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Meats Exam 2 > Meats Exam 2 > Flashcards

Meats Exam 2 Flashcards

(121 cards)

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1
Q

T/F: High temperature, post-rigor chilling is where meat is stored at 20°C for 24 hours, which has the same effect on tenderness as 2°C for 14 days.

A

True

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2
Q

T/F: Gelatin is made from skins or hides, connective tissues, cartilage, and bones of cattle and calves

A

True

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3
Q

T/F: Fermented sausage means that it has lactic acid in it

A

True

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4
Q

T/F: Bos Taurus breeds have higher calpastatin levels than Bos Indicus breeds

A

False

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5
Q

T/F: A steak with a sarcomere length of 2.2 um would be more tender than a steak with 2.9 um

A

False

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6
Q

T/F: Tray-Ready packaging means that the meat is ready to go into the case for immediate selling

A

False

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7
Q

T/F: The shearlings 4 pelt is the most valuable lamb pelt

A

False

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8
Q

T/F: The sarcomere is the basic contractile unit of muscle

A

True

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9
Q

T/F: The maximum amount of sodium nitrite that can go into regular bacon is 200 ppm

A

False

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10
Q

T/F: The Hydrodyne process tenderizes beef by putting it in a sealed water-filled chamber and setting off an explosion to destroy Z-lines

A

True

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11
Q

T/F: The higher the degree of doneness that steaks are cooked, the more tender the steak

A

False

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12
Q

T/F: The Background Effect for tenderness is related to the amount and distribution of marbling

A

Flase

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13
Q

T/F: Swift’s Pro-Ten process works by injecting the live animal with papain, which stays behind in the muscle after bleeding and is activated by heat during the cooking process

A

True

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14
Q

T/F: Salt-soluble, heat-coaguble proteins (SSHCP) are collagen, elastin, and reticulin

A

False

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15
Q

T/F: Muscle is a contractile unit that is made up of connective tissue, muscle fibers, and intramuscular fat

A

True

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16
Q

T/F: Meat is made more tender by: 1) causing the sarcomeres to be longer, 2) disrupting the integrity of the myofibrils, and 3) disrupting the integrity of the connective tissue

A

True

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17
Q

T/F: Lungs can be used for human food in the U.S.

A

False

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18
Q

T/F: A steak with 32% collagen solubility would be tougher than a steak with 16%

A

False

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19
Q

T/F: A 1,200 pound live animal yields 1,200 pounds of T-bone steaks

A

False

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20
Q

Which form of myoglobin has O2 at the free-binding site?

A

Oxymyoglobin

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21
Q

Which form of myoglobin has OH at the free-binding site?

A

Metmyoglobin

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22
Q

Which step is the oxygenation step?

A

Going from reduced myoglobin -> to Oxymyoglobin

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23
Q

Which step is where reduction (electron gain) takes place?

A

Going from Metyoglobin -> to Reduced Myoglobin

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24
Q

Which step is where vacuum packing (removal of oxygen) changes the color of meat?

