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Meats > What Is Meat Science > Flashcards

What Is Meat Science Flashcards

1
Q

What is meat?

A

Flesh of an animal used as food

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2
Q

Are cattle, hogs and sheep native to the U.S.?

A

No, the meat industry in the U.S. is European based by explorers (colonial butchers)

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3
Q

When did exports start?

A

1641

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4
Q

What act was placed in 1906?

A

Meat inspection act

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5
Q

What is important to consumers about meat?

A

Safety, quality, and value

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6
Q

What is safety?

A

Zero tolerance by consumers

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7
Q

What three things can safety be broken down in to?

A

Pathogens, chemicals, and physical hazards

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8
Q

Pathogens include what?

A

E. coli, listeria, etc

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9
Q

What are the chemical elements included in safety?

A

Sanitizing agents, antibiotics, etc

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10
Q

What are some physical hazards?

A

Gloves, rings, wood, metal, etc

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11
Q

What is quality?

A

Summation of the characteristics of food that impacts processing functionality and consumer appeal

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12
Q

What four things can quality be broken down in to?

A

Palatability, nutritional value, appearance, and preservation

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13
Q

What is value?

A

Summation of market defined factors

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14
Q

What four things go into making something valuable to a consumer?

A

Safety, quality, composition and price

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15
Q

What drives the demand for meat?

A

Price, convenience, flexibility, consistency, and nutrition.

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16
Q

Is all meat consumed?

A

No

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17
Q

What are some types of food preservation?

A

Salting, smoking, etc.

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18
Q

What are colonial butchers?

A

Trained Europeans that started butchering for others.

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19
Q

Why did the meat industry move to more rural areas?

A

Closer to livestock production, automation reduced labor needs, and there was more infrastructure.

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20
Q

Demand for meat in the US is what?

A

Slowing down and there is a slow population growth.

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21
Q

World wide demand…

A

Exports are important, economic development, cultural preferences, traditions, and country of origin reputation.

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22
Q

What are the major components of meat and what percent do they each make up?

A

Water (75%), protein. (18.5%), fat (3%), and ash (3.5%).

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23
Q

What is water holding capacity (WHC)?

A

The ability of foods to immobilize water, structure gives ability to immobilize, and protein with charge will bind through electrostatic interactions.

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24
Q

What are the types of water in meat and what percent do each make up?

A

Bound (0.5-4%), immobilized (1-6%), and free (90-96%).

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25
Q

What is processing functionality?

A

Example: PSE pork is low quality due to the lack of whc

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26
Q

What are the major components of meat?

A

Water, protein, ash, and fat.

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27
Q

What percent (range) of water is in meat?

A

65-80%

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28
Q

What percent (range) of protein is in meat?

A

16-22%

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29
Q

What percent (range) of fat is in meat?

A

1.5-13%

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30
Q

What percent of ash is in meat?

A

3.5%

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31
Q

What is water holding capacity?

A

The ability of foods to immobilize water.

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32
Q

What is bound water?

A

0.5-4% water, doesn’t freeze, is not a solvent, mobility is greatly reduced.

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33
Q

What is immobilized water?

A

1-6% water, freezes slightly, reduced solvent, mobility is reduced.

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34
Q

What is free water?

A

90-96% water, some freezing, is a solvent, little reduction in mobility.

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35
Q

What is water activity?

A

Measuring the activity of water against distilled water, has a scale of 0-1.

36
Q

What type of water has the water activity of 1?

A

Distilled water.

37
Q

What has a water activity of 0.98-0.99?

A

Raw meat.

38
Q

What are the functional properties of proteins?

A

Water binding, gelation, emulsification, viscosity, flavor binding, foaming, color.

39
Q

What is a primary amino cid?

A

Amino acid sequence of proteins.

40
Q

What is a secondary amino acid?

A

Helix, beta pleated sheets of proteins.

41
Q

What is a tertiary amino acid?

A

3D structure of proteins.

42
Q

Proteins are composed of ______.

A

Amino acids.

