Ansc 350 final exam

Curing ingredient that speeds-up cured color development.

erythorbate

Before lamb evisceration, it is important to tie off the ________ located behind the trachea to prevent ingesta from being released.

esophagus

__________ Initial back fat measurement on grading probe that is adjusted according to how fat or trim the entire carcass is.

Backfat Thickness

After extended periods of storage, rancidity will occur and ______ will not only aid in meat spoilage, but also in turning metmyoglobin into sulfmyoglobin, which is the undesirable and green in color.

Bacteria

List in order the species, production, ages and muscle types from greatest to least amount according to myoglobin present in their muscles.

Beef -->Pork -->Chicken Old beef --> young beef --> calf -->veal Locomotive muscle --> Support

The first meat scientist __________ proposed a more compassionate method of slaughter by electrically stunning turkeys over 250 years ago

Benjamin Franklin

FSIS allows the addition of nitrate/nitrite because it inhibits the growth of the dangerous bacteria __________ in processed meat products.

Botchilinum toxin

_________ used for mixing, particle size reduction, and emulsification of meat batters in products like hot dogs and bologna.

Bowl chopper/cutter

In the 1960's, ___________ revolutionized the meat industry completely changing the structure and location of feedlots and packing houses.

Boxed Beef

List the 7 basic steps in sausage manufacture if you were processor making ready to eat frankfurters.

- Grinding - Mixing - Chopping - Stuffing - Linking and tying - Smoking and Cooking - Chilling

List some of the characteristics and benefits of processing meat.

- Salt can be added to preserve meat, it will not spoil as fast - Less expensive - More ways to eat meat - More accessible

There are four main components in the proximate analysis of meat. What are the four main components and explain the contents within each component.

- Water----------- 75%, serves as a medium for transport, medium for chemical reactions, absorbs heat produced by body, is the most abundant part of body. - Protein --------- 18.5%, Many proteins make up the body (contractile-myosin, Actin, Regulatory-tropomyosin, troponin, Cytoskeletal-titin, c-protein, etc., Sarcoplasmic- soluble enzymes, myoglobin, hemoglobin, Stromal-Collagen, elastin) - Lipid ----------- 3.0%, Made up of neutral components like triglycerides and fatty acids, Phospholipids, cerebrosides, cholesterol. - Ash ------------ 2.0%, salty, inorganic material in the body that is left over after cremation

Explain Aerobic and Anaerobic metabolism in detail. When and where do they occur? What are their fuel sources for energy? What pathways do they use? What are their by-products? Approximately how much ATP does each metabolism produce?

--Aerobic metabolism is metabolism with oxygen present, this type of metabolism occurs in most tissues at rest, it occurs in the mitochondria. The pathway for this process was aerobic glycolysis, TCA cycle and electronic transport. The muscle works slowly allowing the oxygen to be replenished. Aerobic metabolism is fueled by CHO, fats, proteins. The by-products are 6-Carbon Dioxides, 12 water molecules, and 37 ATP's per glucose molecule, 3 are produced in glycolysis. 4 in ETC, and 30 in TCA. --Anaerobic metabolism is a metabolism without oxygen present in the process, this process typically occurs in the muscle when it is exhausted and when the blood supply is cut-off. This process is fueled by CHO, the pathways are the Anaerobic glycolysis. The by-products are lactic acid and 2 ATP's.

Fill the correct name of each kind of water in the diagram, then define each type and explain their importance to meat processing.

-Bound Water- 4-5% total water, held very tightly by proteins, cannot increase or decrease amount so this water is unimportant in meat processing, not released during processing, Immobilized water- 16-17% of total water, accounts for juiciness of meat products, some of this water is lost during cooking. -Immobilized water is attracted to bound water, and they become weaker the further away they are. Meat processors can influence the amount of immobilized water by adding salt, increasing protein net charge, unfolding protein structures, increasing pH. Water in meat is ideally immobilized water. -Free water- 80% of total water, some of this water is lost as purge and some is lost during cooking. This water is held only by surface capillary forces, free water can be added during processing. The goal is to have less water in the free state.

