Meat Science Exam 3

Juiciness is the least important palatability trait, true or false?

True

What is the most important palatability trait?

Tenderness

Beta-agonists decrease meat quality, true or false?

True

Why does Beta-agonists decrease meat quality?

because it is responsible for taking fat and repurposing it to muscle (loosing fat)

The basic growth group of an animal can be described as:

Sigmoidal

Tenderness, juiciness, and flavor make up:

Palatability

The sensation responsible for detecting irritants is called:

trigeminal sensory system

which is not a flavor detected by the mouth?

-sweet

-salty

-spicy

-umami (savory)

Spice

which packaging method results in deoxymyoglobin or purple color?

Vacuum packaging

Vacuum packaging does what to the color?

The lack of oxygen prevents the formation of bright red oxymyoglobin, and the meat appears purplish-red, which is the deoxymyoglobin state.

Oxygenated packaging does what to the color?

This method includes oxygen, which converts myoglobin to bright red oxymyoglobin.

Overwrap (high-oxygen) does what to color?

This method uses an oxygen-permeable film and a high-oxygen atmosphere, which also promotes the formation of bright red oxymyoglobin, although it can lead to browning over time from metmyoglobin.

Hyperplasia describes:

Increase in fiber cell numbers

hypertrophy describes:

Increase in cell size

The higher the plane of nutrition, the faster the animal grows, true or false?

True

a sheep with two spool joints is:

A mutton

A sheep with two break joints is:

A lamb

A sheep with one break joint and one spool joint is:

A yearling mutton

one way to improve tenderness of meat is through electrical stimulation, true or false?

True

Hybrid vigor is:

cross-breeding to get the best of both breeds

Growth may be defined as:

increase in size and ability, a positive change over time, the process of growing

what fruit is most commonly used for tenderizing meat?

Lemon

What fruits other than lemon can also be used for tenderizing meat?

fig, papaya, and pineapple are used for it

Maximum tenderness is typically achieved after how many days?

21 days

when considering optimal composition, frame size is important to beef cattle, true or false?

True

which packaging type fills the package with gas?

Modified Atmosphere Packaging (MAP)

what type of cattle have the greatest amount of calpastatin?

Brahman

you cannot improve meat quality if you use hormonal implants, true or false?

True

Why can you not improve meat quality if you use hormonal implants?

Hormonal implants do not improve meat quality because their primary function is to enhance lean muscle growth and feed efficiency, often at the expense of other qualities like marbling (intramuscular fat) and tenderness.

muscle with a high amount of collagen are used for:

locomotion

lamb carcasses are separated into anterior and posterior ends. what is the anterior portion called?

Foresaddle

lamb carcasses are separated into anterior and posterior ends. what is the posterior portion called?

hindsaddle

What does callipyge stand for?

"beautiful buttocks"

what is not a common gas in MAP packaging?

-helium

-oxygen

-carbon monoxide

-carbon dioxide

helium

What are factors to consider for an animals composition?

Frame size (small, medium, large), Breed purpose (meat, milk, wool, maternal), Sex class (males grow faster)

Birth weight is an important factor to consider for an animals composition, true or false?

False, birth weight is not a factor to consider for an animals composition

what hormones are commonly provided in implants?

estrogen and androgens

which of the following is not a beta-agonist commonly used in livestock?

-Albuterol

-Ractopamine

-lububagron

-zilpaterol

Albuterol

What is Ractopamine used on?

cattle, pigs, etc.

What is lububagron used for?

being used to reduce emissions

What does zilpaterol do?

made cattle's feet fall off, creates big asses

in general, we can expect a grass-fed animal to reach optimal composition the fastest, true or false?

False because eating only a high fiber diet will slow growth

what is the #1 quality concern to consumers for palatability?

tenderness

what are methods of improving tenderness?

Aging, using plant enzymes, and electrical stimulation

the reaction causing the meat to brown during cooking is:

the maillard reaction

what enzyme is not found in fruit?

-lactate

-bromeliad

-papain

-ficin

lactate

the priority of nutrients towards tissues in the body aims to provide what with nutrients fast?

nervous tissues

which packaging type is not one discussed in class?

-MAP

-Butcher paper

-overwrap

-vacuum

Butcher paper

what is not a factor in detecting flavor?

Tenderness

what are factors in detecting flavor?

taste, aroma, trigeminal sensory system

the breakdown of lipids is called

lipid oxidation

a sheep carcass with two break points is:

lamb

double-muscling is a mutation in beef, resulting in tough meat from hyperplasia, true or false?

False, it should be tender not tough, double muscling = double fiber numbers.

hyperplastic growth in sheep results in tough meat, true or false?

False, hypertrophic growth = increase in muscle fiber diameter = meat is tough

What is hybrid vigor?

Hybrid vigor, or heterosis, refers to the improved biological qualities observed in hybrid offspring compared to their parents, often resulting in enhanced growth rates, fertility, and resistance to disease. Mating two separate species to get the best of both worlds.

How is growth defined?

Growth is defined as the increase in size or mass of an organism, which can be influenced by genetic, nutritional, and environmental factors.

What are the types of growth?

Bone, fat, and muscle

How do muscle, fat, and bone grow?

Muscle growth occurs through hypertrophy (increase in muscle fiber size), fat growth involves the accumulation of adipose tissue, and bone growth is achieved through the processes of ossification and remodeling.

What does the plane of nutrition contribute to?

The plane of nutrition contributes to the overall health, growth rate, and productivity of an animal, influencing factors such as weight gain and feed efficiency.

