TAMU Savell ANSC 307 Exam 2

True or False:

The system of master packaged PVC-overwrapped steaks/roasts uses a gas mixture of 60% nitrogen, 39.6% carbon dioxide, and 0.4% carbon monoxide

True

True or False:

The shearlings 4 pelt is the most valuable lamb pelt.

False

True or False:

The sacromere is the smallest, completely functional unit in the muscle

False

True or False:

Maximum amount of sodium nitrite that can go into regular bacon is 120 ppm

True

True or False:

The Hydrodyne process tenderizes beef by putting it in a sealed water-filled chamber and setting off an explosion to destroy Z-lines.

True

True or False:

The higher the degree of doneness that steaks are cooked, the tougher the steak

True

True or False:

The Actomyosin Effect for tenderness is related to the amount of distribution of marbling.

False

True or False:

Swift’s Pro-Ten process works by injecting the live with papin, which stays behind in the muscle after bleeding and is activated by heat during the cooking process.

True

Salt-Soluble, heat-coagulable proteins (SSHCP) are collagen, elastin, and reticulin.

False

True or False:

Muscle is a contractile unit that is made up of connective tissue, muscle fibers, and intramuscular fat.

True

True or False:

Meat is made more tender by: (1) causing the sacromeres to be longer, (2) disrupting the integrity of the myofibrils, and (3) disrupting the integrity of connective tissue.

True

True or False:

Lungs cannot be used for human food in the U.S.

True

True or False:

High temperature, post-rigor chilling is where meat is stored at 20 degrees C for 24 hours, which has the same effect on tenderness as 2 degrees C for 14 days.

True

True or False:

Gelatin is made from skins or hides, connective tissues, cartilage, and bones of cattle and calves.

True

True or False:

Flavor is the primary contributor of salt, sugar, and nitrite or nitrate in meat curing

True

True or False:

Fermented sausage means that is has lactic acid in it.

True

True or False:

Bos Taurus breeds have lower calpastatin levels than Bos indicus breeds.

True

True or False:

A steak with a sacromere length of 2.9 um would be more tender than a steak with 2.1 um.

True

True or False:

A steak with 32% collagen solubility would be tougher than a steak with 18%.

False

True or False:

A 300 pound live hog yields 300 pounds of pork chops.

False

Which form of myglobin must meat go through from oxymyoglobin when vacuum packaged before it gets to the deoxymyoglobin state?

5

Which form of myoglobin has O2 at the free binding site?

3

Which form of myoglobin has OH at the free binding site?

5

Which step is the oxygenation step?

2

Which step is where reduction (electron gain) takes place?

4

Color of meat in number 3 above

Red

Color of meat in number 1 above

Purple

Term used to describe the chart above where some muscles are high in this and some are low

MRA

Type of Iron present in number 3 above

Fe++

Vitamin fed to cattle to reduce oxidation of meat.

Vitamin E

Compound that can be added to meat to increase activity of calpains.

Calcium chloride

Condition in pork caused by short-term stress.

Pale, Soft, and Exudative (PSE)

Edible portion of domestic mammals used for food.

Meat

Endogenous enzyme that work on the Z-lines.

Calpains

Exogenous enzyme from the kiwi fruit.

Actinidin

Fat depot located in the perimysium and endomysium.

intramuscular

In the living animal, connects muscles to bone.

Connective tissue

In the living animal, serves to produce energy and convert it to work.

Muscle

In the living animal, serves to store reserve energy,

Fat

Likely pH of the meat from long- or immediate-term stressed cattle at 24 hours.

6.0

Lowest water-holding capacity because of equal number of positive/negative charges.

Isoelectric point

Minimum amount of fat on beef carcasses to prevent cold shortening.

0.25 inches

Name for the youngest classification of bovine.

Veal

Name of least valuable cattle hide due to presence or absence of branding.

Colorado

Other than tropomyosin and troponin, which other protein is found in thin myofilamints?

Actin

Tenderization process whereby carcasses are hung by the obturator foramen.

TAMU Tenderstretch

Thick myofilaments primarily are made up of this protein.

Myosin

Type of cookery that converts collagen to gelatin.

Low and slow

Which cut is likely to be tougher, a cut from a locomotive or supportive muscle?

Locomotive

Which has the least amount of myoglobin, a locomotive or support muscle?

Support