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Meats > Test 3 > Flashcards

Test 3 Flashcards

1
Q

exogenous enzyme found in papaya

A

papain

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2
Q

exogenous enzyme found in pineapple

A

bromelain

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3
Q

exogenous enzyme found in figs

A

ficin

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4
Q

exogenous enzyme found in kiwi

A

actinidin

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5
Q

enzyme that acts mostly on collagen and a little on elastin

A

bromelain

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6
Q

enzyme that acts a lot on actomyosin, collagen, and elastin

A

ficin

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7
Q

enzyme that acts mostly on actomoyosin and a little on elastin

A

actinidin

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8
Q

enzyme that acts little on actomyosin, collagen, and elastin

A

papain

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9
Q

what are the protein types

A

contractile, regulatory, structural

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10
Q

sacroplasmic, myofibrillar, stromal

A

protein fraction

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11
Q

sarcoplasmic has ______% total protein and is _______ soluble.

A

30-35%, water soluble

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12
Q

myoglobin mixed with free water

A

purge

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13
Q

example of sarcoplasmic fraction

A

myoglobin

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14
Q

myofibrillar has ______% of protein in the muscle and its most abundant protein are _______ and ________

A

50% of protein in muscle, most abundant proteins are actin and myosin

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15
Q

this denatures myofibrillar proteins which makes them sticky

A

salt

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16
Q

functions of myofibrillar

A

water holding capacity and texture

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17
Q

properties of myofibrillar

A

salt soluble and forms strong gel

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18
Q

stromal is _______% protein in the muscle, is found in ________, and is ______ soluble

A

10-15% protein in muscle, found in connective tissue, heat soluble

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19
Q

what are some stromal problems

A

texture, water holding capacity, emulsion stability

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20
Q

are stromal proteins soluble in water or salt

A

no

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21
Q

can tenderness be modified

A

yes

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22
Q

what consumers base their purchasing decisions on

A

meat color

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23
Q

beef color

A

bright cherry red

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24
Q

pork color

A

pinkish red

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25
Q

hemoglobin is found in ______, is not responsible for meat colors, pigment in ______, and carries ________

A

found in blood, pigment in blood, carries O2

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26
Q

myoglobin responsible for ________% of color in meat and is the pigment in muscle

A

80-90%

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27
Q

_____ is caused by pigments

A

color

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28
Q

L

A

lightness; 0= black, 100= white

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29
Q

a

A

redness; negative = green, positive = red

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30
Q

b

A

yellowness; negative= blue, positive = yellow

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31
Q

_______ of iron will directly influence color

A

oxidation state

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32
Q

ferrous iron

A

Fe 2+

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33
Q

ferric iron

A

Fe 3+

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34
Q

myoglobin contains _______

A

Fe

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35
Q

no oxygen, purple in color, Fe2+

A

deoxymyoglobin

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36
Q

where is deoxymyoglobin found

A

vacuum packages, fresh cut meat

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37
Q

contains oxygen, bright cherry red, Fe 2+

A

oxymoglobin

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38
Q

where is oxymoglobin found

A

fresh meat exposed to air

39
Q

brown color, Fe3+

A

metmyoglobin

40
Q

where is metmyoglobin found

A

oxidized meat exposed to oxygen, heat light

41
Q

_______ impacts color and oxidation of myoglobin

A

diet

42
Q

feeding pigs strictly acorns turns their meat this color

A

orange

43
Q

_______ causes a more red color in meat

A

electrical stimulation

44
Q

addition of oxygen

A

oxygenation

45
Q

ways to impact color

A

cut selection, ingredients, and packaging

46
Q

antioxidant fed to ruminants to reduce oxidation postmortem

A

essential oils

47
Q

antioxidant that if fed to cattle can improve the shelf life of steaks

A

vitamin e

48
Q

variations of ______ can lead to a shorter shelf life of the product

A

temperature

49
Q

warmer temperatures lead to

A

faster chemical reactions

50
Q

four types of packaging

A

aerobic, anaerobic, map, freezer paper

51
Q

characteristics of aerobic packaging

A

packaging that is permeable to oxygen, least stable environment for oxidation, greatest ability for bacterial growth, and will lead to rapid freezer burn

52
Q

example of aerobic packaging

A

overwrap

53
Q

characteristics of anaerobic packaging

A

packaging that is not oxygen permeable; decreased potential for oxidation, freezer burn, and bacterial growth

54
Q

anaerobic packaging has this color that is not desirable to consumers

A

purple

55
Q

example of anaerobic packaging

A

vacuum package

56
Q

what does MAP stand for

A

modified atmosphere packaging

57
Q

characteristics of map

A

packaging that uses a modified gas mixture within packaging; has a high oxygen content, carbon monoxide, and high nitrogen content

58
Q

purpose of oxygen in map

A

extend red color

59
Q

characteristics of freezer paper

A

packaging that must be frozen, is cheap, can result in oxidation and freezer burn if stored for more than six months

60
Q

how much pork and beef is further processed

A

80%

61
Q

three ways to change processed meat

A

mechanical, chemical, enzymatic

62
Q

treatments alter these in processed meat

A

taste, appearance, value, shelf life

63
Q

what do you need to make processed meat

A

wholesale meat, variety meats, non-meat ingredients

64
Q

characteristics of water

A

used as a solvent, for temperature control, to increase palatability, increase yields

65
Q

water dissolves these

A

salt and phosphate

66
Q

is water regulated by product

A

yes

67
Q

characteristics of sodium chloride (salt)

A

used for flavor, bacteriostatic, increase in water holding capacity, stabilize products like emulsions

68
Q

_______ protiens interact with salt the best

A

myofibrillar

69
Q

the operative ion in WHC

A

Cl-

70
Q

potential replacement for salt in a low sodium diet

A

potassium chloride

71
Q

is salt regulated

A

no

72
Q

characteristics of sodium nitrite

A

source of nitric oxide, is an antioxidant, provides microbial safety

73
Q

at high concentrations nirite can form _______ which is carcinogenic

A

nitrosamines

74
Q

regulation of nitrite in ham

A

200 ppm

75
Q

regulation of nitrite in sausage

A

156 ppm

76
Q

regulation of nitrite in bacon

A

120 ppm

77
Q

characteristics of phosphate

A

basic, increases WHC, increases yields, is an antioxidant

78
Q

are phosphates regulated

A

yes, at 0.5%

79
Q

what are some non meat proteins

A

soy protein and non-fat dry milk

80
Q

microbe that sodium nitrite inhibits the growth of

A

c. botulinum

81
Q

what are the cure accelerators in meat

A

sodium erythorbate and sodium ascorbate

82
Q

what do cure accelerators do

A

increase rate of nitric oxide production

83
Q

regulation of cure accelerators

A

547 ppm

84
Q

nitric oxide is used in the formation of _______

A

nitric oxide myoglobin

85
Q

nitrosamine forms in the presence of

A

heat, protein, nitrite

86
Q

stops the oxidation reaction

A

primary antioxidants

87
Q

examples of primary antioxidants

A

BHT, BHA, tocopherols

88
Q

slows oxidation

A

secondary antioxidants

89
Q

examples of secondary antioxidants

A

ascorbate, erythorbate, phosphates

90
Q

two types of seafood

A

wild caught and pen raised

91
Q

seafood is inspected under these organizations

A

fda and noaa

92
Q

background effect

A

effect of connective tissue on tenderness

93
Q

ways to impact color via myoglobin

A

sex, species, diet, location of muscle, and age

Meats (4 decks)

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