MEAT PRESERVATION AND PROCESSING

Question 1

isoelectric point of muscles

Answer 1

5.5

Question 2

Result of lactic acid build-up

Answer 2

acidification

Question 3

higher glycogen store would result to faster onset of rigor

Answer 3

false - slower

Question 4

muscles entering rigor in contracted state are tough and muscles entering rigor in relaxed state are tender

Answer 4

true

Question 5

cold shortening is most common in pigs

Answer 5

false- lamb , next is beef rare in pork

Question 6

meat cooked immediately after the onset of rigor is tough, and even when cooked

Answer 6

false - meat cooked immediately after the onset of rigor is tough, but with time muscles soften becomes tender when cooked

Question 7

occurs through the action of calpains (enzyme)

Answer 7

conditioning

Question 8

inhibited by calpastatin, which is eventually broken down by calpain (enzyme)

Answer 8

conditioning

Question 9

aged meat are tough

Answer 9

ageing also improve the juiciness and flavor.

Question 10

species with highest myoglobin content

Answer 10

(horse>cattle>pig)

Question 11

myoglobin is higher in old animals

Answer 11

young

Question 12

myoglobin is higher in females

Answer 12

false

Question 13

The highest WHC is immediately after
___, whilst the lowest occurs during
____.

Answer 13

slaughter;postmortem rigor

Question 14

During meat tenderization, the WHC ____

Answer 14

increases.

Question 15

a combination of sensations due to actions of hundreds of compounds from meat on our taste and smell senses

Answer 15

meat aroma

Question 16

from uncastrated (‘entire’) male pigs slaughtered older than 6-8 months and >80 kg live weight

Answer 16

boar taint

Question 17

meat is firmer immediately after slaughter but becomes softer after hours

Answer 17

false

Question 18

Parasites and viruses proliferate in foods, but do not survive in food

Answer 18

do not proli but may survive

Question 19

Low temperature is the most important factor in slowing spoilage
since this kills the microorganisms

Answer 19

false- just keeps it in the dormant state

Question 20

optimum pH for growth of many food-associated bacteria is in the range

Answer 20

6.5-7.5

Question 21

the ratio of the water vapor pressure of a food (p) to that of pure water (Po) at the same temperature

Answer 21

Aw

Question 22

fresh meats have aw values that are higher to the optimum growth level of most microorganisms (0.97-0.99)

Answer 22

false- close

Question 23

Bacterial heat resistance increases as aw is lowered.

Answer 23

true

Question 24

microbiostatic rather than microbiocidal, as they must be present in foods at levels that are not detrimental to humans

Answer 24

true

Question 25

causes chromosomal damage in microorganisms.

Answer 25

irradiation

Question 26

least resistant to irradiation

Answer 26

G- bacteria

Question 27

most resistant to irradiation

Answer 27

viruses

Question 28

molds are more irradiation resistant than spores

Answer 28

false

Question 29

in what meat does wet refrigeration is mainly used

Answer 29

poultry

Question 30

dry and wet refrigeration can be done to poultry

Answer 30

true

Question 31

3 steps of slow refrigeration

Answer 31

carcass draining/drying pre-ref ref

Question 32

in rapid refri carcasses are exposed to air at -1 to 1°C, 90% RH and 1-3 m/sec circulation for 24-36 h (cattle) or 18-24 h (pigs, lambs) weight loss is around 2-5%

Answer 32

1.5-2.0

Question 33

two steps of ultra-rapid refri

Answer 33

Carcasses are first exposed to intensive circulation 2-4 m sec of very cold (4 to 6°C) and humid (90-100%) air in special tunnels for around 1-3 hours refrigeration at -1 to 2°C for 18-22 h (cattle) or for 14-16 h (pigs) with circulation of only 0.1 - 0.3 m/s.

Question 34

'electrostimulate' carcasses before refrigeration.

Answer 34

true

Question 35

how long can beef lasts? pigs and lambs?

Answer 35

3-4 wks, 1-2 weeks

Question 36

2 methods of wet refri

Answer 36

spraying - hygienic but more water submerging - cross contam but less water

Question 37

most impt grp that spoils meat

Answer 37

bacterium

Question 38

carbohydrates in meat results to

Answer 38

souring

Question 39

oxidation of fats results in __

Answer 39

rancidity

Question 40

breakdown of AAs in milk affects?

Answer 40

odor

Question 41

oxidation of myoglobin results to

Answer 41

change in color

Question 42

ultimate signs of spoilage

Answer 42

greening and slime layer

Question 43

Microbial metabolites if pseudomonas is present

Answer 43

ammonia and amines

Question 44

Microbial metabolites if the odor is sweet and fruity in initial stages

Answer 44

ethyl esters

Question 45

Microbial metabolites if the odor is putrid

Answer 45

sulfur compounds

Question 46

Microbial metabolites if Brochotrix thermospacta is dominant

Answer 46

ACETOIN AND 3 METHYLBUTANOL

Question 47

Bacteria dominant in comminuted meat

Answer 47

pseudomonas

Question 48

second bacteria dominant in comminuted meat if pseudo is suppressed

Answer 48

brochotrix thermospacta

Question 49

Deep meat spoilage associated particularly in joints where anaerobic condition even when stored aerobically

Answer 49

bone taint

Question 50

bacteria in bone taint

Answer 50

clostridia

Question 51

100 % C02 can cause brown color permanently

Answer 51

false, turns red upon oxy exposure

Question 52

high oxygen bacteria

Answer 52

pseudo, brochotrix

Question 53

low oxygen

Answer 53

lactic acid

Question 54

if frozen before the onset of rigor, at thawing, the rigor will resume (defrostation rigor)

Answer 54

true

Question 55

rapid freezing-rapid thawing best preserves meat quality

Answer 55

rapid;slow

Question 56

Frozen meat is more prone to rancidity

Answer 56

true

Question 57

hard fats faster rancidity than soft fats

Answer 57

baliktad

Question 58

enhances both water holding capacity of meat proteins and mixing of fat and water

Answer 58

phosphates

Question 59

less topxic but very weak inhibitor of microorganisms

Answer 59

KNO3

Question 60

reactive,unstable, toxic,to inhibit spoilage, bacteria, and FA oxidation, stabilize meat color, and improve aroma

Answer 60

NANO2

Question 61

smoking temp

Answer 61

start at 170

Question 62

internal diffusion of meat dryong is when moisture migrates from the outer layer towards the surface

Answer 62

false- from inner towards surface

Question 63

external diffusuion is when water evaporates from the internal layer

Answer 63

false- form surface

Question 64

process where frozen meat is exposed to very low pressure

Answer 64

lyophilization