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Exam2ReviewANSC255
Student made: quizzes, notes, labs
| Question | Answer |
|---|---|
| Which of the following is/are true of myoglobin? | -transports oxygen -main source of iron in meat |
| juiciness of meat is impacted by | -marbling -water/moisture content |
| features of the form of myoglobin: Mb or DeOxyMb | -nothing is bound to the 6th ligand of the myoglobin -purple in color |
| features of the form of myoglobin: OxyMb | -Oxygen bound at the 6th ligand of myoglobin -bright red color |
| features of the form of myoglobin: MetMb | -water is bound to the 6th ligand of myoglobin -brown in color |
| flavor is a combination of taste and smell | true |
| longer sarcomeres result in tougher meat | false |
| the major contributors to meat tenderness are (3) | -connective tissues -proteolytic enzymes -sarcomere length |
| salt extracts ____ proteins when used in processed meat products | myofibrillar |
| What are the function(s) of the ingredient: Water | -substrate (disperse ingredients) -temperature control |
| What are the function(s) of the ingredient: Salt | -most important processed meat ingredient -extracts myofibrillar proteins to act |
| What are the function(s) of the ingredient: Nitrite | -inhibits microbial growth (C. botulinum spores) -fix reddish pink color |
| What are the function(s) of the ingredient: Flavorings/Seasonings | -gives product identity |
| What are the function(s) of the ingredient: Phosphates | -increase water binding |
| What are the function(s) of the ingredient: Sweeteners | -balance the flavor of salt -food for lactic acid bacteria (fermentation) |
| Adding water alone will improve the juiciness of a processed meat product | false |
| Regardless of cooking method, raising the temperature will reduce the juiciness of a meat product | true |
| Attributes of high temperature cooking | -usually fast & dry -used to cook a loin chop -grilling -collagen tightens = toughens |
| Attributes of low temperature cooking | -crock pot -used to cook arm roasts -collagen solubilizes between 160F-180F -Usually slow & moist |
| In order to complete the curing process (i.e. set the cured meat color), you must heat the product | true |
| Dry cure penetrates meat at a rate of 1 inch per: | week |
| brine/pickle curing | -can have decreased quality if too fast -uses water to disperse cure into product |
| what describes the type of processed meat products: Fresh sausage | -uncooked, un cured sausage -category reducing in size as products become more convenient for consumers -sausage, bratwurst |
| what describes the type of processed meat products: smoked, un-cooked sausage | -"cold smoked" sausage that has not been thermally processed -very uncommon category in the US -kielbasa |
| what describes the type of processed meat products: Fully cooked sausage | -small diameter, RTE -thermally processed sausage, ex: hot dog |
| what describes the type of processed meat products: Luncheon meat sausage | -large diameter sausage -has the types whole muscle, chunked & formed, and ground -fully cooked, RTE -boneless ham, roast beef, bologna |
| what describes the type of processed meat products: dry & semi dry sausage | - pH below 5.0 - ex: summer sausage, pepperoni |
| If done too fast, brine injection can cause "tiger stripping" in products | true |
| methods of curing meat include... | -dry rub -brine immersion -brine injection |
| What are the functions of this component of the mammary gland: alveoli | -tissue that secretes the milk |
| What are the functions of this component of the mammary gland: gland cistern | - collection of 15-20 major ducts |
| What are the functions of this component of the mammary gland: annular fold | - dense connective tissue before entering the teat |
| What are the functions of this component of the mammary gland: test cistern | -holding area for milk, that is made of many folds |
| What are the functions of this component of the mammary gland: streak canal | -barrier to bacteria & foreign material entering the udder -prevents milk from escaping the udder |
| What happens during this stage of dairy cow lactation: Fresh cow | -first 20 days after giving birth |
| What happens during this stage of dairy cow lactation: early lactation | -stage when cow's body weight is at the lowest -stage when cow is re-bred -stage of peak lactation |
| What happens during this stage of dairy cow lactation: mid lactation | -150-210 days after birth |
| What happens during this stage of dairy cow lactation: late lactation | -last stage before becoming "dry" |
| What best describes this dairy breed: holstein | -most commercially used breed in the US -high milk volume |
| What best describes this dairy breed: jersey | -very high butter fat milk -smallest body size of dairy breeds -most heat tolerant |
| What best describes this dairy breed: brown swiss | -swiss origins with a high protein to fat ratio -oldest breed |
| What best describes this dairy breed: guernsey | -milk has high beta carotene content -milk has a yellow/golden color |
| What best describes this dairy breed: ayrshire | -most easily adaptable to different environments -scottish origins |
| What best describes this dairy breed: milking shorthorn | -considered a dual purpose breed |
