MEATS

Exam B

Lean finely textured beef is a reclaimed product from bone

False, its reclaimed from fat

The Longissimus dorsi is more tender than the Deep Pectoral and the deep pectoral is more tender than the rectus femoris

False, The Longissimus dorsi is more tender than the rectus femoris and the rectus femoris is more tender than the deep pectoral

A steak with a sarcomere length of 3.2 µm likely would be… than a steak with a sarcomere length of 2.1 µm.

more tender

The muscle cell is the

smallest completely functional unit in the muscle

The National Beef Tenderness Survey found that roasts were more tender than their steak counterparts

Because of more collagen that melts with low and slow cooking

The three reasons for differences in tenderness among muscles are

Actomyosin Effect, Background Effect, and Bulk Density/Lubrication Effect.

Meat from Bos indicus breeds such as Brahman tend to be more tender than meat from Bos taurus breeds such as Angus

False, it’s less

In general, the higher the grade of beef (e.g., more marbling),

the more tender it will be

The greatest contributor to USDA's Estimated Hide and OffalValue is

the hide

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

False, You would not expect that a 120 pound live lamb will yield about 120 pounds of lamb chops.

The rank order in age class, from youngest to oldest

calf, beef, veal

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

lactic acid

Process that converts nitric oxide myoglobin to nitrosyl hemochromogen.

heat

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

saran

Myoglobin form when oxygen is present.

oxymyoglobin

Myoglobin form whenOH is present.

metmyoglobin

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

inedible tallow

Sold as aphrodisiacs in the Far East.

gallstones

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

muscle

Edible portion of domestic mammals used for food.

meat

Primarily comprised of myosin.

thick myofibrils

primarily comprised of actin, tropomyosin, and troponin.

thin myofibrils

Uses electricity to tenderize beef.

electrical stimulation

Process whereby sarcomeres shorten due to cold-induced nervous response.

cold shortening

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

heat shrink packaging

In meat curing, serves as an antimicrobial.

salt

Oldest and slowest way of curing meats.

dry curing

Most valuable bacon slices

premium

Dispersion of fat particles in water held by the action of saltsoluble, meat-coagulable proteins.

Emulsion

Frankfurter defect caused by overchopping.

fatting out

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

binding index

Used to replace defective human heart valves.

aorta valves

In living animal, produces energy and converts it to work.

muscle

In living animal, harnesses and collects activity of muscle fibers.

connective tissue

In living animal, provides support and rigidity.

skeleton

Basic contractile unit

sarcomere

Term used to describe an unbranded hide.

native

Processed by-product used to make confectioneries, ice cream, and jellied food products.

gelatin

Product from the stomach of the suckling calves used to make cheese

rennet

Lard is made from fat from this species.

pork

Raw by-product used to make soups and bouillion

beef extract

Congealing or solidification point of the fatty acids in fat.

titer

By-product that is source of hyaluronidase.

Testes

Vitamin fed to livestock to help preserve meat color.

vitamin e

Chemical state of iron(Fe) when either SH or H202 are present.

Fe+++

Pelt with the lowest value.

shearling no.4

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?

spare ribs

The IMPS numbers for pork cuts are in the —— series.

400

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

fisting

Determine the Carcass Cost Basis (per cwt.) for a lamb with a Live price of $150/ cwt, Live weight of 160 lbs., and Carcass weight of 80 lbs.

$300

Give the USDA Pork Carcass Grade for a pork carcass with 1.0" 10th rib fat, 1.3" last rib fat, 4.5 in2 loin eye area, thick muscling and unacceptable quality

US utility

The oldest lamb maturity group.

mutton

Calculate, to the nearest tenth, the USDA Yield Grade for the following lamb carcass: 3.8 in2 REA, 85 lb. HCW, and .2 in. 12th rib fat thickness.

USDA Yield grade 2.4

The USDA quality grades for lamb carcasses, in order are: Prime, Choice,… , Utility and Cull.

Good

The IMPS numbers for lamb cuts are in the … series.

200

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

bracelet

The four types of lamb legs that were discussed in the fabrication lab are Safeway, Frenched, Shank-off and…

American

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

tumbling

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

massaging

Ingredient used during curing to increase water-holding capacity.

alkaline phosphates

Actin, myosin, and actomyosin comprise this general class of proteins in sausage manufacturing.

Thin myofilaments

Age-class of bovine with the least amount of myoglobin.

Veal (youngest)

Common name for "steatosis."

fatty liver disease

Maximum amount of sodium nitrite that can go into regular bacon.

120 ppm

Congealing or solidification point of the fatty acids in the fat.

titer

Defined as a meat that is chopped, seasoned and formed into a symmetrical shape.

Sausage

Eviscerated body of domestic mammals.

Carcass

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

Gelatin or glue

Tropical plant enzyme from the kiwi plant.

Actinidin

Tropical plant enzyme from the kiwi plant. Endogenous enzymes that work on the Z-lines.

Calpains

Name of the skin from the unborn calf.

Slunk leather

Which breed type, Bos taurus or Bos indicus, has higher calpastatin levels making tit more difficult to age?

Bos indicus

Suspension of the carcass by the obturator foramen.

TAMU Tender Stretch

The "best" slices from a cured and smoked belly

Premium bacon

The oldest and slowest way that meat is cured.

Dry cure

The product name when PFF value is the highest.

Common and usual

What the "3" in a 5-3-2 cure mix stands for

lbs of sugar

High temperature, post-rigor chilling is where meat is stored at 20°C for 42 hours, which has the same effect on tenderness as 2°C for 14 days.

True

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

True

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

True

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

False, it’s less tender

Tray-Ready packaging means that the meat is ready to go into the case for immediate selling

False, it’s case ready

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

False, it’s dry cured

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

True

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

False, it’s less

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

False, it’s solubility of collagen and elastin

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

True

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

False, it’s myosin and actin

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 of the connective tissue.

True

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

False, it’s not allowed

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

False, it’s more tender

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

False, it yields 10-12% CW

Which form of myoglobin has O2 at the free binding site?

Oxymyoglobin

Which form of myoglobin has OH at the free binding site?

Metmyoglobin

Which step is the oxygenation step?

Reduced myoglobin → oxymyoglobin

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

Metmyoglobin → Reduced myoglobin

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

oxymyoglobin → reduced myoglobin

Color of oxymyoglobin meat

Red

Color of reduced myoglobin meat

purple