Meat science

Question 1

Safety

Answer 1

Risk of hazards

Question 2

Quality

Answer 2

Sensory acceptance

Question 3

Wholesomeness

Answer 3

Impact on health

Question 4

Physical food safety hazards

Answer 4

Anything not edible in food

Question 5

Chemical food safety hazards

Answer 5

Allergens, cleaning solutions, etc.

Question 6

Biological food safety hazards

Answer 6

Bacteria, Fungi, and Parasites

Question 7

Biological danger zone

Answer 7

The temp where bacteria is comfortable, 40-140F for more than 4 hours

Question 8

Ways to control food-borne illness

Answer 8

Keep microbes out, Kill microbes that get in, Control microbes that are there

Question 9

How to keep microbes out

Answer 9

Hygiene, Sanitation, Avoid cross-contamination

Question 10

How to kill the microbes that get in

Answer 10

Cooking it properly, Refrigeration/Freezing

Question 11

How to control microbes that are there

Answer 11

Refrigeration, Cooking, Cooling, Thawing, Reheating

Question 12

Parts of meat science

Answer 12

Muscle biology, Harvest, Fabrication, Processing, Meat in the diet, Food safety

Question 13

Types of muscle growth

Answer 13

Hyperplasia and Hypertrophy

Question 14

Hyperplasia

Answer 14

Increase in number of cells, done prior to birth

Question 15

Hypertrophy

Answer 15

Increase in muscle cell size (diameter), done after birth

Question 16

Skeletal muscle in relation to breeding

Answer 16

When an animal is bred for a certain trait, skeletal muscle usually suffers

Question 17

Meat definition

Answer 17

Animal tissues that are suitable for use as food

Question 18

Red meat

Answer 18

Beef, Pork, most 4-footed domestic animals

Question 19

Poultry

Answer 19

Chicken most common

Question 20

Seafoods

Answer 20

Shellfish and fish

Question 21

Game meat

Answer 21

Any undomesticated animal

Question 22

Meat composition

Answer 22

75% water, 18.5% protein, 3% lipid, 1% carbs, 1% inorganic materials (ash)

Question 23

Muscle to meat steps

Answer 23

Immobilization, Exsanguination, Shift in Metabolism, Rigor Mortis

Question 24

Immobilization

Answer 24

Rendering them unconscious, Required in the US since the 1950s

Question 25

Exsaguination

Answer 25

Bleeding, Renders them dead, Becomes a carcass, Changes the biochemistry of the body

Question 26

Shift in Metabolism

Answer 26

Build-up of lactic acid, Muscle pH will drop (affects protein shape)

Question 27

Rigor Mortis

Answer 27

Muscle stiffen, Turns from muscle to meat

Question 28

Pale, Soft, and Exudative (PSE) quality problem

Answer 28

Caused by acute stress, rapid pH decline, excessive protein denaturation and poor water-holding capacity, meat is dry and pale

Question 29

Dark Cutter quality problem

Answer 29

Caused by chronic stress, slow/minimal pH decline, Limited protein denaturation and exceptional water-holding capacity, turns out darn and ugly

Question 30

Bruises and Broken bones

Answer 30

Results in Loss, damaged portion of meat cannot be used

Question 31

Principles of meat cutting

Answer 31

Separate tender from less tender cuts, Separate lean from fatter cuts, Separate thick from thin cuts, Separate valuable from less valuable cuts

Question 32

Sausage types

Answer 32

Fresh, uncooked/smoked, Fully cooked, Luncheon loaves, Dry and semi-dry

Question 33

Ingredients in processed meats

Answer 33

Water, Salt, Phosphates, Sweeteners, Flavorings, Nitrite (for pink color)

Question 34

Recommended consumption

Answer 34

5-7 oz of meat per day

Question 35

Complete protein

Answer 35

All 9 essential amino acids in the right concentration, must be digestible, must be able to absorb it