A

Going from Oxymyoglobin -> to Reduced Myoglobin

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25
What is the color of meat in Oxymyoglobin?
Red
26
What is the color of meat in Reduced Myoglobin?
Purple
27
What vitamin is fed to cattle to reduce the oxidation of meat?
Vitamin E
28
What type of iron is present in Metmyoglobin?
Fe(lll)
29
What term is used to describe the chart where some muscles are high in this and some muscles are low?
methyoglobin reducing activity
30
Tenderization process whereby carcasses are hung by the obturator foramen
TAMU Tenderstretch
31
Sold as aphrodisiacs in the Far East
Gall Stones
32
Other than tropomyosin and troponin, which other protein is found in thin myofilaments?
Actin
33
Name of the most valuable hide due to the presence or absence of branding
Native
34
Name for the youngest classification of bovine
Veal
35
Minimum amount of fat on beef carcasses to prevent cold shortening
.25 inches
36
In the living animal, serves to store reserve energy
Fat
37
In the living animal, serves to produce energy and convert it to work
Muscle
38
In the living animal, connects muscles to bone
Connective Tissue
39
Fat depot that is located in the perimysium and endomysium
Intramuscular
40
Exogenous enzyme from the papaya
Papain
41
Example of a cooked, smoke emulsion-type sausage
Frankfurter
42
Endogenous enzymes that work on the Z-lines
Calpains
43
Edible portion of domestic mammals used for food
Meat
44
Compound that can be added to meat to increase the activity of calpains
Calcium chloride
45
Which has more myoglobin, a locomotive or support muscle
Locomotive
46
Which cut is likely to be more tender, a cut from a locomotive or support muscle
Support
47
Uses electricity to tenderize beef
Electrical stimulation
48
Type of cookery that converts collagen to gelatin
Moist-heat
49
Thick myofilaments primarily are made up of this protein
Myosin
50
The 5 principles of meat cutting are separation of fat from lean portions, _________, valuable from less valuable, tough from tender, and separation of retail cuts by cutting across the grain.
Thick from thin
51
Which of the pork "bony" cuts is considered a major wholesale cut?
Square ribs
52
Quality in pork carcasses is based upon firmness of fat and lean, color of lean, amount of feathering, and __________ thickness
Muscle
53
Method of pelt removal over the sirloin, rump, and legs used in lamb slaughter, which leaves the fell membrane intact
Fisting
54
Determine the Carcass Cost Basis (per cwt) for a lamb with a live price of $140/cwt, Live weight of 150 lbs, and carcass weight of 75 pounds
(75/150) x 100= 50%........$140/.50= 280 cwt
55
Give the USDA Pork Carcass Grade for a pork carcass with .6" 10th rib fat, .7" last rib fat, 8.5 in2 loin eye area, 4" belly thickness, and average muscling score
????
56
The oldest ovine maturity group
Mutton
57
Calculate, to the nearest tenth, the ISDA Yield Grade for the following lamb carcass: 3.8 in2 REA, 85 lb. HCW, and .22 in 12th rib fat thickness
.4+(10 x 0.22)= USDA Yield Grade 2.6
58
The USDA quality grades for lamb carcasses, in order, are: Prime, Choice, ______, Utility, and Cull
Good
59
The "ideal" color, texture, and exudation group that has desirable color, firmness, and water-holding capacity
RFN, red, firm, non-exudative
60
The lamb carcass section found in the fore saddle consists of the rack and breast
Bracelet
61
The four types of lamb legs that were discussed in the fabrication lab are Safeway, Frenched, Shank-off and ___________
American
62
Employs the principle of impact energy to extract proteins for boneless ham manufacturing
tumbling
63
Employs the principle of frictional energy to extract proteins for boneless ham manufacturing
Massaging
64
Ingredient used during curing to increase water-holding capacity
Alkaline Phosphate
65
Be able to Identify the Loineye area, tumbling machine, curing needle injector/tenderizer, bunging, fell membrane, break joints
Look in lab notebook
66
T/F: Lean finely textured beef is a reclaimed product from bone.
False, it is from fat
67
T/F: The muscle cell is the smallest completely functional unit in the muscle
True
68
T/F: The Longisissimus dorsi is more tender than the Deep Pectoral and the Deep Pectoral is more tender than the Rectus femoris
False: The LD is more tender than the Rectus femoris and the rectus femoris is more tender than the deep pectoral
69
T/F: Locomotive muscles tend to be tougher than support muscles primarily because of differences in Bulk density/ Lubrication effects
False: it is primarily because of their background and what involves those muscles
70
