4.1 types & comp of meat 🥩

Question 1

• male cattle that are castrated while young so that they will gain weight quickly

Answer 1

Steers

Question 2

• older uncastrated males that provide stag meat are use for breeding and later for processed meats and pet foods

Answer 2

Bulls

Question 3

• the meat from cows, female cattle that have borne calves is less desirable than that from steers or heifers

Answer 3

Heifers & Cows

Question 4

• 3 to 8 months old are too old for veal and too young for beef

Answer 4

Calves

Question 5

▪ comes from the young calves of beef cattle between the ages of 3 weeks and 3 months

Answer 5

Veal

Question 6

▪ veal fed with a milk-based diet or formula and have their movements greatly _________, resulting in meat with an exceptionally milk flavor, pale color,
and tender texture

Answer 6

restricted

Question 7

▪ the meat from calves that are allow to roam in a pasture and is slightly less tender

Answer 7

free-range veal

Question 8

▪ they are the meat of sheep

Answer 8

Lamb & Mutton

Question 9

▪ comes from sheep less than 14 months old

Answer 9

lamb

Question 10

▪ from those sheep over 14 months

Answer 10

mutton

Question 11

▪ ________ lower leg breaks off above the joint, while ________ will break in the joint

Answer 11

lamb’s; mutton

Question 12

▪ ________ is darker and tougher than
lamb and has a stronger flavor

Answer 12

mutton

Question 13

▪ derived from young swine slaughtered between 5 and 7 months of age

Answer 13

Pork

Question 14

▪ ________ are less than 4 months old

Answer 14

pigs

Question 15

▪ _______ are older than 4 months

Answer 15

hogs

Question 16

▪ ______ has been bred to be leaner and more tender

Answer 16

pork

Question 17

▪ 1/3 is sold ______ and some are ______ (i.e., ham, sausage, luncheon meats, and bacon)

Answer 17

fresh & cured

Question 18

▪ salt pork and fat back are cuts of fatty tissue that are used as ________ agents

Answer 18

flavoring

Question 19

▪ where most of the protein in animals are found, making them as the main sources of dietary meat
▪ its characteristics are an important
consideration in deciding how the
resulting meat should be prepared

Answer 19

Muscle Tissue

Question 20

▪ made up of a collection of individual
muscle cells called muscle ________, that
are surrounded by an outer
membrane called the __________

Answer 20

fibers; sarcolemma

Question 21

▪ each muscle fiber is filled with cell fluid

Answer 21

sarcoplasm

Question 22

▪ there are about _______ smaller muscle fibrils serving as the ____________
components of the muscle fiber

Answer 22

2,000; contractile

Question 23

▪ if the muscle fibrils are small, the result is finer muscle bundles, which give the meat a very _________, _________
consistency

Answer 23

delicate; velvety

Question 24

▪ part of ligaments and tendons
▪ acts as the “glue” that holds muscle
cells together

Answer 24

Connective Tissue

Question 25

▪ composed primarily of a mixture of proteins and mucopolysaccharides

Answer 25

Connective Tissue

Question 26

▪ the most abundant protein; tough and fibrous, but converts to a gel when exposed to moist heat

Answer 26

collagen

Question 27

▪ connective tissue proteins

Answer 27

elastin and reticulin

Question 28

▪ has elastic qualities

Answer 28

elastin

Question 29

▪ consists of very small fibers of connective tissue that form a delicate interlace around muscle cells

Answer 29

reticulin

Question 30

▪ create a fine meshwork that supports tissues such as bone marrow, liver, and lymphatic system

Answer 30

reticulin fibers

Question 31

▪ The type and amount of _________ tissue found in meat cut determines its tenderness or toughness and the best type of cooking method.

Answer 31

connective

Question 32

▪ Cuts high in _____________ are naturally tough and need to be properly prepared in order to become more tender.

Answer 32

connective tissue

Question 33

▪ Muscles used for movements (i.e., neck, shoulders, legs, and flank) contain more ________ and tend to be tougher than muscles from the loin, or lower back, and rib areas, which get less exercise.

Answer 33

collagen

Question 34

▪ __________ concentration also increases as animals age, which is why meat from older animals is tougher.

Answer 34

Collagen

Question 35

▪ These usually less expensive, ___________ require slow, moist heating at low temperatures to convert, or hydrolyze, the tough connective tissue to softer gelatin.

Answer 35

tougher cuts

Question 36

▪ The __________ have more flavor than the more tender ones.

Answer 36

tougher cuts

Question 37

▪ _________ is yellowish, rubbery, and often referred to as silver skin, does not soften with heating, so it should be removed before preparation if possible.

