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Nutrition 103 > Test 3 > Flashcards

Test 3 Flashcards

(135 cards)

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1
Q

When a consumer shops for meat, there are quite a few unknowns about the meat. Based on that statement, if a consumer wished to purchase some beef and wanted to assure a tender product, what would be the main thing to guide the consumer in his/her purchasing?

A

The cut of the beef (location of meat source)

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2
Q

Which of the following could possibly affect tenderness?

A

Age of animal
Conditions in which the animal lived, such as free range
The amount of fat marbling in the product

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3
Q

Beef is a good source of ______ but a poor source of ________.

A

Iron; Calcium

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4
Q

What is the most abundant protein found in connective tissue?

A

Collagen

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5
Q

Which of the following retail cuts of beef would best be considered for dry heat preparation?

A

Top loin steak

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6
Q

What is the difference between lamb and mutton?

A

Lamb is young, mutton is older

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7
Q

One of the problems with freezing meat is damage to the structure, caused by?

A

Formation of ice crystals within the meat due to the presence of moisture or water

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8
Q

Following slaughter, enzymatic changes in meat occur and do what?

A

Breakdown proteins into some amino acids
Increase tenderness
Produce flavors from changes in fats

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9
Q

The distinct flavors from different meats, such as veal, beef, pork and lamb, come from several places, including:

A

The diet of the animal (grain vs grass)

The fatty acids inherent in the animal

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10
Q

The term “poultry” includes many types of animals, including:

A

Chickens & Turkeys
Ducks and geese
Quail and pheasant

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11
Q

T/F Processed chicken is composed of pieces of meat, mechanically chopped or ground and put back together with binders and other materials

A

True

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12
Q

T/F Poultry has muscle structure very similar to beef and pork, in that it has fibers and fibrils that are held together with connective tissue.

A

True

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13
Q

Why does chicken spoil quicker than beef, pork or lamb?

A

Chicken has more unsaturated fat and undergoes lipid oxidation quicker

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14
Q

What produces the darker color of the legs and thighs in chickens as compared to the white of breast meat?

A

The legs and thighs have more myoglobin, because those muscles are used more than the breast.

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15
Q

Why are chickens given hormones?

A

Chickens are not given hormones in the US

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16
Q

What is the problem with cooking meat in a microwave?

A

The meat does not brown well, and bacteria are not effectively killed

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17
Q

Is stuffing a turkey recommended in institutional settings?

A

No

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18
Q

What is the purpose behind use of antibiotics in chickens?

A

Both kill bacteria and promote growth

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19
Q

The way to best determine if a chicken is done is to do what?

A

Use a thermometer to obtain an internal temperature

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20
Q

Brining is done for what reason?

A

Pulls fluid into the cells thus increasing moisture in the poultry

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21
Q

T/F Kosher chickens may be higher in sodium than non-kosher chickens

A

True

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22
Q

Ducks and geese have darker flesh. What causes this?

A

Greater myoglobin because those muscles are used to fly

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23
Q

Can poultry in the US be given antibiotics?

