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FOOD SCIENCE > Meat, Poultry, Fish > Flashcards

Meat, Poultry, Fish Flashcards

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1
Q

What are muscles composed of?

A

bundles of fibers–>Myofibrils

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2
Q

How is collagen altered by heat?

A

In heat, collagen is hydrolyzed to gelatin and becomes tender

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3
Q

Where is collagen found?

A

tendon

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4
Q

How is elastin altered by heat?

A

elastin is resistant to heat

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5
Q

Where is elastin found?

A

ligaments, cartilage

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6
Q

What determines the cuts of meats?

A

the shape of the bone

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7
Q

A round bone comes from which part of the animal?

A

leg

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8
Q

A T-bone comes from which part of the animal?

A

back and ribs

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9
Q

What percentage of meat is composed of protein?

A

16 to 23%

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10
Q

In what form are carbohydrates stored in protein and where?

A

glycogen in the liver and glucose in the blood

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11
Q

Micronutrient content of proteins

A

thiamin , niacin, riboflavin, iron copper, trace minerals

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12
Q

Seafood high in calcium content

A

fish canned with bones, oysters ans shrimp

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13
Q

Why does soy protein add juiciness to meats?

A

water content in soy.

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14
Q

what compound is responsible for the breakdown in myoglobin?

A

oxygen

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15
Q

Postomorterm changes of protein

A

Tenderness increases

Enzymatic reactions increase the water holding capacity of muscles

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16
Q

What must happen for a meat to become more tender?

A

water-holding capacity must be increased

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17
Q

What ingredients can be added to increase tenderness of a meat?

A

Acid and salt

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18
Q

How does vacuum packing extend the storage life of meat?

A

creates an oxygen impermeable film

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19
Q

MAP

A

modified atmosphere packaging

20
Q

Describe MAP

A

air in the packaging is removed and replaced with other gases (CO2 and N)

21
Q

How does MAP prevent deterioration

A

slows down respiration

22
Q

Describe the federal stamp used for meat inspection

A

round purple stamp “USDA Inspected and Passed”

23
Q

Describe the federal stamp used for meat grading

A

shield

24
Q

Grades of meat from least to greatest

A

prime, choice, select, standard

25
Q

Institutions in charge of meat specifications

A

IMPS, NAMP

26
Q

IMPS

A

Institutional Meat Purchasing Specification

27
Q

NAMP

A

National Association of Meat Purveyors

28
Q

What are the most tender cuts of meat

A

loin, backbone

29
Q

Pork chops come from the ___________

A

loin

30
Q

From where do medium tender meats come

A

shoulder

31
Q

Chuck is ____________ meat

A

medium tender

32
Q

Which cuts of meat determine the method of cooking?

A

flank and brisket

33
Q

What is the ideal temperature for roasting?

A

325 F

34
Q

Why should a roast be cooked slower vs faster?

A

a slow-cooked roast yields less waste

35
Q

Safe minimum internal temperatures

A

160 F for ground meats
165 F Poultry
145 F for everything else

36
Q

Changes due to heat

A

protein coagulates
Collagen is hydrolyzed to gelatin
Surface Browns
Interior color changes red-pink-brown

37
Q

Why does meat turn red, pink to brown to gray when heat is applied?

A

because heat denature globin and iron is oxidized

38
Q

What is the function of nitriles?

A

to prevent botulism

39
Q

Smoke point for frying

A

> 375 F

40
Q

Which fat has the highest smoke point?

A

safflower 513 F

41
Q

List fats by smoke point in decreasing order

A

safflower, soybean,canola, corn, palm, peanut, sunflower,seasame, olive, lard, shortening, butter

42
Q

What is rancidity?

A

the uptake of oxygen in an unsaturated fatty acid

43
Q

What is carry-over cooking?

A

an intenal rise in temperature (15-25 F) for about 10 mins when meat is removed from the oven

44
Q

Directions to cook bottom round

A

cook bottom round in water for several hours

45
Q

Directions for braissing

A

flour meat, brown, cover and simmer in liquid

46
Q

What is surimi?

A

purified and frozen minced fish

FOOD SCIENCE (11 decks)

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