Test 3 Flashcards
When a consumer shops for meat, there are quite a few unknowns about the meat. Based on that statement, if a consumer wished to purchase some beef and wanted to assure a tender product, what would be the main thing to guide the consumer in his/her purchasing?
The cut of the beef (location of meat source)
Which of the following could possibly affect tenderness?
Age of animal
Conditions in which the animal lived, such as free range
The amount of fat marbling in the product
Beef is a good source of ______ but a poor source of ________.
Iron; Calcium
What is the most abundant protein found in connective tissue?
Collagen
Which of the following retail cuts of beef would best be considered for dry heat preparation?
Top loin steak
What is the difference between lamb and mutton?
Lamb is young, mutton is older
One of the problems with freezing meat is damage to the structure, caused by?
Formation of ice crystals within the meat due to the presence of moisture or water
Following slaughter, enzymatic changes in meat occur and do what?
Breakdown proteins into some amino acids
Increase tenderness
Produce flavors from changes in fats
The distinct flavors from different meats, such as veal, beef, pork and lamb, come from several places, including:
The diet of the animal (grain vs grass)
The fatty acids inherent in the animal
The term “poultry” includes many types of animals, including:
Chickens & Turkeys
Ducks and geese
Quail and pheasant
T/F Processed chicken is composed of pieces of meat, mechanically chopped or ground and put back together with binders and other materials
True
T/F Poultry has muscle structure very similar to beef and pork, in that it has fibers and fibrils that are held together with connective tissue.
True
Why does chicken spoil quicker than beef, pork or lamb?
Chicken has more unsaturated fat and undergoes lipid oxidation quicker
What produces the darker color of the legs and thighs in chickens as compared to the white of breast meat?
The legs and thighs have more myoglobin, because those muscles are used more than the breast.
Why are chickens given hormones?
Chickens are not given hormones in the US
What is the problem with cooking meat in a microwave?
The meat does not brown well, and bacteria are not effectively killed
Is stuffing a turkey recommended in institutional settings?
No
What is the purpose behind use of antibiotics in chickens?
Both kill bacteria and promote growth
The way to best determine if a chicken is done is to do what?
Use a thermometer to obtain an internal temperature
Brining is done for what reason?
Pulls fluid into the cells thus increasing moisture in the poultry
T/F Kosher chickens may be higher in sodium than non-kosher chickens
True
Ducks and geese have darker flesh. What causes this?
Greater myoglobin because those muscles are used to fly
Can poultry in the US be given antibiotics?
Yes
T/F Processed poultry products most likely are low in salt/sodium
False
If one was to stuff a turkey at home, and lower risk of food borne illness, how best to do it?
Put cold stuffing into a thawed bird just before going into an oven
Steers
Castrated while young
Will gain weight easily
Male cow
Bulls
Not castrates, breeders
Male cow
Calves
3-8 months old
Male/Female cow
Heifers
Has not borne a calf
Female cow
Cows
Has born calf/calves
Used for milk
Female cow
Veal
Young male or female calf
Movement restricted to keep meat tender
Issue: consumer objection to inhumane treatment as animal is kept strictly confined
What are the two kinds of sheep
Lamb/mutton
Lamb
Mutton
> 14 months
Sheep meat flavor
Much stronger
Flavor from fatty acids specific to lamb and mutton
Pork/swine
Male/Female
Pigs
Hogs
> 4 months
Meat Composition: Muscle
Fiber and Fibrils
Actin and Myosin
Meat Composition: Connective Tissue
Elastin and Collagen
Fat content varies with what
age, diet, genetics, and exercise
Muscle is made of what
Bundles of fibers
What is within each fiber
a bunch of fibrils
What do muscle fibrils contain
Two proteins: actin and myosin
Connective tissue function
Exists around bundles of muscle fibers
Holds bundles of fibers together into a muscle
Proteins in connective tissue
Collagen and Elastin
Collagen
Increases with age of animal
White, tough, fibrous but softens with cooking
Converts to gel like substance with cooking
Elastin
Secondary protein in connective tissue
“Silver skin” must remove with knife
Not affected by cooking, remains tough
Adipose tissue
Under skin or padding organs
Outside of muscle, cover fate
Marbling
Within muscle, varies with age, diet, and exercise
Provides flavor and juiciness
Bone marrow
Soft fatty material that is used for flavor
Meat color and texture of fat affected by
Diet (rich diet = more fat)
Age (older have yellow fat; younger white fat)
Species
Exercise of animal
Antibiotics
Added to feed or injected
More than 30 million pounds used
Fight infection and prevent disease
Also promotes growth
Hormones
Allowed in the US
Given to increase body mass and fat
uses in cattle and sheep
does not use in swine and poultry
Absence of O2 results in what color meat
Purple/red color
Presence of O2 results what color meat
Bright red and then brown
Natural Tenderizing
Age, diet, cut of meat, marbling
Slaughter increases ____
Toughness
Aging improves ____ & ____
Flavor and texture
Artificial tenderizing
Enzymes Salts Acids Mechanical Electrical Stimulation
