Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ASCI 211 > Midterm 1 > Flashcards

Midterm 1 Flashcards

1
Q

3 immediate basic needs

A
  • food
  • shelter
  • clothing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what wild animals did men hunt in the early days

A

buffalo, elk, deer herds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

10-16,000 years ago

A
  • gathering became cultivation
  • freezing in cold regions
  • fermentation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

12,000 years ago

A

preservation by sun

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

9-12,000 years ago

A
  • first domesticated animals

- dogs, sheep, cattle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

first animal domesticated

A

dog

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

first animal domesticated for food

A

sheep (Middle East)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

animals domesticated for food timeline

A

sheep, cattle, goats, pigs, roses, chickens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

salting and curing

A
  • results from impurities in the salts used for preservation
  • salt reduces water content
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

smoking meats

A
  • native Americans used to hang meat from tops of teepees
  • hot temp from smoke kills bacteria
  • smoke is an acid so it reduces the p, carbonyl, antioxidant component (phenol)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

3 classes of animal domestication

A
  • adapted animals (companion)
  • prey animals (food)
  • targeted animals (draft/labor)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Biblical/ Torah/ Qu’ran religious food laws

A
  • eat animals wit split hoof and cow cud (no pigs)
  • do not eat if found dead
  • do not eat birds of prey, scavengers, flying insects
  • do not eat shellfish (fins and scales ok)
  • do not eat blood
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Kosher

A
  • fit to consumption

- following Jewish law

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

halal

A
  • allowed
  • islamic culture
  • pray before slaughter (killed by jews or christians allowed)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

1635 packing industry

A
  • salt packing meat in barrels

- chloride is toxic, extend shelf life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

1641 packing industry

A
  • first export begins

- salt packing in Massachusetts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

2 negatives of salt packing

A
  • brown color
  • salty taste
  • salt is pro-oxidant
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

war of 1812

A

Uncle Sam packs meat for the US army

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

salt with sodium nitrate

A
  • certain salts were turning meat red instead of gray

- acts against the bacteria clostridium botulinum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

1790-1864 packing industry

A
  • canning is developed and understood
  • nicolas appert
  • used in WWII
  • packed together makes it easier to ship more
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

1827 packing industry

A

-Chicago’s 1st slaughter house in operation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

1867 packing industry

A
  • disassembly line (Chicago)

- line strips it, hangs circus, salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

1878 packing industry

A
  • refrigerated railroad car

- no longer needed salting to transport meats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

1891 packing industry

A
  • 1st meat inspection law

- voluntary inspection for meat and livestock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

1906 act

A
  • meat inspection act
  • inspection of ante- and post- mortem product inspection
  • sanitary standards
  • authorized USDA monitor
  • bc of “The Jungle”
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

“The Jungle”

A
  • by Upton Sinclair

- explaining bad things in meat processing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

1958 act

A
  • humane slaughter act

- avoid unnecessary pain (stun before kill)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

1991 act

A

-mandatory seafood inspection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

1993 Jack-In-The-Box recall

A
  • E. coli in uncooked burgers
  • 4 deaths
  • 732 people sick
  • $160 million lost
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

2000 act

A
  • HACCP becomes mandatory

- bc of Jack-in-the-Box

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

custom exemption

A
  • slaughter only for personal use
  • product must say “not for sale”
  • operator must maintain accurate production and business records
  • animal prepared and processed in sanitary manner
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

retail exemption

A

-grocery stores exempt from federal inspection during processing
-slaughtered under either state or federal inspection
can not:
-slaughter + produce w/out federal inspection
-sell to other retail markets
-sell to wholesales or distributors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

if no USDA inspection…

A

product cannot be sold across state lines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

majority of small processors in states operate under ___ exemption

A

retail exemption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

globally consumed beef

A
  • 24%

- 3rd place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

globally consumed poultry

A
  • 33%

- 2nd place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

globally consumed pork

A
  • 36%
  • 1st
  • china helps make pork 1st
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

cattle market weight

A
  • 18-22 months old

- 1200 - 1400 lbs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

cattle affects on the planet

A
  • 1 billion or less cattle on earth
  • take up 27% of land mass
  • inefficient way to deliver protein and energy to people
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

