4.2 purchasing meats 🛒

Question 1

▪ The Federal Meat Inspection Act of 1906 made __________ mandatory for all meat crossing state lines or entering the US through foreign commerce

Answer 1

inspection

Question 2

▪ _________ are the responsibility of the USDA Food Safety and Inspection Service

Answer 2

Inspections

Question 3

▪ It guarantees only the wholesomeness and does not ensure quality or tenderness of the meat.

Answer 3

Inspection

Question 4

▪ Inspection is conducted by licensed ___________ or specially trained, supervised __________

Answer 4

veriniarians; inspectors

Question 5

✓ Examine live animals prior to slaughter and animal carcasses
✓ Observe the meat at various stages
✓ Monitor temperatures and additives
✓ Review packaging materials and
labels
✓ Determine employee and facility
hygiene
✓ Check imported meat

Answer 5

USDA Inspection Mark

Question 6

The production of clean, wholesome, healthy and sound meat for food is the concern of everyone

Answer 6

Department of Agriculture
National Meat Inspection Service

Question 7

▪ The _______ of meat is not under
government mandate or control, but is
a strictly voluntary procedure that the
meat packer or distributed may have
done under contract with USDA

Answer 7

grading

Question 8

▪ For purpose of grading, a cut is made between the ______ and _______ rib in order to expose the rib muscle.

Answer 8

twelfth; thirteenth

Question 9

▪beef grade that has the most marbling
▪usually sold to high-end restaurants

Answer 9

USDA Prime

Question 10

▪ beef grade that tends to have a little less marbling
▪ most widely available

Answer 10

USDA Choice

Question 11

▪beef grade that has the least amount of marbling
▪ a little leaner and less juicy

Answer 11

USDA Select

Question 12

✓ cut of meat
✓ animal’s age at slaughter
(connective tissue concentration)
✓ animal’s heredity and diet
✓ meat’s marbling
✓ slaughtering conditions
✓ aging

Answer 12

Tenderness of a Meat

Question 13

▪ location of the muscle form
which the meat came
▪ muscles that are note exercised
are tougher than those are not,
due to higher concentrations of
connective tissue

Answer 13

Cut

Question 14

▪ Meat cuts such as chuck and round from the shoulder and hindquarters come from muscles that are used for _________ and are therefore ________ than those from the loin (lower back) and rib areas of the animal

Answer 14

locomotion; tougher

Question 15

▪ The _____ tender cuts are flank steak, short plate, shank, short ribs,
rump roast, and brisket from the legs and underside of the animal

Answer 15

less

Question 16

▪ The _____ tender cuts of the carcass, such as sirloin, tenderloin, and
rib eye, are found in the loin and rib areas where the muscles are
used less and thus develop less connective tissue

Answer 16

most

Question 17

▪ Other _______ cuts include strip steak, strip loin, T-bone steak, and
standing rib roast

Answer 17

tender

Question 18

▪ Cuts of beef with __________ degrees of tenderness include flank, chuck, top blade, and skirt steaks

Answer 18

intermediate

Question 19

▪ as muscle age, the diameter of the muscle fiber increases and more connective tissue develops, resulting in _________ of the meat

Answer 19

toughening

Question 20

▪ beef from Black Angus cattle, which are bred to be heavily muscled and marbled, will be very different from meat obtained from dairy cattle

Answer 20

Heredity

Question 21

▪influences its fat accumulation

Answer 21

Diet

Question 22

▪ _________ cattle yield ground beef that is more tender and better flavored than that from cattle fed hay or left to feed on the range

Answer 22

grain-fed

Question 23

▪ fattening animals before slaughter is thought to increase tenderness by increasing marbling and the development
of subcutaneous fat

Answer 23

Marbling

Question 24

▪ amount of subcutaneous fat
contributes to tenderness by delaying the speed at which the carcass chills when refrigerated

Answer 24

Marbling

Question 25

▪ when choosing meat cuts, consumers seem to prefer lean- looking meats over _______ ones, but usually reverse their choices in a taste test after those same cuts are prepared

Answer 25

marbled

Question 26

▪ from the Latin for “stiffness of death”, the temporary stiff state following death as muscles contract

Answer 26

Rigor Mortis

Question 27

Rigor Mortis: ▪ occurs within _______ hours after slaughter ▪ reverses naturally _______ days after slaughter

