Chapter 7 (meat)

Question 1

4 types of beef with the sex

Answer 1

1. steers (M)
2. bulls (M)
3. cow, heifers (F)
4. calves (F,M)

Question 2

when is pork slaughtered (age)

Answer 2

7-12 months

Question 3

3 divisions of proteins in meat

Answer 3

1. myofibrillar proteins (myosin and actin)
2. structural protein (connective tissue)
3. sarcoplasmic protein (blood)

Question 4

composition of muscle fiber + composition

Answer 4

sarcomere, each of them made of 2 units:

1. actin (thin)
2. myosin (thick)

Question 5

composition of connective tissue (2)

Answer 5

proteins + mucopolysaccharids

Question 6

functions of connective tissue (3)

Answer 6

1. provide structure + adhesiveness
2. glue between muscle fibers (hold them together)
3. surrunding all living cells

Question 7

what are the adipose tissue (4)

Answer 7

1. subcutanous fat (under skin)
2. visceral fat (in abdominal cavity to protect organs)
3. intermuscular (between muscles groups)
4. intramuscular fat (fat within muscle fibers)

Question 8

colour of young and old animals

Answer 8

young: white
old: yellow

Question 9

what is marrow

Answer 9

soft, fatty material in the middle of large bones

1. yellow in long bones
2. red in spongy center of other bones

Question 10

what make the colour changes

Answer 10

1. oxygen

2. heat (denature myoglobin)

Question 11

why adding nitrite by food industry (4)

Answer 11

1. stop bacterial growth
2. maintain bright pink-red colour of meat
3. to slow development of rancid flavors
4. to impart a sharp, piquant flavour

Question 12

conclusion on a study about health consequence of red meat

Answer 12

increase 17& risk of developing bowel cancer

Question 13

why red meats cause cancer (2)

Answer 13

1. heme (broke down in N-nitroso compunds, damage intestinal cell lining, DNA replication is initiated to heal, so increase risk of error = mutations (risk of cancer)
2. high temperature cooking: produce chemical that increased cancer risks

Question 14

temperature where connective tissue dissolve in gelatin (colour = brown)

Answer 14

66 degree, 150 F

Question 15

on what 2 aspects the grade is made

Answer 15

1. quality (colour, fat distribution, surface texture, grain)
2. yield (amount of lean meat compare to fat, bones and other inedible parts)

Question 16

natural tenderizing that affects tender (7)

Answer 16

age (at slaughtered), heredity, species, aging, rigor mortis, marbling (fat content), cut

Question 17

artificial tenderizing (5)

Answer 17

acids, enzymes, salts, mechanical, electrical stimulation

Question 18

electrical stimulation (a tenderizer) is for which species (2)

Answer 18

beef, lamb

Question 19

when happen the rigor mortis

Answer 19

6-24h after slaughtered

Question 20

what is temperature that enzymes are activated for tenderize the meat

Answer 20

55-76 degree

Question 21

what is the fraction of meat that is processed + 3 more popular

Answer 21

1/3, ham, sausage, bacon

Question 22

4 process methods

Answer 22

smoking, canning, drying, curing

Question 23

what determine the carving

Answer 23

the direction in which the muscle fibers run (grains is visible on the surface)
- cut accross grains

Question 24

which meat has to be refrigerate

Answer 24

fresh meat (3-5 days), ground meat (1-2 days)

Question 25

which meat must be freezing

Answer 25

most meat (3-12 months), ground beef (less than 3 months)

Question 26

characteristics of steers

Answer 26

- Male - castrated while young - to gain weight quickly

Question 27

characteristics of bulls

Answer 27

- male - uncastreted, mature - for processed meat + pet foods

Question 28

characteristics of heifers

Answer 28

- have not borne a calf - used for meats - female

Question 29

characteristics of cows

Answer 29

- female - borne 1 et + calves - less desirable tha heifers and steers

Question 30

characteristics of calves

Answer 30

- male and female - 3-8 mos - baby beef= 8-12 mos

Question 31

animal maturity leads to what (about collagen) (2)

Answer 31

- increased quantity of collagen | - increased covalent cross-link between collagen strands

Question 32

where do we find elastin

Answer 32

small amount in meat except for the cut of the neck and shoulder

Question 33

what do reticulin

Answer 33

support tissues (bone marrow, liver, lymphatic system)

Question 34

why do we have to remove elastin

Answer 34

affect tenderness, does not soften when heating

Question 35

advantage of the smoking method

Answer 35

cured meat is smoke for colour, aroma, flavor

Question 36

broiling and grilling (dry method) are based on what

Answer 36

meat thickness and distance from heat

Question 37

where is the marbling window

Answer 37

betwwen the birth and 250d

Question 38

nitrite + myoglobin with heat will create..

Answer 38

nitrosyl hemochrome (pink color)

Question 39

examples of game meats (5)

Answer 39

caribou, bison, elk, moose, deer

Question 40

inspection is mandatory for which species (5)

Answer 40

beef, lamb, pork, bison and poultry

Question 41

examples of lean or extra-lean cut

Answer 41

round roast lean ground meat sirloin steak

Question 42

dry heat preparation

Answer 42

roasting grilling/broiling pan-broiling frying