| The casein protein family make up about 18% of milk proteins | false |
| Vitamins A & D concentrations are the same in all milk throughout all production (cow to table) | false |
| During milking, the teats are generally disinfected with bleach prior to and after milking | false |
| Approximate concentration of this component in milk: water | 87-89% |
| Approximate concentration of this component in milk: protein | 3% |
| Approximate concentration of this component in milk: carbohydrates | 5% |
| Approximate concentration of this component in milk: fat | 3% |
| Approximate concentration of this component in milk: vitamins & minerals | 0.7-1% |
| most of the fatty acids found in milk are saturated | true |
| water soluble vitamins include: | - thiamin (B1) - riboflavin (B2) - niacin (B3) |
| A2 milk has a different ____ which reduces dairy intolerances due to milk proteins | beta casein |
| somatic cells have enzymes that can break down | -proteins -fats |
| Have in a milk label read "no hormones" is perfectly acceptable and legal in the U.S | false |
| rank these cream products in order of lowest to highest fat percentage (4) | 1 half and half 2 light cream 3 whipping cream 4 heavy cream |
| the expelled water that is produced during butter making is called | buttermilk |
| ice cream must have a minimum of ___ percent fat | 10% |
| in ice cream, sweeteners allow for easier scooping | true |
| what best describes this ice cream ingredient: milk solids non fat | -stabilizes air during freezing -example is non-fat dry milk (NFDM) |
| what best describes this ice cream ingredient: emulsifiers | -keeps fat structure and air distribution |
| what best describes this ice cream ingredient: stabilizers | -increases the viscosity to reduce ice crystals |
| what best describes this ice cream ingredient: chunk/particle | -examples are fruit and nuts |
| what best describes this ice cream ingredient: sweeteners | -lowers the freezing point |
| To be legally called "ice cream" the product cannot have an overrun that exceeds 100% | true |
| Which of the following describe(s) gelato? | -more sugar than ice cream -served warmer than ice cream -less fat than ice cream |
| The calculation of overrun is the EXACT same regardless of the presence of chucks | false |
| the addition of air during the freezing step of ice cream is called | overrun |
| sorbets have dairy as an ingredient | false |
| what best describes this type of ice cream: french | at least 1.4% egg yolk |
| what best describes this type of ice cream: reduced fat | 25% less fat than reference |
| what best describes this type of ice cream: low fat | less than 3g fat per serving |
| what best describes this type of ice cream: non fat | less than 0.5g fat per serving |
| what best describes this type of ice cream: light | 50% less fat than reference |
| When using a knife, what "rules" should you follow? | -cut away from yourself -hold the knife firmly -keep the knife sharp |
| a cut resistant glove should be worn | -under a disposable glove -on your non-dominant hand |
| two important aspects of meat quality | -visual appeal -palatability |
| meat color is: | -the first thing ppl see -associated with freshness -most important at purchase |
| which two proteins are related to meat color | -myoglobin -hemoglobin |
| what may determine the differences in color | -species -sex -muscle location -age of animal |
| myoglobin functions | -oxygen transportation -main source of iron in meat - 2 parts: globin & heme ring (6th ligand) |
| Mb or DeOxyMb traits | -nothing at 6th ligand -purple |
| OxyMb traits | -O2 bound at the 6th ligand -red -least stable |
| MetMb traits | -H2O bound at 6th ligand -brown |
| what can cause oxidation | oxygen, light, heat, ingredients (salts) |
| palatability is | desirability taste and texture: tenderness, juiciness, flavor, appearance TJFA |
| tenderness is based on | - connective tissue -sarcomere length (shorter = tougher) -proteolytic enzymes (aging) |
| carcass stretch | tender stretch (hanging by pelvis) tender wt (cut part of spine) |
| proteolytic enzymes | degrade proteins postmortem calpains - 2 calcium dependent enzymes |
| marbling | distant 4th impacting tenderness, lubricant for chewing, more related to juiciness and flavor |
| juiciness | intramuscular fats, water |
| flavor | -gustatory (taste) -olfactory (smell) |
| meat cookery safety is to | kill pathogens |
| 2 types of cookery | high temperature and low temperature |
| high temperature attributes | >250F broil grill fry cuts: steaks, chops, chicken fast & dry toughens |
| low temperature attributes | 190-249F braise simmer smoker cuts: roasts, ribs, stews slow & moist tender, colalgen 160-180 |
| juiciness | protein denature, lose ability to bind water, dryer |
| flavor | caramelized sugars, spices, sauce, etc. |
| reasons for processing meat | preservation, flavor, convenience, adding value |
| non meat ingredients | important: water, salt others: phosphates, seasonings, nitrile/nitrate |
| meat is a source of (2) | protein (myofibrillar) fat |
| water as an ingredient | disperses ingredients, temp control, increase juiciness |
| salt as an ingredient | extracts proteins adds flavor |
| phosphate as an ingredient | increase pH, improves WHC |
