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Meat Science > final > Flashcards

final Flashcards

1
Q

list characteristics of wrapping materials

A

low moisture vapor transmission
non toxic
pliable
odorless
easy to mark for ID
good sealing properties
puncture resistant

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2
Q

if we had a few thousand pounds of pse or dfd pork, what can you do to make sure the meat is utilized

A

turn into spam, hot dogs, pepperoni, chorizo, pet food (explain why for each)

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3
Q

PSE

A

pale, soft, exudative

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4
Q

DFD

A

dark, firm, dry
can be caused by stress

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5
Q

WHC

A

water holding capacity

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6
Q

what is the most non meat ingredient added

A

salt; flavor enhancement, shelf-life extension, protein extraction

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7
Q

what is freezer burn

A

surface drying of meat
myoglobin oxidation
surface desiccation

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8
Q

what is the purpose of canning

A

to target c. bot, the main bacteria in canning

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9
Q

what is Fo value

A

time in min at 250 F required to destroy spores from given organisms

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10
Q

What is decimal reduction time, D value

A

time required to reduce microorganisms # by 90% at given To

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11
Q

What is the canning mitigation time and temp

A

12D = minimum safe process = c. bot. cook
250F for c. bot. = 3 min

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12
Q

What are the different types of rigor mortis

A

thaw rigor: when muscle frozen pre-rigor is thawed // preventative: freeze post rigor meat, thaw at 26-28 F

cold shortening: when muscle is exposeed to temps less than 59 F or sudden release of Ca++ into sarcoplasm // problem: lean carcass, tenderness, hot-boned muscles

rigor mortis: membrane of SR becomes leaky and releases Ca++ into sarcoplasm

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13
Q

what are the post-mortem pH levels

A

5 1/2 - 6 normal
7 dark
below 5 1/2 pale

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14
Q

what forms of water are found in muscle

A

bound: chemical, net charges of proteins
immobilized: spaces available in myofibrils
free: sarcoplasma, water readily lost

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15
Q

what determines the textural characteristics of a muscle

A

size

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16
Q

what are the parts of connective tissue

A

tendons: connect bone to muscle
epimysium: surround entire muscle
perimysium: surround muscle bundles

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17
Q

what are 2 types of casing

A

regenerated collagen
fibrous
cellulose
plastics
natural

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18
Q

what are extenders

A

non-specific term for binders and fillers

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19
Q

what are binders

A

non-meat ingredients that contribute to WHC and EC

20
Q

what are fillers

A

Non-meat ingredients that contribute to WHC but not EC

21
Q

what is meat block

A

carcass class, primal, trim
how much is used before ingredients are added , initial starting point

22
Q

what are the smoke cycle types

A

liquid smoke: distillate of natural smoke
natural smoke: usually hardwoods; hickory, mesquite

23
Q

what is the cooking cycle

A

gradual temp increase with time // purpose: color fixation, bind stabilization, dehydration, destroy most microorganisms

24
Q

what is seasoning

A

comprehensive term applied to non-meat ingredients that improve flavor

25
Q

list 5 pros and cons of further processing

A

pros: preservation/shelf-life extension, upgrade lower quality raw meat, convenience, improve flavor and texture, product uniformity

cons: contains more sugar and sodium, too much can lead to health issues, contains too few/many calories, WOF, many require cooking/handling from frozen state

26
Q

a decrease of WHC of meat does NOT result in

A

increased tenderness

27
Q

in the fresh category of sausages, there is a restriction of water which can be up to what %

A

3

28
Q

a semi-dry sausage yields what %

A

70-80%

29
Q

a dry sausage yields to what %

A

60-70%

30
Q

head cheese is what type of cheese

A

does not contain any cheese

31
Q

the following is NOT a type of product former

A

cardboard box

32
Q

natural casing is made from what

A

animal intestines

33
Q

what does the smoke cycle overlap with

A

the cook cycle

34
Q

average salt yield

A

2%

35
Q

dextrose is what percentage as sweet as sucrose

A

70%

36
Q

tenderness changes

A

first 1-2 days: greater overlap of the thick and thin filaments resulting in increased resistance to shear

2 to 10-14 days aging: degradation of cytoskeletal components of z-line

10-14 days plus aging period: no appreciable changes in tenderness

37
Q

tenderness rule of thumb

A

tenderness of a meat cut will decrease as the number of muscles/muscle fibers in the cut increase

38
Q

muscle fiber diameter

A

tenderness decreases as diameter increases, determines size of muscle bundles

39
Q

AW

A

water activity

40
Q

temp x time for microbial growth

A

psychrophiles 0-20 C
mesophiles 20-45 C
thermophiles 45-65 C

41
Q

fresh meat has aw less than what

A

0.99

42
Q

MAP

A

modified atmosphere packaging

43
Q

OR

A

oxidative rancidity

44
Q

what are the two types of canning

A

pasteurized (refrigerated)
sterilized (shelf-stable if unopened)

45
Q

what is the last step of manufacturing

A

packaging

46
Q

DKB/DCB

A

dark cutting beef

Meat Science (2 decks)

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