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