Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FOSC301 > meat tenderness > Flashcards

meat tenderness Flashcards

1
Q

how to describe carcass quality

A

lean
fat
bone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

how to describe meat eating quality

A

tenderness
juiciness
flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

how to describe nutritional quality

A

protein
fatty acids
minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

other quality factors

A

spiritual quality
-halal, kosher

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what is technological quality

A

functionality in processing application

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what does technological quality start with

A

muscle physiology as modified by post mortem biochemical and structural changes and enzymatic activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

examples of technological quality

A

WHC, WBC = juiciness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is meat

A

the muscle from an animal after going through rigor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

rigor of a cattle

A

2 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

rigor of sheep/lamb

A

16 hrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what happens during rigor mortis

A

significant, mechanical, physical, and biochemical changes occur

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

describe muscle tissue

A

highly ordered cellular structure that creates a fiber structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

how many proteins are in the fibrious structure of meat

A

3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what are the three proteins in fibrous structure of meat

A

sarcoplasmic proteins
connective tissue
myofibrillar protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what are the main proteins that control tenderness

A

connective tissue
myofibrillar proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

describe muscle structure

A

muscle->fibrils (fibre bundles)-> sacromere -> filaments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what does a sacromere consist of

A

actin and myosin filaments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

name of three connective tissues/sheaths

A

endo, peri, epi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

how do muscle contract in a dead animal

A

residual ATP + start anaerobic metabolism through glycolysis to produce pyruvate -> lactic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what does the thick fiilament consist of

A

myosin isoforms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what does the thin filament consist of

A

actin
troponin
tropomyosin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what protein do enzymes cut that result in improved tenderness during rigor

A

titin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what is rigor

A

stiffness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

why is rigor muscle stiff

A

all sacromeres are contracted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

where is the a band located

A

distance of thick filament (myosin)w

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

where is the I band located

A

inbetween the thick filaments

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

what band is shortened during contraction

A

I band

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

where is the z line

A

the zig zag of actin that runs vertical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

role of connective tissue

A

reinforce muscle structure and support
-background toughness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

what do fibre arrangement and physiological function affect and why

A

meat texture
different muscles have different functions, those that are more active have more connective tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

most tender cuts

A

rib eye
prime ribs
sirloin
fillet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

toughness of meat at ultimate pH

A

toughest it will get

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what can be manipulated to promote enzyme breakdown

A

ultimate pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

what is the maximum shear force for meat to be acceptable

A

11

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

mechanism of tenderisation

A

calpains
protease enzymes that require tiny amounts of calcium to be activated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

positive aspects on relying on subjective measurements

A

-human feedback: people that are consuming
-may show interlinked relationship

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

negative aspects of relying on subjective measurements

A

-inconsistent: depends on persons background
-training required
-expensive
-dependant on mood/psychological influence

38
Q

what happens to test meat in destructive system

A

meat is cooked, cut and either sheared or compressed

39
Q

how does a probe contact a sample in destructive systems

A

flat plunger
shearing jaws
tooth-shaped attachment
piercing rod
penetrating cone

40
Q

requirements for a destructive system

A

a probe
a driving force
a sensing element
a read out system

41
Q

forms of driving mechanisms in DS

A

weight and pulley
hydraullic system
drive electric motor
imparts motion at constant or variable rate

42
Q

purpose of a sensing element

A

detects resistance
simple spring
strain gage transducer

43
Q

purpose of a read out system

A

registers energy expenditure
-maximum force dial, oscillitator, electronic integrator

44
Q

international method for meat tenderness

A

shear force
pounds of force required to shear 1/2 inch core of steak using warner-bratzler machine
-cooked at 160F and at least 8 1/2 inch cores

45
Q

NZ way to measure shear force

A

kg force required to shear 1x1cm bite
-cooked at 75C and 8n replicates

46
Q

shear values less than 5

A

very tender

47
Q

shear values 5-8

A

tender

48
Q

shear values 8-11

A

acceptable

49
Q

shear values 12 and up

A

tough

50
Q

define electrical stimulation

A

application of electricity to prevent excessive muscle contraction during onset of rigor mortis as a result of muscle shortening

51
Q

experimental range of voltages

A

2.5-9000V

52
Q

commercial stimulation range

A

low <150V: nervous system transfer the stimulus to muscles
high >1130: direct muscle stimulation

53
Q

what happens during ES depending on parameters

A

vigourous muscle contraction with rapid pH decline

54
Q

mechanisms to explain ES tenderising

A

-physical disruption of sacromeres = weaker fibres from severe contractions
-accelerated proteolysis due to increases activation of calpains
-increased temp = increased enzyme activity