global top form of beef consumption

A
  • ground beef
  • 43.9% of beef production to ground beef
  • reduces purchasing of steaks
  • increasing consumption in Asia
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

beef conversion efficiency

A

-5-20 (least efficient)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

pork conversion efficiency

A

3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

poultry conversion efficiency

A

2

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

fish conversion efficiency

A

1 (most efficient)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

top 5 states for all cattle and calves

A
  1. Texas (11 million)
  2. Nebraska (6 million)
  3. Kansas
  4. California
  5. Oklahoma (4 million)
46
Q

dairy cows in beef production

A
  • 5 years before body is worn out and used for meat

- make ground beef, soup, or dog food because worked too hard in life

47
Q

US pork production

A
  • increased bc of Brazil’s foot and mouth disease restrictions in 2000
  • challenges: ethanol use, animal welfare
48
Q

max shelf life (with chemicals)

A

120 days

49
Q

softening fat problems

A
  • proteins denature over time

- from hot conditions and low pH

50
Q

pork production benefits

A
  • pigs consume feed that would otherwise go to waste
  • provide for additional cash
  • half pig is still kept in developing countries
51
Q

US % of global production of pork

A

43.6%

52
Q

why is pork #1 meat

A
  • health product (lean/ less fat)
  • cheaper
  • higher feed consumption rate
  • fast growth
  • less space
  • vertical integration (one company does it all)
  • no religious or geographic restrictions
53
Q

poultry consumption vs red meat consumption 1960 to 2016

A

red meat: 131 to 105

poultry: 34 to 109
- poultry surpassed red meat in US, expected to do the same globally

54
Q

current world poultry production

A
  • chicken: 92 million tons
  • turkey: 5 million tons
  • duck: 4 million ton
55
Q

in one year one hectare of cropland can feed

A
  • 19-22 people w/ chicken

- 1-2 people w/ beef or lamb

56
Q

how many calories fossil fuel does it take to to produce 1 calorie protein

A
  • chicken: 2-3 cal fossil fuel

- beef: 54 cal fossil fuel

57
Q

energy need to produce meat vs corn

A

75 X more energy to produce meat than corn

58
Q

how much of the world’s harvest is fed to animals

A

almost half

59
Q

how many people suffer from chronic hunger

A
  • 1 billion people (13%)

- 5 million children die each year from hunger

60
Q

how much land does livestock occupy

A

-30% of ice-free terrestrial surface

61
Q

affects on the future supply of meat

A
  • climate change
  • water shortages
  • carbon emission constraints
  • high feed prices
  • environmental and welfare legislation
62
Q

non-traditional meats

A
  • yak
  • camels
  • deer
  • goats
  • llamas/ alpacas
  • water buffalo
  • bison
  • kangaroo
  • wild boar
  • rabbit
  • alligator
  • reptiles/ insects
63
Q

boundaries of non-traditional meats

A
  • no boundaries!

- as long as animal produces animal proteins in efficient way we eat it

64
Q

yaks

A
  • survive at high altitude
  • survive on scarce supplies
  • mongolia
  • less sat fat and calories
  • 4x as much omega-3 fats
65
Q

horses

A
  • airag (fermented horse milk)

- ger (round tent to ferment milk)

66
Q

camels

A
  • yield milk and meat in hot deserts of E Asia and N Africa
  • milk in humps insulates
  • good meat but not often eaten bc of symbiotic relation to man
  • best for slimming or dieting
  • low fat (best for heart)
67
Q

deer

A
  • red deer most common in New Zealand
  • reindeer common in Finland, Norway, Sweden, Alaska
  • low fat, tough texture, gamey taste
  • more iron and protein than beef
68
Q

goats

A

pros:
-small and cheap
-amenable
-efficient in feed utilization
-disease tolerant
-lean
-nutritious
-no religious limitations
cons:
-no organized meat industry
-inconsistant size/ quality
-social stigmas (goats w poor/ low income)

69
Q

water buffalo

A
  • popular in India (asia) esp. with Hindus
  • dont see buffalo as cow/ sacred
  • survive harsh conditions
  • resistant to disease
  • lean meat
  • slaughter at end of working life so meat is tough
70
Q

what is the world’s largest beef exporter

A

india

71
Q

kangaroo

A
  • reduce greenhouse emissions (replace cattle and sheep)
  • damage crops so killing is ok
  • high in conjugated linoleum acid (goof for health)
  • strong flavor, high protein, lean
72
Q

wild boars

A
  • eurasia, sub-Saharan africa
  • bad for ecosystems so ok to hunt
  • rapid reproduction rates
  • nutritious
  • adaptable
73
Q

rabbits (lagomorph)

