Meat Bible-Exam 2

T/F

High temp, post rigot chilling is where meat is stored at 20 degrees Celsius for 24hrs, which has the same effect on tenderness as 2 degree Celsius for 14 days

true

T/F

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

true

T/F

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

true

T/F

Fermented sausage means that it has lactic acid in it

true

T/F

Bos taurus breeds have higher capastatin levels than bos indicus breeds

false

T/F

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

false

T/F

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

false

T/F

The shearlings 4 pelt is the most valuable lamb pelt

false

T/F

The sarcomere is the most basic contractile unit of muscle

true

T/F

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

false

T/F

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

true

T/F

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

false

T/F

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

false

T/F

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

true

T/F

Salt-soluble, heat-coagulable proteins (SSHCP) are collage, elastin, and reticulin

false

T/F

Muscle is a contractile unit that is made up of connective tissue, muscle fibers, and intramuscular fat.

true

T/F

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

T/F

Lungs can be used for human food in the US

false

T/F

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

false

T/F

A 1200 pound live animal yields 1200 pounds of T-bone steaks.

false

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

4

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

6

Which step is the oxygenation step

1

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

5

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

2

Color of meat in oxymyoglobin

red

Color of meat in number 1 above

purple

Vitamin fed to cattle to reduce oxidation of meat

Vitamin E

Type of iron present in number 5 above

Term used to describe the chart above where some muscles are high in this and some are low.

Tenderization process whereby carcasses are hung by the obturator foramen.

TAMU Tenderstretch

Sold as aphrodisiacs in the Far East

gall stones

Other than tropomyosin and troponin, which other protein is found in thin myofilaments?

actin

Name of most valuable cattle hide due 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 energy.

fat

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

muscle

In the living animal, connects muscle to bone.

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, a locomotive or support muscle?

locomotive

Uses electricity to tenderize beef.

electrical stimulation

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

support

Type of cookery that converts collagen to gelatin.

moist-heat

Thick myofilaments primarily are made up of this protein.

myosin

5 principles of meat cutting

1. separation of fat from lean portions

2. thick from thin

3. valuable from less valuable

4. tough from tender

5. separation of retail cuts by cutting across the grain

Which of the pork “bony” cuts is considered a wholesale cut?

spareribs

Quality in pork carcasses is based upon firmness of fat and lean, 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

Determine the carcass cost basis (per cwt.) for a lamb with a live price of $140/cwt, live weight of 150 lbs., and carcass weight of 75 lbs.

$280/cwt

The oldest ovine maturity group.

mutton

Calculate, to the nearest tenth, the USDA yield grade for the following lamb carcass: 2.8 inch² REA, 85 lb HCW, and .22 inch in 12th rib fat thickness

2.6

The USDA quality grades for lamb carcasses, in order are: prime, choice, _______, and 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 of lab are Safeway, Frenched, Shank-off, and ________.

American

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

tumbling

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

massaging

Ingredients used during curing to increase water-holding capacity

alkaline phosphate

T/F

Lean finely textured beef is a reclaimed product from bone.

false-its from fat

T/F

The muscle cell is the smallest completely functional unit in the muscle.

true

T/F

The Longissimus dorsi is more tender than the Deep pectoral and the Deep pectoral is more tender than the Rectus femoris.

false

T/F

Locomotive muscles tend to be tougher than support muscles primarily because of differences in bulk density/lubrication effects

false

T/F

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

true

T/F

A steak with a sarcomere length of 3.2 micrometer likely would be more tender than a steak with a sarcomere length of 2.1 micrometer.

true

T/F

high temp, pre-rigor chilling involves chilling the carcass at 16 degree celsius for 16 hrs after slaughter

true

T/F

Support muscles have more myoglobin than locomotive muscles

false- they have less

T/F

The three reasons for the differences in tenderness among muscles are actomyosin effect, background effect, and bulk density/lubrication effect.

true

T/F

The background effect deals with sarcomere length, muscle fiber diameter, and sarcomere/fragment

false

T/F

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

false- they are less tender

T/F

in general, the higher the grade of beef, the more tender it will be

true

T/F

teh greatest contribution to USDA’s Estimated Hide and Offal Value is the hide.

true

T/F
You would expect that a 120 lb live lamb will yield 120 pounds of lamb chops

false- you dont expect this

T/F

The rank order in age class from youngest to oldest is veal, beef, and calf

false

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 when oxygen is present

oxymyoglobin

Myoglobin form when OH is present

metmyoglobin

Byproduct used to make industrial oils, lubricant, soap, and glycerin

inedible tallow

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

muscle

Primarily comprised of myosin

thick myofibrils

Primarily comprised of actin, tropomyosin, and troponin

thin myofibrils

Process wereby sarcomeres shorten die to cold-induced nervous response

cold shortening

IN packaging, helps bag conform to teh 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 salt soluble, meat coagulable proteins

meat 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 animals, harnesses and collects activity of muscle fibers

connective tissue

In living animals, provides support and rigidity

skeleton

Basic contractile unit in muscle

sarcomere