Meat 2

T/F: You would expect that a 300 pound live hog will yield about 300 pounds of chops and roast.

False

T/F: The system of master packaged PVC-overwrapped steaks/roasts uses a gas mixture of 60% nitrogen, 39.6% carbon dioxide, and 0.4% carbon monoxide.

True

T/F: The shearlings 4 pelt is the least valuable lamb pelt.

True

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

False

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

True

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

False

T/F: The Actomyosin Effect for tenderness is related to the amount and distribution of marbling.

False

T/F: Salt-soluble, heat-coagulable proteins are collagen, elastin, and reticulin.

False

T/F: Purple is the color of meat when oxymyoglobin is present.

False

T/F: Packaging meat in polyvinyl chloride (PVC) overwrapped rigid plastic trays is the historic way that most beef, pork, and lamb have been packaged for the retail marketplace.

False

T/F: Muscle is a contractile unit made up of connective tissue, muscle fibers, and intramuscular fat.

True

T/F: McKenna et al. (2005) showed that M. Longissimus Lumborum was a "High" color stability muscle, whereas the M. psoas major was a "very low" color stability muscle.

True

T/F: Lean finely textured beef is a reclaimed product from bones.

False

T/F: In general, the higher the grade of beef (more marbling), the more tender it will be.

True

T/F: IBP, Cattle-Pak was the seven-box style of boxed beef where there were two boxes of rounds, two boxes of loins, two boxes of chucks, and one box of ribs that were sold as a unit.

True

T/F: Cryovac brand abuse resistance bags such as the Cryovac bone guard bags were used for bone-in cuts to help prevent bones from puncturing the bags.

True

T/F: Bos taurus breeds have higher capalastin levels than Bos indicus breeds.

False

T/F: Belew et. al (2003) sowed that "Tough" muscles included at least these four muscles: M. psoas major, M, infraspinatus, M. spinalis thoracis, and M. serratus ventralis thoracis.

False

T/F: A steak with a sarcomere length of 2.1 micrometers would be more tender than a steak with 2.9 micrometers.

False

T/F: A steak with 32% collagen solubility would be tougher than a steak with 16%.

False

In vacuum packaging, helps bag conform to the surface of the meat to reduce flex cracks.

Heat packaging

Maximum amount of sodium nitrite for regular bacon

120 ppm

Name for youngest classification of bovine

Veal

Oldest and slowest way of curing meats

Dry curing

Packaging category that uses either High-Ox or Low-Ox systems

MAP (modified atmospheric packaging)

Packaging system where individual steaks, chops, roasts are placed on trays, vacuum packaged with roll stock machine where top film forms over the contour of the cut

Vacuum Skin Packaging

Retailer that led the growth in case-ready packaged meat

Walmart

Sold as aphrodisiacs in the Far East

Gall stones

Type of cookery that converts collagen to gelatin

Moist heat cookery

Vitamin that can be fed to cattle to reduce oxidation of meat

Vitamin E

By-product used to make industrial oils, lubricants, soap, and glycerin

Inedible tallow

Compound present at the free binding site of metmyoglobin

OH (Choleglobin - H2O2, Sulfmyglobin - SH)

Edible portion of domestic mammals used for food

Meat

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

Muscles

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

Binding

Cause of gelling out and curling defects in frankfurter manufacturing

Too much connective tissue

In living animals, provides support and rigidity

Bones

In meat curing, serves as an antimicrobial

Salt

Most valuable cattle hide due to presence/absence of branding

Native

Name of the skin from the unborn calf

Slunk skin

Of the L, A, and B*, which is the measure of white to black?

L*

Present-day ingredient for "uncured" meat that serves as a natural source of nitrates/nitrites.

Celery Powder

Present-day ingredient for "uncured" meat that serves as a natural source of Vitamin C and is used to speed up the curing reaction

Cherry Powder

Process whereby sarcomeres shorten due to cold-induced nervous response

Cold Shortening

Uses electricity to tenderize beef

Electrical stimulation

The product name when PFF value is the highest

Common, usual

By-product used for cancer and AIDS research

Fetal calf blood

Congealing or solidification point of the fatty acids in fat

Titer

Defined as a meat that is chopped, seasoned and formed into a symmetrical shape.

Sausage

Endogenous enzymes that work on the Z-lines

Calpains

Ingredient used during curing to counteract the harshness of salt

Sugar

Ingredient used during curing to speed-up cure color development

Ascorbates/Erythrobates - Curing Adjuncts

A common practice to transfer old pickle to the fresh pickle to inoculate the new brine

Backslopping

Ingredient used during curing to increase water-holding capacity

Alkaline phosphate

The term for the trachea, lungs, and heart.

Pluck

Tumbling employs the principle of ___ energy to extract proteins during ham manufacturing

impact

Common name for the pillar of diaphragm

Hanging tender

Common name for the esophagus

Weasand

The USDA quality factors for lambs are:

overall maturity, flank fat streaking, conformation, and firmness

The major characteristics used to differentiate an ewe carcass from a wether carcass

Smooth udder fat

The four types of lambs legs are

American, French, Shank-Off, and Safeway

The lamb carcass that consists of the rack and breast

Bracelet

The youngest lamb maturity group

Lamb A

The five principles of meat cutting are separation of fat from lean portions, tough from tender, _____________________, valuable from less valuable, and separation of retail cuts by cutting across the grain.

Thick from thin

The four lean cuts of pork are

loin, picnic shoulder, Boston butt and ham

Ingredient used during curing to increase water-holding capacity

Sodium tripolyphosphate

The USDA quality grades for lamb carcasses, in order are

Prime, Choice, Good, Utility and Cull.

Give the carcass section that consists of the Leg, Loin, and Flank.

hindsaddle

Give the carcass section that consists of the Neck, Shoulder, Rack, Foreshank, and Breast.

foresaddle

Least valuable cattle hide due to presence/absence of branding

Butt brand

Actin, myosin, and actomyosin comprise this general class of proteins in sausage manufacturing

Salt-soluble, heat-coagulable proteins

Of the L, a, and b* which is the measure of red to green

A*

T/F: High temperature, post- rigor chilling is where meat is stored at 20 degrees C for 24 hours, which has the same effect on tenderness as 2 degrees C 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 or nitrate in meat curing contributes to flavor

True

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

True

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

True

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

False

T/F: Swifts pro-ten process works by injecting the live animal with papain, which stays behind in the muscle after bleeding and is activated by heat during the cooking process

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 tissues

True

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

False

Type of iron present in metmyoglobin

Ferric

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

methyoglobin reducing activity

Tenderization process whereby carcasses are hung by the obturator foramen

TAMU Tenderstretch

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

Actin

Minimum amount of fat on beef carcasses to prevent cold shortening

0.25 inches

In the living animal, serves to store reserve energy

Fat

In the living animal, connects muscle to bone

connective tissue

fat depot that is located in the perimysium and endomysium

Intramuscular

Exogenous enzymes that work on the Z-lines

Papain

Example of a cooked, smoked emulsion-type sausage

Frankfurter

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

Calcium Chloride

Which has more myoglobin, a locomotive or support muscle?

Locomotive

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

Locomotive

Thick myofilaments primarily are made up of this protein

Myosin

Which of the pork "bony" cuts is considered a major wholesale cut?

Spare ribs

Quality in pork carcasses is based upon firmness of fat and lean, color of the lean, amount of feathering and ____thickness

Belly

The oldest ovine maturity group

Mutton