A
  • fast reproduction of large litters and early sexual maturity
  • survive on diverse diets (own fecal too)
  • china main rabbit producer
  • more protein, iron, minerals
  • eat grass rather than grain
74
Q

Memphis meats

A

-make lab meat out of stem cells

75
Q

growth

A
  • fundamental process to the livestock and meat industries

- production of meat dependent on it

76
Q

true growth

A

increase in structural tissues such as muscle, bone, and vital organs

77
Q

fattening

A

increase in adipose tissue (bone and muscle stop growing)

78
Q

prenatal growth for pig

A

16 weeks (113 days)

79
Q

prenatal growth for sheep

A

21 weeks (147 days)

80
Q

prenatal growth for cow

A

40 weeks (280 weeks)

81
Q

hyperplasia

A
  • increase in cell number
  • occurs prenatal only
  • make new cells
82
Q

hypertrophy

A
  • increase in cell size
  • occurs before and after birth
  • accumulation of myofibillar proteins
  • enlarge existing cells
83
Q

what are all changes in muscle after birth

A

result of hypertrophy or atrophy

84
Q

accretionary growth

A

increase in extracellular material or intercellular material

85
Q

what is the only exception to lean-to-fat ration in comparison to species and sex

A

gilt (young female pig)

86
Q

cutability

A

amount of meat you can get out of a carcass

87
Q

ideal time to harvest animals

A

best cutability when lean muscle accumulation is passed by fat growth

88
Q

1 fat accumulation

A
  • visceral fat depot

- KPH (kidney pelvic heart)

89
Q

2 fat accumulation

A
  • intermuscular fat depot

- seam fat

90
Q

3 fat accumulation

A
  • subcutaneous fat depot

- backfat

91
Q

4 fat accumulation

A
  • intramuscular fat depot

- marbling

92
Q

quality

A

evolution of marbling and maturity to predict overall palatability

93
Q

palatability

A

how good the eating experience is

94
Q

backfat + marbling

A
  • by looking at backfat you can predict marbling score

- backfat can be injected to become marbling (not as good)

95
Q

beef pricing

A

-price based on cut ability and quality

96
Q

components of lean meat

A
  • water: 75%
  • protein: 19-20%
  • fat: 5-10%
  • carbohydrate: 1%
  • ash: 1%
97
Q

rich in collagen amino acids

A
  • glycine
  • alanine
  • proline
98
Q

BCAA (branched chain amino acids)

A
  • leucine
  • isoleucine
  • valine
99
Q

negatively charged amino acids

A
  • aspartate

- glutamate

100
Q

positively charged amino acids

A
  • lysine
  • arginine
  • histidine
101
Q

aromatic acid

A
  • phenylalanine
  • threonine
  • tyrosine
102
Q

primary structure

A

amino acid sequence is the coding of the protein

103
Q

secondary structure

A
  • collagen in an a-helix
  • keratin makes a B-pleated sheet
  • structure from hydrogen bonds
104
Q

beta pleated sheet

A

stacked so harder for heat to affect it/ better resistance

105
Q

alpha helix

A

has more space so it is easier for heat to affect it

106
Q

globular protein

A

hemoglobin (allows four O2 to bind)

107
Q

fibrous protein

A

collagen

108
Q

how to denature of a protein

A
  • hight temp (above 130)
  • extremem pH change (less than 3 / more than 9)
  • enzyme activity
  • under high pressure
  • high ionic strength (sodium)
109
Q

3 types of proteins

A
  • myofibrillar
  • sarcoplasmic
  • stromal
110
Q

myofibril protein

A
  • responsible for contraction

- contraction = salt soluble

111
Q

sarcoplasmic protein

A
  • responsible for myoglobin pigment, enzymes, flavor, purge (water that comes out after kill)
  • water soluble
  • don’t need as much
112
Q

stromal protein

A
  • connective tissue

- non-soluble (unless exposed to heat of 140 or greater)

ASCI 211 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions