EXAM 3 MS

What are antioxidants?

• Prevent oxidation

What are natural antioxidants?

• Rosemary

• Vitamin E

What are synthetic antioxidants/

• BHA

• BHT

Why are LED lights preferred over Fluorescent

• They produce less heat

Overwrap PVC

• Short self life

• Oxidize quickly

• More oxygen

Modified Atmosphere Packaging

• High oxygen

• 80% oxygen

• 20% Co2

• Longer shelf life

Vacuum packaging

• Removes O2

• Deoxy myoglobin

• Detect gasses

• Monitors pH

• Absorbs oxygen

Nanocoating

• Antimicrobial

• Blocks oxygen

• Slows oxidation

Edible film

• Slows oxidation

• Biodegradble

• Time freshness tracking

• Reading pH

What are short term refrigeration temps

• 32-40*F

What is immersion in ice water used for?

• Poultry

Standard freezing

• -18*C

• 6-12 hrs

• 3-6 months

Blast freezer

• -30* to -40*C

• -10*F

• 3-6 hrs

• Up to 18 months

Longterm packaging

• Vacuum packaging

Freezer burn

• Not a food safety concern

• Food palatability issue

Cold storage and curing chambers

• pH below 5

What does salting do

• Dry’s out meat

Curing agent

• Sodium nitrates

• Cured meat color

• Cured meat flavor

• Prevents clostridium botulin

Hot smoking

• 165-200*F

• Quicker, fewer hours

Cold smoking

• Temps below 90*F

• Allows product to absorb flavor

• Fish & Cheese

What is fermentation

• Beneficial bacteria

• Produces lactic acid

• Lowers pH

What is canning

• Air tight

• Pre-cooked

What is meat processing

• Altering something from its original form

Ground beef

• 30% fat

• Cannot have added fat

Hamburger meat

• 30% fat

• Can have added fat

What is dry aging

• Stored in controlled environment (controlling temp & humidity)

• Calpains (natural enzymes)

• Loses 15-30% moisture

What are calpains responsible for?

• Breaks down the structural parts of a sarcomere

• Makes the product tender

What is wet aging?

• Vacuum sealed

• Aging in its own juices

• Refrigerate for 7-28 days

• Less texture changes

• Cheaper and can do at home

What does a mechanical tenderizer do

• Breaks down meat (makes tender)

Pineapple

• Bromalin

Figs

• Ficin

Papaya

• Papain

Rib

• 9%

• 2nd most valuable part of beef carcass

• Inside skirt

• Bigger

• Shall be dropped to prevent cutting in half when ribbing the carcass

• Fajita meat

Rib plate separation

• 3 inches from LD on the rib end

• 4 inches from LD on the chuck end

• Back rib

• To make boneless ribeye steaks, take this part off

• Remove chine bones

• Ribeye roll

• Remove from cap and wedge meat at natural seam

• The lip measures 2×2 in from the LD on both ends

• Remove backstrap

• Surface should be practically free of fat

• Prepare as 2×2

• Neck strap should be removed

• Untrimmed Short ribs

• Can be derived from the primal rib or the primal plate (ribs 6-10)

Trimmed short ribs

• Can be derived from the primal rib or the primal plate

• Made up of ribs 6, 7, and 8 only

• External surface shall be practically free of fat

What are Flanken style ribs referred to as?

• Korean ribs

Loin

• 17% most valuable

• Short loin (9%)

• Sirloin (8%)

What are minor cuts of the hindquarter?

• Flank

• Tri tip

• Sirloin flap (bavette)

• Picanha

• Flank

• Removed at the natural seam from the fat

• The membrane is removed from it and trimmed free of fat

• Fajita

Round-full separation

• A saw cut is made between the 4th and 5th sacral vertebrae, and through a point 1 inch from the most anterior portion of the aitch bone

• The cut should shave a silver dollar-sized piece of bone from the head of the femur (butcher’s dollar)

• Bavette

• Sirloin flat

• Kidney fat is removed

• Fajita

• Tenderloin

• Most tender muscle (psoas major)

• Most expensive

Short loin—Sirloin seperation

• Make a cut through the middle of the last lumbar vertebra

• Strip loin

Picanha

• Sirloin Cap

• Tri tip

T bone vs Porterhouse

• Porter house has gluteus Medius muscle

Hind Quarter

• 48% of carcass

• Round 24%

Loin from round

• 1 in anterior of the aitch bone

Rib from Loin

• Between 12 & 13 rib

Chuck from rib

• Between 5 & 6 rib

• Sirloin tip

• The knuckle

• Removed by a cut that starts above the patella

• Aitch bone and trimmed to ¼ inch

• Inside round

What is the goose neck round?

• Heel

• Eye of round

• bottom round flat

• Heel/ Pikes peak roast

• Removed from the bottom round flat at the natural seam

• Eye of round

• ½ thick steak

• Tenderize round steak'

• Chicken fried steak