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Nutrition 103 > Test 3 > Flashcards

Test 3 Flashcards

1
Q

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?

A

The cut of the beef (location of meat source)

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2
Q

Which of the following could possibly affect tenderness?

A

Age of animal
Conditions in which the animal lived, such as free range
The amount of fat marbling in the product

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3
Q

Beef is a good source of ______ but a poor source of ________.

A

Iron; Calcium

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4
Q

What is the most abundant protein found in connective tissue?

A

Collagen

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5
Q

Which of the following retail cuts of beef would best be considered for dry heat preparation?

A

Top loin steak

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6
Q

What is the difference between lamb and mutton?

A

Lamb is young, mutton is older

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7
Q

One of the problems with freezing meat is damage to the structure, caused by?

A

Formation of ice crystals within the meat due to the presence of moisture or water

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8
Q

Following slaughter, enzymatic changes in meat occur and do what?

A

Breakdown proteins into some amino acids
Increase tenderness
Produce flavors from changes in fats

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9
Q

The distinct flavors from different meats, such as veal, beef, pork and lamb, come from several places, including:

A

The diet of the animal (grain vs grass)

The fatty acids inherent in the animal

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10
Q

The term “poultry” includes many types of animals, including:

A

Chickens & Turkeys
Ducks and geese
Quail and pheasant

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11
Q

T/F Processed chicken is composed of pieces of meat, mechanically chopped or ground and put back together with binders and other materials

A

True

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12
Q

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.

A

True

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13
Q

Why does chicken spoil quicker than beef, pork or lamb?

A

Chicken has more unsaturated fat and undergoes lipid oxidation quicker

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14
Q

What produces the darker color of the legs and thighs in chickens as compared to the white of breast meat?

A

The legs and thighs have more myoglobin, because those muscles are used more than the breast.

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15
Q

Why are chickens given hormones?

A

Chickens are not given hormones in the US

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16
Q

What is the problem with cooking meat in a microwave?

A

The meat does not brown well, and bacteria are not effectively killed

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17
Q

Is stuffing a turkey recommended in institutional settings?

A

No

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18
Q

What is the purpose behind use of antibiotics in chickens?

A

Both kill bacteria and promote growth

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19
Q

The way to best determine if a chicken is done is to do what?

A

Use a thermometer to obtain an internal temperature

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20
Q

Brining is done for what reason?

A

Pulls fluid into the cells thus increasing moisture in the poultry

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21
Q

T/F Kosher chickens may be higher in sodium than non-kosher chickens

A

True

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22
Q

Ducks and geese have darker flesh. What causes this?

A

Greater myoglobin because those muscles are used to fly

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23
Q

Can poultry in the US be given antibiotics?

A

Yes

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24
Q

T/F Processed poultry products most likely are low in salt/sodium

A

False

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25
Q

If one was to stuff a turkey at home, and lower risk of food borne illness, how best to do it?

A

Put cold stuffing into a thawed bird just before going into an oven

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26
Q

Steers

A

Castrated while young
Will gain weight easily
Male cow

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27
Q

Bulls

A

Not castrates, breeders

Male cow

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28
Q

Calves

A

3-8 months old

Male/Female cow

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29
Q

Heifers

A

Has not borne a calf

Female cow

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30
Q

Cows

A

Has born calf/calves
Used for milk
Female cow

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31
Q

Veal

A

Young male or female calf
Movement restricted to keep meat tender
Issue: consumer objection to inhumane treatment as animal is kept strictly confined

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32
Q

What are the two kinds of sheep

A

Lamb/mutton

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33
Q

Lamb

A
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34
Q

Mutton

A

> 14 months

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35
Q

Sheep meat flavor

A

Much stronger

Flavor from fatty acids specific to lamb and mutton

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36
Q

Pork/swine

A

Male/Female

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37
Q

Pigs

A
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38
Q

Hogs

A

> 4 months

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39
Q

Meat Composition: Muscle

A

Fiber and Fibrils

Actin and Myosin

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40
Q

Meat Composition: Connective Tissue

A

Elastin and Collagen

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41
Q

Fat content varies with what

A

age, diet, genetics, and exercise

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42
Q

Muscle is made of what

A

Bundles of fibers

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43
Q

What is within each fiber

A

a bunch of fibrils

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44
Q

What do muscle fibrils contain

A

Two proteins: actin and myosin

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45
Q

Connective tissue function

A

Exists around bundles of muscle fibers

Holds bundles of fibers together into a muscle

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46
Q

Proteins in connective tissue

A

Collagen and Elastin

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47
Q

Collagen

A

Increases with age of animal
White, tough, fibrous but softens with cooking
Converts to gel like substance with cooking