A

Yes

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24
Q

T/F Processed poultry products most likely are low in salt/sodium

A

False

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25
If one was to stuff a turkey at home, and lower risk of food borne illness, how best to do it?
Put cold stuffing into a thawed bird just before going into an oven
26
Steers
Castrated while young Will gain weight easily Male cow
27
Bulls
Not castrates, breeders | Male cow
28
Calves
3-8 months old | Male/Female cow
29
Heifers
Has not borne a calf | Female cow
30
Cows
Has born calf/calves Used for milk Female cow
31
Veal
Young male or female calf Movement restricted to keep meat tender Issue: consumer objection to inhumane treatment as animal is kept strictly confined
32
What are the two kinds of sheep
Lamb/mutton
33
Lamb
34
Mutton
> 14 months
35
Sheep meat flavor
Much stronger | Flavor from fatty acids specific to lamb and mutton
36
Pork/swine
Male/Female
37
Pigs
38
Hogs
> 4 months
39
Meat Composition: Muscle
Fiber and Fibrils | Actin and Myosin
40
Meat Composition: Connective Tissue
Elastin and Collagen
41
Fat content varies with what
age, diet, genetics, and exercise
42
Muscle is made of what
Bundles of fibers
43
What is within each fiber
a bunch of fibrils
44
What do muscle fibrils contain
Two proteins: actin and myosin
45
Connective tissue function
Exists around bundles of muscle fibers | Holds bundles of fibers together into a muscle
46
Proteins in connective tissue
Collagen and Elastin
47
Collagen
Increases with age of animal White, tough, fibrous but softens with cooking Converts to gel like substance with cooking
48
Elastin
Secondary protein in connective tissue "Silver skin" must remove with knife Not affected by cooking, remains tough
49
Adipose tissue
Under skin or padding organs | Outside of muscle, cover fate
50
Marbling
Within muscle, varies with age, diet, and exercise | Provides flavor and juiciness
51
Bone marrow
Soft fatty material that is used for flavor
52
Meat color and texture of fat affected by
Diet (rich diet = more fat) Age (older have yellow fat; younger white fat) Species Exercise of animal
53
Antibiotics
Added to feed or injected More than 30 million pounds used Fight infection and prevent disease Also promotes growth
54
Hormones
Allowed in the US Given to increase body mass and fat uses in cattle and sheep does not use in swine and poultry
55
Absence of O2 results in what color meat
Purple/red color
56
Presence of O2 results what color meat
Bright red and then brown
57
Natural Tenderizing
Age, diet, cut of meat, marbling
58
Slaughter increases ____
Toughness
59
Aging improves ____ & ____
Flavor and texture
60
Artificial tenderizing
``` Enzymes Salts Acids Mechanical Electrical Stimulation ```
61
What do naturally occurring enzymes do
Break down proteins into AA Breakdown glycogen into glucose Breakdown fats into fatty acids All produce flavor changes
62
How do enzymes affect the proteins in meat
Protein structure and collagen is weakened | Collage coverts into gelatin
63
How many basic cuts in beef
7
64
How many basic cuts in pork
5
65
What cooking method do tender primal cuts use
Dry methods
66
Most tender primal cuts
``` Rib eye Rib roast Rib steak Tenderloin Sirloin Top loin Sirloin top roast Tenderloin ```
67
What cooking method do least tender primal cuts use
Moist methods
68
Least tender primal cuts
``` Chuck Round Flank Brisket Short plate Fore shank ```
69
Determination of doneness
Internal temperature Time weight charts Color changes Texture changes
70
Dry methods of cooking
Roast Broiling Pan broiling Frying
71
Microwaving
Never recommended Meat does not brown Bacteria not effectively killed
72
Braising
Breaks down collagen | Produces more tender flavorful product
73
Stewing
Breaks down collagen Never boiled Slow cooking Growing before adding liquid improves color, flavor, texture
74
Curing process
Gives pink color to processed meats
75
Variety meats
Organ meats
76
Kosher meats
Follow jewish law | Humane slaughter, animal bled out
77
Halal meats
Follow muslin law | Humane
78
Organic meats
Fed diet free of animal byproducts, hormones, antibiotics, and feed grown with pesticides
79
Mechanically deboned meats
Meats and bones ground Bones sieved out Processed meat product produced