55
Q

tenderising effects of ES is best with

A

intermediate glycolysis

56
Q

effect of Es on other meat quality traits

A

early ph decline post mortem -> affect enzymatic systems-> WHC, colour, stability, potentially antioxidative ensymes in muscles

57
Q

concern for ES especially in large carcasses

A

increased drip loss from protein denaturation due to slow chill time
-fat insulated the heat energy produced during ES

58
Q

physcial interventions used for meat tenderising

A

Electrical stimulation
high temperature conditioning
aging
mechanical tenderisation
wrapping
stretching
hydrodynamic pressure
ultrasound

59
Q

what is high temp conditioning

A

holding meat above 5C to improve tenderess

60
Q

optimal HTC conditions

A

14-18C, 10-48hrs

61
Q

what happens above 25C

A

muscle shortening and decreased mu-calpain activity
-negative

62
Q

mechanism for tenderising through HTC

A

reduction in muscle shortening
increased proteolysis through increased calpain and degradation of calpastatin

63
Q

effect on other meat quality attributes

A

colour and colour stability: great colour early but doesnt last
decreased WHC through protein denaturation

64
Q

mechanism for colour deteriation in HTC meat

A

higher temps mitochondria consume less o2, become leaky then release free radicals

65
Q

what is aging

A

refrigerated storage of meat

66
Q

mechanism of tenderisation through aging

A

allows endogenous proteases time to breakdown muscle structural proteins

67
Q

enzymes involved in aging

A

mu-calpain
cathepsins
proteasomes
proteolytic enzymes from bacteria

68
Q

optimal aging conditions

A

vacuum sealed
aging time depends on temp (high temp shorter time)
common range 17-19 but can be 2-61 days

69
Q

effect on other quality attributes of aging

A

drip loss increase
cooking loss decrease
improved palatability
no effect on colour intensity or stability

70
Q

what is mechanical tenderisation

A

applying force (compression or shear) causing deformation or damage to network of meat structural proteins

71
Q

examples of mechanicla tenderisation

A

mallet: weakens integrity of myofribllar and connective tissues
blade: protein network and tissue are severed causing structure weakening

72
Q

best conditions for MT

A

cold-boned BT-treated meat
BT is more beneficial for meat cuts with high levels of collagen

73
Q

effect of MT on other attributes

A

reduced juicness
affect flavour dependant on cut

74
Q

what is wrapping

A

wrapping muscles pre rigor with PET film to prevent mulscles shortening during rigor development

75
Q

best wrapping conditions

A

used for hot boned meat when rapid chilling is required: prevent potential muscle contraction
-dependant on fibre organisation

76
Q

other effects on wuality attributes from wrapping

A

appearnace: shape to the wrapped shape

77
Q

what is stretching

A

aim to prevent muscle contraction by means of clamping, adding weights or manipulation of hanging methods

78
Q

what is tender stretching

A

carcass is hung from pelvic bone instead of achillies tendon

79
Q

what is tender cut

A

exploitation of the carcass weight to generate stretching on certain muscles

80
Q

best stretching conditions

A

use of weights can reduce shear force by 30%
LT tenderness improves when stretched under fast chilling conditions but not slow
muscle location affects the tenderisation level acheived

81
Q

effect of strecthing on other qualities

A

slightly decrease a* vlaues, drip and cooling loss (species dependant, doesnt happen in pork but does in beef)

82
Q

what is hydrodynamic pressure

A

shockwave is passed thorugh the meat in fractions of a millisecond, a sudden increase in pressure is exerted on meat which results in disruption of mucle and connective tissue structures

83
Q

best HDP conditions

A

tenderness improvement was largely dependant on quantity of explosive nad the numbre of detonations performed to meat sample

84
Q

effect of HDP on other attributes

A

none reported

85
Q

describe the use of ultrasound

A

mechinical vibrations at a frequency higher tan the range audible to human ear

86
Q

mechanism of ultra sound

A

disrupt muscle fibres by altering the Z line structure anmd incfrease the lvel of cytosol clacium

87
Q

best ultra sound conditions

A

24 khz, 12W/cm^2 for various times

88
Q

effect of ultra sound on other qualitie

A

increased WHC
decrease yellowness

89
Q

what is cold shortening

A

excess contraction or shortenign when meat is chilled too quickly

90
Q

mechanisms

A

temp <10C
muscle still alive with lots of ATP
leaky sarcoplasmic reticulim, leaks Ca
calcium pump una bel to remove Ca
,uscle remains contracted

91
Q
A

FOSC301 (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions