AnSci 171 (General Characteristics of Meat and Milk Processing)

Question 1

What is meat characterized by?

Answer 1

High palatability, high satiety, and provides essential nutrients

Meat promotes bioavailability of nutrients.

Question 2

What are the main components of meat composition?

Answer 2

Lean, fat, bone with connective tissue

Lean is the most important component.

Question 3

What is the composition of lean tissue in meat?

Answer 3

75% water, 20% protein, 5% fat, small amounts of carbohydrates, free amino acids, dipeptides, and nucleotides.

Question 4

What is the nutritional value of meat primarily derived from?

Answer 4

High-quality protein with a proper balance of essential amino acids

Digestibility is 95-100%.

Question 5

What types of lipids are found in meat?

Answer 5

Triglycerides, phospholipids, cholesterol, and fat-soluble vitamins.

Question 6

Which fatty acids are most abundant in meat?

Answer 6

Oleic (monounsaturated), palmitic, and stearic acids (saturated).

Polyunsaturated fatty acids are present in smaller quantities.

Question 7

What are essential polyunsaturated fatty acids for humans?

Answer 7

Linolenic, linoleic, and arachidonic.

Question 8

Which vitamins are abundant in meat?

Answer 8

Vitamin B1 (Thiamine), Niacin, B2 (Riboflavin), B6, B12 (Cyanocobalamin).

Question 9

What minerals are meat a good source of?

Answer 9

Iron, copper, zinc, selenium

Poor source of calcium.

Question 10

What is the role of iron in meat?

Answer 10

Component in heme protein myoglobin, utilized in hemoglobin synthesis.

Question 11

What is meat processing?

Answer 11

Any combination of processes altering fresh meat such as grinding, seasonings, color alteration, or heat treatment.

Question 12

List some basic meat processing procedures.

Answer 12

• Curing
• Comminution
• Blending
• Emulsification
• Smoking
• Heat processing
• Fermentation
• Dehydration and aging

Question 13

What is the main function of salt in curing?

Answer 13

To solubilize meat proteins and preserve the meat.

Question 14

What is comminution in meat processing?

Answer 14

Reduction of raw meat into smaller particle sizes before incorporation into finished products.

Question 15

What is emulsification in meat processing?

Answer 15

Process of forming a meat batter through high-speed cutting and shearing action.

Question 16

What is the purpose of smoking meat?

Answer 16

To develop flavor, aroma, and preserve the product.

Question 17

At what internal temperature should heat processing of meat reach?

Answer 17

65 to 77°C.

Question 18

What is fermentation in meat processing?

Answer 18

Development of a tangy flavor in fermented meat products by lactic-acid producing bacteria.

Question 19

What are some common meat products?

Answer 19

• Ham
• Bacon
• Canadian bacon
• Corned beef
• Sausage

Question 20

What is the definition of milk?

Answer 20

Lacteal secretion from healthy cows, free of colostrum, with specific fat and solid content.

Question 21

What is certified milk?

Answer 21

Raw milk produced under strict hygiene conditions with a low total plate count.

Question 22

What is pasteurized milk?

Answer 22

Milk that has been subjected to a homogenization process.

Question 23

Define evaporated milk.

Answer 23

Milk obtained by partial removal of water with minimum milk fat of 7.5% and total solids of 25%.

Question 24

What characterizes whole milk powder?

Answer 24

Minimum milk fat of 26% and maximum water of 5%.

Question 25

What is lactose?

Answer 25

Disaccharide composed of D-glucose and D-galactose, major carbohydrate of milk.

Question 26

What are the main proteins found in milk?

Answer 26

Casein (79.5%) and whey or serum proteins (19.3%).

Question 27

What is the freezing point range of cow's milk?

Answer 27

-0.512 to -0.550°C.

Question 28

What is the normal pH of milk?

Answer 28

Slightly acidic, ranging from 6.6 to 6.8.

Question 29

What are the principal constituents of milk?

Answer 29

* Water * Fat * Proteins * Lactose * Minerals

Question 30

What is the main function of calcium in milk?

Answer 30

Essential for bone health and closely approximates the calcium to phosphorus ratio found in bones.

Question 31

What is the source of enzymes found in milk?

Answer 31

Enzymes come from either the cow’s udder or from bacteria that have grown in milk.

Question 32

What temperature inactivates peroxidase in milk?

Answer 32

80°C for a few seconds.

Question 33

What does the Storch peroxidase test determine?

Answer 33

Whether or not pasteurization temperature above 80°C has been reached.

Question 34

What does high levels of catalase in milk indicate?

Answer 34

That the milk came from an animal with a diseased udder.

Question 35

What is the effect of ordinary pasteurization on phosphatase?

Answer 35

Phosphatase is destroyed by ordinary pasteurization (72°C for 15-20 sec).

Question 36

What is the purpose of Scharer’s phosphatase test?

Answer 36

To detect inadequately pasteurized milk or commingling of raw milk with pasteurized milk.

Question 37

What does lipase do to milk fat?

Answer 37

It splits milk fat into glycerol and free fatty acids.

Question 38

What are the primary vitamins found in milk?

Answer 38

Milk is a good source of vitamins except for Vitamin C and D.

Question 39

List some organic acids found in milk.

Answer 39

* Citric acid * Low molecular mass fatty acids * Lactic acid * Pyruvic acid

Question 40

What gases are present in milk?

Answer 40

* Nitrogen * Oxygen * Carbon dioxide

Question 41

Which hormones are found in milk?

Answer 41

* Prolactin * Somatotropin * Steroids

Question 42

What is the organoleptic test used for?

Answer 42

To quickly segregate poor-quality milk based on general appearance, color, odor, and flavor.

Question 43

What color should cow’s milk typically be?

Answer 43

Yellowish.

Question 44

What does a brownish color in milk indicate?

Answer 44

The presence of blood.

Question 45

What does the California Mastitis Test (CMT) detect?

Answer 45

Mastitis in milk.

Question 46

What does the Alcohol Precipitation Test (APT) determine?

Answer 46

The heat stability of milk.

Question 47

What is the temperature and time for low temperature long time (LTLT) pasteurization?

Answer 47

63°C for 30 minutes.

Question 48

What is the purpose of homogenization in milk processing?

Answer 48

To break the fat globules into smaller uniform sized globules.

Question 49

What is the maximum moisture content in dried milk?

Answer 49

5% or lower.

Question 50

What are the recommended safe handling guidelines for milk?

Answer 50

* Do not consume raw milk * Always refrigerate milk at 4 °C or below * Consume fresh milk within 3 days after opening * Refrigerate UHT, evaporated, and condensed milk after opening * Do not return unused milk to original containers.

Question 51

What is the minimum milk fat content for butter?

Answer 51

80% m/m.

Question 52

What is cheese obtained from?

Answer 52

Coagulating milk through action of rennet or other coagulating agents.

Question 53

What is the main component of ice cream?

Answer 53

Frozen emulsion with a continuous phase of unfrozen syrup.

Question 54

What bacteria are involved in the fermentation of yogurt?

Answer 54

* Lactobacillus bulgaricus * Streptococcus thermophilus

Question 55

What are probiotic dairy products?

Answer 55

Milk products that contain live cells of probiotic microorganisms.

Question 56

What are examples of milk products native to the Philippines?

Answer 56

Examples include kesong puti and kasilyo.