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Meats Exam 2 > Meats Exam 2 > Flashcards

Meats Exam 2 Flashcards

1
Q

T/F: High temperature, post-rigor chilling is where meat is stored at 20°C for 24 hours, which has the same effect on tenderness as 2°C for 14 days.

A

True

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2
Q

T/F: Gelatin is made from skins or hides, connective tissues, cartilage, and bones of cattle and calves

A

True

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3
Q

T/F: Fermented sausage means that it has lactic acid in it

A

True

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4
Q

T/F: Bos Taurus breeds have higher calpastatin levels than Bos Indicus breeds

A

False

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5
Q

T/F: A steak with a sarcomere length of 2.2 um would be more tender than a steak with 2.9 um

A

False

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6
Q

T/F: Tray-Ready packaging means that the meat is ready to go into the case for immediate selling

A

False

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7
Q

T/F: The shearlings 4 pelt is the most valuable lamb pelt

A

False

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8
Q

T/F: The sarcomere is the basic contractile unit of muscle

A

True

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9
Q

T/F: The maximum amount of sodium nitrite that can go into regular bacon is 200 ppm

A

False

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10
Q

T/F: The Hydrodyne process tenderizes beef by putting it in a sealed water-filled chamber and setting off an explosion to destroy Z-lines

A

True

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11
Q

T/F: The higher the degree of doneness that steaks are cooked, the more tender the steak

A

False

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12
Q

T/F: The Background Effect for tenderness is related to the amount and distribution of marbling

A

Flase

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13
Q

T/F: Swift’s Pro-Ten process works by injecting the live animal with papain, which stays behind in the muscle after bleeding and is activated by heat during the cooking process

A

True

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14
Q

T/F: Salt-soluble, heat-coaguble proteins (SSHCP) are collagen, elastin, and reticulin

A

False

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15
Q

T/F: Muscle is a contractile unit that is made up of connective tissue, muscle fibers, and intramuscular fat

A

True

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16
Q

T/F: Meat is made more tender by: 1) causing the sarcomeres to be longer, 2) disrupting the integrity of the myofibrils, and 3) disrupting the integrity of the connective tissue

A

True

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17
Q

T/F: Lungs can be used for human food in the U.S.

A

False

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18
Q

T/F: A steak with 32% collagen solubility would be tougher than a steak with 16%

A

False

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19
Q

T/F: A 1,200 pound live animal yields 1,200 pounds of T-bone steaks

A

False

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20
Q

Which form of myoglobin has O2 at the free-binding site?

A

Oxymyoglobin

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21
Q

Which form of myoglobin has OH at the free-binding site?

A

Metmyoglobin

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22
Q

Which step is the oxygenation step?

A

Going from reduced myoglobin -> to Oxymyoglobin

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23
Q

Which step is where reduction (electron gain) takes place?

A

Going from Metyoglobin -> to Reduced Myoglobin

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24
Q

Which step is where vacuum packing (removal of oxygen) changes the color of meat?

A

Going from Oxymyoglobin -> to Reduced Myoglobin

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25
Q

What is the color of meat in Oxymyoglobin?

A

Red

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26
Q

What is the color of meat in Reduced Myoglobin?

A

Purple

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27
Q

What vitamin is fed to cattle to reduce the oxidation of meat?

A

Vitamin E

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28
Q

What type of iron is present in Metmyoglobin?

A

Fe(lll)

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29
Q

What term is used to describe the chart where some muscles are high in this and some muscles are low?

A

methyoglobin reducing activity

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30
Q

Tenderization process whereby carcasses are hung by the obturator foramen

A

TAMU Tenderstretch

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31
Q

Sold as aphrodisiacs in the Far East

A

Gall Stones

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32
Q

Other than tropomyosin and troponin, which other protein is found in thin myofilaments?

