exam 3 meat

curing

adding salt, sugar, nitrite/nitrate for preserving flavor or color

ingredients

-salt: brining

-sugar: counteracts salt

-nitite: flavor stability, pink salt

-alkaline phosphates: increase PH and WC

curing rxn

nitate to nitrite

speeds up reduction of nitrous acid to nitric oxide

purple-red-cured pink(Nitrosylhemochromogen)

methods

-naturally/uncured meats: seasalt or vegtable juice

naturally occuring nitrates coverted to nitrites by bacteria

-pink salt curing: sodium nitrite with sodium chloride

dyed pink in color

-dry curing: rubbed on surface

-stitch pumping: needle with multiple holes

-artery injections: needle with one hole into artery

-needle injection: machine with multiple needles(common)

castings

-natural castings: intestines

-synthetic castings: cellulose, plastic, collagen, fibrous

palatability

-juiciness(marbling-lube, water- whc)

-flavor

age and sex-older=more myoglobin

genetics-lean=metalic

nutrition-grass=yellow

cut(ribeye/sirloin dark/light)

aging-wet=metallic dry=nutty

cooking methods

-tenderness-warner bratzler shear force (less wbsf=more tender)

impact tenderness

-antemortem

animal characteristics

management factors

muscle functions

-postmortems

carcass handling

aging

cooking method

sensory

-color

-texture

-flavor(unami=brothy)

-odor

why:

dietary guidlines

what u eat and drink for healthy eating patterns

-7 grams of protein

-one or more chronic disease

definitions

-lean: 10g fat, 4.5g satfat, 95 mg cholsterol

-extra lean: 5g fat, 2g satfat, 95mg cholestol

-complete: all essential amino acids(animal based=good)

-incomplete: missing amino acids

-heme iron: meat/poultry/fish more easily absorbed

nonheme iron: plant not easily absorbed

beef big 10

iron

choline

protein

selenium

vit b

zinc

phosphorus

niacin

riboflavin

grass vs grain fed

-grass: lower satfat high beta carotene

improve cholestrol levels

fish=omega 3

both good choices

organic vs natural

-organic=no pesticides/fertilizers

must be fed organic feed and acess to outdoors

little evidenve to show benefits

-natural=no artificial ingredients/color, minimal processing

hormones

found in plants and animals

implanted 7 vs 5

tofu= 16214285

national beed quality audit(nbqa)

-for 30 years every 5 years

1-industry surveys

2-in-plant audits

3-strategy sessions

identifies quality problems in beef industry to improve beef quality

3m’s=manage, monitor, market

industry trends

-black hide

-inc identification

-dec metal clip tags

-inc no horn

-inc brusing

-inc offal

packer vs producer problems

-packer

heat prostration in swine

suffocation in sheep

blood splash

-producer

tapeworm cysts

grubs

roundworm

liver absesses

hide damage

injection site lesions

bruising

byproducts

-hide(most valuable) leather glue hair

-pork skins

-pelts

-fats

-bones

-cattle feets

-glands pharmasuticals

-lungs

definitions

-titer: solidifications points of fatty acids

-tallow: fat titer above 40.C

-grease: fat titer below 40.C

-blood meal: coagulating fresh blood

-meat meal: from proteinaceous material from inedible

-steamed bone meal: cooking bones with steam to remove fat and meat

-gelatin: cooking converts collagen to gelatin

-glue: succesive heating in water under specific temp

pharmaceutical products

-pancreas: insulin, chymotrypsin, pancreatin, glucagon

-liver: heparin, liver extract, vit b12

-bone: bone marrow, soft cartilage, bone meal

-pituary glands: prolactin, pressor hormone, vasopressin, acth

blood: blood factors, iron, thrombin

other by products

-tissues and organs

blood

bone

intestines

liver

lungs

stomach

-fetal calf serum

-aorta valves

-fetal pigs

-gall stones