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► Food & Nutrition 4 > Meat, Fish, Poultry, Eggs > Flashcards

Meat, Fish, Poultry, Eggs Flashcards

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1
Q

Young female breeder chicken that produces fertile hatching eggs that become broilers is what?

A

Pullet

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2
Q

Which fish is the most consumed worldwide?

A

Herring

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3
Q

What is the term for the proportion of saleable retail cuts that are obtained from a carcass?

A

Yield grade (or cutability)

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4
Q

What is a chicken that is 30 days old and weighs about 2 pounds live weight?

A

Cornish Hen

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5
Q

What is a broiler?

A

A chicken raised for meat production

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6
Q

What does WOG stand for?

A

A whole dressed broiler without giblets

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7
Q

What does farrow mean?

A

To give birth to piglets

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8
Q

What are the cuts intermediate between primal cuts and portion cuts?

A

Sub-primals

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9
Q

This dish, made from pork intestines, may be boiled or fried and is considered a delicacy by many Southerners?

A

Chitterlings

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10
Q

The Warner-Bratzler Shear Machine is used to measure what characteristic of meat?

A

Tenderness

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11
Q

The upper part of a pork shoulder is known as?

A

Boston butt

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12
Q

The porterhouse steak, t-bone steak, tenderloin steak, and tri-tip roast are from what sections of a beef carcass?

A

Short loin & sirloin

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13
Q

The picnic applies to what part of the hog carcass?

A

Lower or shank part of the shoulder

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14
Q

The formation of metmyoglobin can occur when myoglobin undergoes oxidation which converts the iron atom to what state?

A

Ferric (Fe+3)

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15
Q

The flat iron steak, shoulder pot roast, shoulder steak, ranch steak and boneless short ribs all come from what area of the beef carcass?

A

Chuck

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16
Q

Primal cuts are what sections of the carcass?

A

Chuck, rib, loin or round

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17
Q

Pescitarians are individuals who eat no meat except what?

A

Fish

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18
Q

Meats that are pre-cut, pre-packaged and do no require further handling by retailers are called?

A

Case-ready

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19
Q

Liver, heart, tongue, tripe, sweetbreads and brains are known as what?

A

Variety meats

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20
Q

Jonathan Swift said “It was a brave man who first ate..” this:

A

Oyster

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21
Q

How can the size of egg be determined?

A

By looking at the age of the hen

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22
Q

How can the color of egg be determined?

A

By looking at the chicken’s ear lobe

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23
Q

For what product did Clarence Birdseye develop a rapid freezing system?

A

Fish

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24
Q

A wing portion consisting only of the first or proximal section is called what?

A

Drummette

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25
Q

A whole broiler with head, feet and entrails intact is called what?

A

New York Dressed

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26
Q

A surgically desexed male broiler chicken weight 7 to 9 pounds is called a what?

A

Capon

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27
Q

A market weight steer is typically 1250 pounds and has a yield of 62.2%. How much beef is obtained from the steer?

A

777 pounds

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28
Q

A male pig that is castrated prior to reaching sexual maturity is known as what?

A

Barrow

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29
Q

A female pig that has not had her first litter of piglets is what?

A

Gilt

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30
Q

Why is oil sometimes applied on eggs?

A

Fills pores to prevent loss of CO2 from egg, prevent water loss, prevent gas exchange, and preserve eggs longer.

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31
Q

Why is hot water used to wash eggs (rather than cold water)?

A

Hot water causes contents of eggs to swell, go outward; prevents water from coming into egg. If the contents of egg are cooler, then it will pull things into the egg.

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32
Q

Why does the pH of albumen in freshly laid eggs change from 7.6 to 9.7 during storage?

A

Diffusion of solubilized CO2 through the shell

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33
Q

Why does fish become flakey upon cooking?

A

Collagen between myotomes breaks down to gelatin

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34
Q

Why are egg whites desugared prior to drying?

A

Minimize Maillard browning

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35
Q

Which of these retail cuts would not come from a beef chuck? arm steak; arm poast roast; sirloin steak; blade steak

A

Sirloin Steak

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36
Q

Which of the following muscle tissues has the highest percentage of saturated fatty acids in the lipid fraction? Beef, pork, poultry, lean fish, lean meat

A

Beef (55% of fatty acids saturated)

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37
Q

Which of the following muscle tissues has the highest percentage of polyenic fatty acid in the lipid fraction? Beef, pork, mutton, poultry, lean fish, lean meat

A

Lean Fish

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38
Q

Which of the following lean meats has the lowest percentage of saturated fatty acids in the lipid fraction? Beef, pork, mutton, poultry, lean fish, lean meat

A

Tie between poultry, lean fish, and fatty fish (30% of fatty acids saturated)

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39
Q

Where does a skirt steak come from? What muscle is it?

