meat science final

1,025

A beef carcass weighs 615 lbs. and had a dressing percent of 60%. What was the animals live weight?

The Jungle by Upton Sinclair

A book was written that speaks about the working conditions in the meat industry back in the 1900's. What is the title and who wrote the book?

58

A gilt had a carcass weight of 200 lbs and yielded 116 lbs. of retail product. What is the percent cutability?

33.9 lbs

A goat weighed 62.8 lbs live and had a dressing percent of 54%. Calculate the hot carcass weight.

88.8

A lamb has a carcass weight of 185 lbs. and a dressing percent of 48%. What was the animals carcass weight?

134.6

A live hog weighed 288 lbs. that yielded a 207 lb. carcass. If he had a percent cutability of 65%, what is the retail product weight?

2%

At what inclusion rate of salt can you start to detect a flavor difference?

pathogens

Bacteria that cause food borne illnesses are referred to as ________________.

low choice

Based on the beef quality grading chart, if an A maturity carcass has a small marbling score, what is the quality grade?

A true growth curve is in the shape of an "S" which is represented by letter "A" above. A true growth curve looks like this because at the beginning of the animals life there is not a lot of rapid growth, but then as time goes on, it rapidly increases and then plateaus at a certain age. Theres only so much the animal can grow so thats why it drops down a little at the end.

Based on the picture below, which letter represents the true growth curve? AND describe it as if you were teaching it to a class.

Carcass Z

Beef carcass Z has a yield grade of 2.3 and beef carcass T has a yield grade of 4.5. Which carcass has the highest cutability?

In 1996, Jack in the Box sold undercooked meat in their hamburgers which ended up kill children and making many adults sick. After this incident, the government made HACCP practices occur in all food supply places.

Briefly explain the incidentt hat brought about HACCP being implemented in the food supply system in 1996?

emulsion stability?

Briefly explain why ice is used in a lot of processed meat product formulations.

47.5%

Calculate the % cutability of a heifer that had 333 lbs of boneless retail cuts and a hot carcass weight of 700 lbs.

true

Can someone be taste color blind?

to point to; show

Define the term "indicator".

1. rib the carcass at the 12th and 13th rib which separates the foresaddle from the hindsaddle. Also separates the loin and the rack BREAKING DOWN THE FORESADDLE 1. separate the shoulder and the rack at the 3rd and 4th rib 2. separate the shoulder in half by splitting down the vertebral column 3. remove the neck and make neck slices 4. shoulder retail cuts: roast (whole shoulder), blade chops, arm chops 5. rack can be left whole for a roast. It can be split down the vertebral column 6. rack retail cuts: rib chops BREAKING DOWN THE HINDSADDLE 1. the leg and loin is separated at the sirloin and loin junction 2. retail cuts from the loin: loin chops, everything else is left as a roast 3. the sirloin is removed from the leg at the H bone (2 inches anterior) 4. retail cuts from the sirloin: sirloin chops 5. the leg can be left whole and used as a roast, can remove trotter/shank, can have leg chops

Describe, in detail, how to fabricate a lamb carcass, including major separations, lengths, etc. breaking it down all the way to retail cuts.

1. the carcass is split down the vertebral column 2. on the anterior end of the carcass the shoulder is removed from the loin + belly section at the 2nd and 3rd rib 3. the boston butt + picnic shoulder is separated at the scapula (.5 inches dorsal) and is cut right next to the vertebral column 4. retail cut from the boston butt: roast 5. retail cuts from the picnic shoulder: roast, sausage, ground pork POSTERIOR END 1. the ham is removed from the loin and belly at the H bone (1.5-3.5 inches anterior end of the H bone 2. retail cuts from the ham: fresh ham, sliced ham, smoked and ured ham, butt half, shank half, ham cutlets MIDDLE SECTION 1. the loin is separated from the belly about 3 inches anterior from the longisimus dorsi and .5 inches ventral from the head of the tenderloin (saw through the ribs) 2. spare ribs are removed from the belly 3. can cure and smoke belly for bacon 4. retail cuts from the loin: loin chops, pork chops, sirloin chops, baby back ribs

Describe, in detail, how to fabricate a pork carcass, including major separations, lengths, etc. breaking it down all the way to retail cuts.

ficin

Exogenous enzymes can be added to meat to aid in making it more tender. Several of the of these enzymes come from everyday foods. Which one can be found in figs?

