Meats Flashcards
(103 cards)
0
Q
Lean meats are excellent sources of _____ and poor sources of vitamins __ __ __ __ and __
A
B vitamins
A,D,E,K,C
1
Q
Composition of lean meats (%) Water Protein Fat Ash(minerals) CHOs Vitamins
A
70 20 8 1 <
2
Q
As the animal fattens,
%fat ______, %protein ______, and %water _____
A
Increases
Decreases
Decreases
3
Q
3 types of muscle
A
Skeletal
Cardiac
Smooth
4
Q
Muscle attached to skeleton
A
Skeletal
5
Q
Muscle of the heart
A
Cardiac muscle
6
Q
Muscle of GI and reproductive tract and circulatory system
A
Smooth muscle
7
Q
Which muscles types are striated?
A
Cardiac and skeletal
8
Q
3 classes of muscle proteins
A
Sarcoplasmic
Myofibrillar
Stromal
9
Q
Which muscle protein is water soluble?
A
Sarcoplasmic
10
Q
Which muscle protein is salt soluble?
A
Myofibrillar
11
Q
Which muscle protein is acid soluble?
A
Stromal
12
Q
Myoglobin, hemoglobin, cytochromes, and enzymes associated with _______ _______
A
Energy pathways
13
Q
_______ is Major meat pigment and exists in what 3 forms in fresh meats?
A
Myoglobin
Deoxymyoglobin, oxymyoglobin,metmyoglobin
14
Q
2 main parts of myoglobin
A
Heme ring (iron) Globin (protein)
15
Q
What two factors determine meat color?
A
Chemical state of Fe
Compound bound to myoglobins free binding site
16
Q
Meat color: Fe+2 is _______ and Fe+3 is _______
A
Reduced
Oxidized
17
Q
If O2 is bound to binding site, meat will be ______
If H2O is bound, meat will be _______
If no site is bound, meat will be _______
A
Red
Purple
Brown
18
Q
Cooking meat denatures _______ and produces ____ color
A
Myoglobin
Brown
19
Q
In _____ meats, nitrile interacts with myoglobin and forms a ____ color
A
Cured meats
Pink
20
Q
Heme rings have ___ binding sites and globin has ___ binding sites
A
4
2
21
Q
Fe2+
H2O bound
Purple meat
A
Deoxymyoglobin
22
Q
Fe2+
O2 bound
Bright red meat
A
Oxymyoglobin
23
Q
Fe3+ No binding site Brown meat End of shelf life Binding sites are prevented
A
Metmyoglobin
24
Why should you buy purple meat instead of red
To prevent oxidation from occurring
25
The free binding site must have what so the meat can be purple
H2O
26
What are the main contractile proteins
Myosin and actin
27
What are the main regulatory proteins
Troponin and tropomysin
28
What are the myofibrillar proteins
Myosin and actin
| Troponin and tropomysin
29
What is the connective tissue protein
Stromal proteins
30
What is the major protein in the body
Collagen
31
Collagen comprises ___-___% of weight
It is a ____ color
High ____ strength
It is a ______ protein
25-30
White
Tensile
Complex
32
What are the two Stromal proteins
Collagen and elastin
33
```
Elastin:
Has a _____ color
Strong or weak?
Mainly in _____ and ______
Is it elastic?
```
Yellow
Strong
Tendons and ligaments
Very elastic
34
___% of animal fat is digestible?
97
35
Purge is composed of what?
Water and myoglobin
36
About ___% of dietary energy from meat comes from ___
50
| Fat
37
Is animal fat highly or lowly digestible?
Highly
| ~97%
38
Most of flavor if meat comes from ____
Gives the species flavor
Carbonyl compounds
Fat
39
Animal fat is usually more or less saturated than plants?
More
40
Fats are _____ at room temperature
Solids
41
Order of muscle fat saturation
Pork
42
Monogastrics should not be fed ___ ___ ___ because this can influence saturation level of carcass fat
High fatty foods
43
High level of carcass fat saturation=____ and ____ carcasses
Soft and oily
44
Are meats a high source of lipids?
No
45
Humans should consume mostly ______________ fats
Polyunsaturated
46
```
One __ oz serving of meat provides what % of:
Calories
Protein
Iron
Zinc
B vitamins
```
```
3
10
40
16
35
40
```
47
Meat is a poor source of vitamins ___________(5),
________ and _______,
And ________.
ADEKC
Magnesium and calcium
Lipids
48
Meat protein has a high __________ ______
Biological value
49
In meats, all _____ _____ ______ are in the correct proportion
Essential amino acids
50
Factors that affect consumer acceptability of meats: (5)
```
Tenderness
Juiciness
Appearance
Flavor and aroma
Price
```
51
Most important factor influencing consumer acceptability of meats
Tenderness
52
What 3 factors impact tenderness?
