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FDSC40060

This class was created by Brainscape user Aoibhinn Screene. Visit their profile to learn more about the creator.

By: Aoibhinn Screene
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Decks in this class (13)

Meat Structure and Composition
What do we consider to be the car...,
What are the 3 main components of...,
In the muscle the lean on average...
19  cards
Connective Tissue
What is the connective tissue in ...,
Please describe the basic unit an...,
Give an example of a meat cut wit...
8  cards
Conversion of muscle to Meat
What is the role of calcium in mu...,
What is the difference in atp pro...,
Describe the mechanism of contrac...
22  cards
Meat Colour
The 3 forms of myoglobin in raw m...,
What are the 2 possible oxidation...,
How does the 6th ligand of myoglo...
11  cards
Other
Des,
True or false rapid ph declines f...,
What muscle is not stretched by h...
10  cards
Tenderness
Why is meat aged postmortem more ...,
Because we have proteolysis break...,
Describe the 3 sites where target...
12  cards
Flavour and WHC
What are the basic 5 tastes and w...,
Flavour developes due to the ther...,
Where do the basic meat aroma and...
15  cards
S,g,cuts
What are the 3 main stunning meth...,
What is singeing during slaughter,
What is sticking during slaughter
15  cards
Animal Production Factors
Which are the 7 animal production...,
What is the feed conversion effic...,
What does high or low plane of nu...
18  cards
Cured meats
Provide a definition for processe...,
Define and provide example of int...,
Describe what a brine is what is ...
12  cards
Comminuted
What is rusk in which meat produc...,
Explain what a bowl chopper is wh...,
Why is ice cold water used in fra...
14  cards
Meat protein functionality and non-meat ingredients
Why is it important to solubilise...,
How do phosphates increase wbc,
What does it mean that phosphates...
10  cards
Random mix
Inter muscular fat is located,
Endomysium surrounds,
The l band of muscle observed und...
32  cards

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FDSC40060

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