A

Beef short plate; Diaphragm

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40
Q

Where are the lipovitellins and livetins found?

A

Plasma proteins of egg yolk

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41
Q

What would you expect to exhibit the shortest frozen shelflife – frozen skinless turkey breast or frozen haddock fillets? Why?

A

The frozen fish because it would have a far higher amount of polyunsaturated fatty acids and all else being equal would therefore undergo rancidity much sooner than the turkey.

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42
Q

What term is used to describe removal of meat from a carcass while it is still warm as opposed to chilling it first?

A

Hot boning

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43
Q

What term describes examining the contents of a shell egg using light?

A

Candeling

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44
Q

What protein is the main component of the “thick filaments” in muscle cells?

A

Myosin

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45
Q

What protein comprised about 58% of all egg white protein?

A

Ovalbumin

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46
Q

What process produces type A gelatins?

A

Acid hydrolysis

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47
Q

What percentage of egg weight is yolk?

A

30-33% (governs size of egg that will be laid)

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48
Q

What percentage of egg weight is albumen?

A

60%

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49
Q

What percentage of an egg’s weight is the shell?

A

9-12%

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50
Q

What N-acetylmuramidase enzyme found in egg whites hydrolyzes the cell walls of gram positive bacteria?

A

Lysozyme

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51
Q

What muscle enzyme catalyzes formation of glucose -1-P from glycogen?

A

Phosphorylase

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52
Q

What method of cooking eggs involves removing the egg from the shell and placing it into boiling water until the white is jelly-like and uniformly coagulated while the yolk is semi-liquid and covered by a thick coating of white?

A

Poaching

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53
Q

What makes up 94% of the egg shell’s weight?

A

CaCO3 (also 1% MgCO3, 1% CaPO4, 4% organic matter)

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54
Q

What is ultimate pH?

A

The final pH attained in muscle tissue post-mortem; or pH 5.3-5.7

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55
Q

What is the water content of lean beef muscle?

A

70-75%

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56
Q

What is the vitelline membrane of an egg?

A

Membrane that surrounds the yolk

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57
Q

What is the term used to describe pork meat that has undergone a sudden decrease in pH after slaughter?

A

PSE (pale, soft, exudative)

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58
Q

What is the stiff and rigid state of muscle that develops after an animal is slaughtered?

A

Rigor mortis

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59
Q

What is the source of proteolytic enzyme bromelin?

A

pineapple

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60
Q

What is the significance of trimethylamine to the seafood industry?

A

Trimethylamine is the fishy odor given off when the phosopholipids split. This odor is a sign that the fish is not as fresh and is losing its quality.

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61
Q

What is the sarcoplasmic reticulum?

A

Membranous system of tubules and cisternae that forms a closely meshed network around myofibril

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62
Q

What is the relative size of the myoglobin molecule compared to hemoglobin?

A

Myoglobin is about 1/4 the size of the hemoglobin molecule

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63
Q

What is the purpose of using non-fat dry milk to comminuted meats?

A

Binds fat and water, thereby stabilizing the emulsion

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64
Q

What is the proximal end of the small intestine called?

A

Duodenum

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65
Q

What is the protein obtained by partial hydrolysis of the collagen in cattle skins and bones and pork skins?

A

Gelatin

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66
Q

What is the name of the membrane that directly surrounds the egg yolk?

A

Vitelline membrane

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67
Q

What is the most abundant carbohydrate in the animal body?

A

Glycogen (mostly in liver)

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68
Q

What is the measurement that signifies the quality of a shell egg?

A

Haugh Unit

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69
Q

What is the major seafood commodity in the US?

A

Shrimp

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70
Q

What is the main salt soluble protein of meat?

A

Myosin (actomyosin - post-rigor)

71
Q

What is the main salt insoluble compound in meat?

A

Collagen (connective tissues or stroma)

72
Q

What is the main protein making up the “I bands” of cross striated muscle?

