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Intro to Meat Science > Meat Science Exam 2 > Flashcards

Meat Science Exam 2 Flashcards

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Biology 101 flashcards
1
Q

What is ecchymosis?

A

Blood Splash

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2
Q

What causes blood splash?

A

improper stunning, too slow to stick-spike in blood pressure

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3
Q

Which species has a longer onset of rigor?

A

Beef and Lamb-ATP is present longer

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4
Q

Describe Rapid chilling

A

10-15 degrees C-membranes lose function, calcium is dumped on the myofribrils

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5
Q

What happens to water when the sarcomere is tightly bond?

A

There is less water binding

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6
Q

What is tender cut?

A

Cut around the 12th rib and hung by the LG

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7
Q

What is tender stretch?

A

Bending the hind leg to stretch the back

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8
Q

What is a heat ring and what is it caused by?

A

metabolism still occurring in the meat, usually occurs in larger muscle where it is unable to cool fast enough

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9
Q

What is the postmortem dedgration of proteins?

A

Proteolisis

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10
Q

What is a 2 calcium dependent enzyme called?

A

Calpain

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11
Q

What are the calpain types?

A

m calpain and u calpain.

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12
Q

Where does the Calcium come from?

A

Mitochondria and sarcomere reticulum

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13
Q

What is the inhibitor of calpain?

A

Calpistatin

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14
Q

What is the average warner Bratzler Shear Force of the Psoas Major?

A

3.2

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15
Q

What is the average WBSF of a Trapzius?

A

6.4

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16
Q

What is the main cause of tenderness differences?

A

Myofibril fragmentation accounts for 50%

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17
Q

What does calpain do the tenderness of the meat?

A

Calpain makes for tougher meat

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18
Q

Is a higher or lower pH have a higher chance of denaturing?

A

Lower

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19
Q

Name the mutation seen in sheep

A

Callipyge, tough meat is hypertrophy

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20
Q

What is the mutation seen in cattle mostly?

A

Double muscling, hyperplasia, very tender

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21
Q

What enzyme is in the papya?

A

papain

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22
Q

Enzyme in the pinapple

A

Bromelain

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23
Q

What enzyme is the strongest and found in figs?

A

Fican

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24
Q

What fruits Actidin found in?

A

Kiwi

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25
Q

What is Sarcoplasma Proteins?

A

make up 30-35%, include myoglobin, tropinin and tripomyosin, base the color, metabolism proteins and are water soluble

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26
Q

What does the term Hue mean?

A

normal color association (blue, red, yellow etc)

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27
Q

Chroma mean?

A

Intensity of color

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28
Q

When referring to color what does value stand for?

A

over light reflection

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29
Q

What is the difference of Hemoglobin and Myoglobin?

A

Hemoglobin is the pigment in the blood.

Myoglobin is the pigment in muscle making up 80-90% of the total pigment

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30
Q

Is Hemoglobin or Myoglobin bigger?

A

Myoglobin is 1/4 size of Hemoglobin

31
Q

What is the main source of Iron?

A

Myoglobin

32
Q

What are the two parts of Myoglobin?

A

Heme Ring and Globin

33
Q

Describe Ferric

A

Myoglobin Fe3+ OH2

34
Q

Describe Ferrous

A

Oxymyoglobin, FE2+ and O2

35
Q

Name the four types of packeging.

A

Aerobic, Anaerobic, Modified Atmosphere, Freezer Paper

36
Q

What is the gas mix in a Modified Atmosphere?

A

80% O2
15% Co2
5% N

37
Q

What gas can kill all things except anaerobic?

A

Carbon Monoxide

38
Q

What does GRAS stand for?

A

Generally Recognized As Safe

39
Q

What packaging is Vacuum Pack an example of?

A

Anaerobic

40
Q

What packaging is PVC overwrap an example of?

A

Aerobic

41
Q

What can happen if Freezer Paper is not correctly wrapped?

A

Freezer Burn

42
Q

Discussing process meats what are the three ways to change meat?

A

Chemical, Mechanical and Enzymatic

43
Q

Processed meats use treatments to alter what?

A

Taste, Value, “Keeping Quality”

44
Q

What percent of pork is further processed?

A

80%

45
Q

What percent of the 80% of processed beef is ground beef?

A

50%

46
Q

What are the 5 sausage types?

A

Fresh, Cooked, Cooked and Smoked, Dry, Cooked Meat specilities

47
Q

What are the two categories in a meat product?

A

Meat and Non Meat

48
Q

What color are sodium nitrites?

A

Pink

49
Q

What does HU stand for?

A

Heat Units (Taste of Heat)

50
Q

What are the benefits of salt?

A

Flavor, Bacteriostatic, water holding, stabilization of emulsions

51
Q

What is the operative ion in salt?

A

CI-

52
Q

What is the opposite and downfall of CI-

A

KCI=Bitter Flavor

53
Q

What are the two cure accelerators?

A

Sodium Ascorbate and Sodium Erythorbate

54
Q

Name the three primary antioxidents

A

BHA, BHT and Tocopherol

55
Q

What do the primary antioxidants do?

A

Stop oxidation

56
Q

What do the secondary antioxidants do?

A

Slow down oxidation

57
Q

What is KNO2?

A

Salt Petre used in BC times

58
Q

What is Prague Powder?

A

NaNO2 (pink)

59
Q

What is the purpose of Meat Glue?

A

use of heat to expose actin and myosin to be able to bond meat together

60
Q

Cold Set Binders are the same as the meat glue process, but differ in what way?

A

They don’t use a cook time

61
Q

What is the Aw of Jerky?

A

0.85

62
Q

What are the types of Jerky?

A

Whole muscle (very thin, semimembernous) Restructured (grinding a whole muscle, different texture)

63
Q

What does it mean to Macerate?

A

Make cuts to expose more surface space

64
Q

What percent of Frankfurts are fat?

A

30%

65
Q

Describe Emulsions

A

A colloidal system in which a liquid is dispersed in droplets of another liquid with which it is immiscible.

66
Q

Name two examples of emulsions.

A

Oil in water (Mayo) Water in Oil (Butter)

67
Q

What ways can a person break an emulsion?

A

Through Heat (increases the fluidity) and Freezing (causes the water to crystalize)

68
Q

What are the characteristics of Clostridium Botulism?

A

Amerobi, found in soil and water, intoxication, killed by sodium nitrite, found in cans and low acid vacuum packed foods

69
Q

What organism thrives in cool damp areas, is a food infection and has a recontamination concern?

A

Listeria monocylogenes

70
Q

What is Salmonella?

A

Food infection, found in poultry 150-160 degrees for 15-30 seconds will kill it.

71
Q

E. coli has what number associated with it?

A

0517:H1

72
Q

Describe E. Coli

A

Comes from manure, infection, 10 organisms creates a toxic dose

73
Q

What is Staphlococus Aureus?

A

Intoxication, Facilitative, human contamination, must stress proper handling

74
Q

What does facultative mean?

A

No O2 or there can be O2

Intro to Meat Science (3 decks)

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