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Midterm 1 Flashcards

1
Q

List the 7 components of nutrients and their percentage ranges

A
  1. water 55-80%
  2. protein 15-23%
  3. lipids (fat) 1-20%
  4. carbohydrates 1-2%
  5. non-protein nitrogenous sbs 1-5%
  6. ash (minerals) 1%
  7. vitamins <1%
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2
Q

What is umami

A

category of taste, savory

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3
Q

What does WOF stand for

A

warmed over flavor

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4
Q

What is freezer burn

A

surface desiccation, myoglobin oxidation

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5
Q

MSG

A

naturally occurring flavor in savory foods

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6
Q

What are the fresh meat colors and why

A

bright red: oxymyoglobin
purple red: deoxymyoglobin
brown: metmyoglobin

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7
Q

Discoloration

A

lose bright red color and start seeing brown or green because of myoglobin oxidizing and bacteria

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8
Q

Iridescence

A

mother of pearl effect due to bacterial growth

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9
Q

Name each subclass of proteins and their characteristics

A
  1. sarcoplastic proteins: 30-35% of total muscle proteins, water-soluble, 5% of WHC of meat
  2. myofibrillar proteins: 52-56% of total muscle proteins, salt soluble, 90% of WHC of meat
  3. stromal proteins: 10-15% of total muscle proteins, insoluble, 5% of WHC of meat
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10
Q

What restaurant messed up in 1983

A

jack in the box

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11
Q

List the 7 HACCP principles in order

A
  1. conduct a hazard analysis
  2. identify critical control points (CCP)
  3. establish critical limits for each CCP
  4. establish monitoring procedures
  5. establish corrective action
  6. establish record keeping system
  7. establish verification procedures
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12
Q

What does HACCP stand for

A

hazard analysis, critical control point

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13
Q

What influences microbial growth, list 3 examples

A

temperature, time, moisture

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14
Q

Gate to plate means

A

farm to fork
stable to table
barn to pan
producer to consumer

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15
Q

At about _________ months of age, muscle and fat meet and plateau

A

40

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16
Q

This tissue has the lowest % throughout the life of an animal and gradually decreases with age

A

bone

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17
Q

Muscle tissue does not include this category

A

adipose

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18
Q

_______ fat is associated with meat flavor

A

intramuscular

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19
Q

The order of tissue deposition in a growing animal is

A

bone, muscle, fat

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20
Q

The average hog dressing percent is

A

72%

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21
Q

Sow is to cow as heifer is to ______

A

gilt

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22
Q

The average age of harvest for market cattle is ______ months

A

18

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23
Q

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

A

63%
beef

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24
Q

What factors does not influence dressing %

A

amount of bone

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25
Subcutaneous adipose is external fat (under the skin)
true
26
By law pigs must be stunned before they are slaughtered
true
27
A hothouse lamb is born in the
fall/winter
28
Market lamb age at harvest
8-12 months
29
Maryam's degree at Cal Poly is
animal science pre vet
30
Which of the processes comes last
carcass wash
31
Which of these processes comes first
stunning
32
Today Maryam works as a food safety manager for which company
amazon corporate
33
How fresh can fresh meat be
3 days, 90 days, or 10-30 days
34
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
35
The following type of cooking is NOT dry heat cooking
boiling
36
Chuck is to shoulder as round is to
leg
37
To achieve target degree of doneness, we cook
several degrees lower than target temperature
38
What is associated with benefits of meat aging
increased tenderness
39
How many principles are there for cutting meat
4
40
Species from which you get round
beef
41
Sous vide is the same as
poaching
42
In determination of doneness of cooked meat, rare is indicated by finger pressure on the base of the
thumb and pointer finger touch
43
Principles of meat fabrication involve meat
tenderness, thickness, cutting, leanness
44
In the palm method for cooking doneness determination the thumb and middle finger indicate
medium rare
45
Ground meat from what species has no fat content limitation
pork & lamb
46
To obtain more tenderness, we cut ______ the grain of muscle
against
47
What is the minimum USDA temperature for cooking pork
145F
48
In the following retail cut name, beef rib roast, 'rib' represents what
wholesale
49
Moist heat cooking is used to target the destruction of ______ for more tenderness
connective tissue
50
Species without a wholesale rib cut
pork
51
Our video tour of a pork processing facility was guided by
Tempel Grandin
52
USDA meat grading is a voluntary service that requires an additional fee for service
true
53
Intramuscular
marbling
54
Intermuscular
seam
55
Dressing % of lamb
52%
56
What is dressing %
the portion of the live weight that remains in the carcass of a given animal
57
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
58
What stunning methods are used
mechanical (captive bolt, concussion devices) electrical (high voltage) chemical (carbon dioxide)
59
How many basic primal cuts of meat are there
1. Arm cut major bone: humerus 2. Blade cut major bone: scapula 3. Rib cut major bone: ribs 4. Loin cut major bone: lumbar vertebrae 5. Sirloin or hip cut major bone: ilium 6. Leg or round cut major bone: femur 7. Breast cut major bone: sternum/distal rib bones
60
Methods of dry heat cooking
roasting, broiling, grilling, frying
61
Methods of moist heat cooking
braising, stewing, poaching
62
What is quality grading
stratifying carcasses on the basis of their expected marketability and palatability
63
Yield grading
Stratifying carcasses on the basis of their estimated yield of trimmed wholesale or retail cuts
64
Food pathogens of primary concern
listeria monocytogenes campylobacter jejuni salmonella spp. shiga toxin-producing e. coli
65
Microbial reduction rule of thumb
no single intervention method can provide 100% assurance of the safety of a food product
66
Hurdle effect
combination of interventions
67
Methods for microbial reduction
physical chemical biological
68
What company created HACCP
pillsbury company

Meat Science (2 decks)

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