ANSC Exam 3

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what are chemical safety hazards in food?

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1

what are chemical safety hazards in food?

allergens, cleaning solutions, mechanical lubricants

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2

saftey

risk of hazards

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3

Quality

sensory acceptance

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4

Wholesomeness

impact on health

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5

What do you do in meat science?

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

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6

Hyperplasia

increase in the number of muscle cells

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7

Hypertrophy

increase in muscle size

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8

When is hyperplasia important for muscle growth?

prior to birth

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9

What are the two types of muscle growth?

hyperplasia and hypertrophy

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10

When is hypertrophy important for muscle growth?

after birth

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11

meat

any animal tissues suitable for the use of food

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12

most meat is made of _______

skeletal muscel

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13

red meat

meat from cattle, sheep, swine, and goats

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14

poultry

chicken, turkey, ducks

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15

sea foods

fish, clams, lobster, oysters, and crabs

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16

game meat

meat from animals that are not raised domestically

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17

highest component in meat

water (75%)

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18

second highest component in meats

proteins (18.5%)

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19

small components in meats

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

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20

imobalization

first step in harvesting meat

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21

Exsanguination

draining the blood from the animal to make a carcass

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22

what does exsanguination cause?

a shift in the metabolism, lower ph, rigor mortis

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23

rigor mortis

the stiffening of the carcass after death

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24

what causes rigor mortis

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

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25

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

quality problems (PSE and dark cutter)

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26

PSE

Pale, soft, exudative meat

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27

What causes PSE(Pale Soft Exudative) in meat?

acute stress

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28

How does PSE cause quality issues?

pH declines prior to death which causes excessive protein denaturing

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29

Why does PSE cause quality issues?

poor water holding capacity (DRY and pale colored meat)

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30

Why is PSE pale in color?

When the water leaves, it takes the proteins with it

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31

what causes dark cutter meat?

chronic stress

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32

most common causes of chronic stress in meat animals?

weather (heat stress

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33

How does dark cutter cause quality issues?

slow pH decline, limited protein denaturing

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34

Why does dark cutter cause quality issues?

high water holding capacity (WET meat and dark colored)

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35

How to prevent meat quality issues?

better handling

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36

What are the major causes of quantity problems in meat?

Bruises and broken bones

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37

first step in meat cutting

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

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38

how do livestock species fatten

front to rear

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39

second step in meat cutting

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

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40

third step in meat cutting

separate the tick from thin cuts

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41

fourth step in meat cutting

separate the valuable from less valuable cuts

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42

meat processing

using the underused parts of meat

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43

fresh sausage is _______

raw

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44

uncooked smoked sausage is ______

raw but just smoked

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45

fully cooked sausage is _______

(RTE) ready to eat (hotdog)

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46

Luncheon loaves are ______

fully cooked and large in diameter

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47

dry and semi dry sausages are ______

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

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48

meat processing ingredients

water
salt
phosphates
sweeteners
flavorings (spices)
nitrite

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49

what does salt do to proteins

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

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50

why do we add phosphates to meat?

raise the ph for more water holding

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51

what do flavorings do to meat?

gives it their identity

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52

what does nitrite do to meat?

cures it, turns it pink, extends self life

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53

why is meat included in the diet?

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

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54

what is a complete protein

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

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55

how is meat vs plant iron different

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

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56

recommended consumption of meat

5-7 oz of lean meat per day

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57

what are the three food safety hazords?

physical, chemical, and biological

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58

what are physical safety hazards in food?

glass, metal, wood, plastic

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59

what are biological safety hazards in food?

bacteria, fungi, parasites

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60

what is the biological danger zone for meat?

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

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61

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

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

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62

how do you keep microbes out?

hygiene, sanitation, avoiding cross contamination

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63

how do you kill microbes that are in meat?

refrigeration/freezing and cooking

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64

how do you control microbes that are in meat?

refrigeration, cooking, cooling, thawing, and reheating

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65

what are the best ways to thaw meat?

in the fridge, cold water, or microwave

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66

capine

goat

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67

ovine

sheep

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68

lamb

baby sheep

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69

kid

baby goat

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70

doe

female goat

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71

buck

intact male goat

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72

ram

intact male sheep

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73

wether

castrated male sheep or goat

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74

fecal egg count (FEC)

measures the internal parasite burden in ruminants

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75

parasite resistance

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

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76

shearing

the act of cutting off wool

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77

sheep gestation

144-152 days

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78

goat gestation

147-155 days

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79

lambing time

January to may (most common is late march)

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80

kidding time

let February to early April

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81

first mating of ewes

between 7-19 months

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weaning of sheets and goats

60-90 days

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83

cull animals

animals you are trying to get rid of

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84

post weaning time

30-50 days

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85

market lamb weight

100-110 lbs

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86

market goat weight

60-110 lbs

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87

mouflon

Common ancestor to all sheep breeds

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88

what was the first livestock species to be domesticated

sheets and goats

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89

all domesticated sheep have _____ and _____

wool and hair

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90

merino

fine wool sheep

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91

suffolk

black headed sheep, good for breeding

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92

Rambouillet

most popular commercial sheep breed

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93

hampsire

sheet with a wool/mutton

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94

Dorset

sheep that is good at breeding and lambing

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95

southdown

white with fur on the face

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96

kataden

hair sheep, increasing in popularity

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97

dorper

hardy sheep with a wool/hair mix

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98

st croix

hardy sheep

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99

alpine

very common dairy goat

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100

nubian

floppy ears, dairy goat

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