Animal Products Lab Exam Flashcards
(78 cards)
1
Q
the process of butchering animal for
the purpose of producing meat
for human consumption.
A
SLAUGHTERING
2
Q
withdrawal of feeds but water is ad
libitum.
A
FASTING
3
Q
6 to 12 hours
A
Chicken
4
Q
12 to 24 hours
A
Simple stomach
5
Q
24 to 48 hours
A
Ruminants
6
Q
-Loss of muscle glycogen
-High temperature of the carcass
-Low water holding capacity
-Low aroma, flavor, poor texture and
juiciness scores
A
Disadvantages of stress
7
Q
-Sanitation
•Prevents meat contamination
A
CLEANING THE ANIMAL
8
Q
MANAGEMENT PRIOR TO SLAUGHTER
A
- FASTING
- HANDLING THE ANIMAL GENTLY
- RESTING THE ANIMAL
- CLEANING THE ANIMAL
9
Q
STEPS ON GENERAL SLAUGHTERING
PROCEDURE
A
- ANTE MORTEM INSPECTION
- STUNNING
- BLEEDING/STICKING
- CLEANING OF THE CARCASS
- EVISCERATION
- SPLITTING
- WASHING
- POST MORTEM INSPECTION
- CHILLING
10
Q
•Conducted by qualified meat inspector to determine whether the animal is healthy •Done before slaughter and during resting stage
A
ANTE MORTEM INSPECTION
11
Q
ANTE MORTEM INSPECTION Judgement:
A
- Condemned
- Suspect
- Denied
- Passed
12
Q
•Process of rendering the animal unconscious without killing them. •Procedures : Stunning gun , Sledgehammer , Electric stunner , Matador technique
A
STUNNING
13
Q
•Process of withdrawing blood from the carcass. •This is carried out by cutting either the carotid vein or the jugular vein. •Must be done not later that 3 to 5 minutes after stunning.
A
BLEEDING/STICKING
14
Q
•Hogs
- Scalding (60 8282°C)
- Dehairing/scraping
- Shaving
- Singeing ( optional
A
CLEANING OF THE CARCASS
15
Q
CLEANING OF THE CARCASS
•Cattle
A
-Flaying/Skinning
16
Q
CLEANING OF THE CARCASS
•Goat
A
-Singeing
17
Q
Process of removing visceral
organs from the carcass.
A
EVISCERATION
18
Q
•Cutting of the entire backbone of
the carcass.
A
SPLITTING
19
Q
The carcass is washed with clean ,
potable water to remove adhering
dirt, blood, and bone dust to
prevent rapid spoilage.
A
WASHING
20
Q
•Done by a qualified meat
inspector or veterinarian to
determine whether the meat is
safe for human consumption
A
POST MORTEM INSPECTION
21
Q
POST MORTEM INSPECTION
•Judgement:
A
- Condemned
- Retained
- Passed for sterilization
- Passed for rendering
- Passed
22
Q
•Carcass is chilled at 2 44°C
- Pork : 12 to 24 hours
- Cattle : 36 to 48 hours
A
CHILLING
23
Q
the process of cutting carcasses into
standard wholesale and retail cuts.
A
FABRICATION
24
Q
What meat has a lean color of Bright
cherry red to dark red?
A
Beef
25
What meat has a lean color of Different shades of dark red
Carabeef
26
What meat has a lean color of Grayish pink to grayish red
Pork
27
What meat has a lean color of Light to dark red
Chevon
28
What meat has a lean color of Pink to pinkish brown
Veal
29
What meat has a lean color of Bright red
Horse
30
FAT COLOR AND CONSISTENCY:
| Cream white to yellow, firm and dry
Beef
31
FAT COLOR AND CONSISTENCY:
| Flinty white
Carabeef
32
FAT COLOR AND CONSISTENCY:
| White, greasy
Pork
33
FAT COLOR AND CONSISTENCY:
| Chalk white, brittle and dense
Chevon
34
FAT COLOR AND CONSISTENCY:
| Seldom has fat, cream white, if any
Veal
35
FAT COLOR AND CONSISTENCY:
| Cream to yellow, soft
Horse
36
weight of the carcass expressed as
| percentage of the live weight
Dressing percentage
37
weight of the component relative to the whole meat cut
Lean fat bone yield
38
weight of the boneless meat relative to intact bone in meat
Boneless recovery
39
Processes that will prevent microbial spoilage and/or chemical action without negatively affecting meat quality attributes
MEAT PRESERVATION
40
Reduce or inhibit bacterial action and other
spoilage of meat
Improves the flavor , texture , appearance and
other factors associated with meat quality
Value adding
Adds variety to the diet.
Gives a feeling of security as far as the meat supply is concerned.
Saves considerable time , labor and energy in preparing meal for the day.
MEAT PRESERVATION OBJECTIVES
41
```
•Represents 99.9% of the total meat
spoilage
•Bacteria , fungi, yeast and molds
•use of dirty tools and equipment during
meat handling
•Control agents that can cause microbial
contamination
```
Prevention or delay of microbial decomposition
42
- Changes in color
- Sour smell
- Obnoxious smell
- Slime formation
Signs of Spoilage due to Microorganisms
43
•Represented by dehydration and enzymatic
action
•Physical deterioration is of minor concern
since they can be easily prevented.