Physical indicators of deterioration of meat

-weight loss - dehydration (darkening) - drip loss (freeze/loss) - Discoloration (Browning,bone) - Freezer burn - Flavor - odor

Nitrites/nitrates are one of the best known antioxidants in meat products. However, when heated at very high temperatures they produce known carcinogens. There are legally allowed in meat products because they protect against the growth of ________.

C. Botulinum

Lysosomes contain proteolytic enzymes called _________ that are capable of digesting the cell and its contents.

Cathepsin

Meat products that claim to be "Uncured" actually contain naturally occurring nitrates found in ________.

Celery Powder

Muscle converts ______ energy into_____ energy

Chemical, Mechanical

Plants must be constructed so that they are Clean and can be ___________, so they do not contribute to contamination or hazards in meat.

Cleaned

Most abundant animal protein is _________ it consists of 20-25% of all protein in the body and is important to the meat industry because it contributes to the toughness of meat.

Collagen

Collagen

Collagen is a type of connective tissue part of connection tissue proper's extracellular fibers. This is the principle connective tissue of the body making up 20-25% of all protein. It contains unique amino acids, is white in color, is not elastic, tropocollagen, heat degradable, its amount in muscle varies with function, its structure stability increases with age (crosslinks form making the tissue less soluble), there are 5 types of 12 in skeletal muscle.

Type 1

Color--Dark red Metabolism-- Oxidative Myoglobin Contents--High # of mitochondria--Many Fiber Diameter--Small Contraction--Slow Fatigues--Slow Endurance--High Lipid Content--++++ Capillary Density--++++

Type 2b

Color--White Metabolism--Glycolitic Myoglobin Contents--Low # of mitochondria--Few Fiber Diameter--Large Contraction--Fast Fatigues--Fast Endurance--Low Lipid Content-- + Capillary Density-- +

Fermentation relies on the addition of bacteria wither through commercially available _______ or _________ of whatever bacteria is found in the environment.

Cultures, Innoculates

Fermented meat products are preserved through the addition of citric acid or lactic acid producing bacteria and are _______ for long periods until a safe water activity is reached.

Cured

Curing

Curing is the process of adding some sort of brine solution with sugar, salt, and nitrates, to the meat to make it a brighter color, also giving it more flavor and making it last longer

Diagram the four phases of rigor mortis and explain what is happening in each phase.

Delay Phase- pH is stable, Creatine phosphate is decreasing, ATP is constant because it is still available, Glycogen is slowly decreasing, Rate of Glycolysis is still ongoing, Oxygen is depleting, lactic acid is non-changing, relatively elastic. Onset Phase- pH is declining, Creatine phosphate is gone, ATP is decreasing, Glycogen is decreasing, Rate of glycolysis declines and slowly steadies off, Oxygen lowers until depleted, Lactic acid is increasing, increase in stiffening Completion Phase- pH drop is almost completed, Creatine Phosphate is gone, ATP supply is exhausted - no relaxation, very low Glycogen, very high Lactic acid, relatively stiff, Muscle becomes inextensible. Resolution Phase- pH still decreasing, Creatine Phosphate still depleted, Lactic acid slightly increasing, ATP depleted, Glycogen depleted, Rate of glycolysis none, Oxygen depleted, stiffness decreasing.

________ is a refined sugar that has a smaller particle size, has less browning effect during cooking, and is used as bacteria's food source during fermentation.

Dextrose

All __________ cattle and all cattle showing central nervous system symptoms regardless of whether the cattle are ambulatory are not passed for slaughter.

Disabled

__________ is yellow in color, resistant to heat, and found in the ligamentum nuchae.

Elastin

Two mechanisms that control homeostasis are the ______ system and the ______ system.

Endocrine, Nervous

Salt is used for flavor, preservation, and protein ________ to aid in protein binding upon cooking.

Extraction

Cured meat color will ______ in the presence of oxygen and light due to the dissociation of NO from the heme group in myoglobin.

Fade

One exemption from Federal or State meat inspection is the ________, where meat is to be used by the farmer for his own use, for his family and for his nonpaying guests.

Farmers Exemption/Personal use exemption

Fermentation

Fermentation relies on bacteria to age the products and make them safe to consume. Fermentation is done through using two types of bacteria, starter cultures which are commercially available or natural inoculations which are found naturally in the environment.

