ANSC 307 EXAM B
what is rancidity?
oxidation of fat long fatty acids broken down to short fatty acids
activity of bacteria
oxymyoglobin> oxidation +bacteria > metmyoglobin metmyoglobin> bacteria > choleglobin metmyoglobin> bacteria > sulfmyoglobin
what is porcine 1-2 yrs or greater called?
packer sow, stag (castrated), boar
inedible meat products of lungs in US?
pet foods
cause the sarcomeres to be longer can?
prevent cold shortening stretch sarcomeres
quality grade effects?
prime has more marbling than choice and choice has more than select
what do the ovaries do?
produce estrogen and progesterone
what does the pancreas do?
produce insulin and trypsin
what is reclaimed meat?
products obtained from bone, fat or blood
what are by-products responsible for?
profitability of operating packing plants ball park figure for contribution fo by-products to value of livestock: 10% depending on species
what is the function of bone in living animal?
protects organs locomotion support and rigidity
what does putrid mean?
protein, carbohydrates broken down making it sour
saran barrier
provides oxygen barrier
tender cut in tenderloin steak?
psoas major
Metmyoglobin Reducing Activity (MRA)
reduced myoglobin (deoxymyoglobin)->oxymyoglobin->metmyoglobin->reduced myoglobin (deoxymyoglobin)> (etc.) -difference in muscle high in longissimus dorsi low in in biceps femoris ability of muscle to keep reducing
What does calcitonin do?
reduces blood calcium levels
what does the H-zone do?
region of A-band with only thick filaments
what is an A-band?
region of sacromere containing thick and thin filaments
what does calpastatin do?
regulate release of calpains higher levels and activity=less breakdown of myofibrils
What does thyroxine do?
regulates metabolism
what are aorta valves used for?
replacement of defective human heart valves
actomyosin effect?
sarcomere length, muscle fiber diameter, sarcomere/fragment
what is cold shortening?
sarcomeres shorten due to cold-induced nervous responses making tougher meat
fats in cattle for edible meat by-products?
shorteniing
what are the minor parts of a carcass?
skin arteries nerves veins
what is porcine less than 3 mo called?
slaughter pig
what is the name for the skin of an unborn calf?
slunk skin
what are the uses of leather in relation to hides, pets, and skins?
sofas baseballs gloves football/basketball
what are gall stones used for?
sold as aphrodisiac in far east
what is a titer?
solidification point of fatty acids in fat
what does the spinal cord provide?
source fo cholestrol use to make vitamin D
What does the pituitary gland do?
source of ACTH
what does the thyroid gland do?
source of thyroxine and calcitonin
roast is more tender than what counterparts?
steak
what is the most valuable?
steer hide
what does fat do in living animals?
store energy insulation protects vital organs
what does myoglobin do?
store oxygen in cells
what does intestines make?
surgical sutures and condoms
What is the epimysium?
surrounds entire muscle
What is the perimysium?
surrounds muscle bundle
What is the endomysium?
surrounds muscle fiber
Stretch the sarcomeres
tamu tenderstretch - suspended by obturator foramen stouffer's stretching devices - tenderstrech + clamps and stretching rods TenderCut - bones and connective tissues cut
pelt value depends on?
the length of wool (inches)
equipment
tipper tie: too much operator error cryovac 8200: too slow cryovac 8300(16, 18, 24): needs faster speed and better efficiency from minor improvements cryovac 8600 mutlichamber heat-sealing: 30 pieces per min, 90% meat products
what is ground substance?
tissue dispersed in a watery matrix
why do we add salt?
to extract SSHCP, by extracting actin, myosin, actomyosin
Old method of manufacturing
took 2 weeks
unaged meat
tough 24hrs postmortem
what does hemoglobin do?
transport oxygen from lungs to cells
other packaging systems for meat?
tray-ready: precut, wrapped when arriving to store case-ready: no rewrap needed modified atmosphere packaging: 80% O2 + 20% CO2 or 80% N2 + 20% CO2 - preserve meat
chilled pork is
trimmings or whole carcasses
addition of exogenous enzymes?
