Products Flashcards
What is the texture of the meat further from the ground
Tender
What animals do red meats primarily come from
Cattle
Swine
Sheep
Goats
Age of red meat for beef
Greater than a year
Age of red meat for veal
Less than 3 months
Age of red meat for mutton
Greater than 2 years
Age of red meat for lamb
Less than 2 years
What is the dressing percentage
Carcass weight/ live weight
True or False: red meat was originally shipped as a whole carcass
True
What are red meat products shipped as now
Boxed beef
Pork
Lamb
What is the most tender muscle on a cow
Tenderloin
What act is most meat in the US produced under
Humane Slaughter Act of 1978
What had congress originally passed in 1958
The Humane Slaughter Act
What is the humane slaughter act
Kosher and Halal slaughter can be performed humanely
Who is Kosher slaughter performed by?
Shochet
What does the processing of kosher meat look like?
Certain veins and arteries must be carefully removed as well as the sciatic nerve . The meat is soaked, salted, and rinsed following a strict time schedule
What does the kosher dietary laws address(5)
Ruminants with split hooves that chew their cud
Domestic birds and fish with fins and removable scales
Prohibition of blood
Prohibition of the mixing of meat and milk
Swine and fish with skin(catfish)
Major components of meat
Lean
Fat
Bone
True or False: proportions change from birth till slaughter
True
Composition of muscle(5)
Myofilaments
Myofibrils
Muscle fiber
Muscle bundles
Muscle systems
Myofilaments composition
Myosin and actin
What is myosin
Thick muscle filaments
Actin composition
Thin muscle filaments
Muscle fiber composition
Myofibrils
Muscle bundle composition
Groups of muscle fibers
Muscle system composition
Groups of muscle bundles
Muscle percent composition
65-75% water
15-20% protein
2-12% fat
What is the major protein in muscle
Actomyosin
Nutrient density definition
A measurement of food value, compares the amount of essential nutrients to the number of calories in food
Per capita consumption
Complete measure of the amount of product used(consumption, plate loss, cooking loss, and bone
True or False: poultry is vertically integrated
True
True or False: 10% of poultry are broiler chickens
False: 90%
What is the primary layer chicken
Single comb white leghorn
What is the main composite of broiler chickens
Plymouth Rock x Cornish
What percentage of fat does white meat have
2%
What percentage of fat does dark meat have
4%
What are qualities of dark meat(3)
Higher in calories
Lower in protein
Higher in cholesterol
What are the trends of egg and meat consumption in poultry
Egg- decrease
Meat- increase
What percentage of milk production is from cows
90%
True or False: Fat is kept in the milk
False: fat is taken out and put back in
What happens to the milk if it’s heated for too long
It destroys the composition
What does homogenized mean
Prevents fat separation
What does pasteurized mean
Heat treated, destroys bacteria
What enzyme does pasteurization destroy
Lipolytic enzymes
True or False: garlic and onions can influence the taste of fresh milk
True
What factors are considered for per capita consumption
Consumption
Plate waste
Cooking loss
Bone
