The Meat We eat Exam 2

What quality grades predict palatability?

-Tenderness, Juiciness and flavor

What is the Goal for producing meat?

Best possible eating experience each time a consumer chooses meat.

What is one of the major influences on Taste and Eating satisfaction?

Tenderness with 81%

How does Marbling effect tenderness?

In standard there is less marbling more tougher and prime they is more marbling and more easy to bite in

What Tenderness test is used the most and oldest?

Warner-Bratzler Shear Force: shear one-half-inch cores, removed parallel to the muscled fibers of cooked muscles from steaks and roasts

What type of sensory Testing is there?

Trained and Consumer panel setting

What is Grinding?

It is the oldest method of breaking down muscle fibers and changes the form of the product.

What could be a problems with Blade Tenderization?

-Increased Shrinkage (lose water)

-Reduced shelf-like

-Food Safety Concerns

What is Beef Aging and what are two types of aging?

•A natural enzymatic process that occurs in all muscles after harvesting

 Two types of aging:

◦__DRY_____

◦__Wet_____ (vacuum packaged)

What is a same thing that wet aging and dry aging do?

Tenderness Increases on both

What is the End point temperature for Beef, Pork Ground meat and mixtures?

160F

What is the ground meat and Mixtures for Turkey and chicken?

165F

The most tender muscles come from what part of the animals body?

Middle Meats

What is Tenderness?

•Increase Degree of Doneness

◦Reduce muscle fiber tenderness

◦Gelatinize collagen

What is Flavor impacted by in animals?

Marbling and finishing ration

What is Flavor impacted by in industry?

Chill time and tenderization

How does Rich beef flavor move?

Front to back: Chuck & Rib=Very Rich beef flavor

Loin and sirloin: Moderate Beef flavor

Round=Mild Beef flavor

How can marbling Effect on flavor?

At the quality gets lower such as standard then it will have lower flavor

What is the point where water holding capacity is the lowest?

Isoelectric point (pH-5.1)

Do we cook meat to increase food safety and improve palatability?

Yes

What is the safe cooking end point for steaks, roast and chops for beef, veal, lamb and pork?

145F

Which is a scientific methods for determing tenderness?

warner-Brazler Shear Force

What does Long term stress do?

causes dark, firm, and dry meat or dark cutters

What causes the pH to drop from 7.4 to around 5.6?

Lactic acid build up

What is this PH level 6.0-6.5?

Dark, firm and dry or dark cutter

What is this PH level 5.6-5.7

Ideal

What is this PH level 7.4?

living muscle

What is this PH level 5.1-5.3?

Pale, soft and exudative

What is the safe cooking and end point for poultry?

165

What is the oldest method of tenderation?

Grinding

what is the dressing percentage of Shorn Lambs?

54%

What is the dressing percentage of unshorn lambs?

52%

What are the lamb quality grades?

Prime, choice, Good and Utility and cull

What is a goat’s DP?

45-48%

What is a goat’s Lean Yield?

50-70%

what state has the most number of sheep and goat?

-Texas, California, Colorado, and Wyoming

What states had the most sheep operations:

Texas, Arizona, Ohio and New Mexico

Who has the world wide sheep production?

China, Australia and India.

What are sheep raised for?

Wool and Meat

what is the most dominant breed of sheep?

Merinos

Who is dominant range ewe in western region?

Rambouillet

What is the most common breed of sheep in the U.S.?

Suffolk

Who is the most popular hair sheep?

Dorper

What are goats used for?

Meat, Hair, and Dairy

What goat is know for there meat type?

The Boar

What is the most common type of tenderness test used in research?

Warner-Bratzler Shear Force

What types of stress causes a rapid drop in pH and a product that is pale, soft and exudative?

Short Term Stress

Which selection class below goes with superior meat-type conformation goats?

Selection 1

What is the ideal fat thickeness of a market lamb?

0.15 Inches

What is the average slaughter weight of lams in the U.S.?

125IBs

What is the only factor that goes into the lamb yield grade equation?

Fat Thickness

What is Extensive Management system?

the production system that the majority of sheep are raised in the U.S.

What is water holding capacity?

The ability of mean to retain it’s water during application of external forces such as cutting, heating, grinding or pressing.

What sheep has parasite resistance and is cross with suffolk (best qualites of caribbean hair)

The Katahdin

How is Fat Thickness measured on lamb and what is the average?

Measured at the 12th rib, it is the single factor used in yield grading ribbed lamb carcasses. The normal range is 0.05-.5 inches with an average of .25

What is the normal Range for Body Wall Thickness?

0.6 and 1.25 inches

If a lamb is 125 pounds about how much of rib eye will it have?

2.5 square inch rib eye

How is a yearling Muttons qualitty grade checked on Trotter condition?

Check if there is Break or 1 spool

How is a mutton quality grade checked on trotter condition?

Check if it have 2 spool joints.

What 4 factors come with in Lamb Quality grade?

-Maturity

-Flank Streaking

-Flack Firmness

-Confirmation

What does Lamb quality Grade do?

predict palatability

What does Lamb yield grade do?

Predict cutability

What is the Yield grade equation?

Yield grade = 0.4 + (10 X fat thickness,in)

Within Postmortem changes how does the muscle color change?

Purple to bright red or pink

what does Long term stress and High PH do?

Dark color, high water holding capacity and firm lean texture (This is due to glycogeb deficiency at the time.)

Name types of stress in long term

-Tempature, sound, space, handling , Transportation and sickness.

What causes DFD Beef?

long term glycogen depletion as a response to alarm.

Factors could include exhaustion, exposure to cold, excitement and sickness.

What does short term stress do?

-Rapid Decline in Ph

-Pale color

-Loss of water holding capacity (Dreased processing yield, increase cook, loss and decreases Juciness)

what does porcine Stress syndrome?

•Extreme muscularity

•Anxious behavior

•Muscle tremors

•Redding of skin

(HAPPENS WITHIN SHORT TERM STRESS IN PORK)

what results from short-term glycogen depletion

Pale, soft and exudative pork

What is PH Lactate production for Normal, Dark and Pale?

Normal: High

Dark: Low

Pale: Very High

What are the 4 step of Rigor mortis?

1.Delay phase

2.Onset phase

3.Completion phase

4.Resolution

Whar is the Odds of Unpleasant eating experience with Prime compared to standard

With Prime you will have 3% (1 of 33)

With Standard you will have 50% (1. in 2)

What is Slice Shear Force?

oPounds of force to shear the lateral end of each steak a 1-cm-thick, 5-cm-long slice that is parallel to the muscle fibers

What impacts juiciness?

Marbeling