A

Actin

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33
Q

Name of the most valuable hide due to the presence or absence of branding

A

Native

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34
Q

Name for the youngest classification of bovine

A

Veal

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35
Q

Minimum amount of fat on beef carcasses to prevent cold shortening

A

.25 inches

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36
Q

In the living animal, serves to store reserve energy

A

Fat

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37
Q

In the living animal, serves to produce energy and convert it to work

A

Muscle

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38
Q

In the living animal, connects muscles to bone

A

Connective Tissue

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39
Q

Fat depot that is located in the perimysium and endomysium

A

Intramuscular

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40
Q

Exogenous enzyme from the papaya

A

Papain

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41
Q

Example of a cooked, smoke emulsion-type sausage

A

Frankfurter

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42
Q

Endogenous enzymes that work on the Z-lines

A

Calpains

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43
Q

Edible portion of domestic mammals used for food

A

Meat

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44
Q

Compound that can be added to meat to increase the activity of calpains

A

Calcium chloride

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45
Q

Which has more myoglobin, a locomotive or support muscle

A

Locomotive

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46
Q

Which cut is likely to be more tender, a cut from a locomotive or support muscle

A

Support

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47
Q

Uses electricity to tenderize beef

A

Electrical stimulation

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48
Q

Type of cookery that converts collagen to gelatin

A

Moist-heat

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49
Q

Thick myofilaments primarily are made up of this protein

A

Myosin

50
Q

The 5 principles of meat cutting are separation of fat from lean portions, _________, valuable from less valuable, tough from tender, and separation of retail cuts by cutting across the grain.

A

Thick from thin

51
Q

Which of the pork “bony” cuts is considered a major wholesale cut?

A

Square ribs

52
Q

Quality in pork carcasses is based upon firmness of fat and lean, color of lean, amount of feathering, and __________ thickness

A

Muscle

53
Q

Method of pelt removal over the sirloin, rump, and legs used in lamb slaughter, which leaves the fell membrane intact

A

Fisting

54
Q

Determine the Carcass Cost Basis (per cwt) for a lamb with a live price of $140/cwt, Live weight of 150 lbs, and carcass weight of 75 pounds

A

(75/150) x 100= 50%……..$140/.50= 280 cwt

55
Q

Give the USDA Pork Carcass Grade for a pork carcass with .6” 10th rib fat, .7” last rib fat, 8.5 in2 loin eye area, 4” belly thickness, and average muscling score

A

????

56
Q

The oldest ovine maturity group

A

Mutton

57
Q

Calculate, to the nearest tenth, the ISDA Yield Grade for the following lamb carcass: 3.8 in2 REA, 85 lb. HCW, and .22 in 12th rib fat thickness

A

.4+(10 x 0.22)= USDA Yield Grade 2.6

58
Q

The USDA quality grades for lamb carcasses, in order, are: Prime, Choice, ______, Utility, and Cull

A

Good

59
Q

The “ideal” color, texture, and exudation group that has desirable color, firmness, and water-holding capacity

A

RFN, red, firm, non-exudative

60
Q

The lamb carcass section found in the fore saddle consists of the rack and breast

A

Bracelet

61
Q

The four types of lamb legs that were discussed in the fabrication lab are Safeway, Frenched, Shank-off and ___________

A

American

62
Q

Employs the principle of impact energy to extract proteins for boneless ham manufacturing

A

tumbling

63
Q

Employs the principle of frictional energy to extract proteins for boneless ham manufacturing

A

Massaging

64
Q

Ingredient used during curing to increase water-holding capacity

A

Alkaline Phosphate

65
Q

Be able to Identify the Loineye area, tumbling machine, curing needle injector/tenderizer, bunging, fell membrane, break joints

A

Look in lab notebook

66
Q

T/F: Lean finely textured beef is a reclaimed product from bone.

A

False, it is from fat

67
Q

T/F: The muscle cell is the smallest completely functional unit in the muscle

A

True

68
Q

T/F: The Longisissimus dorsi is more tender than the Deep Pectoral and the Deep Pectoral is more tender than the Rectus femoris

A

False: The LD is more tender than the Rectus femoris and the rectus femoris is more tender than the deep pectoral

69
Q

T/F: Locomotive muscles tend to be tougher than support muscles primarily because of differences in Bulk density/ Lubrication effects

A

False: it is primarily because of their background and what involves those muscles

70
Q

T/F: The National Beef Tenderness Survey found that roasts were more tender than their steak counterparts

A

True

71
Q

T/F: A steak with a sarcomere of 3.2 um likely would be more tender than a steak with a sarcomere length of 2.1 um

A

True

72
Q

T/F: High-temperature, pre-rigor chilling involves chilling the carcass at 16°C for 16 hours after slaughter

A

True

73
Q

T/F: Support muscles have more myoglobin that locomotive muscles

A

False- they have less myoglobin

74
Q

T/F: Support muscles have more myoglobin than locomotive muscles

A

False- they have less myoglobin

75
Q

T/F: The three reasons for differences in tenderness among muscles are Actomyosin Effect, Background Effect, and Bulk Density/ Lubrication effect

