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AGRC 112 - Food Production > Meat > Flashcards

Meat Flashcards

1
Q

What is meat?

A

animal tissue that are suitable for use as food

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2
Q

2 types of meat

A

red/dark meat and white meat

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3
Q

4 big meat animals in the world

A

chicken, cow, pig, and sheep

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4
Q

Carcass

A

product of the slaughtering process which removes blood, viscera, head, hair, skin, and other tissues from the living animal

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5
Q

Dressing percentage (DP)

A

Percent of the live animal that ends up as a carcass (usually carried out on hot carcass weight)

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6
Q

Carcass percentage of live weight for animals

A

Pig - 70%
Cattle - 60%
Sheep - 50%
Chicken - 72%

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7
Q

Carcass-cutting yield

A

Percentage of the carcass that actually ends up as meat

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8
Q

Specific cuts

A

packed into barrels with salt and sent by ships

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9
Q

Hanging sides

A

sent on refrigerated rail cars

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10
Q

Primal cuts

A

sent to butchers

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11
Q

Beef primal cuts

A

chuck, brisket, rib, plate, short loin, flank, sirloin, tenderloin, top sirloin, bottom sirloin, round, shank

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12
Q

What meat is the least tender?

A

Muscles that function in locomotion and posture (round and shank)

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13
Q

Most tender primal cut

A

tenderloin

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14
Q

Middle meat

A

Includes the loin and rib sections that are the most tender and the most expensive

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15
Q

Rib example

A

Prime rib

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16
Q

Loin example

A

T-bone steak

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17
Q

Sirloin example

A

Trip tip steak

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18
Q

Pork primal cuts

A

Jowl, shoulder blade (boston butt), picnic shoulder, loin, spare rib, belly, ham, foot

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19
Q

What is the meat quality is influenced by>

A

Point along meat quality chain contributes to final quality (slaughter, genetics)

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20
Q

What is responsible for meat colour?

A

Myoglobin (stores oxygen in the muscle)

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21
Q

What does myoglobin consist of?

A

globular protein portion and non-protein porphyrin ring

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22
Q

Reduced myoglobin

A

makes meat a purple colour

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23
Q

Oxymyoglobin

A

makes meat bright red

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24
Q

Metmyoglobin

A

makes meat brown

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25
Q

Vacuum packaged meat cuts

A

allows for shipment of fresh, never-frozen meat (often has purplish red colour)

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26
Q

Oxygen permeable film

A

high oxygen-modified atmosphere packaging (often bright cherry red colour)

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27
Q

What is the main pigment in very fresh meat?

A

deoxymyoglobin or oxymyoglobin

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28
Q

What affects the quantity of myoglobin?

A

varies with age, species, and muscle type

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29
Q

Factors affecting meat colour

A
  • Quantity and chemical state of myoglobin
  • packaging methods and storage
  • exposure to oxygen and pH decline
  • antioxidants and microbial load
  • water holding capacity
  • processing and curing
30
Q

What does cooking do to meat?

A

denatures myoglobin which is responsible for brown cooked meat colour

31
Q

What temperature does meat need to be cooked at?

A

71 degrees celsius

32
Q

What is responsible for pink colour of cured meat?

A

Nitrate (NO2)

33
Q

Cooked cured meat pigment

A

nitrosyl hemochrome

34
Q

Water holding capacity

A

ability of meat to hold its own and added water against any applied force

35
Q

Pale soft and exudative meat (PSE)

A

has pale colour, low water holding capacity, reduced yield

36
Q

Dark firm and dry meat

A

has dark meat, shorter shelf life but enhanced water holding capacity. Leads to poor flavour in cooked meat and meat products

37
Q

Causes of PSE meat

A
  • genetics
  • environmental/management
    (more common in pigs than cattle, sometimes seen in poultry)
38
Q

Causes of DFD meat

A

Environmental/management factors like glycogen depletion

39
Q

Four main carcass tissues

A
  • Muscular tissue
  • Fatty tissue
  • Bones
  • Connective tissues, tendons, and blood vessels
40
Q

Muscle tissue

A

30-50% of live weight
Is affected by age, sex, breed and plane of nutrition

41
Q

What is the most important component of meat?

A

The muscle

42
Q

3 levels of organization in muscle

A

endomysium, perimysium, and epimysium

43
Q

Endomysium

A

Surrounds individual muscle fiber

44
Q

Perimysium

A

Surrounds bundles of fiber

45
Q

Epimysium

A

contains the whole muscle

46
Q

Myofibril

A

made up of sarcomere units which contain thick and thin filaments

47
Q

The more stretched a sarcomere is, the more _______

A

tender

48
Q

Connective tissues

A

type of biological tissue that supports, connects, or separates different types of tissues and organic in the body (contributes to toughness of meat cuts)

49
Q

2 types of connective tissues

A
  • connective tissue proper
  • specialized connective tissue
50
Q

Fat/adipose tissue

A

fat occurring in specialized connective tissue

51
Q

4 major depots of fat tissue

A

subcutaneous - outside of carcass
intermuscular - between muscles
intramuscular - within a muscle (marbling)
perinephic (kidney and mental (visceral) fat

52
Q

Bone tissue

A

around 15-30% of the carcass weight

53
Q

Meat composition of T-bone steak

A

Water 51g
protein 29g
fat 17g
ash 1%
Kcal 182-243

54
Q

Meat composition of beef round steak

A

water 72g
protein 23g
fat 3g
ash 1%
Kcal 150

55
Q

Major component of tenderness

A
  • Muscle fibre-related
  • connective tissue related
56
Q

Minor component of tenderness

A

adipose tissue

57
Q

Mechanical disruption

A

disrupting the muscle structure by pounding, grinding, blade tenderizing

58
Q

Olfactory and gustatory cues

A

taste and aroma

59
Q

Basic processing procedures

A

curing and comminution

60
Q

Comminution

A

breaks down connective tissue and fat

61
Q

Maximum fat levels in beef

A

extra lean - 10% fat
lean - 17% fat
medium - 23% fat
regular - 30% fat

62
Q

Whose responsibility is meat expection?

A

Canadian food inspection agency (CFIA)

63
Q

Grading

A

Grading done on carcasses that places different values on them for pricing

64
Q

Purpose of grading

A

Facilitate trade, ensure producers receive fair return, and define common carcass quality objectives

65
Q

2 parts of beef grading

A
  1. quality grade
  2. yield grade
66
Q

Highest quality beef

A

Canada prime

67
Q

Quality grades

A

‘A’ - retail leave meat with minimal marbling
‘B’ - youthful carcasses that don’t meet one or more of criteria
‘D’ - not youthful
‘E’ - mature bulls

68
Q

Pork grading system

A

Pork with the highest lean yield and a particular weight range will receive highest index and command the highest price

69
Q

Poultry grading system

A

Canada A grade (best)
Canada utility grade (major tears or missing skin)
Canada C grade (mature birds)

70
Q

Meat industry trends

A
  • case ready or retail ready
  • more branded meat items
  • On-package production claims
  • changing consumer demographics

AGRC 112 - Food Production (7 decks)

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