It is important to keep the period from immobilization to exsanguination short to prevent capillary rupture which causes blood splash or ___________.

Fiery fat

There are 3 types of inspectors: ____________, laboratory inspectors and Veterinary Medical officers.

Food inspectors, laboratory inspectors and Veterinary medical officers.

The most efficient in ATP production in the body occurs when energy substrates, such as carbohydrates, proteins and lipids, from the ____ are degraded

Food nutrients

___________ Name the tendon that the pork carcass is suspended from during slaughter

Gambrel

Mark the characteristics of the types of metabolisms.

Glucose-- Anaerobic and Aerobic Carbohydrates-- Anaerobic and Aerobic Proteins-- Anaerobic Glycogen-- Anaerobic and Aerobic Fatty Acids-- Anaerobic

__________ slaughter requires prayer to the Muslim God Allah and the animal must face their spiritual center, Mecca

Halal

The addition of ______ to myoglobin will create hemichrome, which is fixed color form of denatured globin and oxidized heme iron.

Heat

_____ Myoglobin + NO Nitric oxide myoglobin + _______ = Nitrosylhemochromogen (cured pink color)

Heat

In a beef carcass, a _________ will appear when the outside of the ribeye and muscle cools much faster than the inside. This will cause a portion of the ribeye to appear darker and cold shorten.

Heat ring

__________ is the structure if iron, nitrogen, rings and double bonds to make up the nonprotein portion in myoglobin.

Heme ring

Birth of assembly line Manufacture occurred when _________ visited a Chicago slaughterhouse and he copied the idea a moving conveyor system and fixed work stations.

Henry Ford

The greater the net charge is on the protein, the ________ the pH is of the meat.

Higher

Hogs that undergo short term stress prior to slaughter without a recovery period, will have major meat quality issues. Describe the quality issues including ph decline, appearance, color, texture, etc. Also, explain why this meat would make quality processed products or not.

Hogs that undergo short term stress will be considered PSE (pale, soft, exudative) pigs. PSE pigs have meat quality issues because it will cause the animal to burn through all of its glycogen causing a build-up of lactic acid. This would give the meat a higher pH and a darker appearance. The meat will be very dry because of the denaturation of the proteins causing a loss of the meats ability to hold water.

Hogs and cattle that withstand long term stress prior to slaughter without a recovery period, will have major meat quality issues. Describe the quality issues including ph decline, appearance, color, texture, etc. Also, explain why this meat would make quality processed products or not.

Hogs will experience DFD (dark, firm, dry), the muscle pH drops from 7.4 at time of slaughter to a final 6.5-6.8. The meat color is dark and looks very dry because of the proteins retaining more water. This means meat will be very moist compared to normal meat. An example of long term stress that would cause DFD is a show steer that is slaughtered shortly after the show.

___________ Name the second step in knife sharpening, the replacement of a knife's edge after normal use.

Honing

Cutting or chopping the meat before rigor sets in is called _________ and is primarily used when making fresh pork breakfast sausage.

Hot boning

In the smokehouse, smoke and ___________ are applied early in cook cycle to ensure proper smoke penetration and to prevent hardening of the sausage casing.

Humidity

________ water accounts for products juiciness, some is lost during cooking, and processing can influence the amount absorbed in meat.

Immobilized

Federal Government jurisdiction for meat inspection is when meat is to be sold ______________ of foreign commerce.

Interstate

The sixth binding site on _______ in the myoglobin structure is called the free binding site because it is free to bind to a variety of molecules that can influence color.

Iron

_________ is a ritual slaughter and preparation of products by a person trained in Jewish law.

Kosher

There is more myoglobin in ______________ muscle types than _________ muscle types.

Locomotive, Support

____________ Name of the tool used to measure the loineye in pork.

Loineye dot grid

__________ Numerical scores ranging 0-100 that determine the quality grade and is evaluated in the ribeye.

Marbling

___________ Give the common name for intramuscular fat.

Marbling

__________ Determines the physiological age of animal rather than the chronological age by evaluating skeletal ossification and lean color.

Maturity

President Theodore Roosevelt's investigation of Chicago meat packers after the release of a famous book describing the conditions of the packing houses and stockyards, led to the passage of the ___________ Act of _______.

