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Flashcards in Meat Deck (58)
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1

Wholesale cuts were sold as

Boxed Beef

2

Retail cuts are sold as

Case Ready meats

3

Advantages of Case Ready meats:

1. Buy only what you want
2. Longer shelf life
3. Lower or No Mess
4. Decrease number of people - levels of contamination

4

Disadvantages of Case Ready meats:

increased packaging = increased prices

5

What is processing?

Mechanical, chemical, or enzymatic treatment that alters the original form of the product.

6

Advantages of processing:

- greater utilization (lower value cuts)
- increased palatability
- greater convenience
- greater variety
- improve portion control
- composition control
- preservation - increased storage life

7

Three Functions of Salt (NaCl or KCl):

- preservation
- protein extraction (glue that holds them together)
- flavor

8

Nitrites & Nitrates that provide pink color and flavor, prevents food poisening and decreases rancidity.

NO3 -> NO2

9

Purpose of phosphates (type of erythorbates & ascorbates)

increase water-holding capacity

10

Mechanical Methods Used in Processing for adding cure:

- pumping or injecting
- dry cure (rub)

11

Mechanical Methods Used in Processing

Grinding, chopping, emulsifying

12

Degree of fineness affects texture, also known as

palatability

13

Other processing methods:

- smoking
- heat processing
- fermentation
- dehydration

14

USDA Meat Grading and Certification is voluntary

True

15

Used as a basis for marketing livestock
- as fat increases, __________ increases

Dressing Percentage

16

Average Dressing Percentages for Species

Cattle = 63%
Lamb = 50% (larger digestive tract)
Swine = 75%

17

Quality Grade

measure of expected palatability (based on maturity and marbling)
Standard - Prime

18

Yield Grade

used to determine the % of retail cuts in a carcass (quantity)
1-5

19

Two different USDA Services

Inspection and Grading

20

Inspection refers to Wholesomeness

Grading refers to Palatability/Quantity

21

Inspection is Mandatory

Grading is Optional

22

Inspection is Government paid

Grading is Packer Paid

23

Major Beef Wholesale Cuts

Chuck
Rib
Loin
Round
Brisket/Plate/Flank

24

Component responsible for its red color, a protein used for oxygen storage in the muscle

Myoglobin

25

PSE

pale, soft and exudative
pale color, soft mushy texture and high loss of juice from meat
- caused by a low pH and stress prior to slaughter

26

Yield Grade factors

Fat thickness
Ribeye Area
KPH Fat

27

RFN

Red, firm and normal

28

DFD

Dark, firm and dry (high pH)

29

Connective tissues are used as ____________ muscles

locomotive

30

Muscles used for support are typically more tender.

True