Animal products exam 1

A high ultimate pH will have a _____ color, (higher/lower) water holding capacity, anad a _____texture.

The acronym used to describe this meat is ____, and is also sometimes refered to as a _____

darker, higher, dry

DFD (dark firm dry), dark cutter

A low ultimate pH will have a ____ color, a (decreases/increased) water holding capacity, and will have a ____ texture.

The acronym used to describe this is ____. It most often occurs in____(species)

pale, decreased, soft

PSE, swine

Which are correct procedure for immobilization for poultry?

CO2, electrical, decapitation

Rigor mortis means

stiff at death

Post morteum, lactic acid accululates in the muscle and accounts for the decline in pH

True

Which would be a correct procedure for immobilization for cattle

Mechanical (captive bolt)

PSS is the same as PSE

False

Species with highest numbers in the world

chickens

Long term depletion of glycogen can lead to DFD

true

Meat eaten in the greatest quantity in the world is

beef

Meat eaten by the greatest number of people in the world

goat (chevon), sheep (mutton)

during resolution of rigor mortis _____bonds are unbroken, and enzymes will begin to breakdown the myofibrillar proteins

actin and myosin

Correct procedure for immobilization for pigs

CO2, electrical stunning, mechanical (captive bolt)

animal species with the highest numbers in the US

chickens

Time for animal to rest immediately prior to harvest

lairage

esophagus

weasad

thoracic cavity organs

pluck

abdominal organs

viscera

removing internal organs from the body

evisceration

renders animal unconscious and insensible to pain

immobilization

heart, liver, and gizzard

giblets

incorrect procedure that can cause blood spots and clots

shoulder stick

process of applying heat and or moisture to loosen hair or feathers

scalding

the process of removing the blood during harvest

exsanguination

the spinal cord is removed from cattle during harvest to prevent the spread of

BSE

DFD can occur in turkey, pork, or beef

true

the thick filament is known as _____ and the thin filament is ____

myosin, actin

USDA pork grades are not commercially used, but instead, acceptable vs______ and percent muscle and percent fat free lean are evaluated

unacceptable

Poultry grades are used in following ways

determining purchase contracts

internal quality assurance

determining price paid to grower

top round, flank steak, brisket, or underblade might be sold as _____or the recipe name

London broil

marbling has no direct effect on tenderness

true

enzymes from fruit like pineapple can improve tenderness in beef

true

a carcass with an A maturity designation can be up to 42 months of age

false

a higher concentration of linolenic acid is found in grain fed cattle, which gives it more of the “grassy” type flavor

false

docile cattle have been shown to be more likely to grade prime or choice compared to aggressive cattle

true

when evaluating tenderness using a shear force measurement, a higher number indicates a more tender meat

false

keeping cattle “on feed” for more than 180 days will have a positive effect on meat tenderness

false

two factors that determine beef quality grades

marbling and maturity

cartilage caps on the dorsal process of vertebra

buttons

criterion of designation as mutton

spool joint

term used to describe tenderness, juiciness, and flavor

palatability

these are intended to classify meat on the basis of palatability and cooking traits

quality grades

electrical stimulation can increase tenderness by physically disrupting the muscle fibers

true

bos indicus cattle have a higher level of ______ which is a natural inhibitor of ____. This is one factor that leads to bos indicus cattle being less tender

calpastatin, calpain

utilization of meat and ______spares mining of minerals such as phosphate

bone meal

chicken nuggets rarely use MSP

true

human consumption accounts for about 85% of the seafood use (vs. animal feeds and fertilizer

true

in the US consumption of seafood has increased in recent years

true

LFTB would most commonly be found in ____(retail product)

ground beef

increases rigidity in muscle due to changes in structure is called _____and begins around 145 degrees

protein hardening

Largest factory seafood ship is named

Atlantic dawn

appropriate cooking technique: DRY

pork chop, seafood

appropriate cooking technique: MOIST

culled laying hen, leg of lamb

pink slime was the negative term media used for ______, produced by BPI

lean finely textured beef

Commercial uses for fatty acids derived from animal fat

tallow and lard → soap and detergents

greases and biofuels

meat from _____, ____, and _____ are most commonly used in hotdogs

cattle, pigs, poultry

MSP has the same protein content but higher calcium than whole muscle poultry

true

steak cooked to 160 will be less tender and have a drier texture than a steak cooked to 145

true

Edible by product

EBP

fat from pigs abdomen and kidney

leaf lard

tongue, heart, sweetbreads

variety meats

thymus gland or pancreas

sweetbreads

fatty membrane surrounding the digestive system

caul fat

this process separates lean tissue from fat using heat

rendering

this edible by product is sometimes called rocky mountain oyster

testicles

in edible by product

IEBP

edible by product from rumen and reticulum

tripe

liver, heart, and gizzards

giblets

mechanically separated poultry would be available in the supermarket

false

glue can be produced from skins, hides, connective tissue, but not recycled gelatin

false

gelatin comes from the heated protein

collagen

cuts of lamb

A= leg

B= loin

C=rack

D=shoulder

E=breast

pork

sliced bacon

beef

skirt steak

beef

flank steak

beef

t bone steak

beef

porter house steak

pork

tenderloin

chicken

drumstick

pork

shoulder roast, boston butt, bone in shoulder roast