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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
Vacuum packaged meat cuts
allows for shipment of fresh, never-frozen meat (often has purplish red colour)
26
Oxygen permeable film
high oxygen-modified atmosphere packaging (often bright cherry red colour)
27
What is the main pigment in very fresh meat?
deoxymyoglobin or oxymyoglobin
28
What affects the quantity of myoglobin?
varies with age, species, and muscle type
29
Factors affecting meat colour
- 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
What does cooking do to meat?
denatures myoglobin which is responsible for brown cooked meat colour
31
What temperature does meat need to be cooked at?
71 degrees celsius
32
What is responsible for pink colour of cured meat?
Nitrate (NO2)
33
Cooked cured meat pigment
nitrosyl hemochrome
34
Water holding capacity
ability of meat to hold its own and added water against any applied force
35
Pale soft and exudative meat (PSE)
has pale colour, low water holding capacity, reduced yield
36
Dark firm and dry meat
has dark meat, shorter shelf life but enhanced water holding capacity. Leads to poor flavour in cooked meat and meat products
37
Causes of PSE meat
- genetics - environmental/management (more common in pigs than cattle, sometimes seen in poultry)
38
Causes of DFD meat
Environmental/management factors like glycogen depletion
39
Four main carcass tissues
- Muscular tissue - Fatty tissue - Bones - Connective tissues, tendons, and blood vessels
40
Muscle tissue
30-50% of live weight Is affected by age, sex, breed and plane of nutrition
41
What is the most important component of meat?
The muscle
42
3 levels of organization in muscle
endomysium, perimysium, and epimysium
43
Endomysium
Surrounds individual muscle fiber
44
Perimysium
Surrounds bundles of fiber
45
Epimysium
contains the whole muscle
46
Myofibril
made up of sarcomere units which contain thick and thin filaments
47
The more stretched a sarcomere is, the more _______
tender
48
Connective tissues
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
2 types of connective tissues
- connective tissue proper - specialized connective tissue
50
Fat/adipose tissue
fat occurring in specialized connective tissue
51
4 major depots of fat tissue
subcutaneous - outside of carcass intermuscular - between muscles intramuscular - within a muscle (marbling) perinephic (kidney and mental (visceral) fat
52
Bone tissue
around 15-30% of the carcass weight
53
Meat composition of T-bone steak
Water 51g protein 29g fat 17g ash 1% Kcal 182-243
54
Meat composition of beef round steak
water 72g protein 23g fat 3g ash 1% Kcal 150
55
Major component of tenderness
- Muscle fibre-related - connective tissue related
56
Minor component of tenderness
adipose tissue
57
Mechanical disruption
disrupting the muscle structure by pounding, grinding, blade tenderizing
58
Olfactory and gustatory cues
taste and aroma
59
Basic processing procedures
curing and comminution
60
Comminution
breaks down connective tissue and fat
61
Maximum fat levels in beef
extra lean - 10% fat lean - 17% fat medium - 23% fat regular - 30% fat
62
Whose responsibility is meat expection?
Canadian food inspection agency (CFIA)
63
Grading
Grading done on carcasses that places different values on them for pricing
64
Purpose of grading
Facilitate trade, ensure producers receive fair return, and define common carcass quality objectives
65
2 parts of beef grading
1. quality grade 2. yield grade
66
Highest quality beef
Canada prime
67
Quality grades
'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
Pork grading system
Pork with the highest lean yield and a particular weight range will receive highest index and command the highest price
69
Poultry grading system
Canada A grade (best) Canada utility grade (major tears or missing skin) Canada C grade (mature birds)
70
Meat industry trends
- 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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