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Foods > Meat > Flashcards

Meat Flashcards

1
Q

Meats have high amounts of water and protein. True or False.

A

True

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2
Q

Why are meats ideal for microbial growth?

A

Meat is ideal for microbial growth because of the high amount of water.

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3
Q

Where should meat be stored?

A

In the fridge or freezer.

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4
Q

How long can meat be stored in the original wrap?

A

Up to 2 days

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5
Q

What happens after two days?

A

A moist surface forms that promotes bacteria growth

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6
Q

Raw meat should be cooked or frozen by _____ date.

A

“use by”

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7
Q

How long can cooked ground meat be stored?

A

Up to two days

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8
Q

How long can cooked whole cuts be stored?

A

3-5 days

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9
Q

What is meat?

A

The skeletal muscles of mammals

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10
Q

Meat is composed of:

A

Water, muscle tissue, connective tissue, adipose (fatty) tissue, and sometimes bone

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11
Q

What are the three parts of a muscle cell?

A

Sarcolemma, Sarcoplasm, and Myofibrils.

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12
Q

What is the outer membrane in the muscle fiber?

A

Sarcolemma

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13
Q

What is the cellular fluid that contains the myofibrils called?

A

Sarcoplasm

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14
Q

What results in smaller and more numerous muscle fibrils?

A

More numerous muscle bundles—> delicate, velvety meat.

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15
Q

Fibrils separated into units are called what?

A

Sarcomeres

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15
Q

What are myofibrils?

A

The contractile units of muscle

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16
Q

Sarcomeres are bordered by dark bands called?

A

Z-lines

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17
Q

Sarcomeres contain what two major proteins?

A

Actin and Myosin

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18
Q

What is Actin?

A

A thin filament that contains minor proteins

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19
Q

What are two minor proteins in Actin?

A

Tropomyosin and Troponin

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20
Q

Tropomyosin __________ actin structure.

A

Stabilizes

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21
Q

Troponin contains _______ binding protein.

A

Ca

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22
Q

What is myosin?

A

The thick filament

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23
Q

What initiates muscle contraction?

A

Nerve impulse

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24
Q

What is alternately aligned?

A

Actin and Myosin

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25
Q

_________ released into sarcoplasm expose active sites on actin.

A

Calcium ions

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26
Q

Once the active sites are exposed, actin can then react with myosin to form ________ cross-links.

A

actomyosin

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27
Q

_______ pulls actin towards center and the sarcomere shortens

A

Myosin

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28
Q

When nerve impulse stops, _______ is pumped out of the sarcoplasm.

A

Calcium

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29
Q

When the muscle relaxes ________ cross links break.

A

Actomyosin

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30
Q

Sarcomers return to _______ length.

A

Original

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31
Q

What does Rigor Mortis mean?

A

Stiffness of death

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32
Q

When does Rigor Mortis occur?

A

Within 24 hours of slaughtering, muscles enter a temporary stiff state.

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33
Q

Upon death as a last resort, what do cells do?

A

Anaerobic glycolysis

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34
Q

pH decreases when?

A

Lactic acid is produced.

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35
Q

If the pH is too high, what occurs?

A

Microbial growth

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36
Q

If the pH is too low, what occurs?

A

Too much water loss

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37
Q

What is WHC?

A

Water holding capacity: the ability of a matrix to physically entrap water

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38
Q

What is connective tissue (CT)?

A

A mixture of proteins and polysaccharides acts as “glue” to hold muscle cells together.

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39
Q

What are the main proteins in CT?

A

Collagen, Elastin, and Reticulin

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40
Q

What protein is tough and fibrous but softens upon heating?

A

Collagen

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41
Q

What protein has elastic properties?

A

Elastin

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42
Q

The older the animal, the higher amount of connective tissue. True or False

A

True

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42
Q

What protein forms interlace around muscle cells for support?

A

Reticulin

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42
Q

As an animal ages the collagen content increases. True or False

A

True

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42
Q

______ from older animals are less expensive and require slow, moist-heating, at low temperatures

A

Tougher cuts

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43
Q

Fat content depends on what?

A

Animals genetic, ages, diet, exercise, and cut of meat

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44
Q

What is trimmed and discarded?

A

Cover fat

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44
Q

Cover fat appears where?

A

On the outside of meat

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44
Q

What is marbling?

A

Intramuscular fat that is seen as white streaks

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44
Q

What contributes to flavor and juiciness?

A

Marbling

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44
Q

What is a purpose of adipose tissue?

A

Serve as insulation and padding for sensitive organs.

44
Q

Well-marbled beef is more expensive.

A

True

45
Q

What is Kobe beef?

A

A special grade of beef from (wagyu) raised cattle.

45
Q

What are bones used for?

A

To identify meat cuts

45
Q

What is marrow?

A

Soft fatty material in the center of bones

46
Q

What may contribute to the antibiotics of weight gain?

A

Antibiotics

47
Q

What is given to ensure health and promote growth?

A

Antibiotics

48
Q

Organic beef is…

A

raised without antibiotics or hormones

49
Q

What reduces production costs?

A

Hormones

50
Q

What is given to encourage rapid weight gain?

A

Hormones

51
Q

The color of meat is primarily from what?

A

A pigment-containing protein called myoglobin.

52
Q

What is the internal color of meat?

A

Purple-red color

53
Q

The purple-red color comes from?

