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