Animal Products Exam 2

How long does it take till rigor

up to 24 hours

what is rigor

ultimate fatigue

which type of muscle takes longer to convert to meat/rigor

Red muscle takes longer than white muscle

What is the process that lead to rigor

exsanguination—>drop pH and increase temp

What does immobilization due metabolically

disrupt nervous system communication with muscles, endocrine system, ect.

What does exsanguination do metabolically

-drop BP and increase HR

-loss of circulatory system nothing to or from the muscles

-increase lactic acid

-after small store of O2 used up only anaerobic metabolism left

What does the shift from aerobic to anaerobic metabolism cause?

increase lactic acid and therefore decrease pH

What does loss of circulatory system cause

increase in temp because heat can’t travel out

What is physiology of rigor Moris

stiff muscles can’t break think/thin filament bonds because no ATP left, permanent actin/myosin bridge

What is pre-rigor chilling and what does it cause

Causes: Thaw Rigor and Cold Shortening (shrunken and tough meat)

You freeze before rigor sets in and then when you thaw it out there is a dump of Ca+ which creates contraction of the muscle

What causes PSE(Pale Soft, Exudative)

which animals is it common in

Acute Stress before death

pigs and poultry-turkey because they have many white muscle fibers

What does PSE/acute stress cause right before slaughter

increase HR and Temp

increase muscle movement and use up ATP

Use up ATP and switch to anaerobic metabolism

increases lactic acid and decrease pH

What happens during PSE after slaughter

increase in muscle temp

increase lactic acid

decrease in temp

acceleration of conversion from muscle to meat

Results of PSE/acute stress/accelerated muscle to meat

Denatured proteins → decrease water biding→exudative

Water soluble myoglobin that gives meat color leaves with water → pale meat

Less water protein binding → soft

(dry, pale, doesn’t hold ingredients) tenderness technically the same

What causes Dark Cutters or Dark, Firm, Dry(DFD)

What animals is it most common in

chronic stress pre slaughter, common in cattle

What happens in DFD from chronic stress pre slaughter

glycogen is depleted, fuel storage gone

What happnes DFD post slaughter

no ATP because no fuel and so no lactic acid

pH doesn’t get low enough

pH not low enough DFD results

No protein denaturing

holds a lot of water and myoglobin

zero water purge making it appear dry

0 quality grade

increase juiciness, musty flavor, holds ingredients, decreased safety, spoils faster

Mode of action for quality damage of bruising and broken bones

breaking of capillaries and bone deteriorates product so that unsellable

common problems that lead to broken bones and bruising

poor facilities-handling-over/under filling transport

dark, reflective objects, slippery, oud noises, steep ramps

Major Meat quality factors

visual appeal palatability

Major factor in the color of meat

myoglobin

What is myoglobin made of and what does it do

O2 transport

Fe source

Globin + Heme Ring

What part of myoglobin determines its color and identiy

6th ligand binding site

What are the states of myoglobin

DeoxyMb or Mb

Oxy Mb

Met Mb

Describe Deoxy Mb

nothing bound to 6th ligand, purple color

How do you go from Deoxy to oxy Mb

what is special about OxyMb

Bloom: add O2 to 6th ligand on Mb

OxyMb=red

least stable form of Mb

OxyMb

OxyMb to MetMb

what special about MetMb

Oxidation: water bound to 6th ligand

MetMb: brown

What causes oxidation

light, heat, ingredients, O2 exposure

What is pallatability

taste and texture

Factors of Tenderness of palatability

tenderness, juiciness, flavor

factors of tenderness

connective tissue

sacromere length

proteolytic enzymes

mrbling

what does connective tissue know as

background toughness

What factors effect connective tissue

collagen and elastin content

collagen amt and cross-linking

age/sex/muscle location

Factos of sarcomere length

actin/myosin crosslinkings

actomyosin toughening

carcass/tender stretch-hanging corpse, increase length increases tenderness

tender cut- cut apart to stretch out

proteolytic enzymatic factors

aging/degrading of proteins post mortem

Calpains(Ca dependent enzymes)

