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Meat science Test 3 Flashcards

1
Q

factors affecting carcass composition

A

genetics
physiological age
nutrition
hormones
environment

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2
Q

Double muscling

A

Do NOT have twice as many muscles but rather have twice as many muscle fibers
more rapid growth and less fat deposition
occurs from a mutation or disruption in the myostatin gene

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3
Q

callipyge

A

greek word meaning “beutiful buttocks”
greater protien : DNA ratio
normal number of muscle fibers

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4
Q

physiological age

A

the stage of development as determined by identifiable stages of body development or function
based on maturity of animal rather than years
carcass maturity - affects quality grade, tenderness of meat, muscle texture, and muscle color

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5
Q

plane of nutrition

A

ad libitum vs. restrictive feeding

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6
Q

carbohydrates

A

energy needs for maintenance vs. fattening

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7
Q

protien

A

dietary needs for development

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8
Q

fat

A

saturated vs. unsaturated fats in monogastrics

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9
Q

adipose tissue

A

stored energy
subcutaneous
intermuscular - seam fat
intramuscular - marbling
mesenteric - KPH
Lipids are moved in and out of the circulatory system

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10
Q

Growth hormone/somatotropin

A

causes the release of insulin like growth factor
shifts utilization of nutrients from fat to muscle tissue
produces lean tissue throughout the animals

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11
Q

epinephrine/norepinephrine

A

basis for the creation of beta-agonists
also shifts utilization from fat to muscle tissue
differing effects in males and females

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12
Q

steroidal hormones

A

androgens - increase protien synthesis
estrogen - promote fat deposition

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13
Q

what is the goal of meat processing

A

to add value to the product

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14
Q

curing def/n

A

the addition of salt, sugar, and nitrite or nitrate for the purpose of preservation, flavor enhancement, and color development

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15
Q

curing functions

A

shelf life enhancement
development of unique properties
resistance to rapid deterioration

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16
Q

non-meat ingredients = water

A

solvent
temperature control
palatability
yields
regulation parameters - limit on water due to label

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17
Q

non-meat ingredients = salt

A

flavor
bacteriostatic
water holding capacity
stabilization of emulsions
self-limiting
brining
enhances cure transport through the meat

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18
Q

non-meat ingredients = sugar

A

flavor
counteracts the harshness of salt
energy for bacteria that change NO3 to NO2

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19
Q

NO3

A

nitrate

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20
Q

NO2

A

nitrite

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21
Q

non-meat ingredients = sodium nitrite

A

flavor
creation of a stable pigment
flavor stability
microbial safety
when heated can form nitrosamines which are toxic

