Muscle Foods Quiz 3

Carcass

Body remaining after removal of specific organs and parts

52%

Carcass percent in sheep

62%

Carcass percent in cattle

72%

Carcass percent in hogs

%muscle, bone, and tendon decreases

What happens when %fat increases?

%bone and muscle decreases, %fat increases

What happens when an animal grows older?

True

T or F: Genetic factors have been eliminated from poultry (they are all the same)

O, C, H, N

Elements making up 96% of the body

Essential elements

Cobalt, copper, iodine, iron, manganese, molybdenum, selenium, zinc

Saturated fatty acids

Have no double bonds and are solid at room temperature

Unsaturated fatty acids

Have 1 or more double bonds and are liquid at room temperature

False (inspection is mandatory)

T or F: You can choose to be inspected and graded

Quality

Evaluation of factors that affect palatability (juiciness, tenderness, flavor)

4-5%

Prime quality grading 10 years ago

More than 13%

Prime quality grading now

61-75%

Choice quality grading 10 years ago

More than 88%

Choice quality grading now

By degree of marbling and maturity

How are beef carcasses graded

Marbling

Intramuscular fat dispersion in the lean (primary determination of a quality grade)

Maturity

Physiological age of an animal

9-30 months

Maturity Grade A

30-42 months

Maturity Grade B

42-72 months

Maturity Grade C

72-96 months

Maturity Grade D

96+ months

Maturity Grade E

Ossification

Progression from cartilage to bone

It gets darker as myoglobin concentration increases

What happens to color as an animal ages?

It becomes coarser

What happens to texture as an animal ages?

Break joint

In young sheep, less than 1.5 years

Spool joint

In older sheep

True

T or F: Callused eye, dark cutter, and blood splash are all factors affecting quality grading

Callused eye

Function of injury, most commonly from injection

False

T or F: Yield grade are mostly lamb

Yield Grades

Predict the % of carcass weight in boneless, closely trimmed retail cuts

True

T or F: A lighter color means a higher grade

Water, myoglobin, and cytochromes

What can light be absorbed and reflected by?

Colorimeter

Determines fat or lean color and measure individual wavelengths of light

Describes color with tristimulus method

L*

Lightness (0=black, 100=white)

a*

Redness (- = green, + = red)

b*

Yellowness (- = blue, + = yellow)

Spectrophotometer

Determines fat or lean color for spoilage and measures spectral reflectance

Fat-O-Meter

Measures fat and muscle depth in pork

False

T or F: Ultrasound is still used a lot for sorting and grading