The first step in muscle contraction is the initial signal to the muscle cell it self. Once the signal is picked up by the nerve, it causes an impulse which goes to the sarcolemma that then gets depolarized. The sarcoplasma reticulum releases a calcium ion which then binds to the troponin on the actin. The troponin and tropomyosin move which allows the binding sites to open. Now that the binding sites are open, the ATP binds to the myosin heads (myosin heads are where the contraction of the muscle takes place). Then the ATP Pi is formed when the myosin hydrolyzes it and forms a weak bond is made. This is when the "power stroke" happens and the Pi is released. The final step of the contraction is when ADP (synthesized by ATP) is let go and a strong bond is made.

Explain contraction and relaxation of muscles in detail.

The first phase of rigor mortis is the delay phase. This occurs after the blood is drained and the animal is officially dead, but there is still some ATP circulating the body and being produced (the last round of ATP left in the body). The second phase of rigor mortis is the onset phase. In this phase, the carcass is starting to get stiff because the ATP stops circulating the myosin and action don't contract any more. The third and final phase of rigor mortis is the completion phase. At this point the animal has no more ATP and the muscles are completely hard which is undoable.

Explain the 3 phases of rigor mortis. What is happening during the delay phase, onset phase and completion phase.

Hyperplaysia is when more cells are made and duplicated inside the animal. Hypertrophy is when the size of the existing cells are increased in the animal.

Explain the differences between hyperplaysia and hypertrophy.

The main differences between grading and inspection are that grading is optional and inspection is mandatory. Grading is paid for by the manufacturer while inspections are paid for by tax payers. Grading tells the consumer the palatability grade and inspection tells the consumer if the product is safe to eat.

Explain the main differences between grading and inspection

cull sows are used for whole hog sausage, they are processed straight from slaughter before they go through rigor mortis. this means the meat has a higher pH. The entire sow is ground and put into sausage.

Explain whole hog sausage?

true

Hairnets should be worn at all times, whether you are on the processing floor or in close proximity to carcasses.

most to least

How are ingredients listed in the ingredient statement?

decending order

How are ingredients listed on a food label?

chicken

I am working on a new bologna formulation to sale at The Purple Tractor, what ingredient is added as the emulsifier?

A- leg. B- loin. C- Rack. D- Shoulder.

Identify the four wholesale cuts for the lamb carcass.

A is the actin, C is the z line and B is myosin heads

Identify the labeled parts of the sarcomere.

A- Ham. B- loin. C- Boston Butt. D- Picnic Shoulder.

Identify the wholesale cuts on the pork carcass.

lamb

If a lamb carcass has two break joints, what is the maturity class?

no more than 30%

In the video "how hot dogs are made video" Janet Riley mentions that the USDA regulates the amount of fat in a hot dog. What % of fat can hot dogs contain?

Three factors that affect myoglobin content are sex, species and age. Intact males have a higher myoglobin than females or cut males. As the animal ages, the myoglobin also increases in the animal. Beef cattle also have a higher myoglobin than pork or lamb, which is why their meat is more red in color.

List 3 factors that affect myoglobin content.

The three functions of nitrates in processed meats are: prevent clostridium botuilnum, add flavor, and make the meat have the "cured" meat color.

List 3 functions of nitrates in processed meats.

The 7 steps of HACCP are: make a hazard analysis, note the CCP's, note the critical limits of each step, monitor the critical control points in each step, make corrective plans, keep notes of every step taken, make the system official

List 3 out of the 7 steps of HACCP. (For bonus points list all 7 steps in order)

cervical, thoracic, lumbar, sacral, caudal

List the order of the vertebral column from anterior to posterior.

Dexymyglobin- purple in color (has not been exposed to oxygen). Oxymyoghobin- bright red in color (has been exposed to oxygen). Metmyoglobin- brown in color (has been oxidized).

List the state of myoglobin with the corresponding meat color.

cervical, thoracic, lumbar, sacral, coccygeal

List the vertebral column in order from anterior to posterior.

4 calories

Meat is a principle source of protein, how many calories does 1 gram of protein provide?

thermophiles

Microorganisms that have their optimum growth temperature higher than 113F are called?

Cutter

Of the quality grades listed below which is NOT one of the quality grades of young cattle?

between the 5th and 6th rib

On a beef carcass, where is the chuck separated from the rib?

belly

On a pork carcass where are the spare ribs cut from?

loin

On a pork carcass where can you find the baby back ribs?

belly

On a pork carcass, where are the spare ribs cut from?