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22
Q

Nitric oxide reaction

A

NaNO3 —> NaNO2 —> HONO—>NO
nitrate to nitrite to nitrous acid to nitric oxide

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23
Q

non-meat ingredients = alkaline phosphates

A

increase meat pH
increase WHC
antioxidants
regulatory limit

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24
Q

non-meat ingredients = cure accelerators

A

sodium ascorbate
sodium erythorbate

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25
the curing reaction
myglobin + nitric oxide ---> nitric oxide myoglobin ---> nitrosylhemochromogen purplish red to red to cured pink
26
naturally cured products
sea salt and vegetables contain naturally occuring nitrates these nitrates can be converted to nitrites by bacteria some vegetable juice powders are now pre-converted to nitrite before addition to meats
27
dry curing
the oldest and slowest way to cure meat
28
stich pumping
a long needle with multiple holes around the shaft is used needle is inserted into the meat and the curing solution (in water) is pumped into the product most common at home
29
artery injection
a large needle with only one hole is inserted into the brachial or femoral artery and the cure solution is injected into the arterial system
30
needle injection
a machine with multiple needles that inject meat cuts automatically with curine solution most common way meat is cured today
31
equipment used today
grinder - knives, plates mixer stuffer smokehouse trucks brine mixer injector
32
casings - edible
natural casings and collagen (synthetic casing)
33
casings - non edible
Synthetic casings cellulose plastic firbous
34
natural casings
derived from intestines, stomach. bladders, weasands high quality products difficulty with uniformity
35
sensory science
scientific method used to "measure, analyze, and interpret human responses to products as perceived through thier senses of touch, taste, sight, smell and sound
36
Sensory science often used to
improve existing products test people's views on new products test the taste and color appearance of new products sound characteristics of new products
37
trained panel
scientific displine of characterizing products using trained human tasters used to determine and distinguish differences between product variations panalists recieve the same training and understand the discriptors being used a trained panal is successful when the panelists can determine the differences, reproduce thier same results, and be consistant with the rest of the trained panel
38
consumer panel
these tests are performed with completly random people performed to determine consumer preferences/opinions they can also tell you if consumer can distinguish the difference between different variations of the product
39
triangle test
the panelists is asked to evaluate each sample in the specified order and to identify the sample that is different
40
which test did we do in class
triangle test
41
dou-trio test
panelists are served a control after evaluation of the control, panelists are served two samples, one is the same as the control and the other is different They are asked to identify the sample that is the same as the control
42
Descriptive sensory analysis
involves sensory approaches that discriminate and describe both qualitative and quantitative properties using trained professionals
43
fresh meat
a product that has undergone the chemical and physical changes that follow slaughter and has only been minimally processed by procedures such as fabrication, grinding, cubing, marinating, freezing
44
meat quality
visual expectations sensory attributes
45
visual expectations
color firmness marbling
46
sensory attribytes
texture juicness fat content
47
water holding capacity
ability of meat to retain naturally occuring or added water during application of external forces cutting heating grinding pressing
48
accumulation od moisture is called
purge
49
three categories of water in meat
bound immobilized free
50
bound water
5% of total water in muscle/meat remains tightly bound even during severe mechanical or physical force
51
immobilized water
attracted to R groups of protien system, but not tightly bound amount is dependent on the force exerted
52
free water
held to meat/muscle by a weak surface force purge
53
isoelcetric point
the pH at which the positivity and negatively charged groups is equal
54
myoglobin
is an iron- and oxygen- binding protien found in the muscle tissues of vertebrates in general and in almost all mammals
55
hemoglobin
is the iron- and oxygen- binding protien in blood, specifically in the red blood cells
56
globin
globular protien portion
57
heme ring
non-protien heme ring with iron at its center
58
Fe 3+
ferric state oxidized cannot combine with other molecules
59
Fe 2+
ferrous state reduced can combine with oxygen or water
60
vitamin E
fed to livestock to slow the conversion to metmyoglobin
61
Myoglobin content increases
with age
62
muscle to muscle differences
exist within animals
63
primary factor in tenderness of meat
rigor state WHC intramuscular fat connective tissue
64
rigor state
sarcomere length of carcass that have entered rigor can differ based on a number of factors shorter sarcomere lengths indicate more overlap and a firmer, tougher structure aging will conteract some of these effects
65
WHC
meat with a higher WHC also have a firm structure mea with a lower WHC will have a soft structure
66
intramuscular fat
contributes to firmness of refrigerated meats bulk density (swiss cheese = holes = easier to bite than solid) or lubrication effects (when cookes = fat melts = easier to chew) found in the perimysium
67
connective tissue
muscles with higher amounts of CT tend to be coaser and tougher
68
collagen
primary CT of concern epimysium - 13-24% collagen perimysium - 54-98% collagen endomysium - 24-42% collagen
69
legg cure or prague powder amount
93.75% sodium chloride 6.25% sodium nitrite
70
lean
less than 10 grams total fat, 4.5 grams saturated fat and 95 milligrams cholesterol per serving
71
extra lean
less than 5 grams of total fat, 2 grams saturated fat and 95 milligrams cholesterol per serving
72
complete protien
they contain all twenty-plus types of amino acids needed to make new protien in the body animal-based foods
73
incomplete protien
lacking one or more of the nine essential amino acids, which our bodies cant make from scratch or from other amino acids plant-based foods except for chia seeds adn quinoa
74
heme iron
meat, poultry and fish contain heme iron which is more easily absorbed in the body
75
nonheme iron
plants contain mainly nonheme iron, which is not as easily absorbed through the body meat also contains nonheme iron
76
organic
crops are raised without using most conventinol pesticides, petroleum-basaed fertilizers, or sewage sludge-based fertilizers animals raised on an organic operation must be fed organic feed and given access to the outdoors
77
natural
a product containing no artifical ingredients or added color and is only minimally processed minimal processing means that the product was processed in a manner that does not fundamentally alter the product
78
what type of stunning do we use on goats and sheep
mechanical
79
hide/pelt removal of goats and sheep
fisting minimize the use of a knife and use your hand/fist to remove the hide sperates the fell membrane from the pelt
80
fell membrane
holds the pelt to the carcass
81
what is the hook called used to hang sheep/goats
A-frame hook
82
foreshank removal
called troters on goat/lamb carcass, referencing the front legs removal is at the pasterns determines carcass maturitey spool - old break - young
83
____________ or more lambs in the US grade choice or higher
95%
84
hindsaddle
portions behind the last rib
85
foresaddle
portions in the front of the last rib
86
Lamb/goat primals
shoulder rack loin leg
87
goat meat is termed
chevron or cabritos
88
emulsions
a stable mixture of two or more products that are normally immiscible
89
meat emulsions
a dispersion of fat particles in water held by the action of salt-soluable, heat coagulable protiens
90
animal tissues that have a BI of 50 or greater
binders
91
tissues that have a BI lower than 50
fillers
92
highest and lowest BI
Bull meat - 100 pork and beef fat - 5
93
sausage maker's square
tool to determine how much of 2 different meat sources to combine to get the correct blend to reach the appropriate fat percentage

College (8 decks)

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