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College > Meat science Test 3 > Flashcards

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
Q

the curing reaction

A

myglobin + nitric oxide —> nitric oxide myoglobin —> nitrosylhemochromogen

purplish red to red to cured pink

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26
Q

naturally cured products

A

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

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27
Q

dry curing

A

the oldest and slowest way to cure meat

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28
Q

stich pumping

A

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

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29
Q

artery injection

A

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

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30
Q

needle injection

A

a machine with multiple needles that inject meat cuts automatically with curine solution
most common way meat is cured today

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31
Q

equipment used today

A

grinder - knives, plates
mixer
stuffer
smokehouse trucks
brine mixer
injector

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32
Q

casings - edible

A

natural casings and collagen (synthetic casing)

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33
Q

casings - non edible

A

Synthetic casings
cellulose
plastic
firbous

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34
Q

natural casings

A

derived from intestines, stomach. bladders, weasands
high quality products
difficulty with uniformity

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35
Q

sensory science

A

scientific method used to “measure, analyze, and interpret human responses to products as perceived through thier senses of touch, taste, sight, smell and sound

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36
Q

Sensory science often used to

A

improve existing products
test people’s views on new products
test the taste and color appearance of new products
sound characteristics of new products

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37
Q

trained panel

A

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

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38
Q

consumer panel

A

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
Q

triangle test

A

the panelists is asked to evaluate each sample in the specified order and to identify the sample that is different

40
Q

which test did we do in class

A

triangle test

41
Q

dou-trio test

A

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
Q

Descriptive sensory analysis

A

involves sensory approaches that discriminate and describe both qualitative and quantitative properties using trained professionals

43
Q

fresh meat

A

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
Q

meat quality

A

visual expectations
sensory attributes

45
Q

visual expectations

A

color
firmness
marbling

46
Q

sensory attribytes

A

texture
juicness
fat content

47
Q

water holding capacity

A

ability of meat to retain naturally occuring or added water during application of external forces
cutting
heating
grinding
pressing

48
Q

accumulation od moisture is called

A

purge

49
Q

three categories of water in meat

A

bound
immobilized
free

50
Q

bound water

A

5% of total water in muscle/meat
remains tightly bound even during severe mechanical or physical force

51
Q

immobilized water

A

attracted to R groups of protien system, but not tightly bound
amount is dependent on the force exerted

52
Q

free water

A

held to meat/muscle by a weak surface force
purge

53
Q

isoelcetric point

A

the pH at which the positivity and negatively charged groups is equal

54
Q

myoglobin

A

is an iron- and oxygen- binding protien found in the muscle tissues of vertebrates in general and in almost all mammals

55
Q

hemoglobin

A

is the iron- and oxygen- binding protien in blood, specifically in the red blood cells

56
Q

globin

A

globular protien portion

57
Q

heme ring

A

non-protien heme ring with iron at its center

58
Q

Fe 3+

A

ferric state
oxidized
cannot combine with other molecules

59
Q

Fe 2+

A

ferrous state
reduced
can combine with oxygen or water

60
Q

vitamin E

A

fed to livestock to slow the conversion to metmyoglobin

61
Q

Myoglobin content increases

A

with age

62
Q

muscle to muscle differences

A

exist within animals

63
Q

primary factor in tenderness of meat

A

rigor state
WHC
intramuscular fat
connective tissue

64
Q

rigor state

A

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
Q

WHC

A

meat with a higher WHC also have a firm structure
mea with a lower WHC will have a soft structure

66
Q

intramuscular fat

A

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
Q

connective tissue

A

muscles with higher amounts of CT tend to be coaser and tougher

68
Q

collagen

A

primary CT of concern
epimysium - 13-24% collagen
perimysium - 54-98% collagen
endomysium - 24-42% collagen

69
Q

legg cure or prague powder amount

A

93.75% sodium chloride
6.25% sodium nitrite

70
Q

lean

A

less than 10 grams total fat, 4.5 grams saturated fat and 95 milligrams cholesterol per serving

71
Q

extra lean

A

less than 5 grams of total fat, 2 grams saturated fat and 95 milligrams cholesterol per serving

72
Q

complete protien

A

they contain all twenty-plus types of amino acids needed to make new protien in the body
animal-based foods

73
Q

incomplete protien

A

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
Q

heme iron

A

meat, poultry and fish contain heme iron which is more easily absorbed in the body

75
Q

nonheme iron

A

plants contain mainly nonheme iron, which is not as easily absorbed through the body
meat also contains nonheme iron

76
Q

organic

A

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
Q

natural

A

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
Q

what type of stunning do we use on goats and sheep

A

mechanical

79
Q

hide/pelt removal of goats and sheep

A

fisting
minimize the use of a knife and use your hand/fist to remove the hide
sperates the fell membrane from the pelt

80
Q

fell membrane

A

holds the pelt to the carcass

81
Q

what is the hook called used to hang sheep/goats

A

A-frame hook

82
Q

foreshank removal

A

called troters on goat/lamb carcass, referencing the front legs
removal is at the pasterns
determines carcass maturitey
spool - old
break - young

83
Q

____________ or more lambs in the US grade choice or higher

A

95%

84
Q

hindsaddle

A

portions behind the last rib

85
Q

foresaddle

A

portions in the front of the last rib

86
Q

Lamb/goat primals

A

shoulder
rack
loin
leg

87
Q

goat meat is termed

A

chevron or cabritos

88
Q

emulsions

A

a stable mixture of two or more products that are normally immiscible

89
Q

meat emulsions

A

a dispersion of fat particles in water held by the action of salt-soluable, heat coagulable protiens

90
Q

animal tissues that have a BI of 50 or greater

A

binders

91
Q

tissues that have a BI lower than 50

A

fillers

92
Q

highest and lowest BI

A

Bull meat - 100
pork and beef fat - 5

93
Q

sausage maker’s square

A

tool to determine how much of 2 different meat sources to combine to get the correct blend to reach the appropriate fat percentage

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