tropical plant enzymes - heat activated: a. swift's pro-ten inject into live animal in jugular vein adolph's meat tenderizer -sprinkle on meat, can expose microorganisms b. papain - papaya , bromelin-pineapple, ficin-fig, actinidin- kiwi fruit
who are the pioneers in boxed beef?
tyson-IBP, JBS-swift, cargill
disrupt connective tissue by:
use of exogenous enzymes severance of stromal proteins conversion of collagen to gelatin
what is a bovine less than 3 months called?
veal
6 binding sites for heme pigment in myoglobin
what attaches to the free binding site will determine the meat color
which pelt is the most valuable?
wool pelts because it has the longest wool length
what is caprine 1-2 yrs called?
yearling
cyanmetmyoglobin
CN red color
carboxymyoglobin
CO red color
Leaders in vacuum packaging technology
Cryovac - leader in packaging industry Viskase American National Can
sulfyoglobin
SH green color
lactocel
Starter culture - to speed up process of conversion from NO3 to NO2 -Micrococcus aurantiacus -Lactobacillus plantarum -Pediococcus cerevisiae
what are fetal pigs used for?
biology teaching
severance of stromal proteins
blade or needle tenderization mechanical severance
tissues and organs in by-products?
blood bone intestines liver lungs spinal cord stomach
what are the major parts of a carcass?
bone connective tissue muscle fat
what breed fo cattle have greater levels of calpastatin?
bos indicus -more tough
what are additoinal factors affecting meat tenderness?
breed type locomotive vs support muscles quality grade effects degree of doneness
Metmyoglobin
brown color OH
binding index
bull= 100 reference index amount of SSHCP in meat no more than 35% fat no more than 40% combination of water and fat
what is porcine 3-9 mo called?
butcher hog
effects of brands
butt brand: branded on rump area $5/hide colorado brand: branded on side $10/hide
what is caprine less than 3 mo called?
cabrito
what does bone provide?
calcium and phosphorous
what is a bovine 3-9 mo called?
cald
what is the inhibitor of calpains?
calpastatin
what is fetal calf blood used for?
cancer and AIDS research
Non-meat ingredients in frankfurters
cereals soy proteins milk proteins
Smoking, cooking, thermal processing
coagulates protein matrix fixes NO to myoglobin to nitrosyl hemochromogen (cured pink color) adds smoke components pasteurizes product kills trichinella spiralis (in pork)
what are gelatin and glue high in?
collagen
what are fibrils of stromal proteins?
collagen elastin reticulum
what is smoking?
combustion of of moist sawdust or use of liquid smoke
what is carcass meat?
comprised of bone, connective tissue, muscle and fat
background effect?
concentration of stromal proteins size of elastin fibrils solubility of collagen
what is the function of connective tissue in living animal?
connects muscle to bones collects activity of muscle fibers
what is the I-band?
contains thin filaments only where Z-lines are in the middle of them
what is muscle?
contractile organ made of connective tissue, muscle fiber and intramuscular fat
what does Lactobacillus plantarum and pediococcus cerevisae do?
converts sugar to lactic acid
what is steamed bone meal?
cooking bones with steam, under high pressure, to remove any fat and meat left
what do liver and bile extracts make?
cortisone (anti-inflammatory)
what does micrococcus auranticus do?
coverts NO3 >NO2
increase in age indicates a?
decrease in collagen
What is intramuscular fat?
deposits of fat in perimysium and endomysium
what are some animal feeds and fertilizers?
dried blood or blood meal - high in nitrogen fertilizer meat meal - feed steamed bone meal -feed
fermented sausage
dry-less than 35% moisture semi-dry-less than 50% moisture fermented > lactic acid conversion of sugar> lactic acid for tangy flavor
what is variety meat?
edible organs and glands such as kidney, liver, heart , brain, stomach , sweetbread
what is meat?
edible portions of domestic mammals used for foos
what does muscle do in living animals?
energy converts energy to work
what does marbling do?
ensure acceptable tenderness at higher levels of doneness
what does trypsin do?
