Meat Animal Products Flashcards
(124 cards)
1
Q
What is the def of meat
A
Those animal tissues suitable for use as food
2
Q
What does meat include
A
Organ meats
Blood
Feet
3
Q
What is the skeletal composition
A
75% water
18.5% protein
3% lipid
1% carbohydrates
4
Q
What is the min amount of yield grade acceptable
A
High select
Low choice
5
Q
In cooking, how much weight is lost on meat
A
25%
6
Q
Is inspection mandatory?
A
Yes
7
Q
Who performs antemortem and postmortem and product inspection
A
USDA Food safety and inspection service
8
Q
When is meat inspected
A
Antemortem postmortem and product
9
Q
Who performs grading of carcasses
A
Meat grader from usda ag marketing service
10
Q
Is grading mandatory
A
No it is voluntary
11
Q
Who pays for grading
A
Processor
12
Q
Who pays for inspection
A
Tax dollars
13
Q
How much of the animal is inspected
A
100%
14
Q
What does inspection ensure
A
That animals are humanely slaughtered and products are safe and wholesome
15
Q
What does grading estimate
A
The yelild or quality of product from carcasses
16
Q
What does HACCP
A
Hazard analysis
Critical control points
17
Q
What is HACCP for?
A
Preventive system for assuring safe production of foods
18
Q
What is the purpose of HACCP
A
Prevent reduce or minimize biological, physical, and chemical hazards associated with foods
19
Q
Who is required to have HACCP
A
All red meat and poultry companies
20
Q
Who developed HACCP
A
Pilsbury
21
Q
What are 3 principles of HACCP
A
Conduct a hazard analysis
Identify critical control points
Establish critical limits for ccp
22
Q
Who makes up the HACCP plan and who does it have to be approved by
A
Plant - makes plan
USDA- approves
23
Q
Who performs HACCP
A
The plant but the usda oversees
24
Q
What is a main reason for a recal on a food product?
A
Allergins
25
What can you do to reduce/eliminate problem
Cook to rid of pathogens
26
What does establishing a critical limit for ccp mean
When does it become a risk
27
What does the humane methods of livestock slaughter act of 1978 state
Humane methods shall be used for handling and slaughtering livestock
28
What does the humane methods of livestock slaughter act of 1978 require
That livestock must be rendered insensible to pain before being shackled, hoisted, thrown, cast or cut
29
What are the two religions exempt from hmlsa
Kosher and ?
30
Animals must be rendered ___________ before cutting
Insensible
31
What are the 3 approved ways to render animal insensible/ stunning methods
Captive bolt (mechanical)
Chemical carbon dioxide gas
Electrical
32
When slaughtering beef or sheep___________ is prodimintaly used to stun
Captive bolt
33
What is the most common carbohydrate
Glycogen
34
What are the codes of federal regulations for handling livestock
Access to water at all times
Sufficient room to lie down if held overnight
Access to feed if held longer than 24 hours
35
What are regulations on livestock pens, driveways and ramps
Good repair/free of sharp/porturding objects
No loose boards,surfaces with good footing
Covered pens for downers/suspects
No sharp/angles-driveways and pens
36
What is a downer
A non ambulatory animal who cannot move on its own
37
Disabled livestock are what_____
Departed to a covered pen
| You must use suitable equipment for moving these animals
38
What does FSIS stand for
Food safety inspection service
39
Why do they immobilize animals
So minimum human error occur
40
Name some violation results
Notify establishments management
Issuance of noncompliance record
Rejection of equipment
Suspension of inspection
Refusal inspection
41
Where does electrical current pass through
Brain and back
42
What's exsanguination
Bleeding
43
How does an animal in slaughter usually die
Blood loss
44
During exsanguination animal must remain
Unconscious
45
The conversion of muscle to meat exsanguination results in....
Loss of circulation
Loss of oxygen/nutrients
Shift from aerobic to anaerobic metabolism
Loss of metabolic waste product removal
Loss of temp regulation
Loss of controlled neural function
46
What does loss of controlled neural function mean
Muscle twitches
47
When an animal loses temp regulation
Body temp goes up because animal is no longer disapating heat
48
What is aerobic mean
Oxygen present
49
What does anaerobic mean
No oxygen
50
What would glycolysis start with
Glucose
51
What does glycolysis end with
Pyruvate
52
If oxygen present after glycolysis what happens to pyruvate
Goes to kreb cycle where lots of ATP is made and carbon dioxide and water
53
With no oxygen present after glycolysis pyruvate goes
Lactate and feee hydrogen ions and ph goes down and becomes more acidic?
