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NUTR 214 > Meats > Flashcards

Meats Flashcards

1
Q

steers

A

male, castrated

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2
Q

bulls

A

male, un-castrated, mature, used for pet food and processed meat

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3
Q

heifers

A

female, haven’t had any calfs

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4
Q

cows

A

female, have had 1+ calfs, less desirable for beef

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5
Q

calfs

A

male or female, 3-8mo

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6
Q

veal

A

3weeks-8mo, meat is very tender

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7
Q

sheep

A

either lamb (<14mo) or mutton (>14mo)

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8
Q

pork

A

male or female, 7-12mo

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9
Q

PRO in meats:

A

myofibrillar, structural, sarcoplasmic

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10
Q

skeletal muscle:

A

connective tissue surrounding muscle, bundles of fibres surrounded by sarcolema, fibres made up of fibrils

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11
Q

sarcomeres contain ___ and ___ to make ___

A

actin/myosin/actomyosin

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12
Q

when muscles contract ___ slide across each other to form ___ cross links which shorten the ___, ___ is consumed

A

filaments

actomyosin/sarcomere/ATP

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13
Q

connective tissue

A
  • in ligaments, tendons, and muscle
  • made of PRO and mucopolysaccharides
  • surround all living this to provide structure, adhesiveness, and hold fibres together
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14
Q

collagen:

A

most abundant, white, fibrous, tough

supports muscle

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15
Q

elastin:

A

aka. silver skin; elastic, yellow, rubbery, mostly in neck/shoulder cuts

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16
Q

reticulin:

A

fine mesh, supports tissue

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17
Q

adipose tissue

A

either subcutaneous fat (insulation under skin), visceral fat (padding for organs in abdominal cavity), inter muscular (layers between muscle groups), or intramuscular (within muscle fibres, creates marbling)

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18
Q

young animals have ___ fat, older animals have ___ fat

A

white/yellow

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19
Q

type of fat and species are both factors in the ___ of meat

A

softness

20
Q

bones function as ___ to identify cuts

A

landmarks

21
Q

___ marrow is from long bones and ___ marrow is from spongy insides

A

yellow/red

22
Q

myoglobin:

A

receives O2 from blood and stores it in in muscles

23
Q

hemoglobin:

A

transports O2 through body

24
Q

factors that affect myoglobin concentration:

A

age, sex, exercise, species

25
Q

deoxymyoglobin:

A

purple, no O2 present

26
Q

oxymyoglobin:

A

red, atmospheric O2 present

27
Q

carboxymyoglobin:

A

red, CO present

28
Q

metmyoglobin:

A

brown, oxidized Fe

29
Q

what is the purpose of adding nitrites?

A

a preservative used to maintain colour, stop bacterial growth, slow rancidity, and add flavour

30
Q

how many servings of red meat does Canada’s Food Guide recommend per week?

A

3-4

31
Q

what are the two potential causes of cancer from meat?

A
  1. heme PRO breaking down intestinal cells, causing DNA synthesis and heightening mutation risk
  2. compounds produced during cooking
32
Q

who develops federal regulations about the quality of meat?

A

CFIA

33
Q

factors that affect grading:

A

colour, grain, texture, fat distribution, yield (edible:inedible ratio)

34
Q

natural tenderizers:

A

cut, age, heredity, diet, marbling, rigor mortis, ageing

35
Q

artificial tenderizers:

A

enzymes, salts, acids, mechanical, electrical stimulation (beef and lamb)

36
Q

what are some processing methods and approximately how much meat is processed?

A

curing, smoking, canning, drying

1/3

37
Q

tips fr healthier meat consumption:

A

lean or extra lean cuts, trim fat, train excess fats while cooking, limit sauce/gravy/butter, season with spices/herbs/minimal vegetable oil, cook with limited fts

38
Q

dry cooking methods:

A

broiling, roasting, grilling, pan broil, frying

39
Q

moist cooking methods:

A

braising, stewing, simmering, steaming

40
Q

effects of temperature at 100F, 120F, 140F, 150F, 170F

A

100: PRO unfolds
120: PRO coagulates, H2O evaporates
140: CT shrinks, moisture loss
150: GT gelatinizes
170: PRO is entirely coagulated, moisture loss

41
Q

recommended cooking temperatures for doneness:

A

beef: 60-77C, veal: 74C, lamb: 60-77C, pork: 55-77C

42
Q

to carve cut ___ the grain

A

against

43
Q

refrigerate for ___ (fresh) or ___ (ground)

A

3-5 days/1-2days

44
Q

freeze for ___ or ___ (ground beef

A

6-12mo/< 3mo

45
Q

insects: high ___, ___, ___, ___, low ___, good for the ___

A

PRO/vitamin/mineral/PUFA/fat

environment

NUTR 214 (13 decks)

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