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AGRC 112 - Animal Agriculture & Food Science > Module 11-meat quality > Flashcards

Module 11-meat quality Flashcards

1
Q

what is meat quality a function of for the consumer

A

For the consumer, the quality of meat is a function of wholesomeness, eye appeal and palatability or eating satisfaction

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2
Q

what influences the type of meat the consumer is seeking

A

The perceived wholesomeness, or nutrient value, safety and value for money influence decisions regarding the type of meat the consumer is seeking. Past eating experiences based on palatability and consistency also affect consumer-buying decisions prior to selection from the meat counter

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3
Q

what is overall meat quality influenced by

A

Overall meat quality is influenced by animal management (genetics, nutrition, health), production practices including transportation and handling, slaughter and processing, distribution and consumer practices.

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4
Q

what is factor effects eye appeal of meat

A

A major factor affecting eye appeal is the colour of the meat

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5
Q

what is the dominant pigment in meat

A

The dominant pigment in meat is myoglobin

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6
Q

what is the function of myoglobin

A

functions to store oxygen for aerobic metabolism in muscle tissues

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7
Q

what is myoglobin

A

Myoglobin is the water-soluble protein responsible for meat colour

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8
Q

what is the colour of meat a function of

A

The colour of the meat is a function of the concentration of myoglobin and its level of oxygenation or oxidization

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9
Q

in living muscle why would it have a purple colour

A

In living muscle, myoglobin without much oxygen has a purple colour

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10
Q

when is myoglobin bright red

A

In living muscle When myoglobin is oxygenated (carrying oxygen), it is bright red

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11
Q

what colour of meat do consumers prefer

A

Most consumers prefer meat that appears as bright red

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12
Q

what happens to myoglobin after it have been oxidized

A

After long exposure to oxygen, myoglobin becomes oxidized and appears brown

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13
Q

why does meat appear brown

A

After long exposure to oxygen, myoglobin becomes oxidized and appears brown

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14
Q

what colour meat do gourmet cooks prefer and why

A

Gourmet cooks often prefer meat with a brown colour because it is likely to have a better taste than bright red meat

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15
Q

what factors make myoglobin concentrations vary

A

Myoglobin concentration varies by species, age and the specific cut of meat

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16
Q

why does myoglobin concentrations vary between different species and cuts of meat

A

Differences between species and between different cuts of meat are largely due to the aerobic or oxygen-carrying capacity of the muscle which determines the amount of myoglobin present.

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17
Q

what is the iron valence, ligand at 6th coordination site and colour of pigment of deoxymyoglobin

A

fe2+ ferrous, H2O, purplish-red

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18
Q

what are 4 kinds of myoglobin’s

A

oxymyoglobin, deoxymyoglobin, metmyoglobin, carboxymyoglobin

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19
Q

what is the iron valence, ligand at 6th coordination site and colour of pigment of oxymyoglobin

A

Fe2+ ferrous, O2, bright red

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20
Q

what is the iron valence, ligand at 6th coordination site and colour of pigment of Metmyoglobin

A

Fe3+ ferric, OH or H2O, grey-brown

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21
Q

what is the iron valence, ligand at 6th coordination site and colour of pigment of carboxymyoglobin

A

Fe2+ ferrous, CO, bright red

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22
Q

is one or all of the pigment forms found present in the meat

A

The three pigment forms of myoglobin are usually all present at the same time and the colour of the meat is provided by the dominant form

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23
Q

what level should metmyoglobin be found in and what level are considered unacceptable

A

In vivo, metmyoglobin level is two to three percent, meat deterioration is perceptible when metmyoglobin reaches thirty percent, levels greater than sixty percent are considered unacceptable.