Meat Inspection act of 1906

Smooth muscle

Method of Control-- Involuntary Banding Pattern-- Non-striated Nuclei/Cell-- spindle cells with single elongated nuclei Unique Attribute-- Digestive system (urinary tract, most organs)

Cardiac muscle

Method of Control-- Involuntary Banding Pattern-- Striated Nuclei/Cell-- Mono/multinucleated Unique Attribute-- Intercalated disc

Skeletal muscle

Method of Control-- Voluntary Banding Pattern-- Striated Nuclei/Cell-- Multinucleated Unique Attribute-- Most muscles

during contraction and relaxation, it takes ________ to relax rather than contract.

More Atp

Condemned livestock ____________ enter establishments to be slaughtered or dressed, they shall be killed by the establishment in the pens.

Must never

__________Meat from older sheep, their bones ossify, their lean color darkens and flavor becomes undesirable.

Mutton

Nitrosamines

NO2 + amines= Nitrosamines (carcinogens)

Nerves bring signals to muscle at the ________ _________ and an action potential passes to motor end plate.

Neuromuscular junction

_________ Curing ingredients used during long term curing, such as prosciutto or large diameter salami.

Nitrate

The two major reactions of heme iron in myoglobin are ________, or a loss of electrons, and __________ which are a gain of electrons.

Oxidation, Reduction

Rapid freezing causes meat to be ______ in color, whereas slow freezing creates ice crystal formation and _______ color.

Pale, Dark

____________ Give the scientific name for internal fat.

Perinephric fat

Persistent pinking

Persistent pinking is an increase in pH of meat that causes the meat to stay a pink color regardless of it being fully cooked.

________ was the man who developed steam hoists and ice-cooled rooms, so they would elevate carcasses overhead, as well as process and pack meat year-round.

Philip Armour

_____ Curing ingredient that increases water holding capacity, decreases shrinkage and moisture loss.

Phosphates (Sodium tripolyphosphate)

Phosphates

Phosphates like Alkaline phosphates (sodium tripolyphosphate= most common) increase the water holding capacity in meat to make it more juicy, there is no more than 0.5% in the finished product.

Nitrosyl hemochromogen is the _______ color that is fixed when NO is added to meat products and then cooked.

Pink-red

post mortem inspection

Post mortem inspection is conducted by a USDA inspector to evaluate the carcass and check for any visible problems or diseases before fabrication

Premature browning

Premature browning is a metmyoglobin defect that some meat (ground beef) has; the meat will be brown before it is fully cooked. Therefore, it is important to cook with a meat thermometer.

When fresh meat has been ground, chopped, seasonings added, color altered, or heat treated it is then called _______ meat.

Processed

The purplish color state of myoglobin is known as ______ and the free binding site is bound to _____.

Reduced myoglobin, Iron

__________ The carcass is lowered into a cradle to achieve this most difficult and skilled step in beef slaughter.

Removal of the hide

Restructuring

Restructured meat is meat that has been processes. The meat undergoes particle reduction, so it can be reformed. Examples of restructured meat are chicken nuggets and hamburger patties.

Meat quality can be determined by the state of contraction at the time of _____.

Rigor

_____ Acts as a preservative, inhibiting the growth of microorganisms and moves through meat via osmosis.

Salt (NaCl)

Meat curing is the addition of ______ sugar, and _______ to develop the unique color, flavor, texture, and safety of cured meat products.

Salt, Nitrates

____________ procedures are conducted daily before operational startup to ensure equipment and facilities are kept clean as part of the SSOP's.

Sanitation standard operating procedures

SSOPs (Sanitation Standard Operating Procedures)

Sanitation standard operating procedures are in place to prevent direct contamination or adulteration of food products

In the 1940's, consumers began to buy their meat from grocery stores because of the addition of __________ instead of buying from a butcher shop.

Self service meat counters

Protein in muscle is determined by how ___________ they are in water or ________ solutions.

Soluble, Salt

Due to the difficulty of delivering fresh meat to the front during WWII, meat was canned into the product ______. Over 150 million pounds were purchased by the military before the wars end and became a staple protein in the pacific islands.

