Chapter 15 - Meats, Fish, Poultry

Question 1

5 Main proteins in connective tissue

Answer 1

Collagen
Tropocollagen 
Elastin
Reticulum
Ground substance

Question 2

2 key pigments in meat

Answer 2

Hemoglobin

Myoglobin

Question 3

Effects of myoglobin in presence of air

Answer 3

Adds two atoms of oxygen to form Oxymyoglobin (intense red)

Question 4

Effects on myoglobin in absence of air

Answer 4

Brownish red pigment metmyoglobin forms

Question 5

Key pigment in salmon

Answer 5

Astaxanthin

Question 6

The Effects of heat on myoglobin

Answer 6

Myoglobin changes to Oxymyoglobin.

Continued heating converts Oxymyoglobin to denatured globin hemichrome

Question 7

What color does denatured globin hemichrome contribute

Answer 7

Grayish brown in well done meats

Question 8

Storage temp Requirements for fresh label

Answer 8

Must never have reached a temperature below -3.3 C (26 F)

Question 9

Storage temp Requirements for previously frozen label

Answer 9

Have been frozen at -17.8 C (0 F) and then allowed to thaw to at least-3.3 C (26 F)

Question 10

3 Changes in muscle tissue during heating

Answer 10

Proteins shrink (denature) and water binding capacity reduces

Cracks in iband

Become less tender

Question 11

3 Changes in connective tissue during heating

Answer 11

Elastin is not effected

Collagen is converted to gelatin

Tenderizes

Question 12

When should dry heat method be used

Answer 12

Tender cuts of meat because of high muscle protein and little collagen

Question 13

When should moist heat methods be used

Answer 13

Less tender cuts of meat

Question 14

Salts 2 effects on meat

Answer 14

Enhanced water retention, improves juiciness

Promotes tenderness

Question 15

Meat tenderizers 2 effect on meat

Answer 15

Increase tenderness

By enzyme destroying Sarcolemma surrounding Myofibrils

Question 16

Mechanical tenderization 2 effects on meat

Answer 16

Increase tenderness

Breaks muscle and connective tissues

Question 17

Soy protein concentrate

Answer 17

Defatted soy product

Contains about 70 percent protein

Question 18

Soy protein isolate

Answer 18

Defatted and highly concentrated soy protein (up to 95%)

Used to make textured soy products

Question 19

Soy flour

Answer 19

Finely ground soy flakes

Question 20

Tofu

Answer 20

Soybean curd

Question 21

Tempeh

Answer 21

Fermented cooked soybean product

Resembles cake

Question 22

Natto

Answer 22

Fermented cooked soybean product

Useful as a spread or in soups

Question 23

Miso how it’s made

Answer 23

Paste made by fermenting a mold culture with soy beans, salt, and often rice for up to 3 years

Question 24

Textured soy protein

Answer 24

Can be made into meat analogs

Meat extender

Question 25

Gelatin

Answer 25

Stabilizing and gelling agent

Question 26

Why is gelatin useful

Answer 26

It can be used to make many things like sols, gravy, etc

Question 27

What are the 4 main proteins in muscle tissue

Answer 27

Myosin Actin Tropomyosin Actomyosin