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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
Q

how does vacuumed packaging allow the meat to be shipped

A

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.

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26
Q

is the meat packages used for vacuuming packaging permeable to O2

A

The packages used for meats processed by vacuum packaging is not permeable to oxygen, unlike traditional retail film wraps

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27
Q

what does the addition of oxygen to myoglobin do

A

The addition of oxygen to myoglobin causes oxygenation and creates oxymyoglobin that is a bright cherry red, creating the “bloom” observed on meat

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28
Q

why is retail packaging O2 permeable

A

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

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29
Q

what causes the brownish-grey colour of meat

A

Metmyoglobin, resulting from oxidation of the iron in myoglobin creates an undesirable brownish-grey colour

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30
Q

when does iron oxidation occur

A

Iron oxidation occurs when oxygen is present and a reaction occurs

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31
Q

what can can prevent the oxidation of iron

A

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.

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32
Q

how does Vitamin E in feed reduce iron oxidation

A

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.

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33
Q

what does cooking meat do to myoglobin

A

Cooking irreversibly denatures myoglobin creating the brown colour of cooked meat

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34
Q

what is the colour of cooked meat dependent on

A

The colour of cooked meat depends on the temperature reached

35
Q

what temperature does ground meat need to be cooked at to be considered safe

A

For ground meat to be considered safe, the cooked temperature must be at least 71oC.

36
Q

how does fat effect the consumer acceptability of meat

A

Fat colour can also influence consumer acceptability

37
Q

what kind of animal is white or creamy-white fat associated with

A

White or creamy-white fat is associated with young, grain-fed animals

38
Q

what is yellow-coloured fat a result of

A

Yellow-coloured fat may result from grass feeding as carotenes from forages accumulate in adipose tissue

39
Q

how accepted by markets is light yellow-coloured fat

A

Light yellow-coloured fat is accepted by the grass-fed beef market but is less popular in supermarket meat counters

40
Q

what relationship does yellow fat colour have with age

A

The yellow of the fat becomes more intense as animals age.

41
Q

what skin factor is considered when purchasing poultry

A

Skin colour of poultry is also considered in purchasing decisions although the skin colour preferences vary with region

42
Q

how can poultry skin colour be manipulated

A

Skin colour can be manipulated by breed choices, diet and processing conditions.

43
Q

what is water holding capacity

A

Water holding capacity (WHC) is the ability of meat to hold its own and added water against any applied force

44
Q

why is water holding capacity of meat important

A

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
Q

what characteristics does a low water holding capacity meat have

A

Low WHC makes meat less juicy and it affects meat colour.

46
Q

how does pale soft exudative and dark firm dry meats effect water holding capacity

A

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
Q

what qualities would a pale soft exudative meats have

A

PSE meats have pale colour, low WHC and reduced yield; they also have a lower pH than normal meats

48
Q

what animals is pale soft exudative meat occur in

A

Pale soft exudative meat occurs most commonly in pigs although it also occurs in poultry

49
Q

what characteristics does dark firm dry meats have

A

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
Q

what animals produce dark firm dry meats

A

Dark cutting cattle produce DFD meat.

51
Q

what can cause pale soft exudative pork

A

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
Q

what are the two mutations that cause pale soft exudative pork

A

one is a mutation in the ryanodine receptor gene that also creates halothane sensitivity, the other is a mutation known as Rendement Napole

53
Q

what factors can cause dark cutting beef

A

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
Q

what is meat palatability influenced by

A

Meat palatability is influenced by three main factors: tenderness; juiciness and flavor.

55
Q

what two charicteristica are the most important determinants of meat quality to consumers

A

Meat tenderness/texture is the most important determinant of quality to the consumer

56
Q

Why does tenderness of meat vary

A

Tenderness of meat varies because of the characteristics of connective tissue and muscle fibres

57
Q

does more/less connective tissue make meat cut tender/less tender

A

the higher the amount of connective tissue (gristle) present in a cut of meat, the less tender the cut is.

58
Q

what kind of muscles have higher connective tissue? locomotion or structural support muscles

A

Muscles used for locomotion have higher connective tissue content than muscles used for structural support

59
Q

how does animal age effect the tenderness of animals

A

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
Q

what happens after beef is slaughtered to make it more tender

A

After slaughter, beef is aged to make the meat more tender

61
Q

how does aging of meat occur

A

Aging occurs in refrigerated storage

62
Q

how long does refrigeration aging occur for

A

usually over a period of seven to fourteen days

63
Q

what chemical processes occur during refrigeration meat aging

A

during this time natural enzymes (proteases) act on the meat to reduce the strength of the cross-linkages in the connective tissue.

64
Q

what enzyme acts on the meat to reduce the strength of the cross-linkage in the connective tissue

A

proteases

65
Q

what other way, besides natural enzymes can meat be made more tender

A

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
Q

what are the consequences to using too much tenderizers

A

Overuse of tenderizers can cause meat to become mushy and give it an off-flavour

67
Q

what does marination meat in acidic ingredients do to the meat

A

Marinating meat in solutions containing acidic ingredients enhances the tenderness of the meat

68
Q

how can you mechanically make meat more tender

A

Meat can also be made more tender by mechanically disrupting the muscle structure by pounding, grinding or blade tenderizing

69
Q

does cooking methods influence tenderness

A

yes, Cooking methods also influence the tenderness of the meat

70
Q

what kind of cooking practice will make tough meat more tender

A

Cooking tougher cuts for longer periods of time with moist heat will make the end product more tender.

71
Q

what influences the juiciness of meat

A

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
Q

what influences the juiciness of fish meat

A

The juiciness of fish stems from the tissue wide distribution of oil (fat) in the fish

73
Q

what is the meat flavor affected by

A

Meat flavor is affected by water and fat soluble components

74
Q

where does the meaty flavor come from

A

The meaty flavor comes from water-soluble reducing sugars and amino acids

75
Q

what is the species-specific flavours a result of

A

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
Q

what are the off flavours of meat from

A

Off-flavours can be produced in meats from the feeds provided for the livestock

77
Q

what species are more prone to off flavours

A

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
Q

what are branded meat products for

A

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
Q

what is in example of a branded meat products

A

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
Q

what is certified angus beef

A

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
Q

do other branded products such as “raised without antibiotics”, “grass-fed”, “free range”, and “certified Humane” guarantee end quality

A

they specify the manner in which the animals were raised but do not address the quality of the end product.

82
Q

what is a common term for connective tissue in meat

A

gristle

83
Q

what the name for characteristic determined by tenderness, juiciness and flavour of meat

A

PALATABILITY

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

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