EXERCISE 3 Flashcards

1
Q

T/F meat of animals is mildly sterile

A

T

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2
Q

possible sources of meat contaminants

A

slaughter, dressing, tranport, storage conditions, external body surfaces, environment

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3
Q

Practices that lead to foodborne outbreaks:

A
  1. inadequate refrigeration of meat
  2. food is prepared too long
  3. Inadequate cooking or heat processing
  4. Infected persons in food preparation
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4
Q

Pathogens that cause foodborne outbreaks

A

psychotropes

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5
Q

give examples of psychotropes

A

Pseudomonas, Clostridium

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6
Q

heat-stable bacteria

A

c. perfringens

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7
Q

temperature danger zones

A

7-60 c

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8
Q

Determinants of microbial load:

A

ORIGIN AND SANITATION PROCEDURE

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9
Q

importance of examination of meat

A

assess freshness and quality
determine shelf-life

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10
Q

Easiest method to assess acceptability and wholesomeness of meat

A

organoleptic exam

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11
Q

Factors affecting the differences of meat of different animals

A

age, sex, breed, health conditions and feeding

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12
Q

signs of spoilage

A
  1. Slime formation
  2. Discoloration
  3. Off-flavors
  4. Off-odors
  5. Fat rancidity
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13
Q

odor of cattle meat

A

milk-like

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14
Q

different meat colors

A

red-brown, red-brown, dark red -brown, pale red, pale red, white-pink

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15
Q

different fat color

A

light yellow, white to yellow, goldne yellow, white white, yellow

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16
Q

May be done on suspect meat from antemortem inspection and endline products

A

Microbiological Examination

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17
Q

Microbio exam of meat methods

A
  1. Direct Microscopy
  2. SPC
  3. Qualitative Examination
18
Q

SPC limitation

A

Cannot differentiate pathogenic microorganism, preliminary count

19
Q

BAP

A

Enrichment and differential medium for fastidious bacteria

20
Q

what could be added to grow strep on BAP

A

crystal violet

21
Q

what could be added to grow anaerobes in BAP

A

kanamycin, neomycin

22
Q

why does BAP have 5% sheep blood

A

to visualize hemolysis

23
Q

Selective and differential medium for non-fastidious, G (-) bacilli

24
Q

components of MCA

A

utrient for non-lactose fermenting bacteria
Lactose monohydrate: source of nutrient for lactose fermenting bacteria
Bile salts and CV: inhibit G+ bacteria
NaCl: buffer
Neutral red: pH indicator
Acidic: pink to red
Agar: solidifying agent
Crystal violet
Distilled water

25
source of nutrient for non-lactose fermenting bacteria
Peptone and Proteose
26
source of nutrient for lactose fermenting bacteria
Lactose monohydrate
27
component which inhibits G+ bacteria
Bile salts and CV
28
pH indicator of MCA
NEUTRAL RED
29
Normal pH of muscle tissue of live animal
7.0-7.2
30
Effects of ultimate pH on Meat Quality
1. Meat Color Higher pH (alkaline) → darker meat Less appealing , mukha siyang matagal na 2. Meat Tenderness higher pH → more tender muscle Commonly seen in male animals 3. Meat Processing Higher pH → higher water holding capacity Muscle proteins are destroyed
31
How do we achieve the ultimate pH?
Glycogen → lactic acid production → low pH muscle protein denaturation → cessation of ATP-driven Ca2+ pump in the sarcoplasmic reticulum → no ATP synthesis during post mortem → slight crossbridge attachment (due to remaining Ca) but no detachment → stiff muscles→ rigor (20-24 hours post-mortem, pH 5.7-6.0 [desirable])
32
desirable pH after 20-24 hrs post mortem
5.7-6.0
33
test used to Estimate bleeding time efficiency
Radan's test
34
interpret radan's color results: clear blue: cloudy green: olive green: yellow: super green:
Clear, blue – Normal bleeding Cloudy, green – Incomplete bleeding Olive green – Unsatisfactory bleeding If yellow: not properly bled Super green: seen on cold slaughter
35
time needed to render carcass from stunning to bleeding
15 sec
36
Carotene Test
chemical test for differentiation of beef and carabeef
37
Carotene test uses ____which releases carotene from the cells and ______ for extraction of carotene from the muscle cells
uses potassium hydroxide which releases carotene from the cells and petroleum ether for extraction of carotene from the muscle cells
38
use of KOH and Petroleum ether in carotene's test
uses potassium hydroxide which releases carotene from the cells and petroleum ether for extraction of carotene from the muscle cells
39
may be added to meat to form metmyoglobin.
nitrite
40
when nitrite is heated it will form?
nitrosyl hemochrome. = PINK COLORATION OF MEAT