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24
Q

what is the myoglobin found in vacuumed packed meats

A

Reduced myoglobin is the predominant pigment in vacuum packaged meat cuts

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25
how does vacuumed packaging allow the meat to be shipped
Vacuum packaging technology in conjunction with good hygienic practices and temperature control (0 to 1°C) enable processors to ship fresh, never frozen, pork and beef to distant markets.
26
is the meat packages used for vacuuming packaging permeable to O2
The packages used for meats processed by vacuum packaging is not permeable to oxygen, unlike traditional retail film wraps
27
what does the addition of oxygen to myoglobin do
The addition of oxygen to myoglobin causes oxygenation and creates oxymyoglobin that is a bright cherry red, creating the "bloom" observed on meat
28
why is retail packaging O2 permeable
Retail packaging with oxygen permeable film allows meat to develop the bright cherry red "bloom" desired by the consumer; this can also be achieved with the use of high oxygen modified atmosphere packaging
29
what causes the brownish-grey colour of meat
Metmyoglobin, resulting from oxidation of the iron in myoglobin creates an undesirable brownish-grey colour
30
when does iron oxidation occur
Iron oxidation occurs when oxygen is present and a reaction occurs
31
what can can prevent the oxidation of iron
the conversion can be reduced by keeping meat at a lower temperature or at higher pH, it can also be reduced by feeding vitamin E to livestock.
32
how does Vitamin E in feed reduce iron oxidation
Vitamin E in feed increases alpha-tocopherol concentration in muscle tissue where it acts as an antioxidant suppressing the transformation of myoglobin and oxymyoglobin to metmyoglobin.
33
what does cooking meat do to myoglobin
Cooking irreversibly denatures myoglobin creating the brown colour of cooked meat
34
what is the colour of cooked meat dependent on
The colour of cooked meat depends on the temperature reached
35
what temperature does ground meat need to be cooked at to be considered safe
For ground meat to be considered safe, the cooked temperature must be at least 71oC.
36
how does fat effect the consumer acceptability of meat
Fat colour can also influence consumer acceptability
37
what kind of animal is white or creamy-white fat associated with
White or creamy-white fat is associated with young, grain-fed animals
38
what is yellow-coloured fat a result of
Yellow-coloured fat may result from grass feeding as carotenes from forages accumulate in adipose tissue
39
how accepted by markets is light yellow-coloured fat
Light yellow-coloured fat is accepted by the grass-fed beef market but is less popular in supermarket meat counters
40
what relationship does yellow fat colour have with age
The yellow of the fat becomes more intense as animals age.
41
what skin factor is considered when purchasing poultry
Skin colour of poultry is also considered in purchasing decisions although the skin colour preferences vary with region
42
how can poultry skin colour be manipulated
Skin colour can be manipulated by breed choices, diet and processing conditions.
43
what is water holding capacity
Water holding capacity (WHC) is the ability of meat to hold its own and added water against any applied force
44
why is water holding capacity of meat important
Water holding capacity is important because dripping meat looks bad, it leads to weight loss in fresh meat and reduced yield in processed meats
45
what characteristics does a low water holding capacity meat have
Low WHC makes meat less juicy and it affects meat colour.
46
how does pale soft exudative and dark firm dry meats effect water holding capacity
Pale soft exudative (PSE) and dark firm dry (DFD) meats are major quality problems affecting WHC, the colour of the meat and the eating quality of the end product
47
what qualities would a pale soft exudative meats have
PSE meats have pale colour, low WHC and reduced yield; they also have a lower pH than normal meats
48
what animals is pale soft exudative meat occur in
Pale soft exudative meat occurs most commonly in pigs although it also occurs in poultry
49
what characteristics does dark firm dry meats have
Dark firm dry meats are dark in colour and have a shortened shelf life but enhanced WHC. Dark firm dry meats have a higher pH than normal meats resulting in poor flavour in cooked meats and meat products
50
what animals produce dark firm dry meats
Dark cutting cattle produce DFD meat.
51
what can cause pale soft exudative pork
Pale soft exudative pork can result from the presence of either of two genetic mutations in pigs. Acute stress around the time of slaughter can also produce PSE which is more likely in pigs homozygous for the mutations that predispose them to PSE
52
what are the two mutations that cause pale soft exudative pork
one is a mutation in the ryanodine receptor gene that also creates halothane sensitivity, the other is a mutation known as Rendement Napole
53
what factors can cause dark cutting beef
Dark cutting beef is usually the result of chronic stress before slaughter caused by mixing unfamiliar animals, not adhering to withdrawal times for growth promotants, or extreme weather conditions
