Brainscape's Knowledge GenomeTM

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


See full index

Meats > Practical 1 > Flashcards

Practical 1 Flashcards

1
Q

What does water do in meat?

A

solvent, temp control, palatability, yield

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

What are the parts of the ham?

A

Inside, outside, knuckle or semimembranosus, semitendinosus/biceps femoris, and quadriceps femoris

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

What are the water regulations for fresh and cooked sausage?

A

3% in fresh sausage, 40% rule in cooked sausage

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

What is the regulation of salt, and what does it do?

A

2-2.5% it increases water holding capacity of proteins, provides taste, enhances flavor, provides bacteriostatic properties

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

What is the regulation of phosphate, and what does it do?

A

Targeted at 0.3 % it increases water holding capacity of proteins and provides antioxidant properties

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

What is the regulation of sodium erythorbate, and what does it do?

A

Limited to 547 ppm it serves as antioxidant and accelerates the curing reaction

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

What is the regulation of sodium nitrate, and what does it do?

A

Highly regulated in cured meat product manufacture initiates a bright reddish-pink cured color, preserves cured meat flavors, serves as antioxidant, inhibits microbial growth, and kills clostridium botulinum

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

What is the modern cure?

A

Sodium nitrite pre-blend containing sodium chloride provides uniform distribution of NaNo2̅ in the product and has a pink dye that identifies this ingredient

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

What are the two types of smoking flavors?

A

liquid smoke and smoked sugar

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

What does smoking meat do?

A

Add flavor and color and antioxidant compounds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Brine pump equation

A
  • Green weight x % pump = pounds of brine (pump) to use
  • pounds of brine (pump) used + green weight = final weight of product
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is a fresh processed meat product?

A

Minimally processed meat products that remain in their raw (uncooked) state

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are fresh processed meat products?

A

Ground Beef, Ground Pork, Pork Sausage, Pre-marinated steaks, Injected Pork Loins, Fresh Linked Sausages, Breakfast Sausages, Brats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Ingredients in fresh processed meats

A

Salt and spices

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

Types of casings?

A

Animal-derived (natural), collagen, plastic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the six types of poultry

A

Roosters, roasters, broilers, hens, capons, rock cornish

16
Q

What are the grades of a bird

A

A, B, C (highest A)

17
Q

Factors that affect the quality of a bird?

A

Exposed Flesh, missing Body Parts, conformation
Color – Breast Meat (White); Leg/Thigh Meat (Dark),

18
Q

What affects the color of bird meat

A

age, fat, bruising, diet, pre-slaughter conditions, sex

19
Q

What are the types of poultry carcasses?

A

Frozen (cooled below 0), hard chilled (0-26), fresh (never below 26)

20
Q

Highest value per cent of a bird

A

whole wing, then tenderloins, then breast

21
Q

Highest cutout % in bird

A

breast

22
Q

What are the different pieces a carcass of a bird can be divided into

A

breast, tenderloin, thigh, drumstick, wingette, drumette (2 of everything)

23
Q

Why do we remove the lymph glands during fabrication?

A

Could cause salmonella

24
Q

Why do you remove external fat and membranes from individual ham muscles?

A

For protein extraction

25
Q

What are the anatomical landmarks you can use to identify where you should begin boning out

A

aitch bone, ball joint, and femur

26
Q

Why is salt considered a self-limiting ingredient

A

If you add too much, it can make the flavor worse

27
Q

What are the regulatory limits in part per million for sodium nitrate in bacon and ham

A

Bacon: 125ppm
Ham: 200ppm

28
Q

Three different states of myoglobin during the curing reaction + color change

A

Oxymyoglobin: bright red
Nitrosomyoglobin: dark red
Nitrosohemochrome: lighter pink

29
Q

What is beef pricing driven by

A

Quality and yield of carcasses

30
Q

What are branded beef programs? Name some

A

Brands that set specific specifications for cattle to qualify for their brand
- Certified Angus Beef, Certified Hereford Beef

31
Q

WHAT EFFECTS EATING EXPERIENCE IN BEEF?

A

aging, quality grades, degree of doneness

Meats (2 decks)

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