Ansci 201 (exam 1 review) Flashcards
(275 cards)
1
Q
What is the genus of cattle?
A
Bos
2
Q
What is the leading country for chicken production?
A
China
3
Q
What is the leading country for cattle production?
A
India
4
Q
What is the leading country for sheep production?
A
China
5
Q
What is the leading country for swine production?
A
China
6
Q
What is the biological definition for milk?
A
The liquid normally secreted by female mammals for nourishment of their young
7
Q
What are some proteins in milk?
A
caseins, albumin, globulin, lactose
8
Q
What is a major constituent in milk?
A
Triglycerides
9
Q
What percent of milk is protein?
A
3.5%
10
Q
Fill in the blank: Lactose is a unique _______
A
Carbohydrate
11
Q
What contributes to 30% of calories in milk?
A
Lactose
12
Q
What accounts for 22% of the calories in whole milk?
A
Proteins
13
Q
What does lysine do in milk?
A
Helps offset lysine deficiencies found in cereal proteins
14
Q
What are the two major types of milk proteins?
A
caseins and whey
15
Q
what are two forms of curd formation?
A
Acid and enzyme
16
Q
What is ash?
A
milk minerals
17
Q
What is milk considered to be a good source of?
A
K, Ca, S, P, Mg, Cl, Zn, Se
18
Q
What is milk NOT considered a good source of?
A
Fe, Cu, Mn, Na
19
Q
What helps prevent osteoporosis in milk?
A
Ca and Vitamin D
20
Q
What types of vitamins in milk are fat soluble?
A
A, D, E, and K
21
Q
What type of vitamins in milk are water soluble?
A
B complex, and C
22
Q
What are some factors that influence milk composition?
A
Species, breed of cattle, stage of lactation, state of milking, feeds and feeding, diseases, genetics, yearly seasons, age
23
Q
What properties appeal to human senses?
A
organoleptic
24
Q
What are different types of flavor defects for milk?
A
absorbed, bacterial, and chemical
25
How does an absorbed flavor defect taste?
cowy, barny, feedy
26
How does a bacterial flavor defect taste?
acidic, malty, and putrid
27
How does oxidative rancidity taste?
paper or cardboardy
28
How does hydrolytic rancidity taste?
bitter and soapy
29
What causes oxidative rancidity?
exposure to ultraviolet light
30
What causes hydrolytic rancidity?
enzymatic hydrolysis of triglycerides
31
What is standardization?
stabilizes composition of commercially available milk by adding additional skim milk to achieve desired fat content
32
What is pasteurization?
heating of milk to kill pathogenic bacteria
33
What is homogenization?
reduces size of fat globules so that milk fat does not separate in the milk fluids (think of cream)
34
What is separation?
centrifugal force used to separate milk components
35
What is ultrafiltration?
separates components based on molecular size
36
What is reverse osmosis?
Concentrates milk components by reducing H2O
37
List the dairy products that use the least amount of milk to the ones that use the most amount of milk (least to greatest)
Cottage Cheese (6.2lbs), Cheese (10lbs), Ice cream (12lbs), Butter (21.2lbs)
38
What is the overall purpose of eggs?
reproduction
39
What percent of total egg (for a chicken) is made up of the shell/shell membrane?
11%
40
What percent of the total egg (chicken) is made up of the yolk?
31%
41
What percent of the total egg (chicken) is made up of the albumen?
58%
42
What is altricial?
large amounts of parental care after hatching (less yolk more egg whites)
43
What is precocial?
requiring little parental care; able to function independently
44
What is the shell structure made up of?
cuticle layer, spongy layer, mammillary layer
45
What is correlated with the weight of the egg shell?
calcium carbonate
46
How is an air cell formed?
By separation of the inner and outer shell membrane (at blunt end of egg)
47
During air cell formation, what exactly is happening?
As the egg cools, the liquid contracts
48
What is the function of the air cell?
supplies air to embryo when respiration starts
49
What are the functions of the albumen?
insulation, shock absorption, nutrient source
50
The outer thin layer makes up what percentage of the total layers?
23%
51
The firm or dense layer makes up what percentage of the total layers?
57%
52
The inner thin layer makes up what percent of the total layer?
17%
53
The chalaziferous layer makes up what percent of the total layer?
3%
54
Where is the chalzae and what is its role?
extends into the firm/dense albumin, stabilizes position of the egg yolk
55
What is the function of the yolk?
supplies nutrients for developing embryo
56
What kind of egg has a blastoderm?
a fertile one
57
What kind of egg has a blastodisc?
an infertile one
58
How are egg layers formed?