A

Myoglobin

54
Q

The red color comes from?

A

Oxymyoglobin, once exposed to oxygen.

55
Q

The brownish-red color comes from?

A

Metmyoglobin

56
Q

What is the number one factor influencing consumers when purchasing meat?

A

Color

57
Q

Beef is primarily from…

A

heifers and steers

57
Q

Veal is primarily from…

A

Young calves 3 weeks-3 months

57
Q

Veal has a unique flavor from…

A

The presence of lactic acid

57
Q

Lamb is from ______ sheep

A

Younger

57
Q

Meat of sheep is called?

A

Lamb and Mutton

57
Q

Mutton is from _____ sheep.

A

Older

58
Q

Mutton has darker, tougher, and _______ flavor.

A

Stronger

58
Q

Pork is from…

A

younger swine of either sex, 5.5- 7 months old

58
Q

Pork about how much is sold as fresh pork?

A

1/3

59
Q

What happens to the other 2/3?

A

It is cured into ham, sausage, or bacon.

60
Q

What did the Federal Meat Inspection Act of 1906 do?

A

Inspections for all meat transported across state lines or brought into the U.S. are mandatory.

61
Q

Grading is a voluntary procedure. True or False.

A

True

62
Q

“Prime” is the most expensive. True or False

A

True

63
Q

Beef quality grading has how many different grades?

A

8

64
Q

What are the top three?

A

Prime, choice, select

65
Q

Prime

A
66
Q

Choice and Select are commonly purchased by…

A

Consumers in the grocery store

66
Q

What are grades 4 and 5?

A

Standard and commercial

67
Q

Why are standard and commercial not sold at the retail level?

A

It comes from older cattle.

68
Q

What are grades 6,7 and 8? And what is it used for?

A

Utility, cutter, and canner. It is used for processed, pet food, or canned meats.

69
Q

What is yield grade?

A

A grade based on the ratio of lean muscle to non-meat portion. (1 highest and 5 lowest)

70
Q

The natural tenderness of the meat is influenced by?

A

Cut of meat, animal’s age, genetic factors, diet, and rigor mortis.

71
Q

An example of muscular hypertrophy/double muscling is?

A

Belgian Blue Breed

72
Q

What are the two major types of meat?

A

Primal and Retail

73
Q

Primal is about how many cuts?

A

7-9 cuts

74
Q

What are two types of tenderization?

A

Artificial and Mechanical

75
Q

What are examples of artificial tenderizing?

A

Commercially available enzymes

75
Q

What is an example of commercially available enzymes?

A

Papain (papayas), Bromelin (pineapples), Ficin (figs), Trypsin (pancreas from animals)

76
Q

What does salt do?

A

Increase water retention

77
Q

What does acidic marinades do?

A

Break down the outside surface of meats

78
Q

What is mechanical tenderization?

A

Grinding and pounding that physically breaks down muscle cells and CT.

79
Q

What are variety meats?

A

highly-valued sources of micronutrients and proteins

80
Q

What are two types of variety meats?

A

Organ meats and muscle meats

81
Q

Organ meats are usually extremely tender. True or False

A

True

82
Q

Muscle meats are usually very tough. True or False.

A

True

83
Q

What are examples of cured meats?

A

Bacon, ham, sausage, lunch meats

84
Q

Nitrites preserve meat or add flavor. True or False.

A

True

85
Q

What is dry curing?

A

Rubbing ingredients into the meat surface

86
Q

What is brining?

A

Soaking meat in a salt solution

87
Q

What is a safety concern of additives in processed meats?

A

Carcinogenic nitrosamines can form in the stomach

88
Q

What is the purpose of nitrites?

A

Keep processed meats’ pink color

89
Q

What are additives in processed meats?

A

Nitrites, preservatives(antioxidants), flavorings, and coloring agents

90
Q

What are the antioxidants in processed meats?

A

BHT, BHA

91
Q

What are the flavorings in processed meats?

A

Salt and sugar

92
Q

What are the coloring agents in processed meats?

A

Annatto, saffron, tumeric

92
Q

What was a smoking techdeveloped in the late 1800s?

A

Liquid smoke

93
Q

Liquid smoke saves time and limits pollution. True or false.

A

True

94
Q

Canned meats are either _____ or _____.

A

Pasteurized or sterilized.

95
Q

Does pasteurized meat require refrigeration?

A

Yes

96
Q

______ and _______ is maximized by cooking at the right time/ temp combo

A

Tenderness and juiciness

96
Q

What is an example of dried meats?

A

Jerky

97
Q

What is an example of low and slow moist heat?

A

Stewing and braising

97
Q

What is a dry heat method?

A

Roasting, sauteing, grilling

98
Q

What is best for tougher cuts?

A

Low and Slow

99
Q

What is best for tender cuts?

A

Dry heat

99
Q

What is the purpose of searing?

A

To seal the outside to keep juices in, and increase flavor and color

100
Q

Searing is not effective in juice retention. True or False

A

True

100
Q

What are the four methods for determining doneness?

A

A meat thermometer, time/weight charts, color change, and touch

100
Q

What is the most accurate method to determine doneness?

A

A meat thermometer

101
Q

The way meat is sliced affects tenderness. True or False.

A

True

101
Q

What is the grain?

A

The direction in which the muscle fibers are running

101
Q

What is a cutting method that increases tenderness?

A

Cutting across the grain

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