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test 2 Flashcards

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1
Q

types of beef

A

steers, bulls, heifers, cows, calves

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2
Q

Where does most beef sold for retail use come from?

A

steers and heifers

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3
Q

used for breeding; meat used for pet food

A

bulls

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4
Q

female cattle that have not had a calf

A

heifers

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5
Q

female; has had a calf

A

cow

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6
Q

comes from an animal between 3 weeks to 3 months of age; fed exclusively milk or formula

A

veal

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7
Q

less than 14 months old

A

lamb

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8
Q

greater than 14 months old

A

mutton

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9
Q

between 5 1/2-7 months old

A

pork

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10
Q

what type of muscle makes up the meat

A

connective tissue

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11
Q

connective tissue is high in what

A

collagen

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12
Q

What type of heat do we apply to meat that is high in connective tissue?

A

moist heat because it converts to gel when exposed to moist heat

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13
Q

covers fat; helps retain moisture

A

adipose fatty tissue

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14
Q

marbling; dispersed throughout

A

intramuscular fat

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15
Q

fat content varies depending on

A

age, genetics, diet, cut, exercise

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16
Q

What are some concerns raised by WHO regarding the use of antibiotics in meat

A

Believed to contribute to antibiotic-resistant bacteria

WHO recommends to phase out use of antibiotic growth promoters in animal feed

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17
Q

what is the purpose of hormones

A

Given to encourage rapid weight gain (thus reducing cost)

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18
Q

Color #1 Influencing Factor on consumer decisions

A

pigment

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19
Q

pigment is influenced by two primary compounds…

A

myoglobin and hemoglobin

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20
Q

controls oxygen uptake

A

myoglobin

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21
Q

delivers oxygen

A

hemoglobin

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22
Q

How does oxygen exposure affect the color of meat?

A

Changes meat from purplish red to bright red; Meats left in storage may be exposed to less oxygen, which can turn meat brownish-red

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23
Q

how does heat affect the color of meat

A

denaturing of pigments turn meats grayish brown

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24
Q

flavor compounds consisting of non-protein, nitrogen containing substances that result from protein metabolism

A

extractives

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25
Q

types of extractives

A

creatine, creatinine, urea, uric acid.

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26
Q

Does inspection guarantee meat will be tender or of high quality?

A

guarantee of wholesomeness, NOT quality or tenderness

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27
Q

When are animals inspected during production?

A

examine live animals prior to slaughter, as well as carcasses, and observe the meat at various processing stages

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28
Q

quality grade is based on..

A

color, grain, surface texture, fat distribution

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29
Q

voluntary and is USDA

A

grading

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30
Q

A standard representing the amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts

A

yield grade

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31
Q

what does tenderness depend on

A

cut, animals age, heredity, diet, marbling, rigor mortis

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32
Q

what is the biggest determinant of tenderness

A

cut

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33
Q

does tenderness decrease or increase with age

A

decreases with age

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34
Q

carcasses are hung in refrigerated units for 1.5 to 6 weeks at around 34 degrees F

A

dry aging

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35
Q

meat is placed in plastic shrink wrap with a high humidity treatment at temperatures around 70 degrees F

A

fast or wet aging

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36
Q

meat is placed in plastic shrink wrap and stored in refrigerated units

A

vacuum packed aging

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37
Q

what are Artificial tenderizing?

