Meat Flashcards
(129 cards)
1
Q
Meats have high amounts of water and protein. True or False.
A
True
2
Q
Why are meats ideal for microbial growth?
A
Meat is ideal for microbial growth because of the high amount of water.
3
Q
Where should meat be stored?
A
In the fridge or freezer.
4
Q
How long can meat be stored in the original wrap?
A
Up to 2 days
5
Q
What happens after two days?
A
A moist surface forms that promotes bacteria growth
6
Q
Raw meat should be cooked or frozen by _____ date.
A
“use by”
7
Q
How long can cooked ground meat be stored?
A
Up to two days
8
Q
How long can cooked whole cuts be stored?
A
3-5 days
9
Q
What is meat?
A
The skeletal muscles of mammals
10
Q
Meat is composed of:
A
Water, muscle tissue, connective tissue, adipose (fatty) tissue, and sometimes bone
11
Q
What are the three parts of a muscle cell?
A
Sarcolemma, Sarcoplasm, and Myofibrils.
12
Q
What is the outer membrane in the muscle fiber?
A
Sarcolemma
13
Q
What is the cellular fluid that contains the myofibrils called?
A
Sarcoplasm
14
Q
What results in smaller and more numerous muscle fibrils?
A
More numerous muscle bundles—> delicate, velvety meat.
15
Q
Fibrils separated into units are called what?
A
Sarcomeres
15
Q
What are myofibrils?
A
The contractile units of muscle
16
Q
Sarcomeres are bordered by dark bands called?
A
Z-lines
17
Q
Sarcomeres contain what two major proteins?
A
Actin and Myosin
18
Q
What is Actin?
A
A thin filament that contains minor proteins
19
Q
What are two minor proteins in Actin?
A
Tropomyosin and Troponin
20
Q
Tropomyosin __________ actin structure.
A
Stabilizes
21
Q
Troponin contains _______ binding protein.
A
Ca
22
Q
What is myosin?
A
The thick filament
23
Q
What initiates muscle contraction?
A
Nerve impulse
24
What is alternately aligned?
Actin and Myosin
25
_________ released into sarcoplasm expose active sites on actin.
Calcium ions
26
Once the active sites are exposed, actin can then react with myosin to form ________ cross-links.
actomyosin
27
_______ pulls actin towards center and the sarcomere shortens
Myosin
28
When nerve impulse stops, _______ is pumped out of the sarcoplasm.
Calcium
29
When the muscle relaxes ________ cross links break.
Actomyosin
30
Sarcomers return to _______ length.
Original
31
What does Rigor Mortis mean?
Stiffness of death
32
When does Rigor Mortis occur?
Within 24 hours of slaughtering, muscles enter a temporary stiff state.
33
Upon death as a last resort, what do cells do?
Anaerobic glycolysis
34
pH decreases when?
Lactic acid is produced.
35
If the pH is too high, what occurs?
Microbial growth
36
If the pH is too low, what occurs?
Too much water loss
37
What is WHC?
Water holding capacity: the ability of a matrix to physically entrap water
38
What is connective tissue (CT)?
A mixture of proteins and polysaccharides acts as "glue" to hold muscle cells together.
39
What are the main proteins in CT?
Collagen, Elastin, and Reticulin
40
What protein is tough and fibrous but softens upon heating?
Collagen
41
What protein has elastic properties?
Elastin
42
The older the animal, the higher amount of connective tissue. True or False
True
42
What protein forms interlace around muscle cells for support?
Reticulin
42
As an animal ages the collagen content increases. True or False
True
42
______ from older animals are less expensive and require slow, moist-heating, at low temperatures
Tougher cuts
43
Fat content depends on what?
Animals genetic, ages, diet, exercise, and cut of meat
44
What is trimmed and discarded?
Cover fat
44
Cover fat appears where?
On the outside of meat
44
What is marbling?
Intramuscular fat that is seen as white streaks
44
What contributes to flavor and juiciness?
Marbling
44
What is a purpose of adipose tissue?
Serve as insulation and padding for sensitive organs.
44
Well-marbled beef is more expensive.
True
45
What is Kobe beef?
A special grade of beef from (wagyu) raised cattle.
45
What are bones used for?
To identify meat cuts
45
What is marrow?
Soft fatty material in the center of bones
46
What may contribute to the antibiotics of weight gain?
Antibiotics
47
What is given to ensure health and promote growth?
Antibiotics
48
Organic beef is...
raised without antibiotics or hormones
49
What reduces production costs?
Hormones
50
What is given to encourage rapid weight gain?
Hormones
51
The color of meat is primarily from what?
A pigment-containing protein called myoglobin.
