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FOODS > MEAT PT 2 > Flashcards

MEAT PT 2 Flashcards

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
Q

how does diet influence tenderness

A

directly influences animal’s fat accumulation

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26
Q

whaat are the two major types of cuts of meat

A

wholesale and retail

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27
Q

describe wholesale meat

A

primal cuts; large cuts of animal carcass (about 7-9 cuts); prior to reaching supermarket and consumer

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28
Q

describe retail meat

A

smaller cuts of meat derived from wholesale cuts sold to consumers

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29
Q

whats artificial tenderzing

A

external treatments with commercially available enzymes

30
Q

what are some enzymes used in artificial tenderzing

A

papain (papayas); bromelin (pineapple); ficin (figs); trypsin (pancreas of animals)

31
Q

what do salts do in artificial tenderzing

A

increase water retention

32
Q

what do acidic marinades do in artificial tenderizing

A

break down outside surface of meats

33
Q

what does mechanical tenderization do in artificial tenderzing

A

grinding and pounding physically breaks down muscle cells and CT

34
Q

what are variety meats

A

highly-valued sources for micronutrients and protein

35
Q

what are the two types of variety meats

A

organ meats (kidney, liver); very tender
muscle meats (tongue, heart); very tough

36
Q

what are cured meats

A

ham, bacon, sausage, lunch meats; done with nitrites or nitrates, salty, sweeteners which preserve meat and add flavor

37
Q

whats dry curing

A

rubbing ingredients into meat surface

38
Q

whats brining

A

soaking in salt solution

39
Q

what are some additives in processed meats

A

nitrates, which keep meats pink color; preservatives (antioxidants like BHT, BHA); flavorings like sugar and salt; coloring agents like annatto, saffron, turmeric

40
Q

describe safety concerns around nitrites

A

carcinogenic nitrosamines can form in stomach; levels in food can be lowered but not eliminated

41
Q

what are smoked meats

A

placed in smoker and exposed to smoke of burning wood

42
Q

are most cured meats also smoked

A

yes

43
Q

what happened in late 1800s

A

technique developed to distill smoke into liquid; can be spread on cured meat to achieve smoke flavor, which saves time and minimizes pollution

44
Q

describe canned meats

A

either pasteurized (need refrigeration) or sterilized (no regrifration if sealed)

45
Q

describe dried meats

A

cooked, sometime smokes, dried under specific temp and humidity; jerkies

46
Q

describe tenderness and juiciness

A

maximized by cooking at right time/temp combo

47
Q

what happens if meat cooked high temp for too long

A

meat will toughen and shrink due to protein denaturation and water loss

48
Q

when does CT soften

A

at same temps that cause toughening of muscle proteins; time/temp depending on amount of collagen present in cut

49
Q

whats best for tougher cuts and why

A

low and slow moist heat best for tough cuts, because collagen is degraded and converted to gluten

50
Q

what are some examples of low and slow moist heating methods

A

stewing and braising

51
Q

what heat methods are best for tender cuts + three examples

A

dry heat; roasting, sautéing, grilling

52
Q

whats searing

A

exposing meat to v high initial temp in order to seal outside to keep juices in and increase flavor and color

53
Q

is searing effective for juice retention

A

no but good technique for improving flavor and color through carameliation and Maillard rxn

54
Q

what are the four method to determine meat doneness

A

meat thermometer, time/weight charts, color change, touch

55
Q

whats the most accurate method for determining meat doneness

A

meatthermometer

56
Q

where should meat thermometer go in

A

thickest part and shouldn’t touch any fat or bone

57
Q

what meats are requried to reach higher internal temps

A

ground meats

58
Q

describe steak interior

A

intact muscles; sides remain sterile and heating kills surface bacteria

59
Q

describe ground meat interior

A

has been exposed during grinding and must be sufficiently heated

60
Q

do people get sick from undercooked ground beef or steak

A

steak

61
Q

when are time/weight charts useful for determining doneness

A

useful in estimation but unreliable when used alone

62
Q

what are the three color changes of meat and what do they indicate

A

strong red interior = rare
rosy pink interior = medium
brown interior = well done

63
Q

describe how touch can indicate meat doneness

A

firmness of the meat when pressed lightly on center can indicate rare, medium, or well

64
Q

describe how carving can impact tenderness

A

the way meat is sliced affects tenderness

65
Q

whats the grain of meat

A

direction in which muscle fibers are running

66
Q

what happens when you cut meat across the grain

A

increases tenderness by shortening muscle fibers into smaller, easier to chew segments

67
Q

do meats have high amounts of water and protein? what is this ideal for

A

yes; ideal for microbial growth

68
Q

where should meat be stored

A

fridge or freezer

69
Q

how long can meat be stored in original wrap? what happens after that time period

A

up to 2 days; after that, creates moist surfaces that promote bacteria

70
Q

should raw meat be cooked or frozen by “use by” date

A

yes

71
Q

how long can cooked ground meat and whole cuts be stored for

A

ground meat = up to 2 days
cooked whole cuts = 3 - 5 days

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