| seasoning | provides product identity |
| nitrile as an ingredient | increases preservation sets the cured pink color - must be heated |
| nitrate (NO3-) does what | prevent warmed over flavor, fixes reddish pink color, inhibit micro growth |
| alternatives to NO2, vegetables have high nitrate levels NO3 | celery juice, radishes, lettuce, zucchini squash |
| dry rub | no water added ex bacon slow 1" a week increases quality, slow and may cause bone sour |
| pickle/brine | use water, immerse or soak is slow, pump inject is fast |
| mammary gland: inguinal canal | arteries, veins, lymph, vessels, nerves pass through |
| mammary gland: strong suspensory | udder can weigh up to 110lbs or 50kg |
| mammary gland: division/portion | cows have 4 quarters goats have 2 sides |
| udder portion is drained by | teats |
| large/major ducts do not | secrete milk |
| what are 2 ways in which milk can become oxidized | light, oxygen, heat |
| when using a pearson square, the target concentration must be ___ the 2 ingredients | between |
| milk or meat ___ act as the emulsifying agent in animal product emulsions | proteins |
| butter is required to have ___ percent fat, by weight | 80 |
| milking process steps (5) | -disinfect with iodine -strip the udder by emptying teat cistern -wipe disinfectant off the udder -place machine on the udder -disinfect udder again |
| how much of milk is made of water | 87-89% |
| how much of milk is made of carbohydrates | 5% carbs = 5 |
| how much of milk is made of fat | 3% fat = 3 |
| how much of milk is made of protein | 3% pro(tein) = 3 |
| how much of milk is made of vitamins and minerals | 0.7-1% |
| what are the two anomers of lactose | alpha lactose and beta lactose |
| what temps are the lactose soluble at | alpha = high beta = low |
| alpha vs beta lactose crystals | alpha are hard, gritty beta are sweeter, more soluble |
| how many fatty acids are in milk | over 400 straight chain saturated (85%) monosaturated (30%) |
| Complete protein | all 9 EAA are present |
| what are the two protein families | -casein (82%), phosphorus containing, precipitate at 4.6, stavle in heat -serum (whey), 18% of protein, no phosphorus, large amounts of sulfur containing AA, sensitive to heat |
| 4 production steps of milk | -standardization -pasteurization -homogenization -vitamin fortification SPHV |
| standardization | centrifugal separators, skim milk 0.01 fat, cream 40 fat add cream back for 3.75 whole milk, 2/1 mil or less .1 skim |
| pasteurization | high temp short time HTST 161F for 15 seconds |
| homogenization | fat globules to keep in solution, high pressure process, force milk through a small screen |
| vitamin fortification | vit A required by the FDA |
| Grade A PMD | pasteurized milk ordinance which is revised every 2 years by the USDA HHS and PH, FDA |
| fluid milk variations | - lactose free - add lactase - fat content -A2 milk (different beta casein) |
| mastitis | inflammation of the udder, typically caused by microbial infection, milk has increased bacteria counts and somatic cells |
| somatic cells | primarily white blood cells (leukocytes), have lipolytic and proteolytic enzymes, bulk tank somatic cell count >750k |
| antibiotics | no antibiotic residues |
| hormones | no hormones added -rBST used to increase milk production - residual increase in estrogen |
| cream | processed same as milk, heavy - 38 whipping - 35 light - 20 half and half - 11.75 |
| higher the fat = __ the curdling | lower |
| emulsions | high affinity for water and fat |
| butter | churned milk fat, disrupt fat globules until they coalesce, break emulsions, expelled liquid is buttermilk |
| ice cream | standard identity >10 milk fat, >20 milk solids 4.5 lbs/gallon |
| ice cream ingredients | simple - water and butter fat from milk, sweeteners complex- emulsifiers, stabilizers, flavorings, colors, chunks/particles |
| basic ice cream steps (9) | -blend ice cream mixture -pasteurize mixture (115 for 30 min, 175 for 25 sec) -homogenize -age the mix -add flavors/colors -freeze (overrun) -add chunks -package -harden (-13) |
| overrun | addition of air incorporated at freezing |
| % overrun = | [( vol ice cream - vol mix)/ vol mix] x100 |
| less overrun = ___ milk fat | more |
| gelato | same comp as ice cream, 4-9% fat, more sugar, lower freezing point, served warmer than ice cream, lower overrun (30%) |
| sherbert | fruit, 1-2% butter fat |
| sorbet | fruit, no dairy |
| which should be cooked to a higher internal temp: whole muscle steak or burger | burger bc its ground, mixed, more chance for contamination while the inside of a whole muscle steak is sterile |
| what are the 3 rules for the proper placement of a thermometer when cooking meat | -digital thermometer, lift the meat off of the hot surface -tongs instead of spatula, hold the meat and insert the thermometer from the side -make sure the thermometer is in the center of the meat or in the thickest part |
| juiciness of the meat is determined by | fat content, water content |
| you would expect an eye of round steak to be as palatable as the ribeye steak | False |
| when cooking meat, the temperature will rise in the product after it has been removed from the cooking element | True |
Created by:
j.bryant18