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Nutrition 244 > Meats, Poultry, Fish > Flashcards

Meats, Poultry, Fish Flashcards

1
Q

What is the nutritional profile of meat?

A

It is a complete protein.

It has...
Iron from heme
B-vitamins
Minerals - P, Mg, and Zn
Mixture of Fats- Cholesterol
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2
Q

What is the water content of meat?

A

70% making it very perishable.

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3
Q

What are the three main categories of meats.

A
  1. Lean Muscle Protein
  2. Connective Tissue Proteins
  3. Pigment Proteins
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4
Q

What is myosin?

A

Thick filament

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5
Q

What is actin?

A

Thin filament

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6
Q

What is tropomyosin?

A

Head on the myosin filament.

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7
Q

What is actomysoin?

A

Actin + Myosin contractile unit.

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8
Q

What is a muscle fibril?

A

A fibril contains thick and thin filaments.

It is separated into segments called sarcomeres.

These are responsible for contraction.

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9
Q

What is a muscle fiber?

A

It is a bundle of fibrils.

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10
Q

What is the sliding filament theory?

A

It is shortening of the muscle fibrils as they slide past each other. The sarcomere length is what shortens.

Actomyosin formation will achieve this.

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11
Q

Describe muscle that is used often. How would you cook it.

A

It will be tough cuts of meat.

You would want to cook it using MOIST cooking methods.
-low temperature, long time

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12
Q

Describe muscle that is used very little. How would you cook it.

A

It will be tender cuts of meat.

You would want to cook it using DRY cooking methods.
-high temperature, short time

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13
Q

What is the function of connective tissue proteins?

A

They hold muscles together.

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14
Q

What are the three types of connective tissue proteins?

A
  1. Collagen
  2. Elastin
  3. Reticulin
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15
Q

How much of muscle is composed of collagen?

A

15%

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16
Q

Describe collagen.

A

Incomplete protein.

Source of gelatin.

Very tough- triple helix structure

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17
Q

When would you find a lot of collagen in an animal?

A

In animals that use muscles a lot or in older animals.

The collagen is necessary to hold the muscles together.

More collagen = more crosslinks

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18
Q

What is elastin?

A

Connective tissue that binds muscle to bone.

Also known as tendons or ligaments.

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19
Q

Describe elastin and where would you find it?

A

It is yellow in color.

Found at the end of bones/joints/knuckles.

Typically discarded material.

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20
Q

Is collagen affected by heat?

A

Yes

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21
Q

Is elastin affected by heat?

A

No

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22
Q

What is reticulin?

A

The membrane that surrounds muscle fibers.

Also known as the silver skin.

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23
Q

Is reticulin affected by heat?

A

No.

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24
Q

What are some areas that would be considered tough cuts of meat?

A

Neck, Shoulders, Legs, Flank

These do contain more flavor.

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25
Q

What are some areas that would be considered tender cuts of meat?

A

Loin, lower back, rib area.

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26
Q

What are the three pigmented layers?

A
  1. Myoglobin
  2. Oxymyoglobin
  3. Metmyoglobin
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27
Q

What is the color of myoglin?
What is it similar to?
What does it do?
What type of iron does it contain?

A

Dark-purple

Chlorophyll

Stores O2 in muscles

Fe2+ (Ferrous)

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28
Q

What is the color of oxymyoglobin?
What is it?
What type of iron does it contain?

A

Cherry Red

It is myoglobin that has been exposed to air.

Fe2+ (Ferrous)

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29
Q

What is the color of Metmyoglobin?
What is it?
What type of iron does it contain?

A

Brownish-Reddish
-The color of old meat

Oxidized oxymyoglobin.

Fe3+ (Ferric)

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30
Q

How would you describe the pigment in an animal that uses its muscles a lot?

A

Muscles that are used a lot will have more pigment protein.

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31
Q

What are the three types of adipose tissue? Where are they found?

A
  1. Internal Fat -> surrounds organs, cushions
  2. Subcutaneous Fat -> under the skin, insulates
  3. Marbling Fat or Intramuscular Fat -> within the muscle, effects tenderness
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32
Q

What does the amount of fat in meat depend on?

A

Breed, age, diet, exercise

33
Q

What is the color of fat in young vs. old animals?

