Meats Exam 2

T/F High temperature, post-rigor chilling is where meat is stored at 20*C for 24 hours, which has the same effect on tenderness as 2*C for 14 days

T

T/F Gelatin is made from skins or hides, connecrtive tissues, cartilage, and bones of cattle and calves

T

T/F the addition of salt, sugar, and nitrile or nitrate in meat curing contributes to flavor

T

T/F Fermented sausage means that is has lactic acid in it

T

T/F

bos taurus breeds have higher calpastatin levels than Bos indicus breeds

F

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

F

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

F

The shearlings 4 pelt is the most valuable lamb pelt

F

The sarcomere is the basic contractile unit of muscle

T

T/F The maximum amount of sodicum nitrite that can go into regular bacon is 200 ppm

F

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

T

T/F The higher the degree of doneness that steaks are cooked, the more tender the steak

F

T/F The Background effect for tenderness is related to the amount and distribution of marbling

F

T/F 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 the heat during the cooking process

T

T/F salt soluble, heat coaguble proteins (SSHCP) are collage, elastin, and reticulin

F

T/F Muscle is a contractile unit that is made up of connective tissue, muscle fibers, and intramusclular fat

T

T/F Meat is made nore teder by causing the sarcomeres to be longer, disrupting the integrity of the myofibrils, and disrupting the integrity of the connective tissue

T

T/F Lungs can be used for human food in teh US

F

T/F A steak with 32% collagen solubility would be togher than a steak with 16%

F

A 1200 pound live animal yields 1200 lbs of T-bond steaks

F

Tenderization process whereby carcasses are hung by the obturator foramen

TAMU Tenderstretch

Sold as aphrodisaics in the Far East

Gall stones

Other than tropoyosin and toponin, which other protein is found in thin myofilaments

Actin

Name of most valuable cattle hid dur to presence or absence of branding

native

name for the youngest classification of bovine

Veal

Minimum amount of fat on beef carcasses to prevent cold shortening

.25 inches

in the living animal, serves to store reserve energ

Fat

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

Muscle

In the living animal, connects muscles to bones

Connective tissue

Fat depot that is located in the perimysium and endomysium

Intramuscular

exogenous enzyme from the papaya

papain

example of a cooked, smoked emulsion-type sausage

frankfurter

endogenous enzymes that work on the z-lines

calpains

edible portion of domestic mammals used for food

meat

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

calcium chloride

which has more myoglobin, locomotive or support muscle

locomotive

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

support

uses electricity to tenderize beef

electrical stimulation

type of cookery that converst collagen to gelatin

moist-heat

thick myofilaments primarily are made up of this protein

myosin

The five principles of meat cutting are separation of:

fat from lean

thick from thin

valuable from less valuable

tough from tender

cutting across the grain

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

spare ribs

quality in prok carcasses is based upon firmness of fat and elan, 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

the oldest ovine maturity group

mutton

the usda quality grades for lamb carcasses, in order are: Prime, choice ____, utility, and cull

good

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

RFN

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

the four types of lamb legs that were discussed in the fabrication lab are: ____, frenched, shank-off and American

Safeway

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

tumbling

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

massaging

ingredient used during curing to increase water holding capacity

akaline phosphate

T/F lean finely textured beef is a reclaimed product from bone

F

T/F the muscle cell is the smallest completely functional unit in the muscle

T

T/F the longissimus dorsi is more tender than the depp Pectoral and the deep pectoral is ore tender than the rectus femoris

F

T/F locomotive muscles tend to be toghter than support muscles primarily because of differences in bulk density/lubrication effects

F?

T/F the national beef tenderness survery found that roasts were more tender than their steak counterparts

T

T/F a steak with a sarcomere length of 3.2um would likely be more tender than a steak with a sarcomere length of 2.1 um

T

T/F High temperature pre-rigor chilling involves chilling the carcass at 16*C for 16 hours after slaugter

T

T/F Support muscles have more myoglobin than locomotive muscles

F

T/F the three reasons for differences in tenderness among muscles are acomyosin effect, background effect, and bulk density/lubrication effect

T

T/F the background effect deals with sarcomere length, muscle fiber diameter, and sarcomere/fragment

F

T/F Meat from bos indicus breeds such as brahman tend to be more tender than meat from bos taurus breeds such as angus

F

T/F In general,t he higher the grade of beef the more tender it will be

T

T/F the greatest contributor to USDAs estimated hide and offal value is the hide

T

T/F you would expect that a 120 lb live lamb will yield about 120 lbs of lamb chops

F

T/F the rank order in age class from youngest to oldest is veal, beef, and calf

F

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 maufacturing, serves as a barrier to oxygen

saran

myoglobin form when oxygen is presnet

oxymyoglobin

myoglobin form when OH is present

metmyoglobin

by-product used to make industrial oils, lubricants, soap, and glycerine

inedible tallow

sold as aphrodisiacs in the far east

gall stones

contractile organ comprised of connective tissue, muscle, fibers, and intramuscular fat

muscle

edible portion of domestic mammals used for food

meat

primarily comprised of mysoin

thick myofibrils

primarily composed of actin, troponin, and tropomyosin

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

oldes and slowest way of curing meats

dry curing

most valuable bacon slices

premium

dispersion of fat particles in water held by the action of salt-soluble, meat-coagulable proteins

emulstion

frankfurter defect caused by overchopping

fatting out

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

binding index

used to replace defective human hear valves

aorta valves

in living animal, provides support and rigidity

Bone

basic contractile unit

sarcomere

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 H2O2 are present

Fe⁺⁺⁺

pelt with the lowest value

shearling No. 4