Meat Science Exam 3

Curing

The addition of salt, sugar, and nitrate or nitrite for the purpose of preservation, flavor enhancement, and color development.

Functional ingredients of processed meat

Salt, sugar, nitrite, alkaline phosphates

Water acts as the

universal solvent

Salt is used in

brining

Alkaline phosphates

Increase pH and water holding capacity

Cure accelerators

speeds up reduction

Curing Reaction

Nitrous acid → Nitric Oxide

Nitrosylhemochromogen color

Cured pink

Nitric oxide myoglobin color

red

Myoglobin + nitric oxide color

purple

What is the main factor in the curing reaction?

Heat

Nitrates can be converted to nitrites by

bacteria

“Pink Salt” is

sodium nitrite mixed with sodium chloride

How is pink salt identified?

Dyed pink in color

Dry curing

Curing ingredients are rubbed on the surface of meat

Stitch pumping

Needle inserted into the meat and curing solution is pumped into product

Artery injection

Needle injected into the arterial system

Needle injection

Machine with multiple needles inject meat and cuts automatically with curing solution

Natural casings

Derived from animal by-products

Synthetic casings

More machineable

Components of palatability

All of the above

What are the primary factors of juiciness?

Fat (marbling) and Water content

What are the primary animal characteristics of flavor?

All of the above

What are the primary preperations of flavor?

All of the above

Tenderness

Determines how easily meat is chewed or cut

WBSF

Warner-Bratzler shear force

What antemortem factors impact meat?

Age, genetics, sex, and breed

Background toughness

Refers to the inherent toughness of meat that can influence tenderness, stemming from the animal's age, muscle type, and prior stress.

Chilling too slow results in

Water loss and decreased tenderness

Chilling too fast results in

cold shortening and decreased tenderness

Cold shortening

muscle fibers contract and shorten

Beef is usually aged for

14 days

What senses attribute to sensory analysis?

Smell, taste, touch, sight

Umami

savory, brothy, meaty

NBQA

National Beef Quality Audit, assessing beef attributes and quality

How often are audits conducted?

Every 5 years since 1991

The 3 components of NBQA

All of the above

Cattle today are ___, ___, and ____ than ever in history

bigger, fatter, and heavier

What are the 3 M’s?

All of the above

What is the largest issue in pork packers?

Heat

How can heat prostration in swine be solved?

Sprinklers

What is the largest issue in sheep packers?

Suffocation

How can suffocation in sheep be solved?

Prevent overcrowding of pens

Another name for “blood splash”

Fiery fat

About ___ of Americans have…

½, one or more chronic diseases

__ grams of protein should be eaten per __ of body weight

7, 20

Lean

Less than 10 grams of fat, 95 mg of cholesterol

Extra lean

Less than 5 grams of fat, 95mg of cholesterol

Complete Protein

Contains all amino acids

Incomplete Protein

Lacking one or more amino acids

What sources of protein are good complete proteins?

Animal based

Heme iron

more easily absorbed, animals

Non-heme iron

less easily absorbed, plants

Grass fed beef has _____ levels of saturated fat

slightly lower

Corn fed beef has higher levels of

cholesterol

Grass fed beef has higher levels of

Beta-carotene

The most important nutrients of meat include:

Iron, zinc, B vitamins, and protein.

Animals raised in an organic operation must be

fed organic feed and have access to the outdoors

There is ___ to support any health benefits for organic products

very little evidence

Organic labeling is

the hardest labeling claim to abide by

Natural definition

A product containing little to no artificial ingredients or added color and is only minimally processed.

What product is not linked to cancer?

Nitrite/Nitrate

Hormones are found in

All living things

— of estrogen is found in beef

5-7 nanograms

Tofu contains ___ more estrogen than beef

16,214,285 times

What is the most valuable byproduct?

Hide

Titer definition

congealing or solidification point of the fatty acids in the fat

Tallow definition

fat having a titer above 40.C

Grease definition

fat having a titer below 40.C

Dried blood (blood meal) definition

made by coagulating fresh blood with steam, draining off the liquid and drying the coagulum

Meat meal definition

made from proteinaceous materials from their inedible rendering process

Steamed bone meal definition

made by cooking bones with steam, under a high pressure, in order to remove any fat and meat that may be left on them

Gelatin definition

made from the skins or hides, connective tissues, cartilage, and bones of cattle and calves.

How is collagen converted to gelatin?

Cooking in water

Glue definition

made from the same materials as gelatin, but is extracted from these materials by successive heatings in water under specific temperature conditions

Fetal calf blood definition

used for cancer and AIDS research

Aorta valves definition

for replacement of defective human heart valves

Fetal pigs definition

used for biology teaching

Gall stones definition

sold as aphrodisiacs in East