A

Actin

73
Q

What is the main lipid class in lean or low fat fish?

A

Phospholipids

74
Q

What is the isoelectric point of myofibrillar proteins?

A

pH 5.5

75
Q

What is the irreversible interaction of actin and myosin that is cause by the depletion of ATP in post mortem muscle?

A

Rigor mortis

76
Q

What is the feed conversion ratio for chickens?

A

2 lb feed; 1 lb gain

77
Q

What is the common cooking term for an egg white foam into which sugar has been incorporated?

A

Meringue

78
Q

What is the color of oxymyoglobin?

A

Bright Red or cherry red

79
Q

What is the color of myoglobin?

A

Purple or purplish-red

80
Q

What is the color of metmyoglobin?

A

Brownish red; Metmyoglobin results from oxidation of the iron atom to the ferric (3+) state and complexing of a molecule of water.

81
Q

What is the cause of the color change from blue-green to bright red as lobster, crab and shrimp are cooked?

A

Denaturation of carotenoprotein

82
Q

What is the approximate freezing point of most meat, poultry, fish flesh?

A

27 F (-2 C)

83
Q

What is done to fish before it is frozen to protect it from surface oxidation and freezer burn?

A

It is glazed

84
Q

What instrument is used to test egg shell strength?

A

Instron

85
Q

What ingredient in marshmallows prevents sucrose crystallization and forms a network around the air bubbles?

A

Gelatin

86
Q

What happens when low levels of NO2 are introduced into meat?

A

Formation of nitrosylhemochrome to form a red color (typical of cured meat)

87
Q

What happens to the physical property of egg when stored below -6 degrees Celsius?

A

The yolk viscosity rises irreversibly giving it a gel-like consistency

88
Q

What general technique of meat curing is said to have been developed by a New Zealand mortician?

A

Artery pumping of brine into meats

89
Q

What family of glycoproteins are the main constituents of muscle connective tissue?

A

Collagens

90
Q

What do the initials PFF refer to in processed pork products?

A

Protein Fat Free

91
Q

What defect in swine is adrostenone responsible for?

A

Boar taint

92
Q

What compound is responsible for the pink color of cured meats?

A

Nitrosylhemochrome

93
Q

What compound is a polymer of glucose that the human body usually contains less than a pound mostly found in the liver and muscle?

A

Glycogen

94
Q

What company produced the first canned ham in 1926.

A

Hormel

95
Q

What chemical process is responsible for the warmed-over flavor of poultry?

A

Lipid oxidation

96
Q

What causes green discoloration in tuna?

A

Oxidation of myoglobin

97
Q

What basic glycoprotein found in egg white has the property of binding biotin?

A

Avidin

98
Q

What are the two types of adipose tissue?

A

White fat, brown fat

99
Q

What are the two plasma proteins of egg yolk?

A

Lipovitellenins and livetins

100
Q

What are the proteolytic enzymes contained in lysosomes?

A

Cathepsins

101
Q

What are the primary proteins in the thin filament of muscle and the thick filament of muscle?

A

Actin; myosin

102
Q

What are the origin and chemical composition of the greenish-gray discoloration that can form on the surface of hard boiled eggs?

A

Ferrous sulfide - the yolk contributes the iron and albumen contributes sulfur

103
Q

What are the 2 proteins believed to be involved in egg white thinning?

A

Lysozyme and ovomucin

104
Q

What are key factors in determining the onset of rigor mortis?

A

Lack of ATP for relaxation; creatine phosphate and glycogen are involved in conversion of ADP to ATP

105
Q

What are 3 general factors are important in judging meats?

A

fat thickness, loin eye area, marbling

106
Q

What anatomical region of the myofibril is broken down during aging and susequent tenderization of beef?

A

Z disk

107
Q

To make a fermented sausage with more “tang,” one should add more of what ingredient to the meat mixture?

A

Glucose, dextrose, or sucrose

108
Q

The tiny deposits of fat within meat generally characteristic of higher grades of meat is known by what name?

A

Marbling

109
Q

The safety of seafood is influenced by the presence of the biologically active amine, histamine. How is it formed?

A

It is formed in spoiling fish by decarboxylation of the amino acid histidine.

110
Q

The oxidation of iron in myoglobin from the ferrous to the ferric (+3) state results in the brown pigment called what?