Answer 27

6 to 24; 1 or 2

Question 28

▪ the way the meat is handled during this period is important as it can affect pH, which influences meat ________

Answer 28

quality

Question 29

▪ a _____ that is too low or too high results in less than desirable meat

Answer 29

pH

Question 30

▪ meat ____ changes because the oxygen-deprived cells switch to glycogen as an energy source

Answer 30

pH

Question 31

▪ both conditions preceding ______ and the handling of the carcass immediately afterward can result in several problems affecting the meat’s quality

Answer 31

slaughter

Question 32

▪ poor quality; dark-cutting beef; pale, soft, and exudative pork; thaw rigor; cold shortening; and green meat

Answer 32

depends on slaughtering conditions

Question 33

▪ improves the meat’s juiciness, tenderness, flavor, color, and ability to brown during heating

Answer 33

Aging

Question 34

▪ all fresh beef is _____ for at least a few days and may be _____ up to several weeks

Answer 34

aged

Question 35

▪ _______ break down the muscle tissue, improving its texture and flavor

Answer 35

enzymes

Question 36

▪ _______ the carcass also aids in the aging process by stretching the muscles

Answer 36

hanging

Question 37

▪ the animal’s species, size, age, and activity before slaughter influence how long ________ lasts

Answer 37

rigor mortis

Question 38

▪ _____ takes about 10 days to age

Answer 38

beef

Question 39

▪ ___________ is aged longer (6 weeks)

Answer 39

top quality beef

Question 40

▪ ________ is sometimes aged, but pork and veal from such young animals that aging is not required

Answer 40

mutton

Question 41

▪ the fat in pork tends to go _______ quickly, and the veal’s lack of protective fat covering causes it to ____ out too quickly

Answer 41

rancid; dry

Question 42

▪ dry aging, fast or wet aging, vacuum-packed aging

Answer 42

Types of Aging

Question 43

▪ the reason that contracted muscle being to “relax” toward the end of rigor mortis is that proteolytic ________ work internally to break down proteins within the muscle fibrils

Answer 43

enzymes

Question 44

▪ injecting a tenderizing solution of ______ into the bloodstream 10 minutes before slaughter

Answer 44

papain (enzyme from papaya) bromelain (enzyme from pineapple)

Question 45

▪ increase tenderness, but shortens the time of rigor mortis and aging

Answer 45

enzymes

Question 46

Artificial Tenderizing agents:

Answer 46

Salt Acid Mechanical Electric

Question 47

▪ can increased tenderness (i.e., potassium, calcium, or magnesium chloride) ▪ retain moisture and break down the component that surrounds the muscle fibers, resulting in the release of proteins ▪ can also increase firmness, emulsion stability, and antimicrobial activity

Answer 47

Salts

Question 48

▪ ___________ are added to improve the meat’s juiciness by increased water retention ability

Answer 48

polyphosphates

Question 49

▪ increase water retention capacity is accompanied by an increase in ________ concentration

Answer 49

sodium

Question 50

▪ application of marinades containing acids or alcohols, which break down the outside surface of the meat ▪ vinegar, wine, lemon, tomato, and other fruit juices

Answer 50

Acids

Question 51

▪ they increase flavor and contribute to color

Answer 51

Acids

Question 52

▪ Acids’ maximum benefit can be obtained by increasing the ____________of the meat

Answer 52

surface area

Question 53

▪ marinades with or without acid penetrate only the ________ of the meat and are not effective at tenderizing large cuts of meat or poultry

Answer 53

surface

Question 54

▪ meat is allowed to soak in ________, in the refrigerator, from half an hour to overnight, or for several days for sauerbraten

Answer 54

marinade

Question 55

▪ grinding, cubing, needling, and pounding ▪ physically break the muscle cells and connective tissue, making the meat easier to chew

Answer 55

Mechanical Tenderization

Question 56

▪ grinding and cubing increase the ____________ ratio

Answer 56

surface-area-to-volume

Question 57

▪ __________ uses needle-like blades into the meat, separating the tissue

Answer 57

needling

Question 58

▪ __________ the meat with a special hammer that breaks apart its surface tissue

Answer 58

pounding

Question 59

▪ application of an _______ current which is passed through the carcass after slaughter and before the onset of rigor mortis

Answer 59

electric

Question 60

▪ speeds up rigor mortis by accelerating glycogen breakdown and enzyme activity, which disrupts protein structure, making the meat more tender

Answer 60

electric stimulation