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FOODS > MEAT PT 2 > Flashcards

MEAT PT 2 Flashcards

(71 cards)

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1
Q

what are lamb and mutton

A

meat of sheep

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2
Q

whats lamb vs meat

A

lamb is from younger sheep (less than 14 months); mutton is from older sheep (more than 14 months), and meat is darker, tougher and stronger in flavor

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3
Q

whats pork

A

from young swine of either sex

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4
Q

how old is pork

A

5.5 - 7 months old

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5
Q

describe pork in three ways

A

fine/tender muscle fibers, interspersed with + surrounded by fat (20-40%),about 1/3 sold as fresh pork

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6
Q

what is the 2/3 pork that isn’t sold as fresh pork sold as

A

rest is cured: ham, sausage, bacon

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7
Q

whats the Federal Meat Inspection Act (1906)

A

made inspections for all meat transported across state lines or brought into the US mandatory; guarantees wholesomeness, not quality

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8
Q

whose responsibility is FMIA

A

USDA

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9
Q

what does FMIA

A

examine live animals, slaughtered carcasses and meat at processing facilities and monitor temp, packaging, labeling, hygiene

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10
Q

what does meat that passes inspection

A

receives stamp

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11
Q

describe grading in two ways

A

voluntary procedure; USDA contracted by meat packer or distributer

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12
Q

what is grading based on

A

two types; quality grade (prime, choice, select, etc); color, grain, surface texture, fat distribution

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13
Q

what happens to fat during heating

A

melts + improves flavor and tenderness

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14
Q

define prime

A

most marveling (most expensive)

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15
Q

describe USDA prime vs USDA choice vs USDA select

A

prime = heavy, even marbling; choice = moderate marbling, less even, delicate streaks; select - spotty marbling

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16
Q

what are the top 3 beef quality grading

A

prime, choice, select (but there are 8 in total)

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17
Q

differntiate between prime, choice and select beef

A

prime usually sold to resutrants and too expensive for the average consumer. choice + select usually purchased in grocery store

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18
Q

what are the fourth and fifth beef quality grades

A

standards + commercial, which usually aren’t sold at retail level because they’re from older cattle

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19
Q

what are the sixth, seventh, and eighth beef quality grades

A

utility, cutter and canner and they’re used for processed/cabbed meats or pet foods

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20
Q

whats another part of grading

A

yield grade, which is based on ratio of lean muscle to non-meat portion (fat, bone, inedible material); scale of 1 (highest yield) to 5 (lowesT0

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21
Q

whats the natural tenderness of meat influenced by

A

cut of meat, animal age, genetics, diet, rigor mortis

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22
Q

describe how tenderness is influenced by cut of meat

A

muscles that are exercised more are tougher (like cuts from muscles used for locomotion)

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23
Q

how does animals age influence tenderness

A

meat from older animals is tougher bc diameter of muscle fibers increases and more CT develops

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24
Q

give an example of how genetics influence tenderness

A

black Agnus beef bred to be heavily muscled and marbled

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25
how does diet influence tenderness
directly influences animal's fat accumulation
26
whaat are the two major types of cuts of meat
wholesale and retail
27
describe wholesale meat
primal cuts; large cuts of animal carcass (about 7-9 cuts); prior to reaching supermarket and consumer
28
describe retail meat
smaller cuts of meat derived from wholesale cuts sold to consumers
29
whats artificial tenderzing
external treatments with commercially available enzymes
30
what are some enzymes used in artificial tenderzing
papain (papayas); bromelin (pineapple); ficin (figs); trypsin (pancreas of animals)
31
what do salts do in artificial tenderzing
increase water retention
32
what do acidic marinades do in artificial tenderizing
break down outside surface of meats
33
what does mechanical tenderization do in artificial tenderzing
grinding and pounding physically breaks down muscle cells and CT
34
what are variety meats
highly-valued sources for micronutrients and protein
35
what are the two types of variety meats
organ meats (kidney, liver); very tender muscle meats (tongue, heart); very tough
36
what are cured meats
ham, bacon, sausage, lunch meats; done with nitrites or nitrates, salty, sweeteners which preserve meat and add flavor
37
whats dry curing
rubbing ingredients into meat surface
38
whats brining
soaking in salt solution
39
what are some additives in processed meats
nitrates, which keep meats pink color; preservatives (antioxidants like BHT, BHA); flavorings like sugar and salt; coloring agents like annatto, saffron, turmeric
40
describe safety concerns around nitrites
carcinogenic nitrosamines can form in stomach; levels in food can be lowered but not eliminated
41
what are smoked meats
placed in smoker and exposed to smoke of burning wood
42
are most cured meats also smoked
yes
43
what happened in late 1800s
technique developed to distill smoke into liquid; can be spread on cured meat to achieve smoke flavor, which saves time and minimizes pollution
44
describe canned meats
either pasteurized (need refrigeration) or sterilized (no regrifration if sealed)
45
describe dried meats
cooked, sometime smokes, dried under specific temp and humidity; jerkies
46
describe tenderness and juiciness
maximized by cooking at right time/temp combo
47
what happens if meat cooked high temp for too long
meat will toughen and shrink due to protein denaturation and water loss
48
when does CT soften
at same temps that cause toughening of muscle proteins; time/temp depending on amount of collagen present in cut
49
whats best for tougher cuts and why
low and slow moist heat best for tough cuts, because collagen is degraded and converted to gluten
50
what are some examples of low and slow moist heating methods
stewing and braising
51
what heat methods are best for tender cuts + three examples
dry heat; roasting, sautéing, grilling
52
whats searing
exposing meat to v high initial temp in order to seal outside to keep juices in and increase flavor and color
53
is searing effective for juice retention
no but good technique for improving flavor and color through carameliation and Maillard rxn
54
what are the four method to determine meat doneness
meat thermometer, time/weight charts, color change, touch
55
whats the most accurate method for determining meat doneness
meatthermometer
56
where should meat thermometer go in
thickest part and shouldn't touch any fat or bone
57
what meats are requried to reach higher internal temps
ground meats
58
describe steak interior
intact muscles; sides remain sterile and heating kills surface bacteria
59
describe ground meat interior
has been exposed during grinding and must be sufficiently heated
60
do people get sick from undercooked ground beef or steak
steak
61
when are time/weight charts useful for determining doneness
useful in estimation but unreliable when used alone
62
what are the three color changes of meat and what do they indicate
strong red interior = rare rosy pink interior = medium brown interior = well done
63
describe how touch can indicate meat doneness
firmness of the meat when pressed lightly on center can indicate rare, medium, or well
64
describe how carving can impact tenderness
the way meat is sliced affects tenderness
65
whats the grain of meat
direction in which muscle fibers are running
66
what happens when you cut meat across the grain
increases tenderness by shortening muscle fibers into smaller, easier to chew segments
67
do meats have high amounts of water and protein? what is this ideal for
yes; ideal for microbial growth
68
where should meat be stored
fridge or freezer
69
how long can meat be stored in original wrap? what happens after that time period
up to 2 days; after that, creates moist surfaces that promote bacteria
70
should raw meat be cooked or frozen by "use by" date
yes
71
how long can cooked ground meat and whole cuts be stored for
ground meat = up to 2 days cooked whole cuts = 3 - 5 days

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