A

Enzymes, salts, and acids
Mechanical tenderization
Electrical stimulation

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38
Q

4 types of processing methods

A

curing, smoking, drying, canning

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39
Q

Rely on additives for flavor, shelf life

A

processing methods

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40
Q

what is the best refrigeration degrees

A

between 32-36

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41
Q

what are the wrapping guidelines

A

Store wrapping for two days; after that, replace wrapping

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42
Q

what are the freezing recommendations

A

Wrap with aluminum foil, heavy plastic, or freezer paper

Keep at 0° F or below

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43
Q

how long can you keep meat frozen

A

most meats 6-12 months

no longer than 3 months for ground beef

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44
Q

types of chicken

A

broilers, roasters, capons, cornish game hens, mature chickens

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45
Q

Larger than broilers/fryers

A

roasters

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46
Q

neutered male chickens; 12-14 lbs

A

capons

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47
Q

pet food, soups

A

mature chickens

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48
Q

types of turkeys

A

fryer-roaster

young hen/young tom

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49
Q

what type of turkey is often sold

A

young hen/young tom

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50
Q

other types of poultry

A

geese, ducks, guinea fowl, pigeons

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51
Q

what is the composition of poultry

A

water, muscle, connective tissue, adipose, bone

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52
Q

less myoglobin

A

white

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53
Q

more myoglobin

A

dark

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54
Q

what is the connective tissue

A

primarily collagen

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55
Q

are inspections mandatory or voluntary

A

mandatory

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56
Q

what is the most desirable grade

A

voluntary; grade A

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57
Q

How much should get purchased raw per portion? for turkey and poultry

A

1/2 lbs per person or slightly more per serving- poultry;

turkey- 1 lb per person

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58
Q

Where should frozen poultry get thawed?

A

in refrigerator

59
Q

what are two preparation safety tips for poultry

A

prepare and cook stuffing separately

store poultry in refrigerator during brining

60
Q

internal temp for poultry

A

165

61
Q

What types of color changes do we look for? poultry

A

golden brown; juices should be clear

62
Q

How long should fresh poultry get stored?

A

Store at 40oF for up to three days

Store in original packaging

63
Q

what is recommended for frozen poultry

A

Whole poultry: 0oF for 6-12 months

Leftover cooked poultry: 0oF for 4 months

64
Q

composition of fish and shellfish

A

lower amounts of collagen
less hydroxyproline
short muscle fibers

65
Q

is inspection for fish voluntary or not

A

voluntary

66
Q

is grading for fish voluntary or not

A

voluntary

67
Q

who can sell shellfish?

A

ONLY fish from certified shippers can be sold

68
Q

finfish purchasing criteria

A

stiff for freshness, tight scales, stiff body, rigor mortis

69
Q

what are signs of decay for finfish

A

eyes become concave and gills turn brown

70
Q

who should avoid mercury content

A

pregnant women

71
Q

what should you purchase in the R months

A

lobster, crabs, oysters, clams

72
Q

what does the R month refer to

A

ly purchase shellfish in the months that contain the letter R

73
Q

refers to the presence of rice

A

sushi

74
Q

finfish should be eaten when

A

within 1-2 days

75
Q

store in coldest part of refrigerator
wrap well
put on ice

A

finfish

76
Q

when should fresh shellfish be eaten

A

eat on day of purchase

77
Q

when should frozen shellfish be eaten

A

can be stored up to 9 months

78
Q

carb source in milk

A

lactose( glucose and galactose)

79
Q

protein in milk

A

casein

whey

80
Q

vitamins in milk

A

a

d

81
Q

source of color in milk

A

carotene and B2

82
Q

calcium content

A

300 mg per 8 oz

83
Q

milk graded is based on

A

bacterial content

84
Q

grading for milk

A

voluntary

85
Q

heating milk to kill bacteria

A

kills 100% of pathogenic bacteria
kills 95-99% of non pathogenic bacteria
denatures proteins

86
Q

Parameter for measuring pasteurization

A

alkaline phosphataste

87
Q

2 types of pasturization

A

145 degrees F for 30 minutes

161 degrees F for 15 seconds

88
Q

why is ultra pasteurization hotter than pasteurization

A

extends shelf life

280F in 2 seconds

89
Q

Ultra-high temperature processing (sterilizing)

A

280-302oF; 2 seconds

90
Q

creates permanent emulsion

A

homogenization

91
Q

The breaking up of fat to prevent creaming

A

homogenization

92
Q

saturated fat is replaced with vegetable oil

A

filled milk (nutritionally altered)

