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FOODS > MEAT PT 1 > Flashcards

MEAT PT 1 Flashcards

1
Q

define meat

A

skeletal muscles of mammals; may also include organs and glands and technically excludes flesh of non-mammals (poultry and flesh)

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2
Q

whats the problem with beef cattle lymph nodes

A

undesirable parts of cattle get grinded up and spreads; product has more H2O and surface area; quality lower

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3
Q

whats meat composed of

A

water, muscle tissue, connective tissue, adipose (fatty) tissue + sometimes bone

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4
Q

do proportions of meat composition vary according to animals source and cut of meat

A

yes

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5
Q

what does muscle tissue structure

A

bundle of muscle fibers, myofibril (contractile unit), muscle (muscle cell); wrapped into membrane and filled with liquid

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6
Q

what is each muscle fiber (cell) surrounded by

A

outer membrane called sarcolemma

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7
Q

what is each muscle fiber cell filled with

A

cellular fluid called sarcoplasm that contains thousands of myofibrils

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8
Q

what do smaller + more numerous muscle fibrils result in

A

smaller muscle bundles, which creates delicate/velvety meat

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9
Q

what are the contractile units of muscle

A

myofibrils

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10
Q

what are fibrils separated into units called

A

sarcomeres

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11
Q

what are sarcomeres bordered by

A

Z-lines

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12
Q

what proteins do sarcomeres contain

A

actin and myosin

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13
Q

describe actin + what minor proteins it contains

A

thin filament; contains tropomyosin (stabilizes actin structure) + troponin (contains Ca-binding protein)

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14
Q

describe myosin

A

thick filament

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15
Q

what initiates contraction

A

nerve impulse

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16
Q

what happens when Calcium ions are released into sarcoplasm

A

bind to troponin, moves tropomyosin so myosin can bind; actin and myosin form actomyosin cross-links and myosin pulls actin towards center and the sacromere shortens

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17
Q

describe relaxation of muscle contraction in three points

A

nerve impulse stops when Ca is pumped out of sarcoplasm; actin myosin cross-links break; sarcomeres return to original length

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18
Q

whats rigor mortis

A

“stiffness of death,” within 24 hours of slaughtering, muscles enter temporary stiff state (reverses after 1 - 3 days)

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19
Q

what happens to blood flow during death

A

stops blood flow, no O sent to cells, which enter anaerobic glycolysis at last resort to make ATP; glucose turns to lactic acid and pH is decreased

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20
Q

what happens when glycogen stores are used up

A

no more ATP, so actin and myosin cannot dissociate which causes maximum stiffing (aka stuck in contracted state)

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21
Q

what happens during gang (holding meat after slaughter)

A

endogenous enzymes degrade sacromere framework, which makes tenderness increase

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22
Q

are pH and moisture retention correlated? how does this impact meats

A

yes; pH decreases when cell enter anaerobic glycosides so moisture retention decreases during rigor mortis

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23
Q

are glycogen levels in animals before they’re killed important

A

yes

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24
Q

what happens to glcoygen levels when animals are kinda at rest

A

go up before kill which contributes to quality

25
Q

what does the decrease in pH do

A

decrease in ph from lactic acid accumulation influences meat quality

26
Q

what leads to water loss

A

decreased microbial growth

27
Q

whats water holding capacity (whc)

A

the ability of a matrix to physically entrap water; decreases at pH approached during rigor mortis

28
Q

describe pH and meat quality

A

if pH too high. microbial growth will occur and if pH too low, there will be too much water loss; its important to maintain optimum pH to retain quality; if pH is not in right range, meat won’t hold water

29
Q

describe the composition of meats

A

connective tissue, with collagen, elastin, reticulin

30
Q

whats connective tissue

A

mixture of proteins and polysaccharides that act as glue and hold muscle cells together

31
Q

whats collagen

A

most abundant CT protein; tough and fibrous but softens upon heating; has unique triple helix structure held together by H bonds and covalent cross links

32
Q

whats elastin

A

protein in CT; has elastic properties

33
Q

whats reticulin

A

protein in CT; forms interlace around muscle cells for support

34
Q

how do the proteins and polysaccharides in CT form a glue

A

by forming covalent bonds

35
Q

what happens to meat composition as animals age

A

2 things: collagen content increases + more covalent cross-links are formed within collagen helixes (which leads to toughening)

36
Q

what happens to tenderness as animal age decreases

A

tenderness decreases

37
Q

describe tougher cuts of meat from older animals

A

less expensive and require slow, moist-heating at low temps to hydrolyze collagen to gelatin

38
Q

whats adipose tissue

A

fat serves as insulation and padding for sensitive organs; cover fat + marbeling

39
Q

whats cover fat

A

appears on outside of meat

40
Q

whats marbling

A

intramuscular fat seen as white streaks; well marbled beef more expensive + higher quality; contribute to flavor and jucness

41
Q

what does marbling depend on

A

animals, diet, lifestyle, etc

42
Q

what does fat content depend on

A

animal genetics, age, diet, exercise, cut of meat

43
Q

whats Kobe beef

A

special grade of beef from wagyu cattle

44
Q

what are bones used for

A

used to identify meat cuts

45
Q

what is bone marrow

A

soft fatty material in the center of bones; valued food in many cultures and can provide flavor to soup

46
Q

describe antibiotics in composition of meats

A

given to ensure health and promote growth; may contribute to development of antibiotic-resusttant bacteria

47
Q

describe hormones

A

given to encourage rapid weight gain; reduces production cost; concerns over safety of residues in human health and environment

48
Q

whats organic beef based without

A

antibiotics and hormones

49
Q

whats the color of meat primarily from

A

very important; from pigment-contains protein myoglobin

50
Q

whats the pigment portion of myoglobin

A

heme

51
Q

what happens when meat is exposed to oxygen

A

changes color

52
Q

whats color is internal meat and what happens when exposed to oxygen

A

internal meat: purple - red myoglobin
when cut from carcass + exposed to O - bright red oxymyoglobin

53
Q

what happens when to meat color during storage time

A

may be further oxidized and become brownish-red metmyoglobin

54
Q

whats the number one fact influencing consumers when purchasing meat

A

color

55
Q

what does beef originate from PRIMARILY

A

cattle of various sex/age and breeds; primarily heifers (F that haven’t had calves) and steers (young, castrated males)

56
Q

whats veal

A

m or f young calves; 3 weeks - 3 months

57
Q

what are yearling beef

A

older calves

58
Q

what are veal fed

A

milk-based diet + restricted in movement

59
Q

describe veal in three ways

A
  • unique flavor (influenced by presence lactic acid)
  • fine/tender muscle fibers
  • free-range veal is slightly less tender

FOODS (47 decks)

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