What do naturally occurring enzymes do
Break down proteins into AA
Breakdown glycogen into glucose
Breakdown fats into fatty acids
All produce flavor changes
How do enzymes affect the proteins in meat
Protein structure and collagen is weakened
Collage coverts into gelatin
How many basic cuts in beef
7
How many basic cuts in pork
5
What cooking method do tender primal cuts use
Dry methods
Most tender primal cuts
Rib eye Rib roast Rib steak Tenderloin Sirloin Top loin Sirloin top roast Tenderloin
What cooking method do least tender primal cuts use
Moist methods
Least tender primal cuts
Chuck Round Flank Brisket Short plate Fore shank
Determination of doneness
Internal temperature
Time weight charts
Color changes
Texture changes
Dry methods of cooking
Roast
Broiling
Pan broiling
Frying
Microwaving
Never recommended
Meat does not brown
Bacteria not effectively killed
Braising
Breaks down collagen
Produces more tender flavorful product
Stewing
Breaks down collagen
Never boiled
Slow cooking
Growing before adding liquid improves color, flavor, texture
Curing process
Gives pink color to processed meats
Variety meats
Organ meats
Kosher meats
Follow jewish law
Humane slaughter, animal bled out
Halal meats
Follow muslin law
Humane
Organic meats
Fed diet free of animal byproducts, hormones, antibiotics, and feed grown with pesticides
Mechanically deboned meats
Meats and bones ground
Bones sieved out
Processed meat product produced
Restructured meats
Meat trimmings flaked, ground and bound together
Albumin, gelatin and soy protein added
Meat storage - fridge
Wrap in plastic wrap
Wrap in wax paper or aluminum foil if > 2 days
Meat Storage - Frozen
Wrap tightly in freezer paper or butcher paper
Place in heavy plastic bag or aluminum
Chicken - Broiler and Fryer
M/F
Chicken - Roaster
M/F
9-11 wks old
3-5 #
Chicken - Mature Chickens
M/F
> 10 months
Chicken - Capon
Neutered males
Chicken - Cornish Game Hen
M/F
5-6 weeks
Which one is older Broiler/fryer or mature/stewing?
Mature/Stewing
T/F Young birds can be cooked by any method
True
T/F Older hens benefit from slow, moist heat
True
Turkey - Fryers/Roasters
Turkey - Hens
F
14 wks
14 #
Turkeys - Toms
M
17-18 wks
26#
Ducks
Commercially raised
7-8 wks
3-7 #
Geese
Commercially raised
11 wks
6-12 #
Squab
Commercially raised
30 days old
T/F chicken and beef have similar muscle and connective tissue
True
T/F Domestic birds cannot fly therefor they have more white meat
True
What is added to processed poultry
Binders, other materials, and gums in order to give the meat a gel like texture which also prevents water loss and keeps product intact
T/F Additives are allowed in processed poultry but not in fresh
True
What is one thing that is different from duck and geese than
Duck and geese have a greater fat content which means greater fat loss during cooking which results in a smaller yield
Goal of brining
Increase H2O content prior to cooking
Brining process
Wash bird
Cover with brine
Store in fridge 2-4 hrs
Rinse twice before cooking
What causes the negative taste in reheated chicken
Changes in polyunsaturated fats
Production of hexagonal
Thawing chicken
Slowly in fridge
Not in the microwave
Unsaturated fats spoil quicker in raw chicken
How to tell if a chicken is done
Juices are clear
Internal temp 165
Why is stuffing not recommended
Internal temp of the bird not high enough to kill bacteria
What does leaving skin on for cooking do
Increase moisture
Would kosher birds have a higher fat content
yes
Cephalopod
Octopus/squid
Rubbery, soft, inner shell
Fat in lean fish vs fatty fish
2.5 g of fat vs 5-10 g of total fat
Examples of lean fish
Cod Flounder Halibut Bass Red snapper
Examples of fatty fish
Salmon
Tuna
Herring
Mackerel
What 3 things contribute to tenderness in fish
Collagen content
Amino acid composition
Muscle structure
T/F there is less collagen in fish than animal meat
True
Muscle structure in fish
Shorter muscle fibers called myotomes
Two things that contribute to darker meat in fish
more myoglobin and higher fat content
How can you tell the gender of a scallop?
By its color
F = pink
M = white
Drawn fish
Entrails removed
Dressed fish
Entrails, head, tail, fins, scales removed
Steaks fish
Sliced at 90 degree angle, contains backbone
Fillet fish
Sliced length wise to avoid bones
Determination of freshness of fish
Bright shiny skin Tight scales Firm flesh Red gills Translucent corneas Fresh fish aroma Stiff body No swollen belly
Signs of decay - fish
Eyes flatten
Pupils turn gray or brown
Gills turn from red to brown
Flesh gapes
What crustaceans should be alive when purchasing
lobster, crab, oysters, and clams
What does an open shell in oysters and clams indicate
A dead mollusk
exception: mussels and longneck clams which gap a little
Smaller the shrimp the ____ the count per pound
higher
T/F microwaving fish is acceptable
True
Raw fish and shellfish risky for
bacteria, viruses (hep A) and parasites
Are mollusks more risky or less risky
more
Fish to avoid to reduce risk of mercury consumed
shark, swordfish, king mackerel, and tilefish
Fish low in mercury
Salmon, shrimp, scallops, catfish, tilapia, clams, sardines, mullet, squid, octopus
Wholesale cuts
Also known as “primal cuts”
Larges cuts that are further divided into retail cuts
Retail cuts
Come from the “primal cuts”
Sold to consumers
which bird has the most tender meat?
Cornish game hen