Answer 37

Elastin

Question 38

▪ There is very little _______ in meats, except in cuts from the neck and shoulder, so it is less likely to affect tenderness.

Answer 38

elastin

Question 39

▪ serves as insulation under the skin (subcutaneous) and as padding in the abdominal cavity for sensitive internal organs

Answer 39

Adipose Tissue

Question 40

▪ if the fat appears on the outside of the meat

Answer 40

cover fat

Question 41

▪ Adipose Tissue helps retain the moisture of meats, but this _________ fat is often trimmed from meats

Answer 41

separable

Question 42

▪fat found within muscles

Answer 42

intramuscular or marbling

Question 43

▪ The animal’s age, diet, and species affect the color and texture of _____

Answer 43

fat

Question 44

▪ It is white in younger animals and turns progressively more ________ as the animals age because of the presence of ___________ pigments in the feed

Answer 44

yellow; carotenoid

Question 45

▪ ______________ that provide swine with fats that are primarily saturated will yield pork fat that is more saturated and hard

Answer 45

Feeding-lot practices

Question 46

▪ Including more _____________ fatty acids in the animal’s diet will make its fat softer.

Answer 46

polyunsaturated

Question 47

▪ The species and breed of the animal also influence the softness of fat; _____ fat is very different from the hard, more brittle and dense fat observed in _____

Answer 47

beef; lamb

Question 48

▪ used as landmarks for identifying the various meat cuts from a carcass

Answer 48

Bone

Question 49

▪ ______ weighs more than meat and that the higher the proportion of ______ there is to meat, the less meat yield and the more the cost of the edible portion will be

Answer 49

Bone

Question 50

▪ a soft, fatty material in the center of most large bones ▪ a valued food many cultures and can provide much of the flavor in soups

Answer 50

Marrow

Question 51

▪ it is supplied with many blood vessels

Answer 51

red marrow

Question 52

▪ found in the long bones

Answer 52

yellow marrow

Question 53

▪ 20 million pounds of _________ are given to animals raised for meat to shield them from disease and promote growth.

Answer 53

antibiotics

Question 54

▪ Regulations require that the drugs be _________ prior to slaughter so that any remaining residues fall below federal limits

Answer 54

withheld

Question 55

▪ WHO recommended to phase out the use of antibiotic ________ promoters in order to preserve the effectiveness of medicinal antibiotics.

Answer 55

growth

Question 56

▪ Not all countries permit the use of __________ in livestock to encourage rapid weight gain, help them reach market weight sooner, and reduce the production cost

Answer 56

hormones

Question 57

▪ testosterone, progesterone, and estradiol

Answer 57

Natural hormones

Question 58

▪ trenbolone acetate, melengestrol, zeranol

Answer 58

Synthetic hormones

Question 59

▪ the higher the concentration of __________ in raw meat, the more intense is its bright red color

Answer 59

Pigments myoglobin

Question 60

▪ heavily exercised muscle has a higher demand for oxygen, so it is higher in _________ and redder than less exercised muscles

Answer 60

myoglobin

Question 61

▪ red color _________ as the animal ages and varies from species to species

Answer 61

increases

Question 62

▪ After slaughter, meat undergoes several changes in color over time due to modifications in the __________ structure of myoglobin and hemoglobin

Answer 62

molecular

Question 63

▪ Myoglobin within the meat is _________, but once exposed to oxygen, it becomes bright red – a color indicating freshness

Answer 63

purplish red

Question 64

▪ Meats left in storage may be exposed to bacteria or less oxygen and kept under fluorescent or incandescent lights to turn the meat ___________

Answer 64

brownish-red

Question 65

▪ Using plastic wrap that is permeable to _________ allows meat retailers to maintain the bright red color for a longer period of time, whereas vacuum wrap, which eliminates the oxygen, causes the meat to appear purplish-red

Answer 65

oxygen

Question 66

▪ Cooking meat initially converts the color of raw meat to bright red, but then, the ___________ of the pigment-containing proteins yields the classic color of well-done meat – grayish brown

Answer 66

denaturing

Question 67

▪ Storing cooked meat too long causes the denatured protein to further _________, causing the meat to turn yellow, green, or faded

Answer 67

break down

Question 68

▪ These are flavor compounds consisting of non-protein, nitrogen substances that are end-products of protein metabolism

Answer 68

Extractives

Question 69

▪ creatine, creatinine, urea, and uric acid

Answer 69

Extractives

Question 70

▪ meat from ______ animals contains more connective tissue and extractives yielding more flavor

Answer 70

older

Question 71

▪ they are water soluble and may be lost during cooking

Answer 71

Extractives

Question 72

• meat at 8 and 12 months

Answer 72

baby beef

Question 73

pork fat back is used to extract _______

Answer 73

lard