What is the most important cue for consumers at the point of purchase?
Color of meat
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What are the cues consumers look at before purchasing meat
Color, cut, fat
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What are the cues after purchase that determine consumers satisfaction and future purchasing decisions
Tenderness, juiciness, flavor
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What quality would a tenderloin be
High-quality = very tender
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What quality would a eye of round be?
Low-quality = very tough
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What is the most variable eating quality attribute?
Tenderness
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What is an instrumental measurement that uses a V-shaped blade to cut a core of meat called?
Warner-Bratzler Shear Force (WBSF)
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what type of sensory analysis would determine how much you like the tenderness?
Consumer panel analysis
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Why don’t we use consumer panels as much?
Consumers are not as repeatable
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What sensory analysis determines the hardness, cohesiveness, and residue after chewing?
Trained panel analysis
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What are the three factors that determine tenderness?
Connective tissue, sarcomere length, and postmortem proteolysis
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What factors influence the tenderness prior to, during, and after harvest?
animals age, muscle location, rate of chilling, postmortem aging
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What connects parts of the body together?
Connective tissue
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T/F: Connective tissue has relatively few cells but is still considerable an extracellular substance
True
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What is the composition of connective tissue
Collagen, and Elastin
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T/F: Elastin is more abundant than collagen
False
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What is the most abundant protein in an animals body?
Collagen (20-25%)
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What is a molecular chain of glycine, proline, and other amino acids?
Procollagen
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What is a triple helix of procollagen chains called?
Tropocollagen
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What is tropocollagen aligned longitudinally end-to-end with 25% staggering called
Collagen fibril
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What is a grouping of collagen fibrils called?
Collagen fiber
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T/F: We can break elastin down when cooking, and collagen does not stretch?
False
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Are frequently used muscles in limbs high or low in collagen?
High
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Would the muscles around the spinal column be high or low in collagen?
Low
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What makes collagen fibers so difficult that is high tensile strength and low solubility?
cross-linking
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What is the primary factor that determines tenderness of older animals?
Extent of cross-linking with animal age
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how can we raise collagen solubility, so long as marbling is also achieved?
Feeding high-concentrate diet to mature beef animals
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What may disrupt the structure of the perimysium?
Adipocytes
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Cuts high in connective tissue are suited for ___ __or__ _________ cookery
Moist heat, low-temperature long-time (LTLT)
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what does collagen degrade to when it is cooked at 62-64 degrees C
gelatin
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Are long sarcomeres generally more or less tender?
More tender
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What is an alternative method of carcass suspension where the carcass is hung by the pelvis rather than achilles tendon
Tenderstretch
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If I wanted to assess how much residue is left after chewing my product, what would \n be the best method to utilize?
trained sensory panel
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What are the primary determinants of meat tenderness?
Sarcomere length, postmortem proteolysis, and connective tissue
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When collagen degrades, what does it turn into?
Gelatin
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What is storage of meat in controlled environmental conditions called?
Postmortem aging
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What is the most common form of aging where the meat is aged in a vacuum bag?
Wet aging
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What does wet aging do?
Minimized loss due to trimming, and improves tenderness and juiciness
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What is the traditional form of aging called where the meat is aged without a protective barrier?
Dry aging
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What does dry aging do?
Improves tenderness, juiciness, and flavor, and there is substantial loss due to trimming
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During aging, does tenderness increase or decrease?
Increase
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how long does it take for most of the tenderization to occur postmortem?
during the first 72 hours
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T/F: During postmortem aging, tenderness increases through the weakening at the z line and myofibrillar fragmentation?
True
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What are Calpains
A family of calcium-activated proteases (present in sarcoplasm of skeletal muscle)
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What are the two primary isoforms of Calpains
Calpain-1, and Calpain-2
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which cytoskeleton and regulatory proteins degrade during postmortem aging?
desmin, TnT
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Which primary isoform of Calpains needs 10x as much calcium for it to work?
Calpain-2
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When calpain autolyzed, it becomes active but is _____ stable
Less
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What is necessary for calpain autolysis from the sarcoplasmic reticulum?
Ca2+
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When does Calpain-2 autolysis occure?
