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Fresh Meat Processing (Exam 2) Flashcards

1
Q

How man changes are there in product characteristics?

A

Minimal

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2
Q

What is meat processing?

A

Any mechanical, chemical, or enzymatic treatment of meat that alters the form in which it originally occurs

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3
Q

What is “further processing”?

A

An industry term used to describe the processes of comminuting (chopping or grinding) or enhancing to add more value to low quality meats.

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4
Q

What is “further processing” also referred to as?

A

Value-added processing

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5
Q

What are 6 functions of further processing?

A 
Preserve quality or extend shelf life
Increase quality
Increase safety
Manipulate ingredients or formulate products
Control portion
Increase convenience for consumers
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6
Q

What are 5 ways to preserve quality/extend shelf life?

A 
Chilling 
Packaging
Antimicrobials
Antioxidants
Irradiation
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7
Q

How can tenderness be increased?

A

Tenderization

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8
Q

How can juiciness be increased?

A

Injection

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9
Q

How can flavor be increased?

A

Marination, injection

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10
Q

How can taste be increased?

A

Injection, rubbing, marination

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11
Q

What is the most commonly used process to increase safety?

A

Cooking

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12
Q

What is the first step in fresh meat processing?

A

Carcass breaking

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13
Q

Is there any loss in carcass breaking?

A

Bone loss and tissue loss

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14
Q

What is carcass breaking?

A

Primarily separating carcass into primal ad subprimals

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15
Q

What are the 4 primal cuts of beef?

A

Loin
Chuck
Rib
Round

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16
Q

What are the 4 primal cuts of pork?

A

Boston butt
Picnic
Ham
Loin

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17
Q

What are the 5 principles of carcass breaking and fabrication?

A 
Separate fat vs lean
Separate tough vs tender
Separate thick vs thin
Separate less valuable vs more valuable
Cutting across the grain
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18
Q

What is the most common form of meat processing?

A

Size reduction

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19
Q

Is thinner meat more tender or less?

A

More

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20
Q

What type of meat is the most tender?

A

Ground meat

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21
Q

Why do we need tenderization?

A

Tenderness variation

Consumer’s preference

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22
Q

What are 4 things that affect tenderness?

A

Anatomical differences
Connective tissues
Age
Breed/species

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23
Q

Outside of tenderness, what is the most important thing to consumers?

A

Flavor

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24
Q

Do young animals or old animals have more tender meat?

A

Young

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25
What is the 2nd most tender cut of meat?
Flat iron
26
What does beating with mallet do?
Breaks connective tissue
27
What are 5 methods of mechanical tenderization?
``` Cutting across the grain Flaking Needling Grinding Beating with mallet ```
28
What are methods of enzymatic tenderization?
Papain Bromelain Ficin
29
Where does papain come from?
Papaya
30
Where does bromelain come from?
Pineapple
31
Where does fincin come from?
Fig
32
Which is the least effective on collagen, papain, bromelain, or ficin?
Papain
33
Which is the most effective on collagen, papain, bromelain, or ficin?
Bromelain
34
Which is effective on both muscle fibers and connective tissues, papain, bromelain, or ficin?
Ficin
35
What are 2 methods of aging for tenderization?
Wet aging and dry aging
36
What is wet aging?
Bone-in or boneless subprimals in vacuum package for 24-28 days
37
Is there any loss with wet aging?
No
38
What is dry aging?
Bone-in or boneless subprimals, primals, or carcasses in cooler with controlled humidity for 90 days
39
What is the loss in dry aging?
40-50%
40
What is cooler hanging a form of?
Dry aging
41
What are 2 other methods of tenderization?
High temperature conditioning | Short-term muscle shortening
42
What is high temperature conditioning?
Accelerated aging
43
Why is high temperature conditioning risky?
Bacteria can live
44
What is short-term muscle shortening a disruption of?
Z-line
45
What is a method of short-term shortening?
Electrical stimulation during slaughter
46
What is shelf life?
The length of time before meat products become unpalatable, unsafe for human consumption, or unattractive in the display case
47
Why is shelf life of meat limited? (4)
Highly perishable Close to neutral pH High water activity Great source of nutrients
48
What is the main form of shelf life extension and preservation?
Refrigeration
49
What is the appearance like due to spoilage?
Slimy caused by organic acids, protein degradation, mold/yeast growth
50
What causes discoloration of spoiled food?
pH change
51
What is the appearance of food like after oxidation?
Not much change
52
What percentage of meat consumption is ground meats?
60%
53
What is the most common ground meat?
Hamburger
54
What type of ground meant is on the rise along the coasts?
Pork patties
55
How many times do you grind ground meats?
Twice
56
How much of the beef production in the US is ground beef?
25%
57
What is the normal fine grind size of ground beef?
1/16"
58
How can patties be frozen? (3)
IQF Blast Liquid nitrogen
59
Practice adjusted fat content math
Practice adjusted fat content math
60
What is freezing patties important for?
Maintaining form, freshness, and safety
61
Know the differences between chopped beef/ground beef, hamburger, and beef patties
Know the differences between chopped beef/ground beef, hamburger, and beef patties
62
How much fat is there in ground beef?
No more than 30%
63
Can fat be added to ground beef?
No more than what is in the trimmings
64
How much of ground beef meat can come from cheek?
No more than 25%
65
What can not be added to ground beef?
Water Phosphates Binders Extenders
66
Can ground beef have seasonings?
Yes
67
How much fat is there in ground beef hamburgers?
No more than 30%
68
Can fat be added to ground beef hamburgers?
Yes
69
How much of ground beef hamburger meat can come from cheek?
No more than 25%
70
What can not be added to ground beef hamburgers?
Water Phosphates Binders Extenders
71
Can ground beef hamburger have seasonings?
Yes
72
What is MAP?
Modified Atmosphere Packaging
73
With textured vegetable protein in ground beef, how must it be labeled?
Descriptively with soy and other extenders
74
What can irritation ground beef of beef patties contain?
Anything
75
What is carrageenan often found in?
Meatballs
76
What is carrageenan isolated from?
Red seaweed
77
What does carrageenan do?
Thickens, gelatinize, stabilizes, and suspend proteins
78
What are the roles of fat in meat products? (4)
Flavor Texture Carriers of fat-soluble nutrients Health
79
What does fat do for health?
30% calories recommended from fat
80
What is LFTB?
Lean finely textured beef
81
What is MDM?
Mechanically deboned meat
82
What is mechanically separated meat used for?
Processed meat products
83
Where is the most popular place that MDM is from? Why?
Chicken | Flavorful and juicy
84
What does restructured mea products increase?
Value of cheap meats
85
What are restructured meat products?
When the muscle is separated and reshaped into more desired products
86
What are methods for binding restructured meat products? (3)
Use massage or tumbling to extract proteins Use binders Transglutaminase
87
What is transglutaminase?
Proteins crosslinks
88
What is the most rapidly growing sector of the meat industry?
Case-ready fresh products
89
How are meat products shipped to supermarkets?
In sale-ready packages
90
What is the most significant technology development for case-ready products?
Impermeable and permeable films | Oxygen exchange

Meat Science (14 decks)

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