80
Restructured meats
Meat trimmings flaked, ground and bound together | Albumin, gelatin and soy protein added
81
Meat storage - fridge
Wrap in plastic wrap | Wrap in wax paper or aluminum foil if > 2 days
82
Meat Storage - Frozen
Wrap tightly in freezer paper or butcher paper | Place in heavy plastic bag or aluminum
83
Chicken - Broiler and Fryer
M/F
84
Chicken - Roaster
M/F 9-11 wks old 3-5 #
85
Chicken - Mature Chickens
M/F | > 10 months
86
Chicken - Capon
Neutered males
87
Chicken - Cornish Game Hen
M/F | 5-6 weeks
88
Which one is older Broiler/fryer or mature/stewing?
Mature/Stewing
89
T/F Young birds can be cooked by any method
True
90
T/F Older hens benefit from slow, moist heat
True
91
Turkey - Fryers/Roasters
92
Turkey - Hens
F 14 wks 14 #
93
Turkeys - Toms
M 17-18 wks 26#
94
Ducks
Commercially raised 7-8 wks 3-7 #
95
Geese
Commercially raised 11 wks 6-12 #
96
Squab
Commercially raised | 30 days old
97
T/F chicken and beef have similar muscle and connective tissue
True
98
T/F Domestic birds cannot fly therefor they have more white meat
True
99
What is added to processed poultry
Binders, other materials, and gums in order to give the meat a gel like texture which also prevents water loss and keeps product intact
100
T/F Additives are allowed in processed poultry but not in fresh
True
101
What is one thing that is different from duck and geese than
Duck and geese have a greater fat content which means greater fat loss during cooking which results in a smaller yield
102
Goal of brining
Increase H2O content prior to cooking
103
Brining process
Wash bird Cover with brine Store in fridge 2-4 hrs Rinse twice before cooking
104
What causes the negative taste in reheated chicken
Changes in polyunsaturated fats | Production of hexagonal
105
Thawing chicken
Slowly in fridge Not in the microwave Unsaturated fats spoil quicker in raw chicken
106
How to tell if a chicken is done
Juices are clear | Internal temp 165
107
Why is stuffing not recommended
Internal temp of the bird not high enough to kill bacteria
108
What does leaving skin on for cooking do
Increase moisture
109
Would kosher birds have a higher fat content
yes
110
Cephalopod
Octopus/squid | Rubbery, soft, inner shell
111
Fat in lean fish vs fatty fish
2.5 g of fat vs 5-10 g of total fat
112
Examples of lean fish
``` Cod Flounder Halibut Bass Red snapper ```
113
Examples of fatty fish
Salmon Tuna Herring Mackerel
114
What 3 things contribute to tenderness in fish
Collagen content Amino acid composition Muscle structure
115
T/F there is less collagen in fish than animal meat
True
116
Muscle structure in fish
Shorter muscle fibers called myotomes
117
Two things that contribute to darker meat in fish
more myoglobin and higher fat content
118
How can you tell the gender of a scallop?
By its color F = pink M = white
119
Drawn fish
Entrails removed
120
Dressed fish
Entrails, head, tail, fins, scales removed
121
Steaks fish
Sliced at 90 degree angle, contains backbone
122
Fillet fish
Sliced length wise to avoid bones
123
Determination of freshness of fish
``` Bright shiny skin Tight scales Firm flesh Red gills Translucent corneas Fresh fish aroma Stiff body No swollen belly ```
124
Signs of decay - fish
Eyes flatten Pupils turn gray or brown Gills turn from red to brown Flesh gapes
125
What crustaceans should be alive when purchasing
lobster, crab, oysters, and clams
126
What does an open shell in oysters and clams indicate
A dead mollusk | exception: mussels and longneck clams which gap a little
127
Smaller the shrimp the ____ the count per pound
higher
128
T/F microwaving fish is acceptable
True
129
Raw fish and shellfish risky for
bacteria, viruses (hep A) and parasites
130
Are mollusks more risky or less risky
more
131
Fish to avoid to reduce risk of mercury consumed
shark, swordfish, king mackerel, and tilefish
132
Fish low in mercury
Salmon, shrimp, scallops, catfish, tilapia, clams, sardines, mullet, squid, octopus
133
Wholesale cuts
Also known as "primal cuts" | Larges cuts that are further divided into retail cuts
134
Retail cuts
Come from the "primal cuts" | Sold to consumers
135
which bird has the most tender meat?
Cornish game hen

Nutrition 103 (5 decks)

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