enzyme that breaks down proteins
what do calpains do?
enzymes that cause aging require Ca to activate, done after rigor
what does the adrenal gland do?
epinephrine extracted from adrenal medulla adrinocortical extract from adrenal cortex
Laminated bag layers
ethyl vinyl acetate - protects saran layer saran - provides O2 barrier, inner layer irradiated ethyl vinyl acetate - protects saran cryovac TBG bag -bone guard material, used for subprimals
what is a carcass?
eviscerated body of domestic mammals
What is greening?
excess nitrite, excess bacteria frankfurter defect
what are tallows and greases?
fat having a titer above 40 degrees celsius tallow is more solid
what is the dry rendering process?
fatty tissues placed into steam-jacketed cylinders with rotating blades fat cells are ruptured and melted fat is released from supporting tissues
what are other by-products?
fetal calf blood aorta valves fetal pigs gall stones
what are the components of connective tissue?
fibrils of stromal proteins and ground substance
processed meat?
frankfurters and hams
plasma protein isolate
from blood
mechanically separated from beef and pork
from bone
Lean Finely Textured Beef
from fat
calf skin trimmings for edible meat by-products
gelatin
pork skins for edible meat by-products?
gelatin, french fried pork skins
where are stromal proteins dispersed in?
ground substance
animals with a hide indicate a?
heavier animal
what do lungs provide?
heparin a blood thinner -prevents blood clots
what does the M-line do?
holds thick filaments
what does Z-line do?
holds thin filaments and separate sarcomeres
what does the parathyroid do?
hormone prevents large scale muscular rigidity
what are equine called from birth- >2yrs?
horse meat
what is ovine less than 3 mo called?
hothouse lamb
concerns for veal?
how veal are raised greater quality and paleness
what does the testes produce?
hyaluronidase
Disrupt the myofibrils by:
increased activity of endogenous enzymes addition of exogenous enzymes severance of myofibrils
vitamin E feeding of cattle
increases alpha-tocopherol concentration in muscle which is an anti-oxidant that retards the conversion of reduced myoglobin or oxymyoglobin to metmyoglobin
tender cut in top blade steak?
infraspinatus
what is caprine 3-9 mo called?
kid
fats in pork for edible meat by-products?
lard/shortening = rear end
shearlings pelts is the?
least valuable
locomotive vs suppor muscles?
less connective tissue in support muscles
what is important about 16 degrees celsius?
lowest point for cold-shortening to occur
what is dried blood or blood meal?
made by coagulating fresh blood with steam, draining off the liquid, drying the coagulum
what is meat meal?
made of proteinaceous materials from inedible rendering process
what is gelatin?
made of skin, hides, connective tissue from cattle and calves cooking in water converts collagen to gelatin
what is glue?
made of skin, hides, connective tissue from cattle and calves extracted from the materials by successive heatings in water under certain temperature conditions
why is the tender loin so tender?
marbling locomotive hanging
what is crackling?
melted fat being released from supporting tissues
Conversion of collagen to gelatin
moist-heat cookery
a long sarcomere indicates?
more tender meat
greater sarcomere length, collagen solubility, and amount of marbling indicates?
more tender meat
lower muscle fiber diameter, sarcomere/fragment, amount of stromal proteins and size of elastin fibrils indicate?
more tender meat
what is a muscle fiber?
muscle cell smallest functional unit in muscle -multinucleated
Curing reaction
myoglobin and oxymyoglobin> plus NO> nitric oxide myoglobin > plus heat> nitrosyl hemochromegen
What are thick filaments made of?
myosin
bags
non-heat shrink vs heat-shrink laminated vs coextruded cryovac B620 bag-MOST COMMON
How to make meat more tender
1. cause the sarcomeres to be longer 2. disrupt the integrity of the myofibrils 3. disrupt the integrity of the connective tissue
most bags are heat shrunk to: (4)
-helps bag conform to meat to reduce flex cracks -helps eliminate pockets -thickens bag for puncture resistance -improves oxygen barrier properties
New method of manufacturing
-larger profit due to good research -now takes 2 days -use of starter culture to speed up process of conversion from NO3 to NO2
wrapping film
-vacuum packages barrier to O2 -retail film permeable to O2
what is ham made of?
