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Meats > Test 2 Continued > Flashcards

Test 2 Continued Flashcards

1
Q

Do the functions of muscle stop at death?

A

No

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2
Q

What can still occur postmortem?

A

Metabolism and contraction.

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3
Q

During and after slaughter, the body is attempting to maintain what?

A

Homeostasis

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4
Q

Homeostasis is maintained by these, which do not exist in a postmortem system.

A

Nervous and endocrine systems.

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5
Q

Conversion time for chickens, pigs and cattle?

A

Chickens: 30 mins

Pigs: 6 hours

Cattle: 12-24 hours

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6
Q

What are the steps of conversion?

A

Immobilization, exsanguination, and shift in metabolism.

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7
Q

What is it when an animal is unconscious and it’s nervous system is disrupted?

A

Immobilization

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8
Q

What are the three types of stunning?

A

Electric bolt, chemical (CO2), and mechanical.

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9
Q

What is the removal of blood, which severely compromises homeostasis and decreases blood pressure?

A

Exsanguination

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10
Q

Metabolism shifts from aerobic to…

A

Anaerobic

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11
Q

Loss of circulation causes loss of what?

A

Temperature control.

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12
Q

What is the peak temperature in carcasses after slaughter?

A

107-109 F

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13
Q

At high temperature proteins become what?

A

Denatured

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14
Q

Stiffness of death is what?

A

Rigor mortis.

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15
Q

Rigor mortis causes the formation of what?

A

Permanent actin and myosin bonds.

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16
Q

What are the steps of rigor mortis?

A

Delay, onset, completion, and resolution.

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17
Q

What is delay?

A

Muscle at original length and flexibility; calcium can be held within the SR.

18
Q

What is onset?

A

Muscle starts to lose flexibility; sarcomere starts to shorten and tension increases, which causes toughness; contraction occurs due to presence of ATP and leakage of calcium from SR.

19
Q

What is completion?

A

Muscle is at max tension, actin/myosin cross bridges are fully formed, no ATP or capacity for protection of ATP exist within the muscle.

20
Q

What is resolution?

A

Slight decrease in tension caused by protein degradation.

21
Q

Shift in metabolism from aerobic to anaerobic causes an increase in production of what?

A

Lactic acid

22
Q

What is the normal pH of muscle?

A

7.2

23
Q

What is the normal pH of meat?

A

5.3-5.8

24
Q

What directly influences meat quality and what do they entail?

A

Rate: how fast pH drops.

Extent: how low pH gets.

25
Q

What influences rigor?

A

Depletion of ATP.

26
Q

What is pH decline?

A

Glycogen to glucose to lactic acid and ATP.

27
Q

What is PSE?

A

Rapid decline of pH postmortem due to acute stress antemortem, which causes a buildup of lactic acid prior to death.

28
Q

In PSE the acidic conditions coupled with increased temperature causes protein denaturation, which leads to what?

A

Loss of WHC.

29
Q

What is the pale appearance caused by?

A

Free water being purged from the muscle and myoglobin being lost.

30
Q

What makes meat soft?

A

Lack of water.

31
Q

What causes the meat to be excavated?

A

Free water of surface of product and leaks/drips water.

32
Q

What has a very slow ph decline and high ultimate ph?

A

Dark, firm, dry.

33
Q

What is the ultimate pH in DFD?

A

6.2-6.4

34
Q

What causes DFD?

A

Chronic antemortem stress.

35
Q

Chronic stress leads to a lack of this in postmortem muscle, meaning very little atp and lactic acid generation.

A

Glycogen

36
Q

What causes the dark appearance in meat?

A

Retained water due to high pH and retained myoglobin.

37
Q

What causes firmness in meat?

A

Retained water.

38
Q

What causes dryness in meat?

A

No free water leaves so no water appears on the surface.

39
Q

What happens 24 hours postmortem?

A

There is no ATP, completion of rigor, pH decline has stopped, and temperature decline should be complete.

40
Q

What is electrical stunning?

A

Meats (4 decks)

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