Types of calpains

m - needs more Ca

mu -

inhibitor- calpasin

Factors of juiciness

intramuscular fat and water

what is falvor

taste and smell

High temp cooking requirements, examples, outcomes

250+ degrees

grill/fry/broil,

increase toughness and flavor

low temp cooking requirements, examples, outcomes

190-250 degrees

crock, braising, simmer, smoke

roast, rib

increase tenderness, add seperate falvoring

which is better juiciness low or high temp cooking

same

Procesing ingredients

water and salt most important

phosphates, nitrates, seasoning

benefits of water as ingredient

temp control, disperse ingredients, increase juiciness with help

why add salt in processing

extracts proteins

adds flavor

helps with water holding

moves IsE lower

why add phosphates

increase pH and water holding

what gives processed meat identity

seasonings

Why add nitrite

increase shelf life

sets pink color wiht heat

inhibits microbe grwoth

cures

what protects warmed over flavor

nitrite curing

what are nitrite curing accelerators

sodium erythorbate and ascorbate

helps with brown to dark red add NO

What are the intermediates/steps of meat turning grey/brown then green

MetMb→+heat→Denatured MetMb(greybrown)→oxidation→oxidized porphyrins(green yellow) 6th ligand gone

what are the steps/intermediates of curing process stating with Oxy or Deoxy Mb

+No2—> NitrosoMetMb(brown)→NitrosoMb(dark red)→heat→Nitrosohemechrome(pink)

Alternatives to NO2 in curing

Celebery juice natural No3

Methods of curing whole muscle

most common

Dry Rub

Pickle/brine (soack or inject/pump)

pumping or injecting most common f happen too fast it makes streaky low quality tiger striping product

Qualifications of Fresh sausage

uncooked, unsmoked, uncured

Qualifications of smoked/uncooked sausage

fresh but smoked

Qualifications of Fully cooked sausage

read to eat, not shelf stable, usually cured

Qualifications of luncheon laove sausage

same as fully cooked but larger diamter

Qualifications of dry-semidry sausage

artisan

Ferment(convert carbs to lactic acid) or acidification(encapsulated acid)

5 steps of making sausage

address particle size

incoorperate ingredients

casing

thermal process

cool

package

what is holstien known for

volume

what is jersey know for

butter fat for cream

what is brown swiss known for

protein for cheese

guernsey known for

vit A and yellow milk

Ayrshire known for

climate adaptable

milking shorthorn known for

duel purpose

Milk cow life cycle

calving, fresh cow 20d, early lactation 20-150d, mid lactation 150-210d, late lactation 210-305d, dry cow 305-calving

when is peak lactation, when is breeding

40d, 90d

how many times a day cow milk

2-3

inguinal canal

connects gland to rest of abdomen

how many quaters do goats sheep and llamas have

2

made of milk secreting epitehial cells

alveoli and small ducts

transport milk dont make it

large and amjor ducts

hols 15 pound sof milk from large and major ducts

gland cistern

connective tissue before entering teat

annular fold

very folded holds upto 1.5 oz milk

teat cistern

star shape, prevents milk ascape, 1st line defense

teat meatus/streak canal

at milking what percent of milk is stored in cisterns and what percent hsnt dropped yet

40 stored, 60 hasnt dropped

milking process

disenfect udder I

strip udder-check milk clean

wipe disenfectant off

machine on udder and milk

remove machine

dip again

Milk composition

88 percent water

5 percent carbs

3 percent fat

3 percent protein

1 percent Ash/Vitamins

what diff between alpha and beta lactose

alpha soluable at high temp crystalize at low temp beta opposite

what are alpha and beta lactose used in

alpha - ice cream

beta- sweetener

how many Fatty acids make up 90% of the milk fat

15-20

most milk fat is what

saturated

Is milk a complete protein

yes all 9 EAA

82% all milk protein is what, the rest is what

casein family 82%

Serum/whey family 18%

what special about casien family

phosphorus

higher IsE point

binds to Ca well

heat stable/firm

good for cheese

what special about whey family

lower IsE point

Sulfur

heat sensetive

good for yogurt

water and fat soluble minerals in milk

B1,2,3

ADEK

5 steps in fluid milk processingpocessing

standarization

pasturization

homogenization

vitamin a fortification

vitamin d fortification

how much fat in skim milk, cream

0.01, 40

what is HTST vs ultrpasturization

high temp, short time- minimal quality impact

Ultra-longer shelf life, higher heat, sweeter flavor

homogenization of fluid milk

push fat globules through screen to reduce size

who grades milk

FDA-PMO pastruized milk ordanances

what does Grade A milk look at

milk parlor, milking practices, handling, sanitation

A1 vs A2 milk

A2 for people with milk alllergy different type of caseins

FDA policy on antibiotics

no antibiotic residue at all

none ever is diff

what is story behind rBST

growth hormone that increased milk production but also increases estrogen in blood, wasn’t linked ot nay specifc effects tho

fat and milk solids requirement in ice cream

density

10-fat

20-milk solids

4.5 lbs/gallon