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VPH 123_2ND EXAM > MEAT PRESERVATION AND PROCESSING > Flashcards

MEAT PRESERVATION AND PROCESSING Flashcards

1
Q

isoelectric point of muscles

A

5.5

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2
Q

Result of lactic acid build-up

A

acidification

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3
Q

higher glycogen store would result to faster onset of rigor

A

false - slower

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4
Q

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

A

true

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5
Q

cold shortening is most common in pigs

A

false- lamb , next is beef rare in pork

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6
Q

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

A

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

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7
Q

occurs through the action of calpains (enzyme)

A

conditioning

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8
Q

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

A

conditioning

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9
Q

aged meat are tough

A

ageing also improve the juiciness and flavor.

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10
Q

species with highest myoglobin content

A

(horse>cattle>pig)

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11
Q

myoglobin is higher in old animals

A

young

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12
Q

myoglobin is higher in females

A

false

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13
Q

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

A

slaughter;postmortem rigor

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14
Q

During meat tenderization, the WHC ____

A

increases.

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15
Q

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

A

meat aroma

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16
Q

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

A

boar taint

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17
Q

meat is firmer immediately after slaughter but becomes softer after hours

A

false

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18
Q

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

A

do not proli but may survive

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19
Q

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

A

false- just keeps it in the dormant state

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20
Q

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

A

6.5-7.5

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21
Q

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

A

Aw

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22
Q

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

A

false- close

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23
Q

Bacterial heat resistance increases as aw is lowered.

A

true

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24
Q

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

A

true

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25
Q

causes chromosomal damage in microorganisms.

A

irradiation

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26
Q

least resistant to irradiation

A

G- bacteria

27
Q

most resistant to irradiation

A

viruses

28
Q

molds are more irradiation resistant than spores

A

false

29
Q

in what meat does wet refrigeration is mainly used

A

poultry

30
Q

dry and wet refrigeration can be done to poultry

A

true

31
Q

3 steps of slow refrigeration

A

carcass draining/drying
pre-ref
ref

32
Q

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%

A

1.5-2.0

33
Q

two steps of ultra-rapid refri

A

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.

34
Q

‘electrostimulate’ carcasses before refrigeration.

A

true

35
Q

how long can beef lasts? pigs and lambs?

A

3-4 wks, 1-2 weeks

36
Q

2 methods of wet refri

A

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

37
Q

most impt grp that spoils meat

A

bacterium

38
Q

carbohydrates in meat results to

A

souring

39
Q

oxidation of fats results in __

A

rancidity

40
Q

breakdown of AAs in milk affects?

A

odor

41
Q

oxidation of myoglobin results to

A

change in color

42
Q

ultimate signs of spoilage

A

greening and slime layer

43
Q

Microbial metabolites if pseudomonas is present

A

ammonia and amines

44
Q

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

A

ethyl esters

45
Q

Microbial metabolites if the odor is putrid

A

sulfur compounds

46
Q

Microbial metabolites if Brochotrix thermospacta is dominant

A

ACETOIN AND 3 METHYLBUTANOL

47
Q

Bacteria dominant in comminuted meat

A

pseudomonas

48
Q

second bacteria dominant in comminuted meat if pseudo is suppressed

A

brochotrix thermospacta

49
Q

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

A

bone taint

50
Q

bacteria in bone taint

A

clostridia

51
Q

100 % C02 can cause brown color permanently

A

false, turns red upon oxy exposure

52
Q

high oxygen bacteria

A

pseudo, brochotrix

53
Q

low oxygen

A

lactic acid

54
Q

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

A

true

55
Q

rapid freezing-rapid thawing best preserves meat quality

A

rapid;slow

56
Q

Frozen meat is more prone to rancidity

A

true

57
Q

hard fats faster rancidity than soft fats

A

baliktad

58
Q

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

A

phosphates

59
Q

less topxic but very weak inhibitor of microorganisms

A

KNO3

60
Q

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

A

NANO2

61
Q

smoking temp

A

start at 170

62
Q

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

A

false- from inner towards surface

63
Q

external diffusuion is when water evaporates from the internal layer

A

false- form surface

64
Q

process where frozen meat is exposed to very low pressure

A

lyophilization

VPH 123_2ND EXAM (5 decks)

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