A

Young animals -> White

Old -> Yellow

Yellow do to the carotenoids in the feed.

34
Q

The type of far that an animal accumulates is dependent on what?

A

On the type of food that they eat. “You are what you eat.”

Sat. vs. Unsat.

35
Q

Describe meat inspection. Who does it?

A

It is mandatory and is paid for the taxpayers. It has to be guaranteed wholesomeness.

Done by the USDA.

  • Food safety and inspection serves
  • Examine live animals before slaughter
  • Observe processing
  • Inspect Facilities
36
Q

Describe meat grading (different than inspection). How are they graded?

A

Meat grading is voluntary and paid for by the packer/distributor.

It can graded in two ways:

  1. Quality Grades
  2. Yield Grades

Quality Grades: i.e. prime, choice, select

Yield Grades: i.e. the amount of useable carcass meat

37
Q

What are the 6 types of factors that can affect meat tenderness.

A
  1. Cut of Meat
  2. Age of Animal
  3. Heredity or Breed
  4. Diet and Feeding Practives
  5. Marbling
  6. Slaughter.
38
Q

Describe how the cut of the meat can affect the tenderness of the meat.

A

Depending on the cut of the meat, it can be tender or chewy.

It has the LARGEST EFFECT ON TENDERNESS.

39
Q

Describe how age can affect the tenderness of the meat.

A

The younger the animal, the tender the meat.

40
Q

Describe how heredity or breed can affect the tenderness of the meat.

A

Some animals can be ore tender than others.

41
Q

Describe how the diet and feeding behaviors the can affect the tenderness of the meat.

A

The diet can affect how the fat accumulates.

Grain Fed (more fat) vs. Grass Fed (less fat)

The amount of exercise that they get from eating. (i.e. feeding lot vs. pasture).

42
Q

Describe how marbling can affect the tenderness of the meat.

A

You fatten the beef before slaughtering it. This is achieved through correct feeding practices.

43
Q

Describe how slaughtering can affect the tenderness of the meat.

A

When you slaughter the animal, you DO NOT want the animal to be stressed.

When the animal is stressed, less O2 will be available for the muscle cells, dropping the pH of the meat.

44
Q

What are the three types of aging processes done to meat?

A
  1. Dry Aging Method
  2. Fast Aging Method
  3. Vacuum-packed Aging
45
Q

Describe the dry aging method. What does it produce?

A

14 days

Refrigerated

Develops flavor AND tenderness

46
Q

Describe the fast aging method. What does it produce?

A

1-2 days

Done at high temperatures.

Develops flavor, but NO tenderness.

47
Q

Describe vacuum-packed aging. What does it produce?

A

It is aged during transit of wholesale cuts.

Develops flavor, but NO tenderness.

48
Q

What is one factor that could affect the tenderness of meat?

A

The cooking methods that are used.

Different proteins react different to heat.

Actomyosin easily denatures with high and it gets tougher as you heat it.

Collagen requires a longer time to denature and requires a lot of heat to melt it out. It gets softer overtime.

49
Q

What are four ways you can tenderize meat?

A
  1. External Treatments
  2. Enzymes
  3. Marinages
  4. Mechanical Methods
50
Q

How can enzymes make meat more tender? What are some enzymes?

A

They break down the protein chain.

  1. Proteolytic Enzymes
    - Papin, Bromelin, Ficin
  2. Sold Commercially
    - Dry salts or liquid
51
Q

How do marinades make meat more tender? What is one downfall of using this as a tenderizer?

A

The acid that is used hydrolyzes the protein.

It will also increase flavor and color to the meat.

It only works on the surface of the meat.

52
Q

How do mechanical methods make meat more tender?

A

It physically breaks the muscle cells and membranes.

i.e. Pounding and cutting.

53
Q

What is the defect known as “Dark-cutting beef” from improper handling?

A

It is the depletion of glycogen before slaughter.

This lowers the pH.

Develops this deep-purple-brown color.

Develops this sticky texture.

This pretty much means that the steak was super stressed before being slaughtered.

54
Q

What is the defect known as PSE from improper handling?

A

PSE = Pale, Soft, and Exudative

The pH drops too low that the meat becomes pale in color.

Develops into this mushy, slimy texture that is flavorless.

Full of excess drip.

55
Q

What are your beef classifications?