Myofibrillar contractile proteins
Connective tissue
Marbling
53
Contraction of myofibrillar due to _____ causes toughening of meat
-Stiffening due to death of _______
Rigor
| Muscle
54
Aging causes increased or decreased tenderness
____ _____ breakdown proteins and loosens structure
___-___ days of aging to optimize tenderness
Increased
Muscle enzymes
14-21
55
The _____ and ____ of connective tissue impact tenderness
| As animals age, solubility of connective tissue increases or decreases?
Amount and solubility
| Decreases
56
Two benefits of marbling on tenderness
Lubrication- fat stimulates salivation which eases chewing
| Dilution-fat dilutes negative myofibrillar and connective tissue affects on tenderness
57
Methods to improve tenderness (6)
```
Electrical stimulation
Aging
Marinating
Tenderizers
Mechanical tenderization
Proper cooking
```
58
Electrical stimulation of meat at ___-___ volts
| 4 benefits
```
60-500
Speeds rigor formation
Blocks cold shortening
Causes pH decline
Physical disruption
```
59
Aging causes structural breakdown by ______ ______
Muscle enzymes
60
Marinate meat in acidic solution to solubilize ________ ______
Connective tissue
61
Common meat tenderizers
```
Papain
Ficin
Bromelin
CaCl2
NaCl
PO4
```
62
Mechanically tenderize with _____ or _______ tenderizers
Needle or blade
63
To properly cook meat, cook at ____ temperature for a _____ amount of time
This solubilizes ______
Low
Long
Collagen
64
Refers to the fluid retention during cooking
| What 3 factors affect this
Juiciness
| Marbling, cooking method, added moisture
65
Marbling: _______ ____ contributes to juiciness
Intramuscular fat
66
Cooking method: _____ heat seals in moisture
Rapid
67
Gives the MEAT flavor (nitrogenous compounds)
Protein
68
Gives the SPECIES flavor (beef, pork, lamb; carbonyl compounds)
Fat
69
______ and _____ influence flavor and aroma
Fat and protein
70
What is the major factor at the point of purchase?
| What are 3 physical factors?
Appearance
| Color, firmness, texture
71
What is the normal pH of meat?
5.6
72
Results from high pH >6.0
Long term stress = low muscle glycogen at slaughter
Predominately in beef
DFD (dark, firm, and dry)
73
Results from pH <5.4
Short term stress prior to slaughter
Mostly in pork
PSE (pale, soft, and exudative)
74
Is chicken or beef more expensive?
Beef
75
What are two main determinants of carcass value?
Carcass weight and carcass category or grade
76
Formula for dressing percentage
(Hot carcass weight/live weight) x 100%
77
```
General ranges of dressing percentages
Pork
Beef
Sheep
(DP%-HCW-LW)
```
70-196-280
60-750-1250
50-70-140
78
4 factors affecting dressing percentage
Fill
Finish (fatness)
Muscling
Hide, head, and feet weight
79
Content of GI tract at slaughter
Fill
80
Finish: fatter animals have a higher or lower dressing percentage?
Higher
81
Muscling:
| Heavier muscled animals have a higher or lower dressing percentage
Higher
82
Beef is evaluated between the __ and __ rib
12th and 13th
83
Two grades of beef
Yield grade and quality grade
84
1-5% boneless, closely trimmed retail product from chuck, round, rib, and loin
Beef Yield grade
85
12th rib back fat measured in ____
Ribeye area measured in ___
Kidney, pelvic, and heart fat: % ______ ______
Hot carcass weight measured in _____
Inches
Inches squared
Carcass weight
Pounds
86
Prime, choice, select, standard
Beef Quality grade
87
Maturity measured by bone ______, ______ and _________
| Graded __-__
Size, shape, and ossification
| A-E
88
Intramuscular fat content
Marbling score
89
Beef Quality grade determined by ________ and _____ _____
Maturity and marbling score
90
Pork is evaluated on the ______ carcass
Uncut
91
Acceptable vs unacceptable (PSE, soft and oily fat, thin belly)
Pork quality grade
92
Yield of 4 lean cuts (what are they?)
Yield grade
| Ham, loin, boston butt, picnic shoulder)
93
Pork yield grade: last rib backfat measured in ___
| Muscle score of __-__
Inches
| 1-3
94
Current pork industry uses _ __ ___ ____
___ rib backfat
Loin eye ___ or _____
Hot carcass weight
% fat free lean
10th
Area or depth
95
Lamb meat is evaluated on ______ ______
Uncut carcass
96
Lamb: 2 grades
Yield and quality
97
(1-5)% closely trimmed retail product from what parts?
| From __ rib backfat measured in ___
Yield grade
Leg, shoulder, rack, loin
12th/inches
98
Prime, choice, good, utility, cull
Lamb Quality grade
99
Lamb quality grade based on what 4 things?
Maturity
Flank streaking
Conformation
Flank firmness
100
Intramuscular fat content of lamb
Flank streaking
101
Based on presence of break joint on foreshadowing of lamb
Maturity
102
Carcass thickens in relation to length in lambs
Conformation
