meat exam 3

oxidation of muscle pigment proteins negatively affects meat color

true

which of the following results in longer sarcomeres; thus, improving tenderness?

electrical stimulation of hot carcasses at slaughter

calpastatin inhibits calpains, which are endogenous enzymes that break down Z-lines during againg

true

which label program is also known as the “never ever” claim"?

USDA naturally raised

mitochondrial concentration depends on muscle fiber type; both impact meat color

true

blade tenderization and cubing are both forms of mechanical severance

true

lipid peroxyl radicals undergo reactions, which form oxidative products that negatively affect color and texture of meat

true

case life begins at slaughter and extends through all phases of production, transportation, display and consumer storage

false

grass-fed labels are no longer regulated by the USDA

true

IMPS provides a numerical retail meat cut identification and nomenclature system for retailers

false

stromal protein concentrations

connective tissue

distribution of marbling

marbling

solubility of collagen

connective tissue

#of sarcomeres and fragmentation

muscle fiber effect

sarcomere length

muscle fiber effect

lubrication effect

marbling

bulk density effect

marbling

the rate and extent of lipid oxidation is primarily affected by __ content

polyunsaturated fatty acids

the texas a&m tenderstretch stretches the middle meats by using the weight of the round, ultimately resulting in more tender meat

true

who has funded national tenderness evaluations for the last 30 years?

beef checkoff

calpains and cathepsins eventually break down the cross-bridges between actin and myosin

false

under oxidative stress, type 1 fibers increase in discoloration rates

true

which of the following is classified as a synthetic antioxidant?

BHA

list 3 factors that impact meat color- this is not a subjective question, there are correct and incorrect answers

myoglobin concentration, muscle fiber types, myoglobin state

what quantitative method measure of beef tenderness has the national beef tenderness survey used for the last 30 years?

warner-bratzler shear force

delaying lipid oxidation will delay meat discoloration during retail display

true

historically, the green discoloration sometimes associated with MAP packaged, enhanced meats was caused by:

vaccines

which component of meat contributes to meat tenderness by providing lubrication during chewing and also serves as protection of the meat during cooking?

lipid

in unit 3, what was an interesting fact you learned

something crazy to me is that almost $4 billion worth of beef is thrown out because of discoloration. i can see myself doing this as well; however, it is crazy just to think of the scale on which it is done

list 3 carcass specification for the CAB program

marbling score of modest or higher, HCW of 1000 pounds or less, medium of fine marbling texture

breakdown of lipid hydroperoxides produces:

all of the above (ketones, aldehydes, carboxylic acids

maintenance of the physiological state is referred to as the isoelectric point

false

trained sensory panels evaluate meat products for acceptability and likeness

false

what compound must interact with unsaturated lipids for initiation of lipid oxidation to occur?

-OH

the pigment primarily responsible for meat color is known as:

myoglobin

bulls and bos indicus influenced cattle have higher concentrations of __; directly resulting in tougher meat

calpastatin

hydroxide is attached to the free binding site

metmyoglobin

carbon monoxide is attached to the free binding site

carboxymyoglobin

oxygen is attached to the free binding site

oxymyoglobin

water is attached to the free binding site

deoxymyoglobin

responsible for a purple color of meat

deoxymyoglobin

responsible for a less stable red color of meat

oxymyoglobin

responsible for a brown color of meat

metmyoglobin

responsible for a more stable red color of meat

carboxymyoglobin

oxygenation results in this state

oxymyoglobin

oxidation results in this state

metmyoglobin

the ferrous state (Fe²+) of iron is known as the oxidized state

false

collagen is eventually solubilized after cooking

false

muscles that experience a rapid pH decline tend to have a low water holding capacity

true

the continuation of the lipid oxidation cycle is referred to as __

propagation

less tender cuts come from the loin and rib of a beef carcass

false

the L* value of color measurements indicated color on a scale from black to white

true

which of the following is not considered a part of palatability?

color

light scattering increases opacity in PSE product

true

a pH decline in postmortem muscle, around ~5.3, results in dark colored meat, or DFD

false

photo-oxidation is oxidation that is caused by the presence of light

true

over time, lipid radicals and __ combine to form lipid peroxyl radicals

O²

must be finished on grass

grassfed

must meet USDA standards, not brand specifics

USDA naturally raised

most common type of beef produced

traditional

grass or grain; no antibiotics or growth technologies

certified organic

must be fed organic feed

certified organic

never fed animal by-products

USDA naturally raised

no standards defining how far the radius extended

locally raised

leaner beef with minimal to no health benefits

grass fed

typically grain finished

traditional

no production practices are addressed

natural beef

“minimally processed”

natural beef

typically more expensive because it requires more resources

grass fed

glycogen and lectic acid production are inversely related in postmortem muscle

true

under oxidative stress, type 1 fibers increase color stability

false

which of the following is NOT considered a tenderization enzyme from tropical plants? (ficin, bromalin, papain)

Rhozyme

research suggest that cooler aging for more than 30 days postmortem could make more connective tissue proteins susceptible to proteolysis

false

bromalin

exogenous

calpains

endogenous

ficin

exogenous

rhozymes

exogenous

cathepsins

endogenous

which of the following is true of the USDA certified organic beef claim?

must be fed organic feed

which of the following is communicated via meat labels?

nutritive value, retail cut name, price, proper handling for safety

the shelf-life of meat is determined by:

all of the above (microbial contamination, proteolytic degradation, oxidation)

temperature abuse results in increased bacterial growth and decreased shelf-life

true

myoglobin acts as an oxygen transporter, limiting the stability of the red color in meat

false

connective tissue negatively impacts meat tenderness

true

deoxymyoglobin

ferrous

choleglobin

ferric

nitric oxide myoglobin

ferrous

oxymyoglobin

ferrous

sulfmyoglobin

ferric

cyanmetmyoglobin

ferric

metmyoglobin

ferric

carboxymyoglobin

ferrous