Two factors that can decrease dressing percentage are pregnancy and off-all. Pregnancy can decrease dressing percentage because the animal will have a much higher live weight compared to the carcass weight since the fetus will be removed which drastically changes the hot carcass weight and therefor the dressing percentage is decreased. Off-all can also decreases the dressing percentage because the hot carcass weight will decreases once all of the uneatable parts are removed from the carcass and through in the off-all barrel. Two factors that can increase the percent cutability are the internal fat and _____. Cutability is how much meat you can get out of the animal so you want them to have more muscle than internal fat that you would have to trim off.

Part 1. List and explain 2 factors that can decrease dressing percentage. Part 2. List and explain 2 factors that can increase percent cutability.

water holding capacity, pH

Phosphates are added to meat to increase ________________ by increasing ______________.

steam vacuuming, thermal processing, organic acid rinsing

Select all of the interventions that are used to control microbial contamination on carcasses in packing plants.

live in flocks

Sheep are unique in the fact that they are gregarious by nature. Define gregarious.

not striated, single nuclei, involuntary

Smooth muscle is:

refrigeration

Storage and preservation is essential for prolonged shelf life, which method is the most commonly used?

stimulating bone growth

Testosterone is the hormone responsible for:

meat processing facilties can process wild game

The Curtis Amendment states that:

Antemortem and Postmortem

The Meat Inspection Act of 1906 requires 2 types of inspection occur at every meat slaughter facility. Name those 2 types of inspection.

all state inspection to be equal to federal inspection

The Wholesome Meat Act of 1967 requires that:

forequarter

The chuck and the rib can be found in what section of a beef carcass?

skirt steak/meat

The flank steak is typically cooked for fajitas, what is another beef retail cut that can be used to make fajitas?

hindquarter

The round and loin can be found in what section of a beef carcass?

red

There are two muscle fiber types we talked about in class. Which one will have a slower contraction speed?

actin and myosin

There are two types of myofilaments, what are they?

Crunchy, Chewy

To evaluate a food product you must identify the desirable characteristics of the product. Crackers are to ____________ as gummy bears are to ____________ .

average consumption of grain must equal 50% or more of the ration

To label meat from cattle that are grain fed, what does the requirement have to meet?

Two attributes in the picture are that the animal is not too fat and looks decently muscled. An indictor that the animal is not fat, it that the belly does not hang too low and the cow is not round in shaped. An indictor that the cow is decently muscular is the the top line on the hind end is filled out, you can see muscle definition in the hip and the animals stance is wide (not an inverted triangle).

Using the picture below list 2 attributes AND of those 2 attributes you need to list 2 indicators for each attribute.

Line "A" shows the pH decline of DFD (Dark Firm and Dry) meat which drops to 6.0 pH. This type of meat quality issue is from long term stress on the animal and too much glycogen in the muscle and not enough lactic acid which lowers the pH. Line "B" shows a normal pH decline in animals where it ends at 5.6 pH (live tissue pH is around 7.4 and it decreases as the animal goes into rigor mortis because ATP is not produced any more). Line "C" shows a pH decline of PSE (Pale Soft Exudative) meat which has a very acidic pH of 5.1 pH. PSE is caused by short term stress to the animal right before slaughter. This problem has been somewhat solved by keeping the animals (primarily swine) calm before slaughter and improving the unconsese part of the process. To tell if the meat is PSE, you can lay it over a table and it will bend over it, normal meat would not do this.

Using the picture below of the postmortem pH decline. You need to explain what is happening at each line (i.e. line A, line B and Line C.) which one is PSE, normal and DFD, and what pH is related to each. Also explain what causes PSE and DFD meat.

last rib back fat and muscle score

What 2 factors are needed to calculate the USDA carcass grade for pork?

last rib back fat and muscle score

What 2 factors are needed to calculate the USDA carcass grade?

The three types of hazards that the HACCP plan can regulate are: chemical- this includes insecticide contamination. physical- this could include hair on the product. biological- this could include microbes on the product

What are the 3 types of hazards that HACCP plans regulate? (For extra credit, list one example for each of the types of hazards.)

biological, chemical, physical

What are the 3 types of hazards that HACCP regulates?

round, loin, rib, chuck

What are the 4 wholesale cuts from a beef carcass?

leg, loin, rack, shoulder

What are the 4 wholesale cuts from a lamb carcass?

fat thickness, ribeye area, % KPH, hot carcass weight

What are the factors that are needed to calculate beef yield grades?

prime, choice, good, utility and cull

What are the quality grades for a lamb carcass?

