test 2 Flashcards
types of beef
steers, bulls, heifers, cows, calves
Where does most beef sold for retail use come from?
steers and heifers
used for breeding; meat used for pet food
bulls
female cattle that have not had a calf
heifers
female; has had a calf
cow
comes from an animal between 3 weeks to 3 months of age; fed exclusively milk or formula
veal
less than 14 months old
lamb
greater than 14 months old
mutton
between 5 1/2-7 months old
pork
what type of muscle makes up the meat
connective tissue
connective tissue is high in what
collagen
What type of heat do we apply to meat that is high in connective tissue?
moist heat because it converts to gel when exposed to moist heat
covers fat; helps retain moisture
adipose fatty tissue
marbling; dispersed throughout
intramuscular fat
fat content varies depending on
age, genetics, diet, cut, exercise
What are some concerns raised by WHO regarding the use of antibiotics in meat
Believed to contribute to antibiotic-resistant bacteria
WHO recommends to phase out use of antibiotic growth promoters in animal feed
what is the purpose of hormones
Given to encourage rapid weight gain (thus reducing cost)
Color #1 Influencing Factor on consumer decisions
pigment
pigment is influenced by two primary compounds…
myoglobin and hemoglobin
controls oxygen uptake
myoglobin
delivers oxygen
hemoglobin
How does oxygen exposure affect the color of meat?
Changes meat from purplish red to bright red; Meats left in storage may be exposed to less oxygen, which can turn meat brownish-red
how does heat affect the color of meat
denaturing of pigments turn meats grayish brown
flavor compounds consisting of non-protein, nitrogen containing substances that result from protein metabolism
extractives
types of extractives
creatine, creatinine, urea, uric acid.
Does inspection guarantee meat will be tender or of high quality?
guarantee of wholesomeness, NOT quality or tenderness
When are animals inspected during production?
examine live animals prior to slaughter, as well as carcasses, and observe the meat at various processing stages
quality grade is based on..
color, grain, surface texture, fat distribution
voluntary and is USDA
grading
A standard representing the amount of lean meat on the carcass in proportion to fat, bone, and other inedible parts
yield grade
what does tenderness depend on
cut, animals age, heredity, diet, marbling, rigor mortis
what is the biggest determinant of tenderness
cut
does tenderness decrease or increase with age
decreases with age
carcasses are hung in refrigerated units for 1.5 to 6 weeks at around 34 degrees F
dry aging
meat is placed in plastic shrink wrap with a high humidity treatment at temperatures around 70 degrees F
fast or wet aging
meat is placed in plastic shrink wrap and stored in refrigerated units
vacuum packed aging
what are Artificial tenderizing?
Enzymes, salts, and acids
Mechanical tenderization
Electrical stimulation
4 types of processing methods
curing, smoking, drying, canning
Rely on additives for flavor, shelf life
processing methods
what is the best refrigeration degrees
between 32-36
what are the wrapping guidelines
Store wrapping for two days; after that, replace wrapping
what are the freezing recommendations
Wrap with aluminum foil, heavy plastic, or freezer paper
Keep at 0° F or below
how long can you keep meat frozen
most meats 6-12 months
no longer than 3 months for ground beef
types of chicken
broilers, roasters, capons, cornish game hens, mature chickens
Larger than broilers/fryers
roasters
neutered male chickens; 12-14 lbs
capons
pet food, soups
mature chickens
types of turkeys
fryer-roaster
young hen/young tom
what type of turkey is often sold
young hen/young tom
other types of poultry
geese, ducks, guinea fowl, pigeons
what is the composition of poultry
water, muscle, connective tissue, adipose, bone
less myoglobin
white
more myoglobin
dark
what is the connective tissue
primarily collagen
are inspections mandatory or voluntary
mandatory
what is the most desirable grade
voluntary; grade A
How much should get purchased raw per portion? for turkey and poultry
1/2 lbs per person or slightly more per serving- poultry;
turkey- 1 lb per person
Where should frozen poultry get thawed?
in refrigerator
what are two preparation safety tips for poultry
prepare and cook stuffing separately
store poultry in refrigerator during brining
internal temp for poultry
165
What types of color changes do we look for? poultry
golden brown; juices should be clear
How long should fresh poultry get stored?
Store at 40oF for up to three days
Store in original packaging
what is recommended for frozen poultry
Whole poultry: 0oF for 6-12 months
Leftover cooked poultry: 0oF for 4 months
composition of fish and shellfish
lower amounts of collagen
less hydroxyproline
short muscle fibers
is inspection for fish voluntary or not
voluntary
is grading for fish voluntary or not
voluntary
who can sell shellfish?
