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Test 3 Flashcards

1
Q

exogenous enzyme found in papaya

A

papain

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2
Q

exogenous enzyme found in pineapple

A

bromelain

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3
Q

exogenous enzyme found in figs

A

ficin

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4
Q

exogenous enzyme found in kiwi

A

actinidin

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5
Q

enzyme that acts mostly on collagen and a little on elastin

A

bromelain

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6
Q

enzyme that acts a lot on actomyosin, collagen, and elastin

A

ficin

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7
Q

enzyme that acts mostly on actomoyosin and a little on elastin

A

actinidin

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8
Q

enzyme that acts little on actomyosin, collagen, and elastin

A

papain

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9
Q

what are the protein types

A

contractile, regulatory, structural

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10
Q

sacroplasmic, myofibrillar, stromal

A

protein fraction

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11
Q

sarcoplasmic has ______% total protein and is _______ soluble.

A

30-35%, water soluble

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12
Q

myoglobin mixed with free water

A

purge

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13
Q

example of sarcoplasmic fraction

A

myoglobin

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14
Q

myofibrillar has ______% of protein in the muscle and its most abundant protein are _______ and ________

A

50% of protein in muscle, most abundant proteins are actin and myosin

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15
Q

this denatures myofibrillar proteins which makes them sticky

A

salt

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16
Q

functions of myofibrillar

A

water holding capacity and texture

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17
Q

properties of myofibrillar

A

salt soluble and forms strong gel

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18
Q

stromal is _______% protein in the muscle, is found in ________, and is ______ soluble

A

10-15% protein in muscle, found in connective tissue, heat soluble

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19
Q

what are some stromal problems

A

texture, water holding capacity, emulsion stability

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20
Q

are stromal proteins soluble in water or salt

A

no

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21
Q

can tenderness be modified

A

yes

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22
Q

what consumers base their purchasing decisions on

A

meat color

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23
Q

beef color

A

bright cherry red

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24
Q

pork color

A

pinkish red

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25
hemoglobin is found in ______, is not responsible for meat colors, pigment in ______, and carries ________
found in blood, pigment in blood, carries O2
26
myoglobin responsible for ________% of color in meat and is the pigment in muscle
80-90%
27
_____ is caused by pigments
color
28
L
lightness; 0= black, 100= white
29
a
redness; negative = green, positive = red
30
b
yellowness; negative= blue, positive = yellow
31
_______ of iron will directly influence color
oxidation state
32
ferrous iron
Fe 2+
33
ferric iron
Fe 3+
34
myoglobin contains _______
Fe
35
no oxygen, purple in color, Fe2+
deoxymyoglobin
36
where is deoxymyoglobin found
vacuum packages, fresh cut meat
37
contains oxygen, bright cherry red, Fe 2+
oxymoglobin
38
where is oxymoglobin found
fresh meat exposed to air
39
brown color, Fe3+
metmyoglobin
40
where is metmyoglobin found
oxidized meat exposed to oxygen, heat light
41
_______ impacts color and oxidation of myoglobin
diet
42
feeding pigs strictly acorns turns their meat this color
orange
43
_______ causes a more red color in meat
electrical stimulation
44
addition of oxygen
oxygenation
45
ways to impact color
cut selection, ingredients, and packaging
46
antioxidant fed to ruminants to reduce oxidation postmortem
essential oils
47
antioxidant that if fed to cattle can improve the shelf life of steaks
vitamin e
48
variations of ______ can lead to a shorter shelf life of the product
temperature
49
warmer temperatures lead to
faster chemical reactions
50
four types of packaging
aerobic, anaerobic, map, freezer paper
51
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
52
example of aerobic packaging
overwrap
53
characteristics of anaerobic packaging
packaging that is not oxygen permeable; decreased potential for oxidation, freezer burn, and bacterial growth
54
anaerobic packaging has this color that is not desirable to consumers
purple
55
example of anaerobic packaging
vacuum package
56
what does MAP stand for
modified atmosphere packaging
57
characteristics of map
packaging that uses a modified gas mixture within packaging; has a high oxygen content, carbon monoxide, and high nitrogen content
58
purpose of oxygen in map
extend red color
59
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
60
how much pork and beef is further processed
80%
61
three ways to change processed meat
mechanical, chemical, enzymatic
62
treatments alter these in processed meat
taste, appearance, value, shelf life
63
what do you need to make processed meat
wholesale meat, variety meats, non-meat ingredients
64
characteristics of water
used as a solvent, for temperature control, to increase palatability, increase yields
65
water dissolves these
salt and phosphate
66
is water regulated by product
yes
67
characteristics of sodium chloride (salt)
used for flavor, bacteriostatic, increase in water holding capacity, stabilize products like emulsions
68
_______ protiens interact with salt the best
myofibrillar
69
the operative ion in WHC
Cl-
70
potential replacement for salt in a low sodium diet
potassium chloride
71
is salt regulated
no
72
characteristics of sodium nitrite
source of nitric oxide, is an antioxidant, provides microbial safety
73
at high concentrations nirite can form _______ which is carcinogenic
nitrosamines
74
regulation of nitrite in ham
200 ppm
75
regulation of nitrite in sausage
156 ppm
76
regulation of nitrite in bacon
120 ppm
77
characteristics of phosphate
basic, increases WHC, increases yields, is an antioxidant
78
are phosphates regulated
yes, at 0.5%
79
what are some non meat proteins
soy protein and non-fat dry milk
80
microbe that sodium nitrite inhibits the growth of
c. botulinum
81
what are the cure accelerators in meat
sodium erythorbate and sodium ascorbate
82
what do cure accelerators do
increase rate of nitric oxide production
83
regulation of cure accelerators
547 ppm
84
nitric oxide is used in the formation of _______
nitric oxide myoglobin
85
nitrosamine forms in the presence of
heat, protein, nitrite
86
stops the oxidation reaction
primary antioxidants
87
examples of primary antioxidants
BHT, BHA, tocopherols
88
slows oxidation
secondary antioxidants
89
examples of secondary antioxidants
ascorbate, erythorbate, phosphates
90
two types of seafood
wild caught and pen raised
91
seafood is inspected under these organizations
fda and noaa
92
background effect
effect of connective tissue on tenderness
93
ways to impact color via myoglobin
sex, species, diet, location of muscle, and age

Meats (4 decks)

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