A

Metmyoglobin

111
Q

The muscle that makes up most of our meats is best classified as: a) involuntary, smooth b) voluntary, cross-striated, c) double obliquely striated

A

b) voluntary, cross-striated

112
Q

The earliest known recorded reference to sausage dates back to the eighth century B.C. In what epic written work was it referenced?

A

Homer’s, The Odyssey

113
Q

The conversion of whole animal fatty tissue in purified fats like lard and tallow is called what?

A

Rendering

114
Q

The contractile unit of the myofibril of muscle is called?

A

Sarcomere

115
Q

The color of fresh meat is determined by the ratios of what three components?

A

Myoglobin, oxymyoglobin, and metmyoglobin

116
Q

The accumulation of adipose tissue around the bundles of muscle fibers in beef is called what?

A

Marbling

117
Q

Squab is the meat of what animal?

A

Young pigeon

118
Q

Rigor associated with meat held at low (non-freezing) temperatures is called:

A

Cold shortening

119
Q

PSS causes certain animals to be very susceptible to stress during their lives and upon slaughter the animals produce pale, soft, and exudative carcasses. What does PSS stand for?

A

Porcine Stress Syndrome

120
Q

PSE pork is an important problem that occurs in certain breeds of hog. PSE stands for what?

A

Pale, soft, exudative

121
Q

Of the red, intermediate and white muscle types, which has the slowest contraction speed?

A

Red

122
Q

Of the following meat tenderizing proteolytic enzymes, papain, ficin, trypsin, bromelin, which comes from papayas?

A

papain

123
Q

Natural casings used in sausage production are made of what?

A

Animal intestines

124
Q

Name three types of marine pelagic fish.

A

Salmon, pollock, tuna, herring

125
Q

Name three types of fresh water pelagic fish.

A

Trout, salmon, whitefish, smelt

126
Q

Muscles are surrounded by a thick layer of connective tissue called: a) endomysium b) epimysium c) perimysium.

A

b) epimysium

127
Q

Muscle cells are multinucleated, cylindrical cells; what is the outer membrane that surrounds a muscle cell called?

A

Sarcolemma

128
Q

In the presence of air, myoglobin readily adds two atoms of oxygen to form a new compound; What is the name of the compound?

A

Oxymyoglobin

129
Q

If your enjoying a delicacy in England called “trotters”, what are you eating?

A

Pig’s Feet

130
Q

If the oxygen supply available to myoglobin is rather limited or meat is exposed to incandescent light too long, a brownish-red pigment forms; What is this pigment called?

A

Metmyoglobin

131
Q

Hydroxylation of lysine to hydroxylysine in collagen is an important step leading to what?

A

Collagen crosslinkage; Conversion of a-chains, b and g chains (crosslinks)

132
Q

How many pores are in one egg?

A

7000-17000 (more pores in the large end than in the small end)

133
Q

From what type of fish is surimi usually made?

A

Pollock

134
Q

For determining the quality grade of a beef carcass, between what two ribs is the cut made? (give the numbers)

A

Between the 12th & 13th rib

135
Q

Define “rigor mortis”

A

Rigor mortis is the rigidity of muscles that develops after death of an animal

136
Q

Dark cutting beef is characterized by dark color, firm and dry texture. The problem is associated with meat having: a)low ultimate pH, b)high ultimate pH, c) rapid pH decline

A

b) high ultimate pH

137
Q

Ca++ regulates actin myosin interaction during muscle contraction by binding to which filament protein: myosin, actin, or troponin?

A

Troponin or troponin c

138
Q

Based upon standard identity, what is the maximum percentage fat allowed in hot dogs?

A

30% (Title 9 CFR Sec. 319.180.b)

139
Q

Approximately what percentage of a chicken is marketable meat?

A

67%

140
Q

A unique group of phospholipids that occur in small amounts in muscle tissue and milk have the 1 position of the glycerol linked to a 16 or 18 carbon aldehyde; what are these called?

A

Plasmalogens

141
Q

“Sweetbreads” fall into the category of variety meats. What are they specifically?

A

Thymus

142
Q

What is the purpose of adding extenders, binders, and fillers to meat? Give 3 examples.

A

Purposes: to improve meat batter stability; improve water binding capacity; enhance texture and/or flavor ; reduce shrinkage during cooking; improve slicing; reduce cost; Examples: dried milk, soy protein, textured vegetable protein, whey, cereal flours

143
Q

What is the “K-value” in assessing meat and fish?