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48
Q

Elastin

A

Secondary protein in connective tissue
“Silver skin” must remove with knife
Not affected by cooking, remains tough

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49
Q

Adipose tissue

A

Under skin or padding organs

Outside of muscle, cover fate

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50
Q

Marbling

A

Within muscle, varies with age, diet, and exercise

Provides flavor and juiciness

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51
Q

Bone marrow

A

Soft fatty material that is used for flavor

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52
Q

Meat color and texture of fat affected by

A

Diet (rich diet = more fat)
Age (older have yellow fat; younger white fat)
Species
Exercise of animal

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53
Q

Antibiotics

A

Added to feed or injected
More than 30 million pounds used
Fight infection and prevent disease
Also promotes growth

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54
Q

Hormones

A

Allowed in the US
Given to increase body mass and fat
uses in cattle and sheep
does not use in swine and poultry

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55
Q

Absence of O2 results in what color meat

A

Purple/red color

56
Q

Presence of O2 results what color meat

A

Bright red and then brown

57
Q

Natural Tenderizing

A

Age, diet, cut of meat, marbling

58
Q

Slaughter increases ____

A

Toughness

59
Q

Aging improves ____ & ____

A

Flavor and texture

60
Q

Artificial tenderizing

A 
Enzymes 
Salts
Acids
Mechanical
Electrical Stimulation
61
Q

What do naturally occurring enzymes do

A

Break down proteins into AA
Breakdown glycogen into glucose
Breakdown fats into fatty acids
All produce flavor changes

62
Q

How do enzymes affect the proteins in meat

A

Protein structure and collagen is weakened

Collage coverts into gelatin

63
Q

How many basic cuts in beef

A

7

64
Q

How many basic cuts in pork

A

5

65
Q

What cooking method do tender primal cuts use

A

Dry methods

66
Q

Most tender primal cuts

A 
Rib eye
Rib roast
Rib steak
Tenderloin 
Sirloin 
Top loin
Sirloin top roast
Tenderloin
67
Q

What cooking method do least tender primal cuts use

A

Moist methods

68
Q

Least tender primal cuts

A 
Chuck
Round
Flank
Brisket
Short plate
Fore shank
69
Q

Determination of doneness

A

Internal temperature
Time weight charts
Color changes
Texture changes

70
Q

Dry methods of cooking

A

Roast
Broiling
Pan broiling
Frying

71
Q

Microwaving

A

Never recommended
Meat does not brown
Bacteria not effectively killed

72
Q

Braising

A

Breaks down collagen

Produces more tender flavorful product

73
Q

Stewing

A

Breaks down collagen
Never boiled
Slow cooking
Growing before adding liquid improves color, flavor, texture

74
Q

Curing process

A

Gives pink color to processed meats

75
Q

Variety meats

A

Organ meats

76
Q

Kosher meats

A

Follow jewish law

Humane slaughter, animal bled out

77
Q

Halal meats

A

Follow muslin law

Humane

78
Q

Organic meats

A

Fed diet free of animal byproducts, hormones, antibiotics, and feed grown with pesticides

79
Q

Mechanically deboned meats

A

Meats and bones ground
Bones sieved out
Processed meat product produced

80
Q

Restructured meats

A

Meat trimmings flaked, ground and bound together

Albumin, gelatin and soy protein added

81
Q

Meat storage - fridge

A

Wrap in plastic wrap

Wrap in wax paper or aluminum foil if > 2 days

82
Q

Meat Storage - Frozen

A

Wrap tightly in freezer paper or butcher paper

Place in heavy plastic bag or aluminum

83
Q

Chicken - Broiler and Fryer

A

M/F

84
Q

Chicken - Roaster

A

M/F
9-11 wks old
3-5 #

85
Q

Chicken - Mature Chickens

A

M/F

> 10 months

86
Q

Chicken - Capon

A

Neutered males

87
Q

Chicken - Cornish Game Hen

A

M/F

5-6 weeks

88
Q

Which one is older Broiler/fryer or mature/stewing?