T/F: The National Beef Tenderness Survey found that roasts were more tender than their steak counterparts
True
71
T/F: A steak with a sarcomere of 3.2 um likely would be more tender than a steak with a sarcomere length of 2.1 um
True
72
T/F: High-temperature, pre-rigor chilling involves chilling the carcass at 16°C for 16 hours after slaughter
True
73
T/F: Support muscles have more myoglobin that locomotive muscles
False- they have less myoglobin
74
T/F: Support muscles have more myoglobin than locomotive muscles
False- they have less myoglobin
75
T/F: The three reasons for differences in tenderness among muscles are Actomyosin Effect, Background Effect, and Bulk Density/ Lubrication effect
True
76
T/F: The Background Effect deals with sarcomere length, muscle fiber diameter, and sarcomere/fragment
False: this is the definition of Actomyosin Effect
77
Meat from Bos Indicus breeds such as Brahman tends to be more tender than meat from Bos taurus breeds such as Angus
False: Brahman is less tender than Bos taurus
78
In general, the higher the grade of beef (e.g. more marbling), the more tender it will be
True
79
The greatest contributor to USDA's Estimated Hide and Offal Value is the hide
True
80
You would expect that a 120 lb live lamb will yield about 120 pounds of lamb chops
False
81
The rank order in age class, from youngest to oldest is veal, beef, calf
False: veal, calf, beef
82
Compound in postmortem muscle that lowers pH and in fermented sausages that gives a tangy flavor
Lactic Acid
83
Process that converts nitric oxide myoglobin to nitrosyl hemochromogen
Heat
84
In vacuum packing and in pre-rigor pork sausage manufacturing, serves as a barrier to oxygen
Saran
85
Myoglobin from when oxygen is present
Oxymyoglobin
86
Myoglobin form when OH is present
Metmyoglobin
87
By-product used to make industrial oils, lubricants, soap, and glycerin
inedible tallow
88
Sold as aphrodisiac in the Far East
gall stones
89
Contractile organ comprised of connective tissue, muscle fibers, and intramuscular fat
muscle
90
Edible portion of domestic mammals used for food
Meat
91
Primarily comprised of myosin
Thick myofibrils
92
Primarily comprised of actin, tropomyosin, and troponin
Thin myofibrils
93
Uses electricity to tenderize beef
Electrical stimulation
94
Process whereby sarcomeres shorten due to cold-induced nervous response
Cold Shortening
95
In packaging, helps the bag conform to the surface of the meat to reduce flex cracks
heat shrinking packaging
96
In meat curing, serves as an antimicrobial
Salt
97
Oldest and slowest way of curing meat
dry curing
98
Most valuable bacon slices
premium
99
Dispersion of fat particles in water held by the action of salt-soluble, meat-coagulable proteins
emulsion
100
Frankfurter defect caused by overchopping
fatting-out
101
In sausage, manufacturing, the term used to describe to the relative amount of SSHCP in a meat.
Binding index
102
Used to replace defective human heart valves
Aorta Valves
103
In living animal, produces energy and converts it to work
Muscle
104
In a living animal, harnesses and collects activity of muscle fibers
Connective tissue
105
In a living animal, provides support and rigidity
Skeleton
106
Basic contractile unit
Sarcomere
107
Term used to describe an unbranded hide
Native
108
Processed by-product used to make confectioneries, icecream, and jellied food products
Gelatin
109
Product from the stomach of the suckling calves used to make cheese
Rennet
110
Lard is made from fat from this species
Pork
111
Raw by-product used to make soups and bouillion
Beef Extract
112
Congealing or solidification point of the fatty acids in fat
Titer
113
A by-product that is the source of hyaluronidase
Testes
114
Vitamin fed to livestock to help preserve meat color
Vitamin E
115
Chemical state of iron when either SH or H2O2 are present
Fe+++
116
Pelt with he lowest value
Shearing No. 4
117
The five principles of meat cutting are separation of fat from lean portions, ______, valuable from less valuable, tough from tender, and separation of retail cuts by cutting across across the grain
Thick from thin
118
Which of the pork "bony" cuts is considered a major wholesale cut?
Square ribs
119
The IMPS numbers for pork cuts are in the ___ series
400
120
Method of pelt removal over the sirloin, rump, legs used in lamb slaughter, which leaves the thin membrane intact
Fisting
121
Determine the carcass cost basis (per cwt) for a lamb with a Live price of $150 cwt, Live weight of 160lbs, and a carcass weight of 80 lbs.
DP= (carcass/live)x100 DP= $150/50x100= $300/cwt

Meats Exam 2 (1 decks)

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