Final Exam Flashcards
(36 cards)
Discontinuous phase
Discrete fat particles
Continuous phase
Protein matrix
Stability of sausage products is affected by:
How well fat is emulsified and the quality of the protein matrix
Environmental considerations in sausage making
pH and solubility profile, role of inorganic phosphates, aqueous phase ionic strength
Typical pH in processed meats
6.2 to 6.4
What can artificially decrease the isoelectric point? How?
NaCl; more water (and less fat) means more dilution of salt, which reduces pH/NaCl synergism
What does the aqueous phase ionic strength go from and to what?
.12 to .5 or .6
Advantage of pre-rigor processing
Myosin functions better alone
What causes a 10-15% reduction in protein solubility during frozen storage?
Decline in protein-water interactions
Why do red and white meats perform differently in processed meat products?
They have 2 different myosin isoforms that function differently as food proteins
The melting point of a meat product depends on…?
The fatty acid composition and degree of saturation
What does overextension of proteins cause in processed meat products?
Failure of product; can be caused by low melting point of fat + over mixing or overheating; changes binding system between P-F
Key functional constituents of a finely comminuted product
Salt extractable proteins
Meat quality attributes
Marbling, maturity, color, firmness, texture
Meat palatability traits
Tenderness, juiciness, flavor
Market class determination
Grouping of animals according to use
Inflection point
Where growth is most substantial and where fat disposition changes
Order of classifications from best to worst
Prime, choice, select, standard
Cut ability
The percent of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck
Best measurement of cutability
Fat thickness
Factors used to determine yield grade
Fat thickness; ribeye area; hot carcass weight; kidney, pelvic, and heart fat percent
Why measure maturity?
With age, muscle gets more enzyme-derives cross links which makes older meat tougher, less tender
Assignment of numerical grade for pork
(4.0 x LRBF) - muscle score
Results of meat cookery (6)
Increased palatability Appearance Structural changes Tenderness Juiciness Flavor and aroma