When Ca2+ levels are high
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What inhibited Calpains, and reduces rate of protein turnover. Also occupies the active site of calpain
Calpastatin
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What is the term for when sheep have exaggerated hypertrophy in their hindlimbs? (trait only expressed in individuals who are heterozygous and inherited mutation from paternal)
Callipyge
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What does overexpression of calpastatin lead to
less calpain activity and impaired tenderization
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What can be done to enhance calpain activity and overwhelm calpastatin by release of Ca2+
Electrical stimulation
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T/F: all meat tenderizes the exact same during postmortem aging
False
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Which cut of meat has extremely long sarcomeres, hardly any postmortem proteolysis, and is extremely tender? (low collagen content)
Tenderloin
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Which cut of meat is moderately tender, short sarcomeres, but extensive postmortem proteolysis? (low collagen content)
loin
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Which cut of meat is tough, has moderate proteolysis, but extremely high collagen content?
Eye of round
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What machine uses blades/needles to physicaaly disrupt muscle structure
Mechanical Tenderization
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What does mechanical tenderization do to meat?
Improves tenderness at expense of juiciness, and risks introduction of pathogenic bacteria
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what is extended aging duration
aging to 28 days or beyond to try and improve tenderness of some muscles but not others
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What can exogenous calcium added to postmortem meat enhance?
calpain activity
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What can exogenous enzymes from tropical fruits do to meat?
degrade myofibrillar and/or stromal proteins
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what can tumbling immediately improve?
Tenderness of LL through fragmenting myofibrils
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what can tumbling disrupt?
membrane structure, resulting in release of Ca2+
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What is the primary reason *Bos Indicus* beef remains tough?
Insufficient proteolysis
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What is the primary reason the *semitendinosus* (eye of round) cut of beef remains \n tough?
High connective tissue
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What is the ability of meat to hold onto its water when external pressure is applied called?
Water-holding capacity
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What does unnacceptable water holding capacity cost producers and retailers ?
Shrink
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What is accumulated moisture that comes out of the meat product known as?
Purge/exudate
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Poor WHC also typically results in poorer _______
Juiciness
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If meat looks attractive in packaging, and has no evidence of moisture loss; which sets expectations for a juicy eating experience it has?
little to no display weight loss
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If meat looks not attractive in packaging, and causes consumers to not purchase it based on expectations of a dry eating experience, it has?
Obvious display weight loss
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when cut block of meat weighing 30-100 g and suspend in bag or airtight container for 1-2 days
Gravimetric (drip loss)
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What does Gravimetric (drip loss) do?
determines driploss as percent weight change before and after hanging
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Cut chop/section of meat and vacuum package (negative pressure of vacuum will drive moisture loss)
Purge loss
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How long are you supposed to purge loss?
14-28 days
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cut chop, vacuum package, and freeze at common temperature (generally -40\*)
freezing/thawing loss
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cook chop at standard temperature to standard degree of doneness (generally 71\*C)
cooking loss
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Where is most water located within myofibrils between thick and thin filaments
intramyofibrillar moisture
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Where is the rest of the water located between myofibers and muscle bundles
Extramyofibrillar moisture
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what is 1% of water in meat that is tightly associated with charges groups on proteins and does not leave?
bound water
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What is 85% of water in meat that is associated with bound water?
immobilized/entrapped water
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what constitutes the remaining water in meat that can be easily mobilized and readily leaves upon exposure to force?
free/bulk water
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What are the 2 major factors that influence WHC
Net charge/pH effect, and steric/spatial effect
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T/F: at a neutral pH (7.0), muscle proteins have an overall negative charge
True
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as pH decreased during conversion of muscle to meat, _____ builds up and environment acidifies
H+
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What does excess H+ ions interact with to neutralize their charge
Negatively charged amino acids
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At neutral/ basic pH, muscle proteins have an overall _______
Negative charge
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As pH decreases, the net charge begins to
equal 0
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If pH is below the isoelectric point, proteins will have a net _______
positive charge
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Where do we want to keep the pH at
as high as possible (pH of 5.6 - 5.9)
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less glycogen in muscle→
less available to be broken down into H+ and lactate
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minimizing acute pre-slaughter stress can accelerate
post mortem metabolism
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salt has the unique property to ____ the isoelectric point of meat, while phosphates work to ____ the pH
Decrease, increase
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Discoloration in meat costs the meat industry about $3 billion annually, because consumers interoperate deviations of color as
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Flashcard (27)