ANSC Exam 3

what are chemical safety hazards in food?

allergens, cleaning solutions, mechanical lubricants

saftey

risk of hazards

Quality

sensory acceptance

Wholesomeness

impact on health

What do you do in meat science?

muscle biology
harvest
meat fabrication
meat processing
meat in the diet
food safety

Hyperplasia

increase in the number of muscle cells

Hypertrophy

increase in muscle size

When is hyperplasia important for muscle growth?

prior to birth

What are the two types of muscle growth?

hyperplasia and hypertrophy

When is hypertrophy important for muscle growth?

after birth

meat

any animal tissues suitable for the use of food

most meat is made of _______

skeletal muscel

red meat

meat from cattle, sheep, swine, and goats

poultry

chicken, turkey, ducks

sea foods

fish, clams, lobster, oysters, and crabs

game meat

meat from animals that are not raised domestically

highest component in meat

water (75%)

second highest component in meats

proteins (18.5%)

small components in meats

lipids (3%) carbohydrates (1%) inorganic material or ash (<1%)

imobalization

first step in harvesting meat

Exsanguination

draining the blood from the animal to make a carcass

what does exsanguination cause?

a shift in the metabolism, lower ph, rigor mortis

rigor mortis

the stiffening of the carcass after death

what causes rigor mortis

Lactic acid builds up in the muscles and proteins are unable to shift

What happens if the shift in metabolism doesn't happen?

quality problems (PSE and dark cutter)

PSE

Pale, soft, exudative meat

What causes PSE(Pale Soft Exudative) in meat?

acute stress

How does PSE cause quality issues?

pH declines prior to death which causes excessive protein denaturing

Why does PSE cause quality issues?

poor water holding capacity (DRY and pale colored meat)

Why is PSE pale in color?

When the water leaves, it takes the proteins with it

what causes dark cutter meat?

chronic stress

most common causes of chronic stress in meat animals?

weather (heat stress

How does dark cutter cause quality issues?

slow pH decline, limited protein denaturing

Why does dark cutter cause quality issues?

high water holding capacity (WET meat and dark colored)

How to prevent meat quality issues?

better handling

What are the major causes of quantity problems in meat?

Bruises and broken bones

first step in meat cutting

separate the tender cuts (main body) from less tender cuts (limbs)

how do livestock species fatten

front to rear

second step in meat cutting

separate the lean cuts (rear) from fatter cuts (front)

third step in meat cutting

separate the tick from thin cuts

fourth step in meat cutting

separate the valuable from less valuable cuts

meat processing

using the underused parts of meat

fresh sausage is _______

raw

uncooked smoked sausage is ______

raw but just smoked

fully cooked sausage is _______

(RTE) ready to eat (hotdog)

Luncheon loaves are ______

fully cooked and large in diameter

dry and semi dry sausages are ______

cooked, last a while, and a bit fermented (summer sausage)

meat processing ingredients

water
salt
phosphates
sweeteners
flavorings (spices)
nitrite

what does salt do to proteins

denature them (changes the shape) allows them to grab onto water

why do we add phosphates to meat?

raise the ph for more water holding

what do flavorings do to meat?

gives it their identity

what does nitrite do to meat?

cures it, turns it pink, extends self life

why is meat included in the diet?

it is a complete protein, has minerals (iron and zinc), and b-vitamins,

what is a complete protein

contains all 9 essential amino acids in correct concentrations that it easily digested and absorbed

how is meat vs plant iron different

meat has heme iron which allows you to absorb much more of it than plants nonheme iron

recommended consumption of meat

5-7 oz of lean meat per day

what are the three food safety hazords?

physical, chemical, and biological

what are physical safety hazards in food?

glass, metal, wood, plastic

what are biological safety hazards in food?

bacteria, fungi, parasites

what is the biological danger zone for meat?

40-140°F for more than 4 hrs that bacteria are comfortable in

what are the three major ways to control food borne illness?

keep microbes out, kill microbes that get in, controlling microbes that are there

how do you keep microbes out?

hygiene, sanitation, avoiding cross contamination

how do you kill microbes that are in meat?

refrigeration/freezing and cooking

how do you control microbes that are in meat?

refrigeration, cooking, cooling, thawing, and reheating

what are the best ways to thaw meat?

in the fridge, cold water, or microwave

capine

goat

ovine

sheep

lamb

baby sheep

kid

baby goat

doe

female goat

buck

intact male goat

ram

intact male sheep

wether

castrated male sheep or goat

fecal egg count (FEC)

measures the internal parasite burden in ruminants

parasite resistance

the ability of parasites to survive and reproduce despite exposure to anthelmintic treatments

shearing

the act of cutting off wool

sheep gestation

144-152 days

goat gestation

147-155 days

lambing time

January to may (most common is late march)

kidding time

let February to early April

first mating of ewes

between 7-19 months

weaning of sheets and goats

60-90 days

cull animals

animals you are trying to get rid of

post weaning time

30-50 days

market lamb weight

100-110 lbs

market goat weight

60-110 lbs

mouflon

Common ancestor to all sheep breeds

what was the first livestock species to be domesticated

sheets and goats

all domesticated sheep have _____ and _____

wool and hair

merino

fine wool sheep

suffolk

black headed sheep, good for breeding

Rambouillet

most popular commercial sheep breed

hampsire

sheet with a wool/mutton

Dorset

sheep that is good at breeding and lambing

southdown

white with fur on the face

kataden

hair sheep, increasing in popularity

dorper

hardy sheep with a wool/hair mix

st croix

hardy sheep

alpine

very common dairy goat

nubian

floppy ears, dairy goat