43
Q

What is a globular protein?

A

Soluble in native environment and is an example of myoglobin.

44
Q

What is a fibrous protein?

A

Elongated, largely insoluble, and connective tissue.

45
Q

Why is a conjugated protein?

A

Protein combined with another compound (example: lipoprotein).

46
Q

What does amphoteric mean?

A

Proteins can act as an acid or base depending on the pH

47
Q

What is isoelectric point?

A

pH at which protein has no net charge.

48
Q

What is the isoelectric point of meat?

A

5.1

49
Q

What is the pH of muscle?

A

7.2

50
Q

What is the pH of meat?

A

5.3-5.8

51
Q

What is denaturation?

A

Protein unfolding, does not involve a change in primary structure.

52
Q

What is degradation?

A

Specific cleavage of peptide linkage causing change in primary structure.

53
Q

Flavor comes from _______ and _________.

A

Proteins and lipids.

54
Q

What are lipids?

A

They are made of C,H,O; non polar; long term storage of energy; responsible for flavor in meat; texture; juciness.

55
Q

What are sterols?

A

Component of membranes and forms of cholesterol.

56
Q

What are triglycerides?

A

Majority of total lipids and a glycerol backbone with 3 fatty acids.

57
Q

What do fatty acids deal with?

A

Saturation or double bonds, chain length or number of carbons, and double bond configurations.

58
Q

What are saturated fatty acids?

A

Have no double bonds.

59
Q

What are unsaturated fatty acids?

A

Have one or more double bonds.

60
Q

The greater number of ________ the lower the melting point.

A

Double bonds.

61
Q

The longer the chain , the higher the _________.

A

Melting point.

62
Q

________ is the number of carbons present in fatty acids and is typically between 2-24 carbons.

A

Chain length.

63
Q

What are cis bonds?

A

Same side, take up more room, and have a lower melting point.

64
Q

What are trans bonds?

A

They are on the opposite or transverse side.

65
Q

Changes in ____ can lead to changes in fatty acid profiles and in bacon quality.

A

Diet

66
Q

What type of acid is C18:0 and has the highest melting point?

A

Steric acid.

67
Q

What type of acid is C18:1?

A

Oleic acid.

68
Q

What type of acid is C18:2 and has the lowest melting point?

A

Linoleic acid.

69
Q

What has a glycerol backbone, 2 fatty acids, and 1 phosphoric acid?

A

Phospholipid

70
Q

What is rancidity?

A

Production of off flavors and off odors.

71
Q

What is oxidative rancidity?

A

Oxidation of unsaturated fatty acids (more unsaturated fatty acids = more prone to oxidation).

72
Q

Why is hydrolytic rancidity?

A

Contributes to aroma (not necessarily bad).

73
Q

What is saponification?

A

Indicates chain length (higher # = shorter chain).

74
Q

What does soxhlet mean?

A

Fat/lipid content as a percent.

75
Q

What does iodine value indicate?

A

Indicates saturation (higher # = more double bonds).

76
Q

What measures oxidation?

A

TBARs

77
Q

What is important for the conversion of muscle to meat, is muscle glycogen, and contributes to flavor?

A

Carbohydrates

78
Q

What is the Maillard reaction?

A

Browning reactions, and is between amino and acids and reducing sugar.

79
Q

What is hyperplasia?

A

Increase in muscle cell number and occurs prior to birth.

80
Q

What is hypertrophy?

A

Increase in muscle cell size and occurs after birth.

81
Q

What are some potential issues with modifying growth?

A

Speed, tenderness, and marbling.

82
Q

What type of muscle has multiple nuclei, is striated, and voluntary?

A

Skeletal muscle.

83
Q

What type of muscle has one nuclei, is not satiated, and is involuntary?

A

Smooth muscle.

84
Q

What type of muscle has 1-2 nuclei, can be striated, and is involuntary?

A

Cardiac muscle.

85
Q

Sarcomeres are the ________ of the muscle.

A

Functional unit.

Meats (4 decks)

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