Flashcards in Combi Meat Products/Anatomy And Physiology Deck (20)
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1
Bos indicus cattle have elevated ____________ which causes meat to be not as tender
Calpastatin
2
What are the 3 constituents of lean
Meaty flavor
Browning reaction
Amino groups + reducing sugars
3
What is the browning reaction also called
Millard reaction
4
What is the browning/maillard reaction?
Reaction of amino groups and reducing sugars
5
What is a consequence of the browning reaction
Melanoidins
6
What are melanoidins
Brown nitrogenous substances
7
What are constituents of fat
Species flavor
8
What are some other things that affect flavor
Feed, animal age, gender, lipid oxidation, microbes
9
Instead of hydrolytic rancidity , in meat it is called
Oxidative rancidity
10
An example of an animals age affecting flavor
Mutten has a stronger taste
11
An example of how gender affects flavor
Boar odor
12
Examples of how feed affects flavor
Grass feed= yellow pigment fat
Grain fed= white pigment fat
13
Dressing percent equals....
Hot carcass weight times 100
14
Another way of saying hot carcass weight
Live weight
15
Why do beef and lamb have a lower dressing
They have a larger digestive tract
16
What does yield grade measure
Cutability or the amount of lean to fat
17
What does yield grade estimate
Estimates yield of closely trimmed,boneless retail cuts from the major wholesale cuts
18
What is the purpose of carcass grading
To segregate a variable population of carcasses into groups that are uniform in composition or eating quality
19
What does quality grade predict
Predicts palatability (tenderness, juiceness, and flavor) of the product
20