By working from the inside out, one layer is added on top of another
59
How does a blood spot happen?
the rupture of a blood vessel in the yolk follicle at time of ovulation
60
How does a double yolk happen?
When two yolks meet in the oviduct and are included in the same shell
61
What are germicidal properties?
properties that kill or prevent bacteria
62
What is the first line of physical defense and what does it do?
the shell and it has calcium carbonate which is a drying agent
63
What is another example of a physical defense of the egg and what is its purpose?
shell membranes, act as a filter (pores are smaller than those in the shell)
64
What is an example of a chemical defense?
Avidin, in albumin, interferes with bacterial growth
65
What is another example of a chemical defense?
Lysoszyme, in albumen, dissolves bacteria
66
What percent of the egg is made up of water?
74%
67
What percent of the egg is made up of dry matter?
26%
68
What percent of the egg is made up of proteins?
13%
69
What percent of the egg is made up of fats?
11%
70
What percent of the egg is made up of carbohydrates?
1%
71
What percent of the egg is made up of minerals?
1%
72
In egg yolk, what is the percent of dry mater and fats?
52% and 33%, respectively
73
In the egg albumen, what percent is water and what percent is proteins?
88% and 10%, respectively
74
As for the shell and shell membranes, what percent is made up of minerals?
92%
75
What are some causes for variations in egg composition?
type of bird, strain of bird, day to day variation, weather/climate, nutrition, disease status
76
What minerals are found in eggs?
Ca, Cl, Fe, Mg, S, K, P, Na
77
Of the egg minerals, which ones are mainly found in the shell?
Ca, Mg, and P
78
Which egg proteins are found in the albumen?
Ovalbumin, ovoconalbumin, ovomucin, ovoglobulin
79
Which egg proteins are found in the yolk?
Ovovitellin and ovolivetin
80
Which egg proteins are found in the membranes?
ovokeratin
81
What is the largest amount of lipids found in eggs?
Triglycerides (62%)
82
Which lipid helps prevent crystallization when frozen?
phospholipid
83
Fill in the blank: eggs have more _________ fats than _________ fats
unsaturated, saturated
84
What vitamins are eggs NOT a good source of
only C
85
What are some attributes of a high quality egg from a consumer viewpoint?
sound shells, clean shells, freedom from blood and meat spots, freedom of off-flavors, uniform size/shape/color, uniform yolk color, and large amount of firm albumin
86
What are internal factors that influence the quality in eggs
genetics, physiology, and nutrition
87
What are external factors that influence egg quality?
temperature, humidity, and contamination
88
What is shrinkage?
the loss of water when eggs are stored in low humidity, the air cell enlarges
89
What happens during liquefaction?
loss of CO2 from albumen to atmosphere, albumen binds less water, yolk enlarges from water from albumen and becomes "runnier"
90
What helps prevent liquefaction?
The addition of CO2 to the atmosphere
91
What interior attributes are used to assign and quality egg grade?
condition of yolk, condition of and thickness of albumen, size of air cell, any abnormalities
92
What exterior attributes are used to assign a quality egg grade?
shell soundness, shell cleanliness, shape
93
For an egg to be high quality, does the air cell have to be small or large?
small
94
If the yolk is faintly or not visible what is the quality?
high
95
If the yolk is very visible and moves freely what is the quality?
low
96
If the albumen is firm, what is the quality?
high
97
If the albumen is liquefied, what is the quality?
low
98
If blood spots are absent, what is the quality?
high
99
If blood spots are present, what is the quality?
low
100
What should the shell look like for a high quality egg?
clean and crack-free
101
What is plating?
cracking an egg on a plate to check how high the yolk stands and how far the albumen spreads
102
What is mohair?
angora goat hair
103
What are the two types of follicles?
primary and secondary
104
What are primary follicles?
bigger follicles that appear in bundles with secondary follicles, they are the first to develop and the fibers are fully emerged at birth (arranged in groups of 3)
105
What are secondary follicles?
Smaller follicles which are an incomplete set of accessory structures and the fibers mainly emerge between 1 and 3 weeks of age
106
What factors affect follicle development?
adverse prenatal environment, early postnatal environment
107
What type of fibers do consumers prefer?
secondary fibers (bc they're much finer)
108
What is the cuticle?
The scaly outer layer
109
What is the wool cortex?
The interior wool fiber that determines crimp
110
What are the two types of cortex?
