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Intro to Meat Science > Meat Science Exam 2 > Flashcards

Meat Science Exam 2 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
What is Sarcoplasma Proteins?
make up 30-35%, include myoglobin, tropinin and tripomyosin, base the color, metabolism proteins and are water soluble
26
What does the term Hue mean?
normal color association (blue, red, yellow etc)
27
Chroma mean?
Intensity of color
28
When referring to color what does value stand for?
over light reflection
29
What is the difference of Hemoglobin and Myoglobin?
Hemoglobin is the pigment in the blood. | Myoglobin is the pigment in muscle making up 80-90% of the total pigment
30
Is Hemoglobin or Myoglobin bigger?
Myoglobin is 1/4 size of Hemoglobin
31
What is the main source of Iron?
Myoglobin
32
What are the two parts of Myoglobin?
Heme Ring and Globin
33
Describe Ferric
Myoglobin Fe3+ OH2
34
Describe Ferrous
Oxymyoglobin, FE2+ and O2
35
Name the four types of packeging.
Aerobic, Anaerobic, Modified Atmosphere, Freezer Paper
36
What is the gas mix in a Modified Atmosphere?
80% O2 15% Co2 5% N
37
What gas can kill all things except anaerobic?
Carbon Monoxide
38
What does GRAS stand for?
Generally Recognized As Safe
39
What packaging is Vacuum Pack an example of?
Anaerobic
40
What packaging is PVC overwrap an example of?
Aerobic
41
What can happen if Freezer Paper is not correctly wrapped?
Freezer Burn
42
Discussing process meats what are the three ways to change meat?
Chemical, Mechanical and Enzymatic
43
Processed meats use treatments to alter what?
Taste, Value, "Keeping Quality"
44
What percent of pork is further processed?
80%
45
What percent of the 80% of processed beef is ground beef?
50%
46
What are the 5 sausage types?
Fresh, Cooked, Cooked and Smoked, Dry, Cooked Meat specilities
47
What are the two categories in a meat product?
Meat and Non Meat
48
What color are sodium nitrites?
Pink
49
What does HU stand for?
Heat Units (Taste of Heat)
50
What are the benefits of salt?
Flavor, Bacteriostatic, water holding, stabilization of emulsions
51
What is the operative ion in salt?
CI-
52
What is the opposite and downfall of CI-
KCI=Bitter Flavor
53
What are the two cure accelerators?
Sodium Ascorbate and Sodium Erythorbate
54
Name the three primary antioxidents
BHA, BHT and Tocopherol
55
What do the primary antioxidants do?
Stop oxidation
56
What do the secondary antioxidants do?
Slow down oxidation
57
What is KNO2?
Salt Petre used in BC times
58
What is Prague Powder?
NaNO2 (pink)
59
What is the purpose of Meat Glue?
use of heat to expose actin and myosin to be able to bond meat together
60
Cold Set Binders are the same as the meat glue process, but differ in what way?
They don't use a cook time
61
What is the Aw of Jerky?
0.85
62
What are the types of Jerky?
Whole muscle (very thin, semimembernous) Restructured (grinding a whole muscle, different texture)
63
What does it mean to Macerate?
Make cuts to expose more surface space
64
What percent of Frankfurts are fat?
30%
65
Describe Emulsions
A colloidal system in which a liquid is dispersed in droplets of another liquid with which it is immiscible.
66
Name two examples of emulsions.
Oil in water (Mayo) Water in Oil (Butter)
67
What ways can a person break an emulsion?
Through Heat (increases the fluidity) and Freezing (causes the water to crystalize)
68
What are the characteristics of Clostridium Botulism?
Amerobi, found in soil and water, intoxication, killed by sodium nitrite, found in cans and low acid vacuum packed foods
69
What organism thrives in cool damp areas, is a food infection and has a recontamination concern?
Listeria monocylogenes
70
What is Salmonella?
Food infection, found in poultry 150-160 degrees for 15-30 seconds will kill it.
71
E. coli has what number associated with it?
0517:H1
72
Describe E. Coli
Comes from manure, infection, 10 organisms creates a toxic dose
73
What is Staphlococus Aureus?
Intoxication, Facilitative, human contamination, must stress proper handling
74
What does facultative mean?
No O2 or there can be O2

Intro to Meat Science (3 decks)

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