Midterm 1 Flashcards
List the 7 components of nutrients and their percentage ranges
- water 55-80%
- protein 15-23%
- lipids (fat) 1-20%
- carbohydrates 1-2%
- non-protein nitrogenous sbs 1-5%
- ash (minerals) 1%
- vitamins <1%
What is umami
category of taste, savory
What does WOF stand for
warmed over flavor
What is freezer burn
surface desiccation, myoglobin oxidation
MSG
naturally occurring flavor in savory foods
What are the fresh meat colors and why
bright red: oxymyoglobin
purple red: deoxymyoglobin
brown: metmyoglobin
Discoloration
lose bright red color and start seeing brown or green because of myoglobin oxidizing and bacteria
Iridescence
mother of pearl effect due to bacterial growth
Name each subclass of proteins and their characteristics
- sarcoplastic proteins: 30-35% of total muscle proteins, water-soluble, 5% of WHC of meat
- myofibrillar proteins: 52-56% of total muscle proteins, salt soluble, 90% of WHC of meat
- stromal proteins: 10-15% of total muscle proteins, insoluble, 5% of WHC of meat
What restaurant messed up in 1983
jack in the box
List the 7 HACCP principles in order
- conduct a hazard analysis
- identify critical control points (CCP)
- establish critical limits for each CCP
- establish monitoring procedures
- establish corrective action
- establish record keeping system
- establish verification procedures
What does HACCP stand for
hazard analysis, critical control point
What influences microbial growth, list 3 examples
temperature, time, moisture
Gate to plate means
farm to fork
stable to table
barn to pan
producer to consumer
At about _________ months of age, muscle and fat meet and plateau
40
This tissue has the lowest % throughout the life of an animal and gradually decreases with age
bone
Muscle tissue does not include this category
adipose
_______ fat is associated with meat flavor
intramuscular
The order of tissue deposition in a growing animal is
bone, muscle, fat
The average hog dressing percent is
72%
Sow is to cow as heifer is to ______
gilt
The average age of harvest for market cattle is ______ months
18
After slaughter, the dressed carcass weight of an animal was 504 pounds. The live weight of the animal was 800 pounds. What was the dressing % of this animal and species
63%
beef
What factors does not influence dressing %
amount of bone
Subcutaneous adipose is external fat (under the skin)
true
By law pigs must be stunned before they are slaughtered
true
A hothouse lamb is born in the
fall/winter
Market lamb age at harvest
8-12 months
Maryam’s degree at Cal Poly is
animal science pre vet
Which of the processes comes last
carcass wash
Which of these processes comes first
stunning
Today Maryam works as a food safety manager for which company
amazon corporate
How fresh can fresh meat be
3 days, 90 days, or 10-30 days
The most accurate and safest measure of doneness of meat would be to stick the thermometer _______ of the cut of meat
in the center of the thickest part
The following type of cooking is NOT dry heat cooking
boiling
Chuck is to shoulder as round is to
leg
To achieve target degree of doneness, we cook
several degrees lower than target temperature
What is associated with benefits of meat aging
increased tenderness
How many principles are there for cutting meat
4
Species from which you get round
beef
Sous vide is the same as
poaching
In determination of doneness of cooked meat, rare is indicated by finger pressure on the base of the
thumb and pointer finger touch
Principles of meat fabrication involve meat
tenderness, thickness, cutting, leanness
In the palm method for cooking doneness determination the thumb and middle finger indicate
medium rare
Ground meat from what species has no fat content limitation
pork & lamb
To obtain more tenderness, we cut ______ the grain of muscle
against
What is the minimum USDA temperature for cooking pork
145F
In the following retail cut name, beef rib roast, ‘rib’ represents what
wholesale
Moist heat cooking is used to target the destruction of ______ for more tenderness
connective tissue
Species without a wholesale rib cut
pork
Our video tour of a pork processing facility was guided by
Tempel Grandin
USDA meat grading is a voluntary service that requires an additional fee for service
true
Intramuscular
marbling
Intermuscular
seam
Dressing % of lamb
52%
What is dressing %
the portion of the live weight that remains in the carcass of a given animal
What is the livestock harvest process
stun (render animal unconscious)
exsanguination (bleeding)
hair/hide/pelt removal
evisceration
split carcass (beef and pork)
carcass wash
microbial intervention
chill carcass
What stunning methods are used
mechanical (captive bolt, concussion devices)
electrical (high voltage)
chemical (carbon dioxide)
How many basic primal cuts of meat are there
- Arm cut
major bone: humerus - Blade cut
major bone: scapula - Rib cut
major bone: ribs - Loin cut
major bone: lumbar vertebrae - Sirloin or hip cut
major bone: ilium - Leg or round cut
major bone: femur - Breast cut
major bone: sternum/distal rib bones
Methods of dry heat cooking
roasting, broiling, grilling, frying
Methods of moist heat cooking
braising, stewing, poaching
What is quality grading
stratifying carcasses on the basis of their expected marketability and palatability
Yield grading
Stratifying carcasses on the basis of their estimated yield of trimmed wholesale or retail cuts
Food pathogens of primary concern
listeria monocytogenes
campylobacter jejuni
salmonella spp.
shiga toxin-producing e. coli
Microbial reduction rule of thumb
no single intervention method can provide 100% assurance of the safety of a food product
Hurdle effect
combination of interventions
Methods for microbial reduction
physical
chemical
biological
What company created HACCP
pillsbury company