•Dehydration of meat can be controlled
through proper packaging.
•Enzymatic action can be prevented by using low temperature such as chilling and freezing.
Prevention or delay of self decomposition of meat or physical deterioration
44
•Oxidation of fats (rancidity)
-controlled by adding antioxidant or by
eliminating the oxygen and light in the package.
•Oxidation of meat pigments leading to
discoloration or darkening
-discoloration can be prevented by proper packaging of products.
Prevention or delay of purely
| chemical reaction or chemical deterioration
45
```
process of subjecting the meat to
curing agents and adjuncts
•primarily for preservation
•secondarily to impart distinctive
color and flavor properties
```
MEAT CURING
46
•substances involved directly in the
| curing reaction
Curing agents
47
•substances that are not essential
but help to accelerate the curing
reaction and stabilize the meat
color
Curing adjuncts
48
* Preserves the meat
| * Improves the flavor of the meat
SALT
49
```
•Improves the flavor of the meat
•Overcomes saltiness and
toughening effect of salt
•Forms browning of meat during
cooking which enhance the flavor
Maillard reaction
```
SUGAR
50
•Contains sodium chloride
99 5 nitrite or combination of
nitrite and nitrate 0 5 and a
red dye
CURING SALT
51
•For the development of cured
meat color and flavor
•Acts as preservative
•Helps prevent oxidation of meat
CURING SALT
52
•Enhances the water holding
capacity of meat
(↓shrinkage thus ↑yield)
•Max level 0 5 in finished product
PHOSPHATES
53
```
•Improves the color stability of
cured product especially when
exposed in retail display
•Act as antioxidant
•Max level 500 mg tablet/kg meat
```
ASCORBIC ACID
54
```
•Monosodium glutamate
•Serves as food flavor enhancer
•No daily limit because it is
classified as GRAS or generally
recognized as safe
```
MSG
`
55
•Used for added flavor
•Some herbs and spices have
antimicrobial properties
HERBS AND SPICES
56
* Binds meat particles together
* Used at a lower level
* Example starch flour
MEAT BINDER
57
```
•Primarily used to lower the cost
of meat products
•Used at a higher level
•Example textured vegetable
protein ( soy isolate
```
MEAT EXTENDER
58
Normal mammary secretion of
milking animals intended for
consumption as liquid milk,
or for further processing.
MILK
59
AVERAGE COMPOSITION of MILK
* Water – 87.5 %
* Fats/Lipids - 3.43 %
* Lactose - 4.63 %
* Protein - 3.25 %
* Minerals/Ash - 0.69 %
60
```
Water
Protein
Lactose
Minerals
Fats
```
WHOLE MILK
61
Water
Protein
Lactose
Minerals
MILK SERUM OR SKIM MILK
62
Protein
Lactose
Minerals
Fats
TOTAL MILK SOLIDS
63
Protein
Lactose
Minerals
MILK SOLIDS NOT FAT
64
IN MILK COMPOSITION,
•_____ is the most variable and easily
influenced by:
Fat
65
Milk should be free from antibiotics ,
pesticides , detergents , and
sanitizers
CHEMICALS
66
MILK Color
- ___________: Carabao or goat
- ___________: Cow
- Cotton white
| - Slightly yellowish
67
-clarifies the milk
by removing dirt and somatic cells;
separates the fat
Mechanical centrifuge
68
serves as a filter
Passing milk through a cheesecloth
69
-Storing of milk at 2 to 4 4°C
-to delay enzymatic and microbiological
changes
in milk
COOLING
70
•Provides products of uniform fat contents
STANDARDIZATION
71
```
•Separation of cream from skim milk . It is
done either by:
A. Gravity
based on the difference in
density between the cream and skim milk.
B. Mechanical (centrifugation)
```
SEPARATION
72
```
•Process of heat treatment that aims to
destroy:
-microorganisms that can cause disease
-microorganisms and enzymes that may
shorten the shelf
life of the product.
•This is followed by rapid cooling to 4 4°C or
below to prevent surviving microorganisms
from multiplying.
```
PASTEURIZATION
73
145°F (62.8 62.8°C) for 30 mins
Holding Process
74
165 to 180 180°F (73.9 to 82.2 82.2°C)
| for 15 seconds
Flash process
75
140°C for 1 second
Ultra High Temperature
76
Involves the use of equipment that removes
| volatile substances such as odors.
VACUUMIZATION
77
•Fat in milk exist in the form globules ranging
from 0.1 to 15 μ m in diameter.
• will render the globules
uniform in size of about 2 μ m.
Homogenization
78
•Involves coagulating the casein protein in
milk then separating the milk into solid curds
and liquid whey. The liquid whey is drained
away.
•Most type of cheeses use microorganisms/
starter cultures to determine the flavor and
texture of the final cheese.
CHEESE MAKING
