Exam 3 Flashcards
1
Q
Hams are smoked meats which are usually
A
Cured
Heat processed
Smoked
2
Q
“enhanced” pork loins/chops and chicken breasts are products marinated/ pumped with
A
water, salt, phosphate
3
Q
sausage products are processed meats which are
A
comminuted
seasoned
salted
4
Q
Meat curing is the application of
A
salt and nitrite
5
Q
which of the following are methods used for binge curing of meats?
A
immersion curing
artery pumping
6
Q
which of the following are intervention treatments designed to decrease the microbial load of carcasses
A
organic acid sprays and steam wash cabinets
7
Q
which of the following are considered meat-borne parasites
A
trichinella spiralis
toxoplasma gondi
8
Q
Prions
A
are the causative agent of TSE’s
9
Q
reduced iron
A
Fe**
10
Q
potassium nitrate
A
salt peter
11
Q
ingoing limit of sodium nitrite in bacon
A
120 ppm
12
Q
nitrite
A
NO2
13
Q
normal range for salt content in processed meat products
A
1.5-3%
14
Q
ingoing sodium erythorbate level for cured meat products
A
550 ppm
15
Q
ingoing limit of sodium nitrite in brine cured product
A
200 ppm
16
Q
normal range for seasonings in processed meat products
A
0.1-.5%
17
Q
microbial load of spoiled ground beef
A
10^7
18
Q
nitrate
A
NO3
19
Q
ingoing limit of sodium nitrite in ground sausage products
A
156 ppm
20
Q
moisture loss during carcass storage
A
cooler shrink
21
Q
nitric oxide
A
NO
22
Q
moisture loss of packaged meat
A
drip loss
23
Q
oxidized iron
A
Fe+++
24
Q
ability of meat to retain moisture
A
water holding capacity
25
common name for bone in beef chuck blade roast
blade bone
26
major wholesale cuts
primals
27
where lamb shoulder is separated from rib
4-5 rib
28
scientific muscle name of chicken breast major portion
pectoralis major
29
primal beef skirt steak is derived from
plate
30
chicken wing portion with 2 bones
radial ulna (portion)
31
scientific name for bone in beef chuck arm roast
humerus (portion)
32
chuck, loin, rib, round, flank
primals
33
common name for bone in beef chuck arm roast
arm bone
34
pork wings
radial ulna (portion)
35
shoulder, loin, belly, ham
primals
36
scientific name of large muscle in T-bone steak
longissimis dorsi
37
common name or large muscle in T-bone steak
loin eye
38
lamb fore-shank bones
radial ulna (portion)
39
scientific name of small muscle in T-bone steak
psoas major/minor
40
beef bacon
plate
41
primal beef top loin teak, boneless is derived from
loin
42
chicken wing portion with 1 bone
humerus (portion)
43
primal pork loin sirloin chop is derived from
loin
44
where beef rib is separated from loin
12-13 rib
45
where pork loin is separated from shoulder
2-3 rib
46
where beef chuck is separated from the beef rib
5-6 rib
47
means favorite steak
beef loin top loin steak, boneless, aged about 40 days
48
scientific muscle name of chicken tender
pectoralis major
49
bone common to beef rib steak and pork rib chop
rib bone
50
primal lamb sirloin chops are derived from
leg
51
scientific muscle name of chicken breast major portion
pectoralis major
52
bound water is held within the myofilaments via capillary action
F
53
Hemoglobin is the pigment responsible to 80-90% of the color of meat
F
54
cattle muscle contains more myoglobin than pig muscle
T
55
the enzyme m-calpain requires millimolar calcium for activity
T
56
WHC increases when muscle pH is near the isoelectric point of myofibrillar proteins
F
57
Preserving meat by salting/smoking is documented as early as 850 B.C. to 63 A.D.
T
58
Hide removal is the single largest contributor to microbial contamination during slaughter
T
59
Muscle of healthy animals is generally considered to be free of bacteria and other contaminating microorganisms
T
60
The most difficult pathogens to kill or inactive during thermal processing are generally spores
T
61
WHC
water holding capacity
62
PL or LP
isoelectric point
63
TSE
transmissible spongiform encephalopathy
64
CWD
chronic wasting disease
65
LAB
lactic acid bacteria
66
BSE
bovine spongifrom encephalopathy
67
Explain the differences between bound water, immobilized water and free water
Bond water is bound by cells and cannot be released because of charges on the proteins. Immobilized water is entrapped through layers of bonds. Free water is not bound or entrapped and flows freely because of the capillary force.
