Test 3 Flashcards
exogenous enzyme found in papaya
papain
exogenous enzyme found in pineapple
bromelain
exogenous enzyme found in figs
ficin
exogenous enzyme found in kiwi
actinidin
enzyme that acts mostly on collagen and a little on elastin
bromelain
enzyme that acts a lot on actomyosin, collagen, and elastin
ficin
enzyme that acts mostly on actomoyosin and a little on elastin
actinidin
enzyme that acts little on actomyosin, collagen, and elastin
papain
what are the protein types
contractile, regulatory, structural
sacroplasmic, myofibrillar, stromal
protein fraction
sarcoplasmic has ______% total protein and is _______ soluble.
30-35%, water soluble
myoglobin mixed with free water
purge
example of sarcoplasmic fraction
myoglobin
myofibrillar has ______% of protein in the muscle and its most abundant protein are _______ and ________
50% of protein in muscle, most abundant proteins are actin and myosin
this denatures myofibrillar proteins which makes them sticky
salt
functions of myofibrillar
water holding capacity and texture
properties of myofibrillar
salt soluble and forms strong gel
stromal is _______% protein in the muscle, is found in ________, and is ______ soluble
10-15% protein in muscle, found in connective tissue, heat soluble
what are some stromal problems
texture, water holding capacity, emulsion stability
are stromal proteins soluble in water or salt
no
can tenderness be modified
yes
what consumers base their purchasing decisions on
meat color
beef color
bright cherry red
pork color
pinkish red
hemoglobin is found in ______, is not responsible for meat colors, pigment in ______, and carries ________
found in blood, pigment in blood, carries O2
myoglobin responsible for ________% of color in meat and is the pigment in muscle
80-90%
_____ is caused by pigments
color
L
lightness; 0= black, 100= white
a
redness; negative = green, positive = red
b
yellowness; negative= blue, positive = yellow
_______ of iron will directly influence color
oxidation state
ferrous iron
Fe 2+
ferric iron
Fe 3+
myoglobin contains _______
Fe
no oxygen, purple in color, Fe2+
deoxymyoglobin
where is deoxymyoglobin found
vacuum packages, fresh cut meat
contains oxygen, bright cherry red, Fe 2+
oxymoglobin
where is oxymoglobin found
fresh meat exposed to air
brown color, Fe3+
metmyoglobin
where is metmyoglobin found
oxidized meat exposed to oxygen, heat light
_______ impacts color and oxidation of myoglobin
diet
feeding pigs strictly acorns turns their meat this color
orange
_______ causes a more red color in meat
electrical stimulation
addition of oxygen
oxygenation
ways to impact color
cut selection, ingredients, and packaging
antioxidant fed to ruminants to reduce oxidation postmortem
essential oils
antioxidant that if fed to cattle can improve the shelf life of steaks
vitamin e
variations of ______ can lead to a shorter shelf life of the product
temperature
warmer temperatures lead to
faster chemical reactions
four types of packaging
aerobic, anaerobic, map, freezer paper
characteristics of aerobic packaging
packaging that is permeable to oxygen, least stable environment for oxidation, greatest ability for bacterial growth, and will lead to rapid freezer burn
example of aerobic packaging
overwrap
characteristics of anaerobic packaging
packaging that is not oxygen permeable; decreased potential for oxidation, freezer burn, and bacterial growth
anaerobic packaging has this color that is not desirable to consumers
purple
example of anaerobic packaging
vacuum package
what does MAP stand for
modified atmosphere packaging
characteristics of map
packaging that uses a modified gas mixture within packaging; has a high oxygen content, carbon monoxide, and high nitrogen content
purpose of oxygen in map
extend red color
characteristics of freezer paper
packaging that must be frozen, is cheap, can result in oxidation and freezer burn if stored for more than six months
how much pork and beef is further processed
80%
three ways to change processed meat
mechanical, chemical, enzymatic
treatments alter these in processed meat
taste, appearance, value, shelf life
what do you need to make processed meat
wholesale meat, variety meats, non-meat ingredients
characteristics of water
used as a solvent, for temperature control, to increase palatability, increase yields
water dissolves these
salt and phosphate
is water regulated by product
yes
characteristics of sodium chloride (salt)
used for flavor, bacteriostatic, increase in water holding capacity, stabilize products like emulsions
_______ protiens interact with salt the best
myofibrillar
the operative ion in WHC
Cl-
potential replacement for salt in a low sodium diet
potassium chloride
is salt regulated
no
characteristics of sodium nitrite
source of nitric oxide, is an antioxidant, provides microbial safety
at high concentrations nirite can form _______ which is carcinogenic
nitrosamines
regulation of nitrite in ham
200 ppm
regulation of nitrite in sausage
156 ppm
regulation of nitrite in bacon
120 ppm
characteristics of phosphate
basic, increases WHC, increases yields, is an antioxidant
are phosphates regulated
yes, at 0.5%
what are some non meat proteins
soy protein and non-fat dry milk
microbe that sodium nitrite inhibits the growth of
c. botulinum
what are the cure accelerators in meat
sodium erythorbate and sodium ascorbate
what do cure accelerators do
increase rate of nitric oxide production
regulation of cure accelerators
547 ppm
nitric oxide is used in the formation of _______
nitric oxide myoglobin
nitrosamine forms in the presence of
heat, protein, nitrite
stops the oxidation reaction
primary antioxidants
examples of primary antioxidants
BHT, BHA, tocopherols
slows oxidation
secondary antioxidants
examples of secondary antioxidants
ascorbate, erythorbate, phosphates
two types of seafood
wild caught and pen raised
seafood is inspected under these organizations
fda and noaa
background effect
effect of connective tissue on tenderness
ways to impact color via myoglobin
sex, species, diet, location of muscle, and age