93
Q

Browning due to the presence of a sugar and protein

A

mallard reaction

94
Q

Exposure to heat, sunlight, metal, and cow’s diet

A

can affect flavor of milk

95
Q

coagulation in milk is caused by

A

heat, acid, enzymes, salt

96
Q

Higher __________ content leads to more stable whipped cream

A

fat

97
Q

All fluid milk products except unopened UHT milk and some canned milks

A

refrigerate

98
Q

dry milk should be stored

A

slightly below room temp 72F

99
Q

Preserved food made from ________ of milk

A

the curd

100
Q

1) Separate the whey from the curd

2) Remove excess moisture

A

how to make cheese

101
Q

fresh cheese is Over ____ moisture content

A

80%; cream cheese

102
Q

soft cheese is WHAT moisture content

A

50-75%; hispanic cheeses

103
Q

semi hard is what moisture content

A

40-50%; bleu cheese

104
Q

hard cheese is what moisture content

A

30-40%; swiss

105
Q

very hard cheese is what moisture content

A

30% or less; parmesan cheese

106
Q

Yield: 10 pounds of milk = ________ of cheese, _______ of whey

A

1 pound; 9 pounds

107
Q

Majority of enzymes used are derived from

A

GMO

108
Q

milk is heated from

A

72-95F

109
Q

can be added to speed up coagulation in milk

A

calcium chloride

110
Q

safe dairy food for people who are lactose intolerant

A

cheese

111
Q

increases exposed surface area; allow for more evaporation

A

cutting

112
Q

allows for greater moisture evaporation

A

heating

113
Q

remove water via osmosis

A

salting

114
Q

curd is melted into a single mass

A

knitting

115
Q

pressing out additional moisture (H20)

A

pressing

116
Q

aging of cheese in controlled conditions of humidity and temperature

A

curing

117
Q

physical and chemical changes that occur during the curing period

A

ripening

118
Q

primost, mysost, gjetost, ricotta

A

whey cheese

119
Q

examples of processed cheeses

A

american cheese, cheez wiz, velveeta

120
Q

cheeses at room temp

A

semi hard and hard

121
Q

serving cheese chilled

A

unripened

122
Q

dry storage of cheese

A

processed cheese and very hard cheese

123
Q

type of cheese that is okay to freeze

A

hard

124
Q

who conducts egg inspections

A

USDA Poultry Division

125
Q

Restricted eggs: those that fail inspection & are not sold whole to consumer

A

“checks”- has cracks prior to making it to retail market
“meat spots”-blood in the albumin or yolk
“dirties”- when greater than 25% (> 25%) of the shell is covered in dirt
“leakers”- albumin is leaking out of the shell
“inedible”- green yolk or albumen imperfections

126
Q

Candling: holding egg against light to see defects through shell
Measuring Haugh units
Evaluating appearance: shell, white, yolk, and air cell

A

methods for grading

127
Q

height of egg white

A

haugh units

128
Q

why are egg substitutes a thing

A

Made in response to consumer demand for low cholesterol egg products
Often have higher sodium content than eggs

129
Q

lower cholesterol, and increase omega-3 fatty acids and vitamin E

A

hen diet

130
Q

bind water soluble and water insoluble compounds together

A

emulsifying

131
Q

adhesive in breading’s and batters

A

binding

132
Q

albumen; eggs can drastically increase volume

A

foaming

133
Q

in the formation of ice or sugar crystals

A

interfering

134
Q

egg whites start to coagulate at _______

A

140F

135
Q

egg yolks start to coagulate at

A

144F

136
Q

if solutes are added to eggs,

A

coagulation temp increases

137
Q

shelf life of refrigerated whole eggs

A

1 month

138
Q

Separated egg yolks submerged in water: ______

A

2 days

139
Q

Egg whites in glass container: ___

A

4 days

140
Q

Storage eggs (commercial use): ___

A

6 months

141
Q

Can’t freeze whole egg in shell so what should you do

A

crack open egg then freeze

142
Q

At home, add 1 T of sugar or ½ t of salt for every cup of blended eggs

A

to freeze egg whites or yolks

143
Q

what is better for tough cuts of meat due to the higher content of connective tissue.

A

moist heat

food science nutrition (4 decks)

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