MEATS: Exam B

High temperature, post-rigor chilling is where meat is stored a t 20°C for 24 hours, which has the same effect on tenderness as 2°C for 14 days.

T

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

T

The addition of salt, sugar, and nitrite or nitrate in meat curing contributes to flavor.

T

Fermented sausage means that i s has lactic acid i n it.

T

Bos taurus breeds have higher calpastatin levels than Bos indicus breeds.

X

A steak with a sarcomere length of 2.2 mm would be more tender than a steak with 2.9 mm.

X

Tray-Ready packaging means that the meat i s ready t o go into the case for immediate selling

X

The shearlings 4 pelt i s the most valuable lamb pelt.

X

The sarcomere is the basic contractile unit of muscle.

T

The maximum amount of sodium nitrite that can go into regular bacon is 200 ppm.

X

The Hydrodyne™ process tenderizes beef by putting it in a sealed water-filled chamber and setting off an explosion to destroy Z-lines.

T

The higher the degree of doneness that steaks are cooked, the more tender the steak.

X

The Background Effect for tenderness is related to the amount and distribution of marbling

X

Swift's Pro-Ten process works by injecting the live animal with papain, which stays behind in the muscle after bleeding and i s activated by heat during the cooking process.

T

Salt-soluble, heat-coaguble proteins (SSHCP) are collagen, elastin, and reticulin.

X

Muscle is a contractile unit that is made up of connective tissue, muscle fibers, and intramuscular fat.

T

Meat is made more tender by: (1) causing the sarcomeres to be longer, (2) disrupting the integrity of the myofibrils, and (3) disrupting the integrity o f the connective tissue.

T

Lungs can be used for human food in the U.S.

X

A steak with 32% collagen solubility would be tougher than a steak with 16%.

X

A 1,200 pound live animal yields 1,200 pounds of T-bone steaks.

X

Red

Color of meat in number 3 above

Purple

Color of meat in number 1 above

Vitamin E

Vitamin fed to cattle to reduce oxidation of meat

Fe+++

Type of iron present in number 5 above

Color stability

Term used to describes the chart above where some muscles are high in this and some are low

3

Which form of myoglobin has O2 at the free binding site

5

Which form of myoglobin has OH at the free binding site

2

Which step is the oxygenation step

Which step is where the reduction (electron gain) takes place?

5

Which step is where vacuum packaging (removal of oxygen) changes the color of meat?

7

Color of meat in number three above (oxymyglobin)

Red

Color of meat is number 1 above (reduced myoglobin)

Purple

Vitamin fed to cattle to reduce oxidation of meat

Vitamin E

Type of iron present in number 5 above (metmyglobin)

Fe+++

Color stability

Term used to describe the chart above where some muscles are high in this and some are low

TAMU Tenderstretch

Tenderization process whereby carcasses are hung by the obturator foramen

Gall stones

Sold as aphrodisiacs in the Far East

Actin

Other than tropomyosin and troponin, which other protein is found is found in thin myofilaments

Native

Name of most valuable cattle hide due to presence or absence of branding

Veal

Name for the youngest classification of bovine

.25 inches

Minimum amount of fat on beef carcasses to prevent cold shortening

Fat

In the living animal, serves to store reserve energy

Muscle

In the living animal, serves to produce energy and covert it to work

Connective tissue

In the living animal, connects muscle to bone

Intramuscular

Fat depot that is located in the perimysium and endomysium

Papain

Exogenous enzyme from the papaya

Frankfurter

Example of a cooked, smoked emulsion-type sausage

Calpains

Endogenous enzyme that work on the Z-lines

Meat

Edible portion of domestic mammals used for food

Calcium chloride

Compound that can be added to meat to increase activity of calpains

Locomotive

Which has more myoglobin, a locomotive or support muscle?

Support

Which cut is likely to be more tender, a cut from a locomotive or support muscle?

Electrical stimulation

Uses electricity to tenderize beef

Moist-heat

Type of cookery that converts collagen to gelatin

Myosin

Thick myofilaments primarily are made up of this protein

The five principles of meat cutting are separation of fat from lean portions, __________, valuable from less valuable, tough from tender, and separation of retail cuts by cutting across the grain

Thick from thin

Which of the pork “bony” cuts is considered a major wholesale cut?