52
What is the internal color of meat?
Purple-red color
53
The purple-red color comes from?
Myoglobin
54
The red color comes from?
Oxymyoglobin, once exposed to oxygen.
55
The brownish-red color comes from?
Metmyoglobin
56
What is the number one factor influencing consumers when purchasing meat?
Color
57
Beef is primarily from...
heifers and steers
57
Veal is primarily from...
Young calves 3 weeks-3 months
57
Veal has a unique flavor from...
The presence of lactic acid
57
Lamb is from ______ sheep
Younger
57
Meat of sheep is called?
Lamb and Mutton
57
Mutton is from _____ sheep.
Older
58
Mutton has darker, tougher, and _______ flavor.
Stronger
58
Pork is from...
younger swine of either sex, 5.5- 7 months old
58
Pork about how much is sold as fresh pork?
1/3
59
What happens to the other 2/3?
It is cured into ham, sausage, or bacon.
60
What did the Federal Meat Inspection Act of 1906 do?
Inspections for all meat transported across state lines or brought into the U.S. are mandatory.
61
Grading is a voluntary procedure. True or False.
True
62
"Prime" is the most expensive. True or False
True
63
Beef quality grading has how many different grades?
8
64
What are the top three?
Prime, choice, select
65
Prime
66
Choice and Select are commonly purchased by...
Consumers in the grocery store
66
What are grades 4 and 5?
Standard and commercial
67
Why are standard and commercial not sold at the retail level?
It comes from older cattle.
68
What are grades 6,7 and 8? And what is it used for?
Utility, cutter, and canner. It is used for processed, pet food, or canned meats.
69
What is yield grade?
A grade based on the ratio of lean muscle to non-meat portion. (1 highest and 5 lowest)
70
The natural tenderness of the meat is influenced by?
Cut of meat, animal's age, genetic factors, diet, and rigor mortis.
71
An example of muscular hypertrophy/double muscling is?
Belgian Blue Breed
72
What are the two major types of meat?
Primal and Retail
73
Primal is about how many cuts?
7-9 cuts
74
What are two types of tenderization?
Artificial and Mechanical
75
What are examples of artificial tenderizing?
Commercially available enzymes
75
What is an example of commercially available enzymes?
Papain (papayas), Bromelin (pineapples), Ficin (figs), Trypsin (pancreas from animals)
76
What does salt do?
Increase water retention
77
What does acidic marinades do?
Break down the outside surface of meats
78
What is mechanical tenderization?
Grinding and pounding that physically breaks down muscle cells and CT.
79
What are variety meats?
highly-valued sources of micronutrients and proteins
80
What are two types of variety meats?
Organ meats and muscle meats
81
Organ meats are usually extremely tender. True or False
True
82
Muscle meats are usually very tough. True or False.
True
83
What are examples of cured meats?
Bacon, ham, sausage, lunch meats
84
Nitrites preserve meat or add flavor. True or False.
True
85
What is dry curing?
Rubbing ingredients into the meat surface
86
What is brining?
Soaking meat in a salt solution
87
What is a safety concern of additives in processed meats?
Carcinogenic nitrosamines can form in the stomach
88
What is the purpose of nitrites?
Keep processed meats' pink color
89
What are additives in processed meats?
Nitrites, preservatives(antioxidants), flavorings, and coloring agents
90
What are the antioxidants in processed meats?
BHT, BHA
91
What are the flavorings in processed meats?
Salt and sugar
92
What are the coloring agents in processed meats?
Annatto, saffron, tumeric
92
What was a smoking techdeveloped in the late 1800s?
Liquid smoke
93
Liquid smoke saves time and limits pollution. True or false.
True
94
Canned meats are either _____ or _____.
Pasteurized or sterilized.
95
Does pasteurized meat require refrigeration?
Yes
96
______ and _______ is maximized by cooking at the right time/ temp combo
Tenderness and juiciness
96
What is an example of dried meats?
Jerky
97
What is an example of low and slow moist heat?
Stewing and braising
97
What is a dry heat method?
Roasting, sauteing, grilling
98
What is best for tougher cuts?
Low and Slow
99
What is best for tender cuts?
Dry heat
99
What is the purpose of searing?
To seal the outside to keep juices in, and increase flavor and color
100
Searing is not effective in juice retention. True or False
True
100
What are the four methods for determining doneness?
A meat thermometer, time/weight charts, color change, and touch
100
What is the most accurate method to determine doneness?
A meat thermometer
101
The way meat is sliced affects tenderness. True or False.
True
101
What is the grain?
The direction in which the muscle fibers are running
101
What is a cutting method that increases tenderness?
Cutting across the grain
