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Meat Science > Midterm 1 > Flashcards

Midterm 1 Flashcards

1
Q

List the 7 components of nutrients and their percentage ranges

A
  1. water 55-80%
  2. protein 15-23%
  3. lipids (fat) 1-20%
  4. carbohydrates 1-2%
  5. non-protein nitrogenous sbs 1-5%
  6. ash (minerals) 1%
  7. vitamins <1%
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2
Q

What is umami

A

category of taste, savory

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3
Q

What does WOF stand for

A

warmed over flavor

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4
Q

What is freezer burn

A

surface desiccation, myoglobin oxidation

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5
Q

MSG

A

naturally occurring flavor in savory foods

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6
Q

What are the fresh meat colors and why

A

bright red: oxymyoglobin
purple red: deoxymyoglobin
brown: metmyoglobin

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7
Q

Discoloration

A

lose bright red color and start seeing brown or green because of myoglobin oxidizing and bacteria

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8
Q

Iridescence

A

mother of pearl effect due to bacterial growth

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9
Q

Name each subclass of proteins and their characteristics

A
  1. sarcoplastic proteins: 30-35% of total muscle proteins, water-soluble, 5% of WHC of meat
  2. myofibrillar proteins: 52-56% of total muscle proteins, salt soluble, 90% of WHC of meat
  3. stromal proteins: 10-15% of total muscle proteins, insoluble, 5% of WHC of meat
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10
Q

What restaurant messed up in 1983

A

jack in the box

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11
Q

List the 7 HACCP principles in order

A
  1. conduct a hazard analysis
  2. identify critical control points (CCP)
  3. establish critical limits for each CCP
  4. establish monitoring procedures
  5. establish corrective action
  6. establish record keeping system
  7. establish verification procedures
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12
Q

What does HACCP stand for

A

hazard analysis, critical control point

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13
Q

What influences microbial growth, list 3 examples

A

temperature, time, moisture

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14
Q

Gate to plate means

A

farm to fork
stable to table
barn to pan
producer to consumer

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15
Q

At about _________ months of age, muscle and fat meet and plateau

A

40

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16
Q

This tissue has the lowest % throughout the life of an animal and gradually decreases with age

A

bone

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17
Q

Muscle tissue does not include this category

A

adipose

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18
Q

_______ fat is associated with meat flavor

A

intramuscular

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19
Q

The order of tissue deposition in a growing animal is

A

bone, muscle, fat

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20
Q

The average hog dressing percent is

A

72%

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21
Q

Sow is to cow as heifer is to ______

A

gilt

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22
Q

The average age of harvest for market cattle is ______ months

A

18

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23
Q

After slaughter, the dressed carcass weight of an animal was 504 pounds. The live weight of the animal was 800 pounds. What was the dressing % of this animal and species

A

63%
beef

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24
Q

What factors does not influence dressing %

A

amount of bone

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25
Q

Subcutaneous adipose is external fat (under the skin)

A

true

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26
Q

By law pigs must be stunned before they are slaughtered

A

true

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27
Q

A hothouse lamb is born in the

A

fall/winter

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28
Q

Market lamb age at harvest

A

8-12 months

29
Q

Maryam’s degree at Cal Poly is

A

animal science pre vet

30
Q

Which of the processes comes last

A

carcass wash

31
Q

Which of these processes comes first

A

stunning

32
Q

Today Maryam works as a food safety manager for which company

A

amazon corporate

33
Q

How fresh can fresh meat be

A

3 days, 90 days, or 10-30 days

34
Q

The most accurate and safest measure of doneness of meat would be to stick the thermometer _______ of the cut of meat

A

in the center of the thickest part

35
Q

The following type of cooking is NOT dry heat cooking

A

boiling

36
Q

Chuck is to shoulder as round is to

A

leg

37
Q

To achieve target degree of doneness, we cook

A

several degrees lower than target temperature

38
Q

What is associated with benefits of meat aging

A

increased tenderness

39
Q

How many principles are there for cutting meat

A

4

40
Q

Species from which you get round

A

beef

41
Q

Sous vide is the same as

A

poaching

42
Q

In determination of doneness of cooked meat, rare is indicated by finger pressure on the base of the

A

thumb and pointer finger touch

43
Q

Principles of meat fabrication involve meat

A

tenderness, thickness, cutting, leanness

44
Q

In the palm method for cooking doneness determination the thumb and middle finger indicate

A

medium rare

45
Q

Ground meat from what species has no fat content limitation

A

pork & lamb

46
Q

To obtain more tenderness, we cut ______ the grain of muscle

A

against

47
Q

What is the minimum USDA temperature for cooking pork

A

145F

48
Q

In the following retail cut name, beef rib roast, ‘rib’ represents what

A

wholesale

49
Q

Moist heat cooking is used to target the destruction of ______ for more tenderness

A

connective tissue

50
Q

Species without a wholesale rib cut

A

pork

51
Q

Our video tour of a pork processing facility was guided by

A

Tempel Grandin

52
Q

USDA meat grading is a voluntary service that requires an additional fee for service

A

true

53
Q

Intramuscular

A

marbling

54
Q

Intermuscular

A

seam

55
Q

Dressing % of lamb

A

52%

56
Q

What is dressing %

A

the portion of the live weight that remains in the carcass of a given animal

57
Q

What is the livestock harvest process

A

stun (render animal unconscious)
exsanguination (bleeding)
hair/hide/pelt removal
evisceration
split carcass (beef and pork)
carcass wash
microbial intervention
chill carcass

58
Q

What stunning methods are used

A

mechanical (captive bolt, concussion devices)
electrical (high voltage)
chemical (carbon dioxide)

59
Q

How many basic primal cuts of meat are there

A
  1. Arm cut
    major bone: humerus
  2. Blade cut
    major bone: scapula
  3. Rib cut
    major bone: ribs
  4. Loin cut
    major bone: lumbar vertebrae
  5. Sirloin or hip cut
    major bone: ilium
  6. Leg or round cut
    major bone: femur
  7. Breast cut
    major bone: sternum/distal rib bones
60
Q

Methods of dry heat cooking

A

roasting, broiling, grilling, frying

61
Q

Methods of moist heat cooking

A

braising, stewing, poaching

62
Q

What is quality grading

A

stratifying carcasses on the basis of their expected marketability and palatability

63
Q

Yield grading

A

Stratifying carcasses on the basis of their estimated yield of trimmed wholesale or retail cuts

64
Q

Food pathogens of primary concern

A

listeria monocytogenes
campylobacter jejuni
salmonella spp.
shiga toxin-producing e. coli

65
Q

Microbial reduction rule of thumb

A

no single intervention method can provide 100% assurance of the safety of a food product

66
Q

Hurdle effect

A

combination of interventions

67
Q

Methods for microbial reduction

A

physical
chemical
biological

68
Q

What company created HACCP

A

pillsbury company

Meat Science (2 decks)

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