A

Mature/Stewing

89
Q

T/F Young birds can be cooked by any method

A

True

90
Q

T/F Older hens benefit from slow, moist heat

A

True

91
Q

Turkey - Fryers/Roasters

A
92
Q

Turkey - Hens

A

F
14 wks
14 #

93
Q

Turkeys - Toms

A

M
17-18 wks
26#

94
Q

Ducks

A

Commercially raised
7-8 wks
3-7 #

95
Q

Geese

A

Commercially raised
11 wks
6-12 #

96
Q

Squab

A

Commercially raised

30 days old

97
Q

T/F chicken and beef have similar muscle and connective tissue

A

True

98
Q

T/F Domestic birds cannot fly therefor they have more white meat

A

True

99
Q

What is added to processed poultry

A

Binders, other materials, and gums in order to give the meat a gel like texture which also prevents water loss and keeps product intact

100
Q

T/F Additives are allowed in processed poultry but not in fresh

A

True

101
Q

What is one thing that is different from duck and geese than

A

Duck and geese have a greater fat content which means greater fat loss during cooking which results in a smaller yield

102
Q

Goal of brining

A

Increase H2O content prior to cooking

103
Q

Brining process

A

Wash bird
Cover with brine
Store in fridge 2-4 hrs
Rinse twice before cooking

104
Q

What causes the negative taste in reheated chicken

A

Changes in polyunsaturated fats

Production of hexagonal

105
Q

Thawing chicken

A

Slowly in fridge
Not in the microwave
Unsaturated fats spoil quicker in raw chicken

106
Q

How to tell if a chicken is done

A

Juices are clear

Internal temp 165

107
Q

Why is stuffing not recommended

A

Internal temp of the bird not high enough to kill bacteria

108
Q

What does leaving skin on for cooking do

A

Increase moisture

109
Q

Would kosher birds have a higher fat content

A

yes

110
Q

Cephalopod

A

Octopus/squid

Rubbery, soft, inner shell

111
Q

Fat in lean fish vs fatty fish

A

2.5 g of fat vs 5-10 g of total fat

112
Q

Examples of lean fish

A 
Cod
Flounder
Halibut
Bass
Red snapper
113
Q

Examples of fatty fish

A

Salmon
Tuna
Herring
Mackerel

114
Q

What 3 things contribute to tenderness in fish

A

Collagen content
Amino acid composition
Muscle structure

115
Q

T/F there is less collagen in fish than animal meat

A

True

116
Q

Muscle structure in fish

A

Shorter muscle fibers called myotomes

117
Q

Two things that contribute to darker meat in fish

A

more myoglobin and higher fat content

118
Q

How can you tell the gender of a scallop?

A

By its color
F = pink
M = white

119
Q

Drawn fish

A

Entrails removed

120
Q

Dressed fish

A

Entrails, head, tail, fins, scales removed

121
Q

Steaks fish

A

Sliced at 90 degree angle, contains backbone

122
Q

Fillet fish

A

Sliced length wise to avoid bones

123
Q

Determination of freshness of fish

A 
Bright shiny skin
Tight scales
Firm flesh
Red gills
Translucent corneas
Fresh fish aroma
Stiff body
No swollen belly
124
Q

Signs of decay - fish

A

Eyes flatten
Pupils turn gray or brown
Gills turn from red to brown
Flesh gapes

125
Q

What crustaceans should be alive when purchasing

A

lobster, crab, oysters, and clams

126
Q

What does an open shell in oysters and clams indicate

A

A dead mollusk

exception: mussels and longneck clams which gap a little

127
Q

Smaller the shrimp the ____ the count per pound

A

higher

128
Q

T/F microwaving fish is acceptable

A

True

129
Q

Raw fish and shellfish risky for

A

bacteria, viruses (hep A) and parasites

130
Q

Are mollusks more risky or less risky

A

more

131
Q

Fish to avoid to reduce risk of mercury consumed

A

shark, swordfish, king mackerel, and tilefish

132
Q

Fish low in mercury

A

Salmon, shrimp, scallops, catfish, tilapia, clams, sardines, mullet, squid, octopus

133
Q

Wholesale cuts

A

Also known as “primal cuts”

Larges cuts that are further divided into retail cuts

134
Q

Retail cuts

A

Come from the “primal cuts”

Sold to consumers

135
Q

which bird has the most tender meat?

A

Cornish game hen

Nutrition 103 (5 decks)

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