68
8 primal cuts of the beef carcass
1) loin
2) chuck
3) brisket
4) flank
5) rib
6) round
7) shank
8) plate
69
Dark purple- fresh meat (not cooked)
Deoxymyoglobin
Fe +2
H2O
70
Bright red
oxymyoglobin
Fe +2
O2
71
Brown- fresh meat (not cooked)
Metmyoglobin
Fe +3
nothing
72
Pink
Nitrosyl- hemochromogen
Fe +2
NO
73
Compared to lamb
Lamb is separated at the 4-5 rib
beef is separated at the 5-6 rib
Sirloin is in the leg of lamb
Sirloin in beef is in the loin
74
Compared to pork
- Pork is all loin instead of rib and loin
| - Pork is separated at the 2-3 rib
75
List 5 classifications of sausage given in class and give one example of each class
1) Fresh- fresh pork sausage
2) cooked, not smoked- Bologna
3) Cooked, smoked- Beer salami
4) dried, semidried, fermented- summer sausage
5) specialty- lunch meat, loaves
76
salt
solubilize proteins
flavor
anitmicrobial
77
Nitrite
flavor
color
antioxidant
antimicrobial
78
Nitrate
limited use
| restricted to slow cured products
79
sodium erythorbate
***reduces nitrite to nitric oxide
| reduces ferric iron to ferrous iron
80
phosphates
***increase water-binding capacity
| antioxidant
81
6 intrinsic factors affecting microbial activity in food/meat
1) pH
2) moisture
3) nutrients
4) antimicrobial
5) biological structures
6) oxidation/ reduction
82
nitrosamines are carcinogens which can be formed in foods, including meats, when nitrate/nitrite compounds react with certain amines. List 3 ways that nitrosamine formation has been decreased in meat products
1) use erythrobate
2) Use NO2 unless slow/long cured products (NO3)
3) cook at lower temps
4) use less nitrite/ nitrate
83
Which bones form the "T" in a beef loin T-bone steak
1) Lumbar
| 2) finger bones
84
Which of the following are common symptoms if food borne illness
diarrhea
vomiting
fever
85
List three extrinsic factors affecting microbial activity in food/meat
1) Temperature
2) Gases
3) Relative humidity
86
Cervical:
beef
pork
lamb
7
7
7
87
Thoracic:
beef
pork
lamb
13, rarely 14
14(15)
13(14)
88
Lumbar:
beef
pork
lamb
6
7(6)
7(6)
89
Sacral:
beef
pork
lamb
5
4
4
90
hue
yellow, green, blue, red
91
chroma
purity or saturation
92
value
brightness
93
hemoglobin
pigment of blood
94
myoglobin
pigment of muscle
95
myofibrillar meat tenderness
sarcomere length shortening
| z disk integrity
96
connective tissue meat tenderness
amount of CT (muscle location)
| cross linking degree of CT
97
IMPS
institutional meat purchase specifications
98
URMIS
uniform retail meat identity standards
99
PSO
Purchase specified option
100
longissimus dorsi
rib or loin eye
| rib/loin
101
psoas major/ minor
tenderloin
| loin/ loin and serloin/ loin
102
semimembranosis
top round
| round/leg
103
biceps femoris
bottom round
| round/leg
104
semitendinodius
eye of round
| round/ leg
105
gluteus medius
jump muscle
| loin/sirloin
106
hindquarter
beef
| 48%
107
forequarter
beef
| 52%
108
hindsaddle
lamb
| 50%
109
foresaddle
lamb
| 50%
110
loin
pork
| 18%
111
drumstick
chicken
| 15.9%
112
thigh
chicken
| 17.4%
113
wing
chicken
| 11.9%
114
MAP
modified atmosphere packaging
115
UPC
universal product code
116
sarcoplasmic proteins
soluble with low ionic strength
0.2
myoglobin, glycolytic enzymes
117
myofribrillar proteins
moderate ionic strength
0.6
actin and myosin
118
stromal proteins
not soluble
| collagen
119
neck bone
cervical bone
120
back bone
thoracic bone
121
feather bone
spinous process of vertebra
122
button
cartilage of spinous process
123
backbone
lumbar vertebrae
124
finger bone
transverse process of vertebra
125
back bone
sacral vertebra
126
tail bone
coccygeal vertebra
127
blade bone
scapula
128
arm bone
humerus
129
foreshank bone
ulna
130
ribs
costae
131
Aitch bone
pubis
132
leg (round) bone
femur
133
hind shank bone
tibia
134
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shank bone (lamb)
front food bones (pork)
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carpal bones
135
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shank bone (lamb)
front food bones (pork)
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metacarpal bones