Ortho and Para
111
What is the ortho cortex?
soft and elastic
112
What is the para cortex?
Hard and less elastic
113
What is the medulla?
Hollow air space (it is absent in fine wool)
114
What is Kemp?
Large fibers without a solid core (hollow)
115
What structures are only in primary follicles?
Arrector muscle and sweat gland
116
What is a primary constituent in wool?
Keratin
117
What is the chemical composition of wool?
Includes sulfur-containing amino acids
118
What is the chemical arrangement of wool?
sulfide bonds hold chains together, and there are helical structures
119
What are factors that affect wool production?
Nutrition and breeding
120
What is the selection criteria of wool?
fleece weight, fineness of hair, length of fibers
121
What is a fleece?
Wool from 1 sheep
122
What is a clip?
Wool from a bunch of sheep
123
What are the three types of impurities?
Natural, Acquired, and Applied
124
What do natural impurities come about?
by wool grease which is produced by sheep themselves
125
What are examples of acquired impurities?
dirt, dust, sand, manure, urine
126
What are examples of applied impurities?
sprays, dips, and dyes
127
What structure produces grease?
Sebaceous gland
128
What structure produces swint?
sweat gland
129
What is the yolk of wool?
a mixture of grease and swint
130
What is scouring?
The use of soapy solution to remove acquired and applied impurities
131
What is carbonizing?
The use of acid to remove organic matter (particles containing carbon)
132
What is wool shrinkage?
wool weight lost due to impurities
133
What is the wool yield?
The wool weight after cleaning
134
What is the criterion used to grade wool?
based on fiber diameter
135
What are ways people grade wool (from least precise to most precise)
American grade, spinning count, micron diameter
136
What is the american grade?
Amount of merino breeding in sheep
137
What is the spinning count?
amount of hanks of yarn that can be spun from 1 lb of clean wool (typical range is 36-80 hanks)
138
What is micron diameter?
Based on actual fiber measurements
139
true or false: longer fibers of wool are better
true
140
What is the name for short wool fibers?
noilage
141
What color of wool is the best and why?
white, because you can easily dye it
142
what is the preparation for spinning and weaving wool?
1. Growing
2. Shearing
a. Mechanical
b. Chemical
3. Grading
4. Sorting
5. Blending
6. Scouring
7. Carding (aligns fibers)
143
What are the three types of wool and fabric?
Woolen, worsted, and felt
144
What is woolen yarn?
When fibers are cross-linked (###)
145
What is worsted yarn?
When fibers are parallel (===)
146
How is felt fabric made?
Through heating cuticle and matting it together
147
What are positives of wool cloth?
warm, non-flammable, can absorb air/moisture, insulator
148
What are some negatives of wool cloth?
can shrink, makes some people itchy
149
What is a wool mark label?
Pure wool
150
What is a wool blend label
Wool makes up a high percent of the fabric, but is not 100% pure wool
151
What are some other fibers?
Mohair, cashmere, alpaca, llama
152
During muscle rigor, when the tension is increasing, what happens to the pH ?
The pH is dropping
153
At what point in the rigor curve does rigor completion occur?
At the vertex (high point)
154
what must the pH level be at for cathepsins and calpains to become active?
5.6
155
What are some types of meat?
red meat, poultry, fish/seafood, worm, grub, dog
156
What animals count as red meat?
beef, pork, veal, lamb/mutton, horse
157
What is the largest amount of meat produced in the world?
Pork (103,400 metric tons)
158
What is the largest amount of meat produced in the US?
Poultry (19,200 metric tons)
159
What are the three primary muscle types?
smooth, involuntary striated, and voluntary striated
160
What counts as smooth muscle?
walls of the digestive tract, capillaries, etc.
161
What is involuntary striated muscle?
cardiac (heart muscle)
162
What is voluntary striated muscle?
skeletal (these muscles have alternating dark and white bands)
163
What are the two main aspects of muscle structure?
the muscle cell and connective tissue work
164
What are the 5 parts of the muscle cell and what are they exactly?
1. Myofibers: structural units of muscle
2. Sarcolemma: excitable outer cell membrane
3. Nuclei: voluntary striated and multiple smooth and involuntary striated in a single
nucleus
4. Myofibrils: long fibers of contractile filaments in myofibers
5. Sarcoplasm: liquid portion of muscle cell
165
What are the 3 parts of connective tissue work?