1 plus curing ingredients
what are frankfurters made of?
1,2, and 3 plus seasoning and curing ingredients
disrupt the myofibrils
1. cooler aging - store 1-6wks in 0-3 degreed 2. high temp, post-rigor chilling- storage at 20 degrees for 24hrs 3. high temp, pre-rigor chilling - 16 degrees for 16hrs 4. electrical stimulation - rapid pH decline ruptures lysosome and releases cathepesins 5. CaCl infusion/injection - increased activity of calpains
Two meat color problems
1. premature browning caused by highly oxidized meat or exposed to high oxygen atmosphere -not a good indicator of cooked meat 2. premature pinkness caused by high pH meat stay pink -uncooked color
Meat color is impacted by the following factors
1. quantity of myoglobin - trends* 2. chemical state of myoglobin 3. metmyoglobin reducing activity 4. two meat color problems 5. vitamin E feeding to cattle 6. activity of bacteria 7. curing 8. wrapping film
what can prevent cold-shortening?
1. speed drop in pH in muscle 2. slowdown drop in muscle temperature -must have BOTH to make cold shortening happen -one or the other must be done to prevent cold shortening
bacon curing
120ppm -highest to inject in-going NaNO2 148 ppm in-going KNO2 550ppm ascorbates/erythorbates
ham curing
200ppm in-going NO2 550ppm of ascorbates, erythorbates
dry sugar cure
5-3-3, 7 days/inch
5inch ham how many days would it take to cure?
5in x 7day/in =35 days
what are some pharmaceuticals?
Glands: adrenal ovaries pancreas parathyroid pituitary testes thyroid
Chemical state of myoglobin
H2O O2 NO CO CN OH SH H2O2
deoxymyoglobin
H2O purple color
choleglobin
H2O2 green color
nitric oxide myoglobin
NO cured pink
dry cure
NPK-FERTILIZER 10-0-1
oxymyoglobin
O2 red color
relative rank tenderness
PIGLT BRASS DLTS - biceps femoris from sirloin PIGLET RASSB DLTS - biceps femoris from round
quantity of myoglobin
a. age in species - myoglobin loses its affinity for O2 as age increases, younger animals = more myoglobin b. species differences - age related, diff. between red vs. white muscle fibers pork- pink lamb - light red beef -cherry red c. type of muscle locomotive - extensor carpi radialis support - longissimus dorsi
Severance of myofibrils
a. electrical stimulation - violent contractions cause myofibril tearing b. blade/needle tenderizer - penetrate as it passes thru conveyor c. mechanical severance - grinding (ultimate chopper), chopping, dicing d. hydrodyne - destroys Z- lines to improve tenderness
Use of exogenous enzymes
a. marination with salt and vinegar -H2O solution with 2% NaCl plus acetic acid b. rhozyme - sue of fungal enzyme : aspergillus oryzae c. tropical plant enzymes
Prevent cold shortening:
a. subcutaneous fat thickness - .10in lam, .25in beef b. high temp., pre-rigor chilling-16 degrees for 16hrs right after slaughter c. electrical stimulation - very fats drop in muscle pH , quicker onset of rigor mortis
what are thin filaments made of?
actin, troponin, tropomyosin
difference among muscles?
actomyosin effect background effect bulk density or lubrication effect
what is caprine >2 yrs called?
adult
what affects flavor of meat?
age
what does blood provide?
albumin and amino acids
boxed beef
allows controlled fabrication of beef into major primals and subprimals followed by vacuum packaging and boxing into 7-9 boxes per carcass
present boxed beef plants
amarillo, friona, cactus
lubrication effect?
amount and distribution of marbling
color index
amount of myoglobin in meat
degree fo doneness?
as meat is cooked to more advanced degree of doneness the tougher it'll get -marbling
what is a bovine 1-2yrs or greater called?
beef