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Animal Science > Meats > Flashcards

Meats Flashcards

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0
Q

Lean meats are excellent sources of _____ and poor sources of vitamins __ __ __ __ and __

A

B vitamins

A,D,E,K,C

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1
Q 
Composition of lean meats (%)
Water
Protein
Fat
Ash(minerals) 
CHOs
Vitamins
A 
70
20
8
1
<
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2
Q

As the animal fattens,

%fat ______, %protein ______, and %water _____

A

Increases
Decreases
Decreases

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3
Q

3 types of muscle

A

Skeletal
Cardiac
Smooth

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4
Q

Muscle attached to skeleton

A

Skeletal

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5
Q

Muscle of the heart

A

Cardiac muscle

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6
Q

Muscle of GI and reproductive tract and circulatory system

A

Smooth muscle

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7
Q

Which muscles types are striated?

A

Cardiac and skeletal

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8
Q

3 classes of muscle proteins

A

Sarcoplasmic
Myofibrillar
Stromal

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9
Q

Which muscle protein is water soluble?

A

Sarcoplasmic

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10
Q

Which muscle protein is salt soluble?

A

Myofibrillar

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11
Q

Which muscle protein is acid soluble?

A

Stromal

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12
Q

Myoglobin, hemoglobin, cytochromes, and enzymes associated with _______ _______

A

Energy pathways

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13
Q

_______ is Major meat pigment and exists in what 3 forms in fresh meats?

A

Myoglobin

Deoxymyoglobin, oxymyoglobin,metmyoglobin

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14
Q

2 main parts of myoglobin

A 
Heme ring (iron)
Globin (protein)
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15
Q

What two factors determine meat color?

A

Chemical state of Fe

Compound bound to myoglobins free binding site

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16
Q

Meat color: Fe+2 is _______ and Fe+3 is _______

A

Reduced

Oxidized

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17
Q

If O2 is bound to binding site, meat will be ______
If H2O is bound, meat will be _______
If no site is bound, meat will be _______

A

Red
Purple
Brown

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18
Q

Cooking meat denatures _______ and produces ____ color

A

Myoglobin

Brown

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19
Q

In _____ meats, nitrile interacts with myoglobin and forms a ____ color

A

Cured meats

Pink

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20
Q

Heme rings have ___ binding sites and globin has ___ binding sites

A

4

2

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21
Q

Fe2+
H2O bound
Purple meat

A

Deoxymyoglobin

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22
Q

Fe2+
O2 bound
Bright red meat

A

Oxymyoglobin

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23
Q 
Fe3+
No binding site
Brown meat
End of shelf life
Binding sites are prevented
A

Metmyoglobin

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24
Q

Why should you buy purple meat instead of red

A

To prevent oxidation from occurring

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25
Q

The free binding site must have what so the meat can be purple

A

H2O

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26
Q

What are the main contractile proteins

A

Myosin and actin

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27
Q

What are the main regulatory proteins

A

Troponin and tropomysin

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28
Q

What are the myofibrillar proteins

A

Myosin and actin

Troponin and tropomysin

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29
Q

What is the connective tissue protein

A

Stromal proteins

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30
Q

What is the major protein in the body

A

Collagen

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31
Q

Collagen comprises ___-___% of weight
It is a ____ color
High ____ strength
It is a ______ protein

A

25-30
White
Tensile
Complex

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32
Q

What are the two Stromal proteins

A

Collagen and elastin

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33
Q 
Elastin: 
Has a \_\_\_\_\_ color
Strong or weak?
Mainly in \_\_\_\_\_ and \_\_\_\_\_\_
Is it elastic?
A

Yellow
Strong
Tendons and ligaments
Very elastic

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34
Q

___% of animal fat is digestible?

A

97

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35
Q

Purge is composed of what?

A

Water and myoglobin

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36
Q

About ___% of dietary energy from meat comes from ___

A

50

Fat

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37
Q

Is animal fat highly or lowly digestible?

A

Highly

~97%

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38
Q

Most of flavor if meat comes from ____
Gives the species flavor
Carbonyl compounds

A

Fat

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39
Q

Animal fat is usually more or less saturated than plants?

A

More

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40
Q

Fats are _____ at room temperature

A

Solids

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41
Q

Order of muscle fat saturation

A

Pork<lamb

42
Q

Monogastrics should not be fed ___ ___ ___ because this can influence saturation level of carcass fat

A

High fatty foods

43
Q

High level of carcass fat saturation=____ and ____ carcasses

A

Soft and oily

44
Q

Are meats a high source of lipids?

A

No

45
Q

Humans should consume mostly ______________ fats

A

Polyunsaturated

46
Q 
One \_\_ oz serving of meat provides what % of:
Calories
Protein
Iron
Zinc
B vitamins
A 
3
10
40
16
35
40
47
Q

Meat is a poor source of vitamins ___________(5),
________ and _______,
And ________.

A

ADEKC
Magnesium and calcium
Lipids

48
Q

Meat protein has a high __________ ______

A

Biological value

49
Q

In meats, all _____ _____ ______ are in the correct proportion

A

Essential amino acids

50
Q

Factors that affect consumer acceptability of meats: (5)

A 
Tenderness
Juiciness
Appearance
Flavor and aroma
Price
51
Q

Most important factor influencing consumer acceptability of meats

A

Tenderness

52
Q

What 3 factors impact tenderness?