1. Endomysium: thin layer surrounding each cell
2. Perimysium: wrap around muscle cells to form a bundle
3. Epimysium: Surrounds the entire muscle
166
What do Myofibrils do?
permit each cell to do work
167
What are the two types of myofibrils?
actin and myosin
168
What is actin?
thin filaments, light bands
169
What is myosin?
thick filaments, dark bands
170
What is the sliding filament theory?
contraction and relaxation is regulated by calcium concentration (Ca++), and the calcium is held in the sarcoplasmic reticulum surrounding myofibrils
171
What is a sarcomere?
The smallest functional contractile unit which contains several hundred filaments between Z lines
172
During relaxation what is the role of ATP?
to keep myosin and actin separated
173
During contraction what is the role of ATP?
to provide energy
174
Does anaerobic or aerobic create more energy?
aerobic
175
What is the definition of rigor mortis?
the stiffening of the carcass by intense shortening of the muscle fibers
176
What is going on during rigor onset?
Muscle is relaxed and most tender at this stage
177
What is going on during rigor completion?
maximum muscle contraction and maximum toughness
178
What is going on during the resolution of rigor?
muscle becomes more tender due to enzymes breaking down protein
179
What is Autolysis?
Self-breakdown
180
What enzymes are used during autolysis?
cathepsins and calpains
181
What happens to the water binding capacity as pH drops?
water binding capacity drops
182
Why do people age meat?
to improve tenderness and flavor
183
What relationship is very important to avoid microbial spoilage when storing or cooking meet?
time and temperature
184
What are the 4 ways of aging meat?
1. 7-14 days at 35*F
2. 2-3 days at 60-68*F
3. Addition of proteolytic enzyme (papain)
4. Wet aging; meat is retained in its own fluid
185
What is the chemical water composition of meat (in general)
75% water
186
What is the protein chemical composition of meat (in general)?
19% protein
187
What is the general chemical lipid composition of meat?
19% lipids
188
What is the general chemical carbohydrate composition of meat?
1% carbohydrates
189
What is the general chemical mineral composition of meat?
1% minerals
190
Lipid evaluation of monogastric animals
lipids are reflected by the diet, they are pig fatty acids, monogastric have approximately 54% unsaturated and 46% saturated fats
191
Lipid evaluation of ruminant animals
lipids in these animals are more uniform, they are cow fatty acids, ruminants typically have 46% unsaturated and 54% saturated fats
192
What is the lipid composition of poultry?
2/3 unsaturated and 1/3 saturated
193
What is the most common fatty acid found in meat?
Oleic
194
In a chicken, how much oleic is found?
37.2%
195
In a pig, how much oleic is found?
41%
196
In a cow, how much oleic is found?
40.9%
197
In a sheep, how much oleic is found?
34.8%
198
Between milk, meat, and eggs, which provides the best nutritional in terms of proteins?
1. Eggs
2. Milk
3. Meat
(ranked from most to least protein nutritional)
199
What is actomysin?
A major protein in meat
200
What does myoglobin do?
transports oxygen and carbon dioxide within muscle tissue
201
What are some examples of edible proteins that are also connective tissue in meat?
collagen, elastin, and keratin
202
What are the two major carbohydrates of meat?
Glycogen (before rigor) and Lactic Acid (after rigor)
203
Beef is a good source of what vitamin?
B12
204
Pork is a good source of what vitamin?
thiamine
205
What major minerals are found in meat?
Fe, Zn, K, S, Na, Cl, Mg, Ca, P
206
Which meat minerals are primarily present in bone?
Mg, Ca, and P
207
What is the protein content of beef?
56%
208
What is the protein content of pork?
51%
209
What is the protein content of lamb?
54%
210
What is the B12 content of beef?
79%
211
What is the thiamine content of Pork?
39%
212
How does myoglobin affect the color of muscle?
if the muscle is used there is more myoglobin which means the muscle color will be darker, if the muscle is not used then there will be less myoglobin which means the muscle color will be lighter
213
True or false: the pH of muscle does not affect the muscle color
FALSE, the pH of muscle does have an effect on muscle color
214
What are some desirable meat colors?
a. Beef: bright cherry red
b. Pork: grayish pink
c. Mutton: light pink
d. Veal: pinkish brown
e. Poultry: golden/yellow
215
What sort of compounds are liberated by heating?
volatile compounds
216
Do water soluble or fat soluble compounds have a greater influence on flavor?
fat soluble
217
What is the definition of juiciness?
wetness produced by the release of meat fluids
218
What is the correlation between marbling and juiciness?
more marbling = more juicy
219
What factors influence meat quality?
tenderness and juiciness
220
What is the definition for tenderness?
measured of how easily meat can be cut or chewed; also measured as resistance to sheer force
221
What is the correlation between connective tissue and tenderness?
more connective tissue = less tenderness
222
Do myofibrils become more tender or tougher with heat?
tougher
223
Does connective tissue become more tender or tougher with heat?
more tender
224
Does tenderness decrease or increase as the animal ages?
decrease
225
What pre-slaughter factors influence quality?