A

True

76
Q

T/F: The Background Effect deals with sarcomere length, muscle fiber diameter, and sarcomere/fragment

A

False: this is the definition of Actomyosin Effect

77
Q

Meat from Bos Indicus breeds such as Brahman tends to be more tender than meat from Bos taurus breeds such as Angus

A

False: Brahman is less tender than Bos taurus

78
Q

In general, the higher the grade of beef (e.g. more marbling), the more tender it will be

A

True

79
Q

The greatest contributor to USDA’s Estimated Hide and Offal Value is the hide

A

True

80
Q

You would expect that a 120 lb live lamb will yield about 120 pounds of lamb chops

A

False

81
Q

The rank order in age class, from youngest to oldest is veal, beef, calf

A

False: veal, calf, beef

82
Q

Compound in postmortem muscle that lowers pH and in fermented sausages that gives a tangy flavor

A

Lactic Acid

83
Q

Process that converts nitric oxide myoglobin to nitrosyl hemochromogen

A

Heat

84
Q

In vacuum packing and in pre-rigor pork sausage manufacturing, serves as a barrier to oxygen

A

Saran

85
Q

Myoglobin from when oxygen is present

A

Oxymyoglobin

86
Q

Myoglobin form when OH is present

A

Metmyoglobin

87
Q

By-product used to make industrial oils, lubricants, soap, and glycerin

A

inedible tallow

88
Q

Sold as aphrodisiac in the Far East

A

gall stones

89
Q

Contractile organ comprised of connective tissue, muscle fibers, and intramuscular fat

A

muscle

90
Q

Edible portion of domestic mammals used for food

A

Meat

91
Q

Primarily comprised of myosin

A

Thick myofibrils

92
Q

Primarily comprised of actin, tropomyosin, and troponin

A

Thin myofibrils

93
Q

Uses electricity to tenderize beef

A

Electrical stimulation

94
Q

Process whereby sarcomeres shorten due to cold-induced nervous response

A

Cold Shortening

95
Q

In packaging, helps the bag conform to the surface of the meat to reduce flex cracks

A

heat shrinking packaging

96
Q

In meat curing, serves as an antimicrobial

A

Salt

97
Q

Oldest and slowest way of curing meat

A

dry curing

98
Q

Most valuable bacon slices

A

premium

99
Q

Dispersion of fat particles in water held by the action of salt-soluble, meat-coagulable proteins

A

emulsion

100
Q

Frankfurter defect caused by overchopping

A

fatting-out

101
Q

In sausage, manufacturing, the term used to describe to the relative amount of SSHCP in a meat.

A

Binding index

102
Q

Used to replace defective human heart valves

A

Aorta Valves

103
Q

In living animal, produces energy and converts it to work

A

Muscle

104
Q

In a living animal, harnesses and collects activity of muscle fibers

A

Connective tissue

105
Q

In a living animal, provides support and rigidity

A

Skeleton

106
Q

Basic contractile unit

A

Sarcomere

107
Q

Term used to describe an unbranded hide

A

Native

108
Q

Processed by-product used to make confectioneries, icecream, and jellied food products

A

Gelatin

109
Q

Product from the stomach of the suckling calves used to make cheese

A

Rennet

110
Q

Lard is made from fat from this species

A

Pork

111
Q

Raw by-product used to make soups and bouillion

A

Beef Extract

112
Q

Congealing or solidification point of the fatty acids in fat

A

Titer

113
Q

A by-product that is the source of hyaluronidase

A

Testes

114
Q

Vitamin fed to livestock to help preserve meat color

A

Vitamin E

115
Q

Chemical state of iron when either SH or H2O2 are present

A

Fe+++

116
Q

Pelt with he lowest value

A

Shearing No. 4

117
Q

The five principles of meat cutting are separation of fat from lean portions, ______, valuable from less valuable, tough from tender, and separation of retail cuts by cutting across across the grain

A

Thick from thin

118
Q

Which of the pork “bony” cuts is considered a major wholesale cut?

A

Square ribs

119
Q

The IMPS numbers for pork cuts are in the ___ series

A

400

120
Q

Method of pelt removal over the sirloin, rump, legs used in lamb slaughter, which leaves the thin membrane intact

A

Fisting

121
Q

Determine the carcass cost basis (per cwt) for a lamb with a Live price of $150 cwt, Live weight of 160lbs, and a carcass weight of 80 lbs.

A

DP= (carcass/live)x100 DP= $150/50x100= $300/cwt

Meats Exam 2 (1 decks)

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