16. Meat, Fish, Poultry and Egg Products

Question 1

What are the major connective tissues of proteins of meat?

Answer 1

Collagen and elastin

Question 2

What is the term for a male bovine?

Answer 2

Bull

Question 3

In mammals what is the process by which eggs or ova are produced?

Answer 3

Oogenesis

Question 4

Which enzyme is used as indicator in blanching?

Answer 4

Peroxidase

Question 5

what is the cooking and drying process in animal protein and poultry protein

Answer 5

rendering

Question 6

What is PSS and PSE?

Answer 6

PSS- Porcine Stress Syndrome / PSE- Pale-Soft-Exudate.

Question 7

What causes PSS?

Answer 7

Genetic Disease

Question 8

What are the three main types of proteins in meat?

Answer 8

Myofibrillar/Sarcoplasmic/Stroma

Question 9

What is the legal limit for fat content in fresh pork sausage?

Answer 9

0.5

Question 10

Name the muscle meat protein purported to contribute the most stability to comminuted meat products

Answer 10

Myosin

Question 11

Why is nitrite used in the manufacture of many processed meat items?

Answer 11

1) Limits or retards lipid oxidation 2) Imparts cure color to products 3) Inhibits outgrowth of C. Botulirum

Question 12

What pigment or pigment state describes the bright red color of fresh meat?

Answer 12

Oxymyoglobin

Question 13

What are the USDA yield grades for both lamb and beef?

Answer 13

US 1-2-3-4-5

Question 14

How can shelf-life of fresh meat be improved?

Answer 14

Freezing/Vacuum Packaging/Processing

Question 15

Name a variety of meat.

Answer 15

Liver-Kidney-Heart-Thymus-Brain

Question 16

What quality grade of beef would have the greatest palatability characteristics?

Answer 16

Prime

Question 17

Dry and semi-dry sausages are examples of what kind of sausage?

Answer 17

Fermented Sausage

Question 18

Why is salt added to sausage products?

Answer 18

1) Flavor 2) Increase charge on meat proteins and increase their abilities to bind water. 3) Increase the solubility of the salt soluble proteins.

Question 19

Why are phosphates in processed meat products?

Answer 19

These agents increase the functionality of the muscle/meat proteins. These agents increase water holding capacity of the meat proteins.

Question 20

Name one representative stromal (insoluble) protein in meat.

Answer 20

Collagen

Question 21

Name one Representative Sarcoplasmic (water-insoluble) protein in meat.

Answer 21

Myoglobin

Question 22

Name two representative myofibrillar (salt-soluble) proteins in meat.

Answer 22

Actin/Myosin/Troponin/Tropomyosin

Question 23

Upon cooking beef one of the two major proteins of the meat connective tissue breaks down into gelatin. What is the name of the other major protein making up the connective tissue-the one that does not break down?

Answer 23

Elastin

Question 24

What role does sodium ascorbate play in pork curing?

Answer 24

It acts as a reducing agent for nitrite.

Question 25

Nitrites in meat products may form what carcinogenic compounds?

Answer 25

Nitrosamines

Question 26

Of the three types of muscle protein: sarcoplasmic myofibrillar and stroma which accounts for the greatest percentage of the total muscle protein?

Answer 26

Myofibrillar 55%

Question 27

what is the minimum temperature to which pork should be cooked in order to prevent trichonosis?

Answer 27

150F

Question 28

List the seven categories for grading beef

Answer 28

Prime/Choice/Select/Standard/Commercial/Utility/Cutter

Question 29

what is the intermuscular adipose tissue in meat?

Answer 29

Seam fat (marbling)

Question 30

What causes the pH drop in post mortem meat?

Answer 30

Accumulation of lactic acid during glycolysis.

Question 31

which fiber will have a lower pH during postmortem red fiber or white fiber?

Answer 31

White (has more glycolytic enzymes while red fiber has more enzymes for oxidative metabolism)

Question 32

Which mineral causes cross bridges between actin and myosin in muscle contraction?

Answer 32

Calcium

Question 33

What are five important physical properties of fresh meat?

Answer 33

Color/Water holding capacity/Texture/Structure/Firmness.

Question 34

What two proteins are responsible for meat pigments?

Answer 34

Myoglobin and Hemoglobin

Question 35

what is the pigment of uncut meat?

Answer 35

Deoxyhemoglobin

Question 36

what causes the paleness of PSE?

Answer 36

High proportion of extracellular water.

Question 37

what is bloom in meat?

Answer 37

Bright red color development.

Question 38

what part of a beef steer does the porter house steak come?

Answer 38

The loin (short loin or back are also acceptable)

Question 39

in common commercial practice how many kilograms of feed are required per kilogram of chicken produced?

Answer 39

2kg of feed per kg chicken (accept 1.3 to 3 kg)

Question 40

name the non-meat ingredient that is responsible for the cured meat color?

Answer 40

Nitrite

Question 41

what is the purpose for electrically stimulating beef and lamb carcasses as part of the slaughter and dressing procedure?

Answer 41

Reduce muscle toughness caused by cold shortening.

Question 42

In sausage making what is the most important functional property of meat protein to determine juiciness of final product?

Answer 42

Water holding capacity

Question 43

Name the six items that must be present on the label of meat products?

Answer 43

Name-Net Weight-Ingredient Statement-Company-Storage Instructions-Inspection Legend.

Question 44

What are comminuted products (meat reference)?

Answer 44

Products made from lesser quality meats