Combi Meat Products/Anatomy And Physiology Flashcards Preview

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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

What does quality grade measure

Maturity and intramuscular fat