What factors should be considered when evaluating growth rate potential?

Factors to consider include genetics, nutrition, health status, environmental conditions, and management practices.

What are muscle mutations?

Muscle mutations refer to genetic changes that can affect muscle development and growth, potentially leading to variations in meat quality and production traits.

Why is Zilmax (Zilpaterol Hydrochloride) used in the industry?

Zilmax is used as a growth promoter to enhance weight gain and feed efficiency in livestock, but it has been banned due to concerns over meat quality and animal welfare.

What are the pros and cons of different types of packaging?

Pros of packaging include protection from contamination and spoilage, while cons may involve environmental impact and cost considerations.

What are the gas types used in Modified Atmosphere Packaging (MAP)?

Common gas types used in MAP include nitrogen, carbon dioxide, and oxygen, which help extend shelf life and maintain product quality.

What makes up palatability?

Palatability is influenced by flavor, texture, juiciness, and tenderness, which together determine the overall eating experience of food.

What are the basic tastes?

The basic tastes include sweet, sour, salty, bitter, and umami, which contribute to the overall flavor profile of food.

What reaction causes browning of meat?

The Maillard reaction, a chemical reaction between amino acids and reducing sugars, causes browning in meat during cooking, contributing to flavor and appearance.

Why are some muscles tougher than others?

Some muscles are tougher due to factors such as the amount of connective tissue, muscle fiber type, and the animal's age and activity level.

What is the difference between calpains and calpastatin?

Calpains are enzymes that break down proteins in muscle, contributing to tenderness, while calpastatin is an inhibitor that regulates calpain activity.

What does slice shear force tell us?

Slice shear force measures the tenderness of meat; lower values indicate more tender meat, which is important for consumer satisfaction.

How can tenderness be improved?

Tenderness can be improved through methods such as aging, marinating, and cooking techniques that break down connective tissues.

What is the significance of juiciness in meat?

Juiciness is a key factor in palatability, influenced by moisture content and fat distribution, and is enhanced by proper cooking and resting of meat.

Maximum tenderness is achieved when?

Maximum tenderness in meat is typically achieved through proper aging, cooking methods, and the use of enzymes that break down muscle fibers.

Pros and cons of plant enzymes

Pros of plant enzymes include their ability to enhance flavor and tenderness in food. Cons may include variability in effectiveness and potential allergenic reactions.

Consumer palatability concerns

Consumer palatability concerns often include taste, texture, appearance, and the presence of additives or preservatives in food products.

Components of flavor

Components of flavor include taste (sweet, sour, salty, bitter, umami), aroma, and mouthfeel, which together create the overall perception of food.

Lipid oxidation

Lipid oxidation is a chemical reaction that occurs when fats react with oxygen, leading to rancidity and off-flavors in food products.

What are the different types of meat packaging?

Different types of meat packaging include vacuum packaging, modified atmosphere packaging, and traditional plastic wrap, each serving to extend shelf life and maintain quality.

Hormones in plants

Hormones in plants, such as auxins, gibberellins, and cytokinins, regulate growth, development, and responses to environmental stimuli.

Growth promoter usage - Why? Meat quality

Growth promoters are used in livestock to enhance growth rates, improve feed efficiency, and ultimately lead to better meat quality and yield.

Priority of nutrients

The priority of nutrients refers to the order in which organisms utilize nutrients for growth, maintenance, and reproduction, often influenced by availability and necessity.

What is the USDA Yield Grade for the following carcass?

HCW: 64 lbs

12th Rib Fat Thickness: 0.29"

Body Wall Thickness: 0.46"

REA: 5.6

YG= 0.4 + (10 x 0.29)

YG= 0.4 + 2.9

YG= 3.3

What are the 5 primals on a lamb carcass?

There are 4 primals: leg, loin, rack, and shoulder but 5 major cuts: leg, sirloin, loin, rack, and shoulder

How many break joins does a mutton carcass have?

zero, muttons have two spool joints

How do you determine the sex class for a lamb carcass? What type of fat does a Ewe and a Wether have?

Ewes have udder fat, smoother in texture; teat cisterns are generally evident

Wethers have cod fat that appears rough "balls for balls"

Where is the lamb carcass ribbed in order to determine the USDA grade for the carcass?

Lamb yield grades are based on external fat measured opposite the ribeye at the 12th rib

How does cooking a steak change the juiciness?

Rare is more juicy and well done is less juicy, fat within the muscle breaks down while cooking.

Describe the difference between Grass Fed and Grain Fed.

Grass fed: Natural, earthier, gamey flavor profile, leaner texture, less marbling.

Grain fed: More popular, richer in flavor from marbling, Energy-dense grains like corn contribute to the richness and sweetness.

What does Potato Starch do in Spam?

Potato starch is a binder to keep the liquid in the meat

How is Prosciutto made?

Prosciutto is a dry cured method, it is covered in salt and placed in a high humidity cabinet, repeat salt cover multiple times, before adding lard to keep moist. This process is about a 7-9 month process.

How is Head Cheese made?

Head cheese is made from flesh of a pig's head. It can also be made out of sheep or cows

Water added

minimum of 17% protein, weakest flavor

Natural juices

minimum of 18.5% protein, richer flavor

Beef color

bright cherry red

pork color

reddish-pink

lamb color

pinkish-red

Name two types of methods used to measure color.

Two types of methods used to measure color are by instrument and by the eye.

hue

measures wavelength of light

value

measures intensity

chroma

measures brightness