Spareribs

Quality in pork carcasses is based upon firmness of fat and lean, color of the lean, amount of feathering and _____ thickness

Muscle

Method of pelt removal over the sirloin, rump, and legs used in lamb slaughter, which leaves the membrane intact

Fisting

Determine the carcass coat basis (per cwt) for a lamb with a live price of $140/ cwt, Live weight of 150 lbs, and carcass weight of 75 lbs

$280/cwt

Give the USDA Pork Carcass Grade for a pork carcasses with .6, 10th rib fat, 0.7’ rib last rib fat, 8.5 in² loin eye area, 0.4’ belly thickness and average muscling score

(4.0 X 0.7) - (1.0 X 2) =0.8 0.8

Mutton

The oldest ovine maturity group

Calculate , to the nearest tenth. The USDA Yield Grade for the following lamb carcass: 3.8 in² REA, 85lb, HCW, and .22 in. 12th rib fat thickness

0.4 + (10 X 0.22)=2.6

THE USDA quality grades from lab carcasses, in order are: Prime, Choice, ____ Utility, and Cull

Good

Red, firm, and non-excudative

The “ideal” color, texture, and exudation group that has desirable color, firmness and water- holding capacity

Bracelet

The lamb carcass section found in the foresaddle that consists of the rack and breast

American

The four types of lamb legs that were discussed in the fabrication lab are Safeway, frenched, shank-off and _____.

Tumbling

Employs the principle of impact energy to extract proteins for boneless ham manufacturing

Massaging

Employs the principle of frictional energy to extract proteins for boneless ham manufacturing

Alkaline Phosphate

Ingredient used during curing to increase water-holding capacity

Lean finely textured beef is a reclaimed product from bone

X

The muscle cell is the smallest complete functional unit in the muscle

T

The Longissimus dorsi is more tender than the Deep Pectoral and the Deep Pectoral is more tender than the Rectus Femoris

X

Locomotive muscles tend to be tougher than support muscles primarily because of differences in Bulk Denstiry/Lubrication Effects

T

The national Beef Tenderness survey found that roasts were more tender than their steak counterparts

T

A steak with a sarcomere length of 3.2 mM likely would be more tender than a steak with a sarcomere length of 2.1mM

T

Support muscles have more myoglobin than locomotive muscles

X

The three reasons for differences in tenderness among muscles are Actomyosin Effect, Background Effect, and Bulk Density/Lubrication effect

T

Meat from Bos indices breeds such as Brahman tend to be more tender than meat from Bos Taurus breeds such as Angus

X

In general, the higher the grade of beef (e.g, more marbling), the more tender it will be

T

The greatest contributor to USDA’s Estimated Hide and Offal Value is the hide

T

You would expect that a 120 pound live lamb will yield about 120 pounds of lamb chops

X

The rank order in age class, from youngest to oldest, is veal, beef, calf

X

Lactic acid

Compound in postmortem muscle that lowers pH and in fermented sausages that gives tangy flavor

Heat

Process that coverts nitric oxide myoglobin to nitrosyl hemochromogen

Saran

In vacuum packaging and in pre-rigor pork sausage manufacturing, serves as a barrier to oxygen

Oxymyoglobin

Myoglobin from when oxygen is present

Metmyoglobin

Myoglobin form when OH is present

Inedible tallow

By product used to make industrial oils, lubricants, soap, and glycerin

Muscle

Contractile organ comprised of connective tissue, muscle fibers, and intramuscular fat.

Thick myofibrils

Primarily comprised of myosin

Thin myofibrils

Primarily composed of actin, tropomyosin, and troponin

Cold shortening

Process whereby sarcomere shorten due to cold- induced nervous response

Heat shrink packaging

In packaging, helps bag conform to the surface of meat to reduce flex cracks

Salt

In meat curing, serves as an antimicrobial

Dry Curing

Oldest and slowest way of curing meats

Premium

Most valuable bacon slices

Emulsion

Dispersion of fat particles in water held by the action of salt-soluble, meat-coaguable proteins

Fatting-out

Frankfurter defect caused by overchopping

Binding index

In sausage manufacturing, term used to describe the relative amount of SSHCP in a meat