Spam

____________ IMPS stands for institutional Meat Purchase

Specifications

Specified risk material

Specified risk materials are materials from cattle 30 months + and cattle < 30 months that are not consumed, these items are removed on the kill floor. For Bovine Spongiform Encephalopathy; Cattle 30 months +: Brain, Skull, eyes, Trigeminal Ganglia, Spinal Cord, Vertebral column (excluding vertebrae of the tail, transverse process of the thoracic and lumbar vertebrae, and wings of the sacrum), and Dorsal Root Ganglia. For all cattle 30 months or less: Tonsils, and Distal Ileum of the small intestine.

Proteins that form the connective tissue harness are insoluble in both water and salt solutions and are called ___________ proteins.

Stromal

_________ was the man who changed the meat industry by hiring engineers to redesign refrigerated railcars. this allowed the company to ship its dressed meat and products all over the u.s

Swift

To increase _________, some plants will restrain beef carcass to prevent contraction or hang by the aitch bone to stretch the loin and muscles.

Tenderness

Violent contraction of meat during _____ indicates that the muscle was frozen pre-rigor.

Thawing

A-band

The A-band is an essential part of a Sarcomere, it is a dark central part of a sarcomere that is made up of myosin thick filaments. It spans from the overlap and non-overlap regions of the sarcomere.

There are two genetic mutations in pigs that cause disorders that affect meat quality postmortem. What are the quality issues for each genotype?

The Halothane gene causes a mutated calcium channel protein, causing a defect in the SR's ability in calcium uptake. This mutation results in a excess calcium in pigs when stressed and an inability to isolate calcium into the SR. Causes pig to stiffen up and die. The Rendement Napole gene is found in Hampshire pigs. Causes RSE meat that is very acidic, red, soft, and exudative. Meat is very acidic. This gene causes the synthesis of more than usual glycogen, during rigor this glycogen is converted into lactic acid. The pH in these pigs are lower than usual but still have a normal pH decline. The meat is more exudative due to the increase in denatured proteins. Color remains normal

List in full detail all 10 steps of muscle contraction from resting state of muscle to sarcomere shortening.

1. first step in contraction is the initiation in the central nervous system from the spinal cord. Motor neurons transmit stimulus from brain to spinal cord because they are accelerators and are super charged. The nerves bring signals to the muscle and attach to the muscle at the neuromuscular junction. 2. The motor neurons are activated, and the action potential passes to the motor end plate. The nerve impulses travel to muscles. 3. The second step triggers the release of acetylcholine (released to help amplify action potential), into the synaptic clefts on the sarcolemma thus depolarizing the membrane. 4. The action potential is dispersed inside the muscle fiber through the transverse tubules to the sarcoplasmic reticulum. During this step nerve impulses travel along the sarcolemma. 5. Calcium is released from the sarcoplasmic reticulum terminal cisternae into the sarcoplasm. At rest in the muscle, calcium is 10 ^-7 M/L for a total contraction of 10^-5 M/L. 6. The Ca 2+ molecules bind to the troponin. 7. The troponin molecules move the tropomyosin molecules from their blocking positions to expose the myosin binding sites. 8. Actin-myosin cross-bridge are formed causing the myosin heads to swivel and pull the thin filaments. 9. The myosin ATPase is activated, and ATP is hydrolyzed. The ATP equation is as follows, ATP = ADP + Pi + Energy. 10. The swiveling or rowing actions that take place enable the myosin heads to reach the thin filament causing the sarcomere to shorten.

_____ IMPS number series for lamb cuts.

200's

Isoelectric point

The isoelectric point is the pH point at which the numbers of negatively and positively charged groups is equal. The isoelectric point of fresh meats is 5.2-6.8. Salt moves the isoelectric point, making it more acidic. When near the isoelectric point, drying is sped up.

Perimysium

The perimysium is a layer of connective tissue that surrounds muscle fibers to make them muscle bundles.

In swine, what quality defect does short-term stress cause? What is the condition that can cause it? What affect does this condition have to the quality of meat?

The pig has a PSE (Pale, soft, exudative) quality brought on by PSS (porcine stress syndrome) which is a build-up of lactic acid before slaughter lowering the pH. The meat becomes soft and squishy due the increase in water holding capacity. This meat is not good quality an therefore is not good and is used as U.S utility.

