ANSC 102 Meats

safety

risk of hazard (ex. having non-edible product in meat)

quality

sensory acceptance

wholesomeness

impact on health

What is meat science

combination of several different types of science to study the end product of animal agrictulrue

What different components make up meat sciences

muscle biology (muscle growth), harvest procedures (ethically, legally, biochemical), meat fabriciation (how can we optimize harvest), meat processing (help limit waste), meat in the diet, food safety

What are the two types of muscle growth

hyperplasia and hypertrophy

hyperplasia

increase in the number of muscle cells - done prior to birth (born with all muscle cells), environment and maternal health is very improtant

hypertrophy

increase in muscle cell size, primarily diameter - after birth, can select genetically, use nutrition and management

Definition of meat

animal tissue that is suitable for use as food

what type of muscle typically composes meat

skeletal muscle

What are the catergories of meat

red (from 4 footed domestic animals), poultry, seafood (anything from water), game (anything undomesticated)

Meat composition

78% water, 18.5% protein, 3% lipid 1% carbohydrate, 1% inorganic material (ash)

What are the steps in turning muscle to meat

immobilization, exsanguination, shift in metabolism, decrease pH, rigor mortis

immobilization

stun animal/render unconcious, requried since 1950s, electrical/mechanical/co2 gas

exsanguination

bleed, kills animal and turns into carcass, changes the biochemistry

What happens biochemically when an animal is exsanguinated

o2 transport around the body is stoped which leds to a shift in metabolism and causes lactic acid to build up, ph drop, and proteins change in shape so they can no longer slide

rigor mortis/muscle

when proteins change in shape so muscle cannot slipe or move

Quality problems

PSE and dark cutter

what causes Pale, soft, exudative (PSE)

actue stress

What happens to metabolism with Pale, soft, exudative (PSE)

rapid pH decline before death, pH continues to drop too fast

What is the result with Pale, soft, exudative (PSE)

excessive protein denaturation, proteins have poor water holding capacity

What is the effect on meat of with Pale, soft, exudative (PSE)

very pale in color, very dry

What causes dark cutter

chronic stress

What is the effect of metabolism with dark cutter

slow pH decline

What is the result with dark cutter

limited protein denaturation, exceptional water holding

What effect on meat is there with dark cutter

very ugly, juciy but off flavored

Quantity problems

bruises and broken bones = loss

What are the principles of meat cutting

separate tender cuts from less tender cuts, separate lean cuts from tender cut, separate thick from thin cuts, separate valueable cuts from less valuable cuts

Rules of thumb related to fat and tenderness

limbs are less tender, animals fatten from front to rear - separate limsb and body

What are the different suasage types

fresh, uncooked, fully cooked, luncheon, dry and semi-dry

fresh

raw, losing market share - not as easy to use

uncooked, smoked

mainly found in europe, still raw

fully cooked

aka RTE/ready to eat

luncheon loaves

fully cooked, larger in diameter, like lunch meat

dry and semi dry

ex. salomi, summer sausauge, good for larger preservation

Processing ingredients

water, salt, phsophates, sweetners, flavorings, nitrate

Why do we add water

to add juciness, get more from our product

why do we add salt

helps proteins hold water

why do we add phosphates

help improve water holding, help bring pH up

why do add weetners

help counter balance salt and helps with fermentation

why do we add flavorings

to give meat its identity``

Why do we add nitrate to meet

gives meat its color

Why do we need meat in our diet

provides protein (9 essential amino acids in right concentrations), provides minerals (iron and zinc, b vitamins)

What type of iron does meat provide and why is it significant

it provides hemiron, which the body can absorb 40% of compared to 10% of nonhemiron that plants contain

What is the recommended daily amount of meat to consume

5-7 oz

What are the 3 catergories of food safety hazards

biological, physical, chemical

Physical food safety hazards

non-edible items getting into food, ex. plastic

chemical food safety hazards

allergens, cleaning solutions

What are the major allergies

wheat, soy, fish, shellfish, eggs, seasame

biological food hazards

bacteria, fungi, parasites

What is the danger zone for biological food hazards

40 - 140 degrees F for more than 4 hours

Ways to control food borne illness

keep microbes out (sanitation, hygiene), kill microbes that get in (refrigeration, cooking), control microbes that are ther (refridgeration, cooking, cooling), thawing, reheating

What are the 3 ways to thaw food

refrigderation, cold water, microwave

quality traits

attributes that will improve the quality to the consumer (apperance and palatability)

Palatability

the sensory perception of tenderness, flavor, and juiciness

What is the primary purpose of food safety plans

to remove/eliminate hazards or to reduce the level of hazard to an acceptable level

What are the 3 traits considered when evaluating carcasses and meat

trimness, muscling, and quality

trimness

the amount of fat present

What traits are most important for beef carcasses

quality followed by muscling and trimness tied

What traits are most important for pork and lamb carcasses

trimness followed by muscling and quality if there is a significant quality defect

What are the parts of a pork carcass

boston butt, picnic shoulder, loin, belly, ham

Why do we process meat

to make new products, extend the shelf-life, and improve the overall quality and palatability

What is the most sinficiatn catergory of processed meat

sausage

What are the basic steps of sausage production

grinding (reducing particle size), mixing (incorporating functional ingredients), stuffing (putting sausage into casings or packing to improve uniforminity)

Why do you want to cook meat at a certain temp

to meet a min to make sure food is safe and not exceeding a max which would reduce quality

What are some guidelines for reading a thermometer

never read while on the cooking element, insert into the side of the meet/thickest part