A

Myofibrillar contractile proteins
Connective tissue
Marbling

53
Q

Contraction of myofibrillar due to _____ causes toughening of meat
-Stiffening due to death of _______

A

Rigor

Muscle

54
Q

Aging causes increased or decreased tenderness
____ _____ breakdown proteins and loosens structure
___-___ days of aging to optimize tenderness

A

Increased
Muscle enzymes
14-21

55
Q

The _____ and ____ of connective tissue impact tenderness

As animals age, solubility of connective tissue increases or decreases?

A

Amount and solubility

Decreases

56
Q

Two benefits of marbling on tenderness

A

Lubrication- fat stimulates salivation which eases chewing

Dilution-fat dilutes negative myofibrillar and connective tissue affects on tenderness

57
Q

Methods to improve tenderness (6)

A 
Electrical stimulation
Aging
Marinating
Tenderizers
Mechanical tenderization
Proper cooking
58
Q

Electrical stimulation of meat at ___-___ volts

4 benefits

A 
60-500
Speeds rigor formation
Blocks cold shortening
Causes pH decline 
Physical disruption
59
Q

Aging causes structural breakdown by ______ ______

A

Muscle enzymes

60
Q

Marinate meat in acidic solution to solubilize ________ ______

A

Connective tissue

61
Q

Common meat tenderizers

A 
Papain
Ficin
Bromelin
CaCl2
NaCl
PO4
62
Q

Mechanically tenderize with _____ or _______ tenderizers

A

Needle or blade

63
Q

To properly cook meat, cook at ____ temperature for a _____ amount of time
This solubilizes ______

A

Low
Long
Collagen

64
Q

Refers to the fluid retention during cooking

What 3 factors affect this

A

Juiciness

Marbling, cooking method, added moisture

65
Q

Marbling: _______ ____ contributes to juiciness

A

Intramuscular fat

66
Q

Cooking method: _____ heat seals in moisture

A

Rapid

67
Q

Gives the MEAT flavor (nitrogenous compounds)

A

Protein

68
Q

Gives the SPECIES flavor (beef, pork, lamb; carbonyl compounds)

A

Fat

69
Q

______ and _____ influence flavor and aroma

A

Fat and protein

70
Q

What is the major factor at the point of purchase?

What are 3 physical factors?

A

Appearance

Color, firmness, texture

71
Q

What is the normal pH of meat?

A

5.6

72
Q

Results from high pH >6.0
Long term stress = low muscle glycogen at slaughter
Predominately in beef

A

DFD (dark, firm, and dry)

73
Q

Results from pH <5.4
Short term stress prior to slaughter
Mostly in pork

A

PSE (pale, soft, and exudative)

74
Q

Is chicken or beef more expensive?

A

Beef

75
Q

What are two main determinants of carcass value?

A

Carcass weight and carcass category or grade

76
Q

Formula for dressing percentage

A

(Hot carcass weight/live weight) x 100%

77
Q 
General ranges of dressing percentages
Pork
Beef
Sheep 
(DP%-HCW-LW)
A

70-196-280
60-750-1250
50-70-140

78
Q

4 factors affecting dressing percentage

A

Fill
Finish (fatness)
Muscling
Hide, head, and feet weight

79
Q

Content of GI tract at slaughter

A

Fill

80
Q

Finish: fatter animals have a higher or lower dressing percentage?

A

Higher

81
Q

Muscling:

Heavier muscled animals have a higher or lower dressing percentage

A

Higher

82
Q

Beef is evaluated between the __ and __ rib

A

12th and 13th

83
Q

Two grades of beef

A

Yield grade and quality grade

84
Q

1-5% boneless, closely trimmed retail product from chuck, round, rib, and loin

A

Beef Yield grade

85
Q

12th rib back fat measured in ____
Ribeye area measured in ___
Kidney, pelvic, and heart fat: % ______ ______
Hot carcass weight measured in _____

A

Inches
Inches squared
Carcass weight
Pounds

86
Q

Prime, choice, select, standard

A

Beef Quality grade

87
Q

Maturity measured by bone ______, ______ and _________

Graded __-__

A

Size, shape, and ossification

A-E

88
Q

Intramuscular fat content

A

Marbling score

89
Q

Beef Quality grade determined by ________ and _____ _____

A

Maturity and marbling score

90
Q

Pork is evaluated on the ______ carcass

A

Uncut

91
Q

Acceptable vs unacceptable (PSE, soft and oily fat, thin belly)

A

Pork quality grade

92
Q

Yield of 4 lean cuts (what are they?)

A

Yield grade

Ham, loin, boston butt, picnic shoulder)

93
Q

Pork yield grade: last rib backfat measured in ___

Muscle score of __-__

A

Inches

1-3

94
Q

Current pork industry uses _ __ ___ ____
___ rib backfat
Loin eye ___ or _____
Hot carcass weight

A

% fat free lean
10th
Area or depth

95
Q

Lamb meat is evaluated on ______ ______

A

Uncut carcass

96
Q

Lamb: 2 grades

A

Yield and quality

97
Q

(1-5)% closely trimmed retail product from what parts?

From __ rib backfat measured in ___

A

Yield grade
Leg, shoulder, rack, loin
12th/inches

98
Q

Prime, choice, good, utility, cull

A

Lamb Quality grade

99
Q

Lamb quality grade based on what 4 things?

A

Maturity
Flank streaking
Conformation
Flank firmness

100
Q

Intramuscular fat content of lamb

A

Flank streaking

101
Q

Based on presence of break joint on foreshadowing of lamb

A

Maturity

102
Q

Carcass thickens in relation to length in lambs

A

Conformation

Animal Science (4 decks)

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