There are three methods of immobilization. List the three methods. What species they immobilize in industry? Which method reduces the amount of quality issues that can occur due to improper immobilization?

The three methods of immobilization are electrical, concussion (captive bolt), and CO2 gas. Electrical immobilization is used on calves, poultry, sheep, swine, and fish. Captive bolt immobilization is used on cattle, calves, and sheep. CO 2 gas immobilization is used on swine. The captive bolt stunning method reduces the amount of quality issues because it has the highest chance of immobilizing the animal on the first try.

_____ percentage of lambs in the U.S that grade USDA Choice or better.

50%

Sarcolemma

A Sarcolemma is a cell membrane structure that envelops the fibers of skeletal muscles. The Sarcolemma connects with the muscle cells to create strong fibers which contract together. The sarcolemma of cells attaches to cells neighboring them leading to the tendons, muscles, and bones. The contractions of the muscle cells generate body movement.

Sarcomere

A sarcomere is an important part of a myofibril; its function is to contract and relax muscles. It is made up of many parts, I-band (Thin filament-Actin, Troponin, and tropomyosin), A-band (Dark central portion of a sarcomere, Myosin (Thick filament), H-zone (band) (Central region where there is no actin), M-line (center of the sarcomere, holds the myosin filaments in place), Overlap region (Actin and Myosin overlap, Contraction occurs here when actomyosin forms temporarily).

Water activity

This is the amount of available moisture in a product that enables the growth of microorganisms.

Protein Gelation

This is the solubilization and unfolding of myosin with salt and water to produce a protein net or gel matrix. This process is the thermal transition of fat and protein during cooking and cooling; the binding of proteins during cooking.

Cold Shortening

This occurs when meat is chilled at low temperatures too quickly before going into rigor mortis causing the meat to condense rapidly and greatly when thawing. This occurs when calcium is released from the sarcoplasmic reticulum and mitochondria to cause contraction. This process can be reversed if the carcass is warmed up before rigor mortis sets in

Explain how emulsification is achieved in meat products. What kinds of products does this process make? What defect is achieved if there is a break in emulsion of a meat batter?

This process is achieved by a mixing of two immiscible liquids, one liquid is dispersed in small droplets in the other liquid. This product makes restructured meat products like chicken nuggets with meat batter from trimmings. Fat caps and air pockets may occur if there is a break in emulsion.

_____ Relies on gravitational impact from pieces of meat dropping from top to bottom in a rotating drum.

Tumbling

___________ Give the USDA Pork carcass grade for a pork carcass with 1.5" 10th rib fat, 1.30" last rib fat, 7.5 in^2 loineye area, thick muscling and PSE quality.

U.S Utility

During the war of 1812 a meat packing company supplied the army with barrels of meat marked U.S, soldiers coined the nickname ___________ and now this iconic figure is part of our nations identity

Uncle Sam

Immobilization renders the animal __________, while exsanguination brings __________ to the animal

Unconscious, Death

Author ________ prompted meat inspection legislation when he published his book __________.

Upton Sinclair, The Jungle

The invention of ___________ allowed for boxed wholesale cuts to be shipped to grocery stores instead of quarters and wholes carcasses.

Vacuum packaging

Meat grading is a ________ service, while meat inspection is a ___________ service provided by USDA-FSIS.

Voluntary, Mandatory

List processed meat products under each category

Whole muscle- Ham, pork leg, Bacon, Smoked turkey Sausage- Salami, Pork sausage, summer sausage Restructured- Chicken nuggets, hamburger patties, hot dogs Canned- Spam, canned ham, canned sausage (Vienna)

The _________ Act of _______ requires that states have inspection programs "equal to" that of the federal government.

Wholesome Meat Act of 1967

During postmortem inspection, there is ___________ for any visible contamination.

Zero tolerance

At the axon terminal ending, the action potential triggers the release of __________ into the synaptic clefts on the sarcolemma thus depolarizing the membrane.

acetylcholine

Resolution of rigor is a process in the meat industry is known as ________.

aging

Sarcoplasmic protein

are muscle proteins that are soluble in water, they make-up 6.0% of the cell. They are in a globular shape, myoglobin is a sarcoplasmic protein that is important to meat color and it stores oxygen that is transported to the muscle via blood, the globular portion of the protein is made up of globin and the nonprotein portion is made up of the heme ring.