54
How many carbons in glucose
6
55
How many lactic acids per 1 glucose
2
56
What does glycogen consist of
Glucose-1-p + 3 Adp + 2 pi
57
What causees the decrease in ph of anaerobic glycolysis
2 hydrogen +
58
What does the 3 atp allow
Twitching
59
What does adp stand for
Adensin di phosphate
60
What affects glycogen amounts and makes it so it doesn't replenish fast enough
Stress
61
Cologne
The main structural protein in animal tissue
62
Cytochrome/catalase
Oxidative enzyme found In Fresh meats
63
What two animals have similar mg pigments/ grams of muscle
Beef+ lamb 4-10 4-8
| Pork and chicken 1-4 2-6
64
What accounts for fresh meat pigments
Myoglobin
Hemoglobin
Cytochromes, catalase
65
Difference of myoglobin and hemeoglibun
Hemeoglobun in veins-
| Myoglobins in meat-has a higher affinity for oxygen
66
What gets rid of native lipase
Homogenization with heat treatment
67
What one is associated with longer term stress
Dfd
68
What one is associated with long term stress
Pse
69
Why is there a higher body temp
Stress
70
With an increase of body temp it does what
Accelerates process
71
If animal is normal and the ph drops too fast what will happen
Pse
72
Higher temperature means
Faster ph drop
73
During protein denaturafuon what happens
Increased heat, decreased ph
74
What does increase heat and decreased ph equal
Protein denaturation
75
What does protein denaturation do to a protein
Unfolds it and exposes hydrophobic regions
76
What does exudative mean
Watery- any fluid that filters from the circulatory system into lesions/areas of inflammation
77
Huh body and muscle temperature associates with what
Pse
78
Increase in protein denaturation associartes with what
Pse
79
Higher ultimate ph is associated with
Dfd
80
Increase in fluid loss is associated with
Pse
81
Increase of pigment and nutrients is what
Pse
82
A rapid spoilage is associated with
Dfd
83
A decrease in protein denaturation is what
Dfd
84
An increase in net protein charge is
Dfd
85
An increase in light reflectanxe is
Pse
86
A decrease in fluid loss and light redlectance is what
Dfd
87
What is dfd
Dark firm dry
88
Pse
Pale soft exudative
89
What is pse common in
White muscle products (poultry pigs)
90
If there is less space in myofilament what does that mean
Less fluid holding capacity
91
If a ph is high what does it cause
Rapid spoilage
92
Where is there a o net protein charge
Isoelectric point
93
Which is more juicy pse or dfd
Dfd retains more product
94
What color is myoglobin oxygenated and deoxygenated
O- red
| D- blue
95
Which has a higher affinity to oxygen heme or myo
Myo binds with more tightly than hemoglobin
96
What is 90% of meat
Myoglobin
97
What is a non protein gene complex that contains iron and is a globular protein
Myoglobin
98
What is hemeoglobin from
Residual blood
99
What is cytochromes, catalase
Where are they found
Oxidative enzymes
Mitochondria
100
In terms of physical activity which muscle group would be better at sprinting short distances? Which would be better long distance?
White muscle animals fast for short amount of time
Red is more long distance mitochondria count high
101
What affects pigment concentration
Muscle fiber type
Species
Animal age
Gender
Physical activity
102
What are muscle fiber examples
Red white intermediate
103
As an animal ages will the pigment increase or decrease
Increase
104
What does ferrous state of iron mean
Reduced state of iron
105
Which form of pigment is the ferrous state of iron
Fe 2+
106
What form of pigment is ferric state or (oxidized state)
Fe 3+
107
What does oxygenated iron mean
Oxygen bound to iron
108
What does oxidized iron mean
Iron in oxygen form
109
Deoxymyglobin is what color w/ and what color w/out oxygen
Purple
110
Oxymyoglobin color
Red
111
Metmyoglobin
Brown
Growth of spoilage organisms
Iron oxidized state so nothing binds to it
Fe 3+
112
Factors that also affect meat color
Muscle ph
Rate of ph decline
Chemical state of heme iron in myoglobin
113
When meat is white how much fluid has it lost
```
Substantial amount
Because of stress
Denaturaed proteins
Myoglobin
Lower ph
```
114
Darker meat has how much fluid loss
Lower
| Traps water
115
What does water holding capacity affect
Yield of product
Nutrient content
Appearance
Jucieness
116
What primarily affects water holding capacity
Amount of denatured protein
| Net protein charge and filament spacing
117
What causes juciness in meat
Water (mainly)
Lipid in meat (fat becomes oil)
And how you cook it (rare=juicy)
118
The more well done meat is the less....
Juicy and tender
119
What is rigor Morris
Stiffness and death
120
What causes rigor Morris
Caused by ATP DEPLETION
permanent myosin cross bridge formation
121
What influences meat tenderness
```
Muscle location/function
Cooler aging
Animal age
Scars
Breed
Stress
Gende
Feed
```
122
For meat to go from relaxed to attatched state what does it need
Calcium
123
What group of muscle depleats faster
White muscle
124
What is calpastatin
Enzyme that inhibits protein breakdown
