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FN2232 > topic 12 meat and porty > Flashcards

topic 12 meat and porty Flashcards

1
Q

Three kinds of connective tissue

A

Collagen: white, not as flexible/elastic as elastin
Elastin: yellow, elastic
Reticulin: very small fibres, forms a delicate network around muscle cells

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2
Q

Softer fats has a higher percentage of unsaturated fatty acids

A

ture

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3
Q

Fat may be more yellow because

A

Animal feed
Animal is older

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4
Q

different types of fat tissue

A

intramuscular
Intermuscular
Subcutaneous

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5
Q

what kind of fat is called marbling?

A

intramuscular

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6
Q

what is intermuscular fat like?

A

Between individual muscles
“Seams” of fat

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7
Q

what is subcutaneous fat

A

Found under skin, may be trimmed before sale

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8
Q

how could Bones help to identify retail cuts of meat

A

Back or Chine bone
Young animal – bone is red and less hard
Mature animal – bone is white and hard

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9
Q

main pigment in the meat

A

myoglobin

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10
Q

difference between myoglobin and hemoglobin

A

myoglobin is smaller
myoglobin holds O2 in muscle, hemo, carries o2 in the blood

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11
Q

pigment in meat, darker in older animal

A
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12
Q

what’s the color of oxymyoglobin?

A

bright cherry red

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13
Q

what’s the color of deoxymyoglobin?

A

purple-red

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14
Q

color of metmyoglobin?

A

brown

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15
Q

what is metmyoglobin?

A

when myoglobin is holding water, Fe2+ Ferrous turns into Fe3+ ferric

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16
Q

REMEMBER: color is Not necessarily an indication of spoilage

A
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17
Q

REMEMBER:Temperature is best indicator of doneness NOT colour

A
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18
Q

color is Impacted by the presence of oxygen and exposure to light

A
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19
Q

classification of veal

A

From immature cattle of at least 3 weeks and less than 20 weeks of age

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20
Q

classification of lamb

A

young animals less than 12 months of age

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21
Q

yearling mutton

A

greater maturity than lamb, about 12 months old

22
Q

mutton: passed lamb stage, not usually sold

A
23
Q

pork?

A

Comes from swine, young animals 6 to 7 months old

24
Q

Postmortem Changes

A

Rigor mortis – stiffening of carcass occurs due to metabolic changes

25
Q

why would rigor mortis occur?

A

Loss of ATP and The accumulation of lactic acid in the muscles

26
Q

Factors that impact rigor

A

Temperature,
species of animal, in larger animals it stay longer
age,
activity before slaughter: if too nervous,

27
Q

why meat product need aging?

A

Holding of meat after rigor mortis is resolved
u Beef – often aged for 11-14 days
u Lamb – may be aged
u Veal – not improved with aging

28
Q

how would aging help meat product?

A

Increased tenderness
Improved flavor and juiciness

29
Q

methods of agingmeat

A

Wet Aging: meat is packaged in a vacuum bag and held under refrigeration
Dry Aging: aged “as is” under refrigeration

30
Q

what is Case-Ready Meat Packaged centrally and then delivered to retail stores

A

Vacuum packaged, reduces oxygen: purple-red colour until opened
High-oxygen modified atmosphere: often sold on a tray covered with clear film, meat is bright red but will brown over time due to high oxygen levels
Carbon monoxide, low-oxygen modified atmosphere: shelf life is usually longer compared to other methods, meat will remain a bright red colour for longer

31
Q

Primal or Wholesale Cuts and Retail Cuts

A

First major division of the carcass
Further divided into retail cuts
Division of cuts is made in relation to bone and muscle structure
The shape and sizes of bones and muscle in retail cuts act as a guide to identification

32
Q

restructed meat

A

Involves flaking, coarse grinding, dicing, or chopping the meat
Ingredients added to promote binding
Meat formed into desired shape and size

33
Q

Variety Meats

A

Sweetbreads:thymus or pancreas of a young animal
Heart
Tongue
Tripe毛肚stomach
Liver
Kidney
Oxtail

34
Q

amount of fat in extra lean ground beef

A

Extra Lean 7.5g/100g

35
Q

Tenderness of the meat

A

Depends on:
u Animal maturity
u Postmortem aging
u Muscle type
u Marbling
u Marinating when prepared
u Mechanical tenderization
u Proper cooking methods
u Degree of doneness

36
Q

limit of fat in ground meat

A

no more than 30%

37
Q

Mechanical tenderization

A

Grinding / Cubing

38
Q

Tenderizing compounds

A

Enzymes including proteinases
Papain, bromelin, and others

39
Q

papain?

A

from papaya

40
Q

bromelin?

A

from pineapple

41
Q

actinidin?

A

from kiwi

42
Q

flavour of the meat

A

1.Flavor developed by cooking
2.Chemistry of meat flavor
Volatile and nonvolatile compounds

43
Q

what would influence the falvour of the meat?

A

Flavor influenced by:
Feed of cattle: grass or grain
Time and temperature: serving temperature
Reheating – “warmed-over flavor”=oxidized fat

44
Q

Cured Meats: Ham, bacon, corned beef, frankfurters, sausage, and others

A

Originally used as a method of preservation for meats

45
Q

Curing ingredients

A

Sodium Nitrite硝酸盐
Sugar
Salt
Seasonings

46
Q

Cured Meat Pigments

A

1.Nitrite + myoglobin = Nitrosylmyoglobin pink
2. salt+meat=pink
3.Cured meat pigments are reactive to lighting and may discolor in
lighted display areas

47
Q

Nitrites/Nitrates in Meat, Is It Safe?

A

toxic, but amount matters

48
Q

how to avoid ground beef food safety risks caused by E.coli or

A

Cook to 155°F (68°C) to 160°F (70°C)
REMEMBER:Brown color is NOT a reliable indicator meat was cooked to a safe
temperature`

49
Q

Pork, beef, veal or lamb steaks or roasts

A

Cook to 145°F (63°C), avoid Potential risk of Trichinella spiralis in pork

50
Q

Methods of Preparation

A

Dry:Roasting, baking, broiling, and pan-broiling
Moist:Stewing, cooking in water, pressure cooking Less tender cuts of meat
Combination: Braising

51
Q

Effect of Heat on Meat

A
52
Q

pH and the color of the meat

A

Higher the pH ，darker the color

FN2232 (13 decks)

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