Calpains

are proteolytic enzyme found in the muscle, calpains are a cause of resolution in rigor mortis. They cause the proteolytic degradation of myofibrillar proteins causing the tenderness during aging. Calpains are present in the sarcoplasm of muscle cells.

Draw myofibril of a skeletal muscle and describe the fxns

Actin- contractile protein that connects thin filaments together Myosin- pulls on actin molecules causing sarcomeres to shorten Troponin- made of 3 subunits that bind to proteins G-actin- provides the myosin binding site Tropomyosin- winds along groove of F-actin helix. Blocks active sites on g-actin and prevents myosin from binding. Z-line- series of proteins; serves as a attachment for actin myofilaments M-line- protein that myosin attaches to H-zone- regions where only thick filaments are present I-band- shortens as muscle contracts and the sarcomere shortens Thick filaments- composed of actin Thin filaments-composed of myosin

Spoilage microorganisms

Aerobic- slime formation, undesirable odor/flavors (oxidative rancidity), color changes (oxidized pigments-gray, brown, green) Anaerobic- Taint (off odors/flavors), Souring (Bone sour)

Antemortem Inspection

Antemortem inspection is a FSIS/USDA regulation that makes it mandatory for meat to be inspected before slaughter. The to be slaughtered animal is to be inspected in the pen on premises on the day of slaughter, in motion and at rest. If the animal is acceptable it passes for slaughter. If the animal in not passed it will be either U.S Suspect or U.S Condemned. The animal is graded as U.S Suspect if the animal is: Seriously crippled, has reactors to T.B tests, is immature, has minor epithelioma of the eye or orbital region, has minor brisket edemas, has minor swine erysipelas, and has Blisters on lips, tongue, or feet. The Animal is U.S Condemned if the animal has downers, is dead, is moribund, is comatose, has temperature above 105 F (106 F swine), if the suspect dies in pen, and if the animal has obvious symptoms of a disease.

Nitrite/nitrates prevent warmed-over flavor in reheated products and retards development of rancidity during storage because this curing ingredient is the best known __________ used in processed meat products.

Antioxidants

To increase shelf life of fresh meat products _______, such as ascorbate and rosemary extract, are added directly to meat or added to animal feed as vitamin E.

Antioxidants

Collagen turns to _________ during cooking while elastin is ___________ and does not breakdown during cooking.

gelatin

Rigor Mortis

happens when an animals muscle has a lack of ATP, the animal stiffens up and meat becomes tougher. Cross bridges are formed in muscle between actin and myosin making the meat tough. Relaxation is impossible because of the lack of ATP making the animal stay stiff. Rigor mortis occurs in 4 phases, delay ( muscle is still extensible and energy is still available but O2 and glycogen are beginning to deplete), Onset (loss of extensibility due to loss of ATP and formation of cross brideges, CP stores are used fro phosphorylation of ADP to ATP), Completion (loss of extensibility, 90% of cross bridges formed, ATP is depleted), Resolution (softening of rigor, crossbridges don't breakdown but z-lines degrade, caused by proteolytic enzymes found in muscle, this is the aging process).

Homeostasis

is the maintenance of life balance, the process that regulates the body. Homeostasis allows an animal's body to survive through regulation, if this were to fail the animal would die. When homeostasis is lost the cns control is lost within 4-6 minutes after bleeding, there is a loss of protection from bacterial invasion, loss of the lymphatic system, circulating white blood cells, and altered membrane properties.

Action potential

is the maximum amount of stimulation until fatigue from the central nervous system that causes the muscle to contract and relax. During contraction, the motor neuron is activated the action potential passes to the motor end plate, then the action potential is transmitted to sarcoplasmic reticulum via the transverse tubules. For relaxation the action potential ceases when the nerve impulses stop.

Grinding pre-rigor meat with salt improves water binding ability, fresh flavor, less refrigerator storage space due to higher __________ of the meat when processed.

pH

Lowering of _________ is one of the most significant changes occurring in muscle during conversion to meat. The rate and extent of the decline is highly variable and causes differences in the quality of the meat.

pH

During the long cattle drives in the 1860's- 90's, cattle were bred to _________, not for meat production.

withstand long journeys