacity
Amount of denatured protein
Net protein charge and filament spacing
What causes juciness in meat
Water (mainly)
Lipid in meat (fat becomes oil)
And how you cook it (rare=juicy)
The more well done meat is the less….
Juicy and tender
What is rigor Morris
Stiffness and death
What causes rigor Morris
Caused by ATP DEPLETION
permanent myosin cross bridge formation
What influences meat tenderness
Muscle location/function Cooler aging Animal age Scars Breed Stress Gende Feed
For meat to go from relaxed to attatched state what does it need
Calcium
What group of muscle depleats faster
White muscle
What is calpastatin
Enzyme that inhibits protein breakdown