A

objective measure of the “loss of freshness”; Inosine+Hypoxanthin/ATP metabolite concentration

144
Q

What factors affect fat composition of poultry?

A

Age, sex, species, part of bird

145
Q

What are three of the five stages of getting a chicken to the processing plant?

A

Breeder flock; Pullet farm; Breeder farm; Hatchery; Broiler Farm

146
Q

What are three factors that influence the amount of moisture in poultry?

A

Age, amount of fat, shrinkage, H2O pick-up, amount of drip

147
Q

What are three benefits associated with the use of phosphates in meats?

A

Increase water binding capacity (increase yield, decrease purge); inc. tenderness; inc. juiciness; more uniform color; dec. rancidity.

148
Q

What are the three USDA grades of eggs?

A

AA, A, B

149
Q

What are the three parts of the small intestine?

A

Duodenum, jejunum, ileum

150
Q

What are the six sizes of eggs?

A

Jumbo, extra large, large, medium, small, peewee

151
Q

What are the parts of the cow’s stomach

A

Omasum, abomasum, rumen, reticulum

152
Q

What are the names of the connective tissue layers surrounding: the whole muscle, a muscle bundle, muscle fibers and the sarcolemma?

A

Epimysium, perimysium, endomysium

153
Q

What are the four stages of hog and pork production?

A

Sow/farrowing barns; nurseries; finishing farms; packer/processor

154
Q

What are the four principle ingredients used in curing or pickling of meats?

A

Sodium chloride, Sugar, Spices, Sodium nitrite or sodium nitrate

155
Q

What are the four primary stages of cattle and beef production?

A

Cow/calf operation; stocker operation; feedlot operation; packer/processor

156
Q

What are the ages of broilers, Cornish hens, and roasters?

A

Broilers: 7wks old, Cornish: 5 wks old, Roasters: 12 wks old

157
Q

What are the 4 layers of the albumen of an egg?

A

Outer thin, thick, inner thin, chalaziferous layer

158
Q

What are giblets?

A

Edible viscera of fowl - heart, liver, gizzard

159
Q

What are four methods of meat tenderization?

A

Cold room storage (aging or ripening); Mechanical tenderizing (pounding, cutting, ultrasonic treatment, stretching); Protein solubilization with salt treatment; Addition of proteolytic enzymes; Electrical stimulation; Phosphates

160
Q

What are 3 changes that occur as an egg ages?

A

Yolk becomes more flattened, vitellin membrane becomes thinner and less rigid, air cell becomes larger, albumen viscosity decreases

161
Q

Name three ways parasitic tapeworms and roundworms can be destroyed in raw fish?

A

Cooking, freezing, salting, acidification

162
Q

Name three functions of nitrite in cured meats.

A

anti-Clostridium botulinum; stabilize myoglobin (color); flavor; antioxidant

163
Q

Name the top four grades of beef in descending order.

A

Prime (highest), choice, select, standard

164
Q

Name the four lowest grades of beef.

A

Commercial, utility, cutter, canner

165
Q

Name 3 breeds of beef cattle.

A

Angus, Hereford, Shorthorn, Brahman, Charalois, Simmental, Limosin, etc.

166
Q

In general, red meat is a good source of what two minerals?

A

Iron, Phosphorous, Zinc

167
Q

Collagen exists as a triple helix structure known by what name?

A

Tropocollagen

168
Q

What is marinated in lime juice to create ceviche?

A

Raw fish

169
Q

What is the fleshy process that hangs from the head of a bird, such as a chicken or turkey, called?

A

Wattle or caruncle

170
Q

What is thought to have originated in Russia and China from the Mongols placing raw meat under their saddles to tenderize while they rode their horses?

A

Steak tartare

171
Q

What are the internal organs and entrails of a slaughtered animal called?

A

Offal

172
Q

Transglutaminase is used to produce imitation crabmeat among other things. What is the microbial source of transglutaminase used in foods?

A

Streptoverticillium mobaraense

173
Q

For what is celery powder used in so-called uncured natural hot dogs?

A

Source of nitrite

174
Q

What is the measurement that signifies the breakout quality of egg albumen in a shell egg? What two things are used to calculate the measurement?

A

Haugh unit; albumen height and egg weight

► Food & Nutrition 4 (18 decks)

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