A

Youngest animals, highest quality

Steer -> castrated young male
Heifer -> very young female (never had a calf)

Older animals, lower quality

Cow -> female after having a cald
Bull -> mature male
Stag -> castrated mature male

Very Young Animals

Veal -> 3w-3m
Calf -> 3m-8m
Baby Beef -> 8m-12m

56
Q

What are Kosher meats?

A

They are “clean animals,” animals with no cloven hooves.
(i.e. cattle, sheep, goats)

They must be slaughtered in presence of Rabbi.

-Single stroke of knife to bleed the animal and all of the blood vessels must be removed.

57
Q

What are cured meats?

A

They are meats that are processed by adding a mixture of salt, sodium, potassium nitrate, sugar, and seasonings.

They sometimes can be smoked.

58
Q

What are 3 ways meat can be cured?

A
  1. Pump solution into meat
  2. Soak meat into solution
  3. Dry rub
59
Q

What is the problem with cured meats?

A

High in sodium.

The nitrites can be a carcinogen.

60
Q

Describe nitrites and its advantages and disadvantages.

A

Nitrites can be used for during meat.

Advantages:
It gives good flavor.
Controls Clostridium botulinum.

Disadvantages:
Free Nitrite + Amine + Acidic Environment = Nitrosamines (carcingogen)
Reacts with myoglobin to produce this characteristic pink color.

61
Q

What is poultry?

A

Domesticated birds that are raised for meat.

62
Q

What kind of meat does poultry have? What does it depend on?

A

White or dark meat.

It depends on the presence of myoglobin.

More movement = more myoglobin

63
Q

How is poultry inspected?

A

They receive a grade: A, B, C

64
Q

What are the 6 classifications of chicken?

A

Cornish Game Hen -> 5-6 weeks

Broiler/Fryer -> Under 10 weeks

Roaster -> Under 12 weeks

Capan -> Castrated male under 4 months

Baking/Stewing Hen -> Over 10 months

Rooster -> Male over 10 Months

65
Q

What are some other domestic Fowls?

A

Turkey
-Young Hen/Young Tom (5 months)

Ducks

Geese

Guinea Fowl

Pigeons

66
Q

What are the two classifications of fish and shellfish?

A
  1. Vertebrates (finfish)

2. Invertebrates (shellfish)

67
Q

What are fish that are considered vertebrates?

A

They are finfish.

They can be found in fresh water, salt water, or farmed.

68
Q

What would be considered a lean fish? fatty fish?

A

Lean fish : 5% Fat

69
Q

What are two examples of invertebrates?

A
  1. Crustaceans

2. Mollusk

70
Q

Describe Crustaceans.

A

Segmented bodies

Hard upper shell, soft under shell.

Crabs, Lobster, Shrimp

71
Q

Describe Mollusks.

A

Soft body.

Enclosed in a hard shell.

Clams, Oysters, Muscles.

72
Q

Describe the composition of fish.

A

It is more tender than land animal flesh.

It contains LESS collagen (3% vs. 15% in land animals).

It contains LESS hydroxyproline, which will enable it to denature at a lower temperature.

73
Q

Instead of sarcomeres, what do fish have?

A

They have short fibers in a different arrangement known as mytomes.

74
Q

What are 6 forms of finish fish that you can buy?

A
  1. Whole fish
  2. Drawn fish -> gutted
  3. Dressed fish -> head, tail, fins, and scales removed
  4. Steaks -> perpendicular cuts across the backbone
  5. Fillets -> horizontal cuts to the backbone
  6. Fish sticks -> bits and pieces
75
Q

What are the 6 determinate of freshness in fish?

A
  1. No off odors
  2. Slimy Skin (means too old)
  3. Bright Clear eyes that are bulging.
  4. Tight Scales
  5. Red Gills
  6. Firm Flesh
76
Q

What is fabricated fish?

A

Surimi

Fish that has been minced and mixed with salts and flavorings.

77
Q

What types of substances are added to Surimi?

A

Gums are added to prove gel formation.

Sucrose and Sorbitol are added as cryoprotectant.

78
Q

Describe cooking fishes.

A

Dry heat methods due to the tender flesh.

Short cooking time, very quick.

Translucent to Opaque.

Nutrition 244 (12 decks)

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