ONLY fish from certified shippers can be sold
finfish purchasing criteria
stiff for freshness, tight scales, stiff body, rigor mortis
what are signs of decay for finfish
eyes become concave and gills turn brown
who should avoid mercury content
pregnant women
what should you purchase in the R months
lobster, crabs, oysters, clams
what does the R month refer to
ly purchase shellfish in the months that contain the letter R
refers to the presence of rice
sushi
finfish should be eaten when
within 1-2 days
store in coldest part of refrigerator
wrap well
put on ice
finfish
when should fresh shellfish be eaten
eat on day of purchase
when should frozen shellfish be eaten
can be stored up to 9 months
carb source in milk
lactose( glucose and galactose)
protein in milk
casein
whey
vitamins in milk
a
d
source of color in milk
carotene and B2
calcium content
300 mg per 8 oz
milk graded is based on
bacterial content
grading for milk
voluntary
heating milk to kill bacteria
kills 100% of pathogenic bacteria
kills 95-99% of non pathogenic bacteria
denatures proteins
Parameter for measuring pasteurization
alkaline phosphataste
2 types of pasturization
145 degrees F for 30 minutes
161 degrees F for 15 seconds
why is ultra pasteurization hotter than pasteurization
extends shelf life
280F in 2 seconds
Ultra-high temperature processing (sterilizing)
280-302oF; 2 seconds
creates permanent emulsion
homogenization
The breaking up of fat to prevent creaming
homogenization
saturated fat is replaced with vegetable oil
filled milk (nutritionally altered)
Browning due to the presence of a sugar and protein
mallard reaction
Exposure to heat, sunlight, metal, and cow’s diet
can affect flavor of milk
coagulation in milk is caused by
heat, acid, enzymes, salt
Higher __________ content leads to more stable whipped cream
fat
All fluid milk products except unopened UHT milk and some canned milks
refrigerate
dry milk should be stored
slightly below room temp 72F
Preserved food made from ________ of milk
the curd
1) Separate the whey from the curd
2) Remove excess moisture
how to make cheese
fresh cheese is Over ____ moisture content
80%; cream cheese
soft cheese is WHAT moisture content
50-75%; hispanic cheeses
semi hard is what moisture content
40-50%; bleu cheese
hard cheese is what moisture content
30-40%; swiss
very hard cheese is what moisture content
30% or less; parmesan cheese
Yield: 10 pounds of milk = ________ of cheese, _______ of whey
1 pound; 9 pounds
Majority of enzymes used are derived from
GMO
milk is heated from
72-95F
can be added to speed up coagulation in milk
calcium chloride
safe dairy food for people who are lactose intolerant
cheese
increases exposed surface area; allow for more evaporation
cutting
allows for greater moisture evaporation
heating
remove water via osmosis
salting
curd is melted into a single mass
knitting
pressing out additional moisture (H20)
pressing
aging of cheese in controlled conditions of humidity and temperature
curing
physical and chemical changes that occur during the curing period
ripening
primost, mysost, gjetost, ricotta
whey cheese
examples of processed cheeses
american cheese, cheez wiz, velveeta
cheeses at room temp
semi hard and hard
serving cheese chilled
unripened
dry storage of cheese
processed cheese and very hard cheese
type of cheese that is okay to freeze
hard
who conducts egg inspections
USDA Poultry Division
Restricted eggs: those that fail inspection & are not sold whole to consumer
“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
Candling: holding egg against light to see defects through shell
Measuring Haugh units
Evaluating appearance: shell, white, yolk, and air cell
methods for grading
height of egg white
haugh units
why are egg substitutes a thing
Made in response to consumer demand for low cholesterol egg products
Often have higher sodium content than eggs
lower cholesterol, and increase omega-3 fatty acids and vitamin E
hen diet
bind water soluble and water insoluble compounds together
emulsifying
adhesive in breading’s and batters
binding
albumen; eggs can drastically increase volume
foaming
in the formation of ice or sugar crystals
interfering
egg whites start to coagulate at _______
140F
egg yolks start to coagulate at
144F
if solutes are added to eggs,
coagulation temp increases
shelf life of refrigerated whole eggs
1 month
Separated egg yolks submerged in water: ______
2 days
Egg whites in glass container: ___
4 days
Storage eggs (commercial use): ___
6 months
Can’t freeze whole egg in shell so what should you do
crack open egg then freeze
At home, add 1 T of sugar or ½ t of salt for every cup of blended eggs
to freeze egg whites or yolks
what is better for tough cuts of meat due to the higher content of connective tissue.
moist heat
