topic 12 meat and porty

Question 1

Three kinds of connective tissue

Answer 1

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

Question 2

Softer fats has a higher percentage of unsaturated fatty acids

Answer 2

ture

Question 3

Fat may be more yellow because

Answer 3

Animal feed
Animal is older

Question 4

different types of fat tissue

Answer 4

intramuscular
Intermuscular
Subcutaneous

Question 5

what kind of fat is called marbling?

Answer 5

intramuscular

Question 6

what is intermuscular fat like?

Answer 6

Between individual muscles
“Seams” of fat

Question 7

what is subcutaneous fat

Answer 7

Found under skin, may be trimmed before sale

Question 8

how could Bones help to identify retail cuts of meat

Answer 8

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

Question 9

main pigment in the meat

Answer 9

myoglobin

Question 10

difference between myoglobin and hemoglobin

Answer 10

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

Question 11

pigment in meat, darker in older animal

Question 12

what’s the color of oxymyoglobin?

Answer 12

bright cherry red

Question 13

what’s the color of deoxymyoglobin?

Answer 13

purple-red

Question 14

color of metmyoglobin?

Answer 14

brown

Question 15

what is metmyoglobin?

Answer 15

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

Question 16

REMEMBER: color is Not necessarily an indication of spoilage

Question 17

REMEMBER:Temperature is best indicator of doneness NOT colour

Question 18

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

Question 19

classification of veal

Answer 19

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

Question 20

classification of lamb

Answer 20

young animals less than 12 months of age

Question 21

yearling mutton

Answer 21

greater maturity than lamb, about 12 months old

Question 22

mutton: passed lamb stage, not usually sold

Question 23

pork?

Answer 23

Comes from swine, young animals 6 to 7 months old

Question 24

Postmortem Changes

Answer 24

Rigor mortis – stiffening of carcass occurs due to metabolic changes

Question 25

why would rigor mortis occur?

Answer 25

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

Question 26

Factors that impact rigor

Answer 26

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

Question 27

why meat product need aging?

Answer 27

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

Question 28

how would aging help meat product?

Answer 28

Increased tenderness Improved flavor and juiciness

Question 29

methods of agingmeat

Answer 29

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

Question 30

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

Answer 30

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

Question 31

Primal or Wholesale Cuts and Retail Cuts

Answer 31

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

Question 32

restructed meat

Answer 32

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

Question 33

Variety Meats

Answer 33

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

Question 34

amount of fat in extra lean ground beef

Answer 34

Extra Lean 7.5g/100g

Question 35

Tenderness of the meat

Answer 35

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

Question 36

limit of fat in ground meat

Answer 36

no more than 30%

Question 37

Mechanical tenderization

Answer 37

Grinding / Cubing

Question 38

Tenderizing compounds

Answer 38

Enzymes including proteinases Papain, bromelin, and others

Question 39

papain?

Answer 39

from papaya

Question 40

bromelin?

Answer 40

from pineapple

Question 41

actinidin?

Answer 41

from kiwi

Question 42

flavour of the meat

Answer 42

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

Question 43

what would influence the falvour of the meat?

Answer 43

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

Question 44

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

Answer 44

Originally used as a method of preservation for meats

Question 45

Curing ingredients

Answer 45

Sodium Nitrite硝酸盐 Sugar Salt Seasonings

Question 46

Cured Meat Pigments

Answer 46

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

Question 47

Nitrites/Nitrates in Meat, Is It Safe?

Answer 47

toxic, but amount matters

Question 48

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

Answer 48

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`

Question 49

Pork, beef, veal or lamb steaks or roasts

Answer 49

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

Question 50

Methods of Preparation

Answer 50

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

Question 51

Effect of Heat on Meat

Question 52

pH and the color of the meat

Answer 52

Higher the pH ，darker the color