1. Heredity
2. Physiological
a. age
b. hormonal balance
3. Feeding and Management
4. Slaughtering and Stress
226
What post-slaughter factors influence quality?
1. Chilling
2. Aging
3. Freezing
4. Electrical Stimulation (aka Shock)
227
What does the dressing percentage tell us?
How much of the animal carcass is usable for meat
228
How do you calculate dressing percentage?
Dressing percentage = ((carcass weight)/(live weight))100
229
What is the typical dressing percentage for sheep, cattle, and swine?
sheep - 50%
cattle - 60-62%
swine - 72%
230
Is a meat inspection mandatory or voluntary?
mandatory
231
Who conducts a meat inspection?
the FSIS (food safety and inspection service)
232
What does the Wholesome Meat Act (1967) say?
Every animal that is slaughtered must be inspected
233
What does the meat inspection look for?
1. animal is free of disease
2. clean and sanitary facilities
3. proper packaging and labeling
234
Is meat grading mandatory or voluntary?
voluntary (optional)
235
What are Beef quality grades from best grade to worst grade?
Prime, Choice, Select, Standard
236
What are the beef yield grades from best to worst?
1,2,3,4,5
237
What are Pork quality and yield grades from best to worst?
1,2,3,4
238
What are poultry grades from best to worst?
A,B,C
239
What are examples of variety meats?
Heart or Liver
240
What are common pathogens in meat?
salmonella, E.coli, Listeria, Campylobacter, etc.
241
What is the recommended internal cooking temperature for ground meat?
160*F
242
Why do meats like steaks or roasts pose less of a safety concern than ground meat?
Bc the bacteria are on the exterior rather than smashed together throughout the meat
243
What are Hazard Analysis Critical Control Points?
a systematic approach to food safety that identifies and eliminates hazards at various points in food production and processing
244
Fill in the blank: Animal functions are based on people's _______ and ______
observations, theories
245
How is the body organized?
Cells > Tissues > Organs > Systems > Whole Body
246
What are the types of fluid filled spaces?
Intracellular, Interstitial, and the Circulatory System
247
How is fluid stored in intracellular?
fluid within cells
248
How is fluid stored interstitial?
fluid between cells
249
What type of fluid is seen in the circulatory system?
blood plasma
250
What is homeostasis?
The combination of body mechanisms that causes the body to maintain an equilibrium
251
What does the circulatory system do?
permits exchange of nutrients, hormones, and gases
252
What is the function of the nervous system?
makes adjustments to help maintain equilibrium
253
What do nervous system receptors do?
Detect changes in environment
254
What are external receptors?
eyes or ears
255
What are internal receptors?
changes in the blood
256
What does autonomic mean?
control of involuntary things
257
What does Somatic mean?
Controls skeletal muscle movements
258
Meaning of parasympathetic?
at rest
259
meaning of sympathetic?
emergency
260
What is a general rule about the nervous system?
When a change in environment requires a rapid response or if required response involves the whole body, the response is usually brought about by the nervous system
261
What is the function of the endocrine system?
secretes organic substances to be exchanged by the circulatory system
262
What is a general rule for the endocrine system?
When a change in environment (usually internal) required a specific response for altering cell environment or if the required response takes longer time to occur, the response is usually brought about by the endocrine system
263
What are hormones?
a chemical compound secreted by a ductless gland
264
What is insulin made from?
amino acid chains
265
What is melatonin made from?
individual amino acids
266
What are steroids?
derivatives of cholesterol; includes many reproductive hormones
267
What controls hormone release?
the nervous system, other hormones, and change in chemical composition of blood
268
What are the two types of target organs?
general and specific
269
What can general organs target?
the entire body
270
What can specific organs target?
only one organ
271
What is excitation and inhibitation?
the exchange rate of enzyme synthesis
272
What are the three types of hormonal interaction?
independent, antagonistic, and complementary
273
What occurs during independent hormonal interaction?
no interaction between hormones
274
What occurs during antagonistic hormonal interaction?
2 hormones with equal but opposite effect interact
275
What occurs during complementary hormone interaction?
hormones work together