54
what is meat palatability influenced by
Meat palatability is influenced by three main factors: tenderness; juiciness and flavor.
55
what two charicteristica are the most important determinants of meat quality to consumers
Meat tenderness/texture is the most important determinant of quality to the consumer
56
Why does tenderness of meat vary
Tenderness of meat varies because of the characteristics of connective tissue and muscle fibres
57
does more/less connective tissue make meat cut tender/less tender
the higher the amount of connective tissue (gristle) present in a cut of meat, the less tender the cut is.
58
what kind of muscles have higher connective tissue? locomotion or structural support muscles
Muscles used for locomotion have higher connective tissue content than muscles used for structural support
59
how does animal age effect the tenderness of animals
As animals age, the number and strength of cross-linkages within the connective tissue increase making meat from aged animals less tender than that from younger animals
60
what happens after beef is slaughtered to make it more tender
After slaughter, beef is aged to make the meat more tender
61
how does aging of meat occur
Aging occurs in refrigerated storage
62
how long does refrigeration aging occur for
usually over a period of seven to fourteen days
63
what chemical processes occur during refrigeration meat aging
during this time natural enzymes (proteases) act on the meat to reduce the strength of the cross-linkages in the connective tissue.
64
what enzyme acts on the meat to reduce the strength of the cross-linkage in the connective tissue
proteases
65
what other way, besides natural enzymes can meat be made more tender
Meat can also be made more tender by using enzymatic treatment employing plant-sourced enzymes such as papain from papaya, ficin from figs, or bromelain from pineapple
66
what are the consequences to using too much tenderizers
Overuse of tenderizers can cause meat to become mushy and give it an off-flavour
67
what does marination meat in acidic ingredients do to the meat
Marinating meat in solutions containing acidic ingredients enhances the tenderness of the meat
68
how can you mechanically make meat more tender
Meat can also be made more tender by mechanically disrupting the muscle structure by pounding, grinding or blade tenderizing
69
does cooking methods influence tenderness
yes, Cooking methods also influence the tenderness of the meat
70
what kind of cooking practice will make tough meat more tender
Cooking tougher cuts for longer periods of time with moist heat will make the end product more tender.
71
what influences the juiciness of meat
1) Meat juiciness is influenced by the intramuscular fat, the specific cut of meat and the cooking process used 2) The cut of the meat affects its water holding capacity, increased water holding capacity increases the juiciness of the meat 3) Higher levels of marbling in the meat will make it more juicy 4) Meat may be moisture enhanced to increase tenderness and juiciness.
72
what influences the juiciness of fish meat
The juiciness of fish stems from the tissue wide distribution of oil (fat) in the fish
73
what is the meat flavor affected by
Meat flavor is affected by water and fat soluble components
74
where does the meaty flavor come from
The meaty flavor comes from water-soluble reducing sugars and amino acids
75
what is the species-specific flavours a result of
Species-specific flavours are the result of differences in fatty acid composition and aromatic fat-soluble compounds stored in fat deposits within and between muscles
76
what are the off flavours of meat from
Off-flavours can be produced in meats from the feeds provided for the livestock
77
what species are more prone to off flavours
Off-flavours are more likely to be present in monogastrics than in ruminants; for example, the pork from hogs that are fed fish meal may, in turn, tasty fishy.
78
what are branded meat products for
A number of branded meat products are available purporting to guarantee that their beef is of high quality and will provide a tender, tasty eating experience
79
what is in example of a branded meat products
Cargill Beef produces beef that is designated as Certified Tender, VG Meats provides a tenderness guarantee on their beef by testing the meat for tenderness and Sterling Silver Premium Meats selects premium beef carcasses to produce their meat cuts
80
what is certified angus beef
Certified Angus Beef outlines their specification for guaranteeing high quality beef including marbling, animal age, carcass weight, level of backfat, degree of muscling and exclusion of Bos indicus influence.
81
do other branded products such as "raised without antibiotics", "grass-fed", "free range", and "certified Humane" guarantee end quality
they specify the manner in which the animals were raised but do not address the quality of the end product.
82
what is a common term for connective tissue in meat
gristle
83
what the name for characteristic determined by tenderness, juiciness and flavour of meat
PALATABILITY

AGRC 112 - Animal Agriculture & Food Science (75 decks)

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