Cellulose

What casings did they use in both videos for the hot dogs?

under stuffing

What caused these snack sticks to wrinkle?

animals slaughtered with low muscle glycogen caused by long term stress

What causes DFD (dark, firm, dry) meat?

short term stress

What causes PSE (pale, soft and exudative) meat?

Dijon Mustard

What did they include as the emulsifier in the "What is an emulsion" video when making the vinaigrette?

palatability of cooked product

What do quality grades predict?

Food safety inspection service

What do the letters FSIS stand for?

cattle were never confined to a feedlot

What does it mean for ground beef to be labeled "pasture raised beef"?

allows processing of wild game

What does the Curtis Amendment mean?

saving a previous days batch to mix with new

What does the term "back slopping" mean?

using your hand/ fist by sticking it between the pelt and fell membrane

What does the term "fisting" mean when slaughtering sheep?

toward the tail

What does the term caudal mean?

encapsulated citric acid

What ingredient is added to summer sausage that creates a "tangy" flavor profile due to acidification?

calcium

What ion is critical for muscle contraction and is stored in the sarcoplasmic reticulum.

extends the entire length of the muscle fiber

What is TRUE about a myofibril?

dry heat cookery

What is a method for cooking tender cuts of meat?

moist heat cookery

What is a type of method for cooking tough cuts?

a characteristic of a person or thing

What is an attribute?

Warner Bratzler Shear Force

What is an example of an objective way to measure tenderness?

trained taste panel

What is an example of an subjective way to measure tenderness?

any treatment that alters the meats original form

What is fresh meat processing?

formation of muscle fibers

What is myogenesis?

lactic acid

What is needed to drop muscle pH?

lactic acid

What is needed to drop postmortem muscle pH?

causes an illness

What is pathogenic bacteria?

infraspinatus

What is the 2nd most tender muscle in a beef carcass?

no more than 30% fat, cannot add fat and no more than 25% cheek meat

What is the USDA definition of ground beef?

can have added fat

What is the USDA definition of hamburger meat?

sarcomere

What is the contractile unit of muscle?

increase in adipose tissue

What is the definition of fattening?

increase in mass per unit of time

What is the definition of growth?

production of new cells

What is the definition of hyperplasia?

The main difference between a saturated fat and an unsaturated fat is the number and types of bonds (single or double). Saturated fat have single bonds where as unsaturated fat has at least one double bond. Saturated fat will oxidize quicker because single bonds are more easily broken down then double bounds.

What is the difference between a saturated fat and unsaturated fat?

60.9

What is the dressing percentage of a steer that weighs 1350 lbs. live but yields a 822 lb. carcass

YG = 0.4 + (10 x backfat)

What is the equation for determining lamb yield grading?

reduce shrinkage of the carcass maintain the carcass shape deter microbial growth

What is the function of a fell membrane in lamb carcasses? Select all that apply.

thin protein that lays around actin

What is the function of tropomyosin?

water

What is the largest component (chemical composition) of muscle?

loin

What is the most valuable wholesale cut from a beef carcass?

nitrosylhemochromagen

What is the name of the protein responsible for cured meat color?

Myoglobin

What is the name of the protein responsible for meat color?

chuck/ flat steak

What is the name of the retail cut that #2 is pointing to?

white butcher paper

What is the oldest form of packaging?

6.0

What is the pH of DFD meat?

7.4

What is the pH of living muscle?

flavor, prevent clostridium botulinum, cured meat color.

What is the purpose of nitrates/nitrites in cured meats? Select all that apply.

prevents oxidation

What is the purpose of using antioxidants such as Vitamin E in meat products?

increases water holding capacity

What is the purpose of using phosphates in processed meat products?

used to extract sarcoplasmic proteins which create a bind with other proteins

What is the purpose of using salt in processed meat products?

spinals dorsi

What is the scientific name of the muscle that letter B is pointing to?

rib

What is the second most valuable cut from a beef carcass?

between 40F and 140F

What is the temperature range that bacteria will multiply rapidly and is commonly referred to as the "danger zone"?

>0.90

What is the water activity needed for bacteria to grow?

dextrose

What non-meat ingredient is added to fermented sausages to control pH?

short ribs

What retail cut can be made from the plate?

Maturity and Marbing

What two factors determine quality grade?

cellulose

What type of casing as typically used for manufacturing hot dogs that have a black line and are inedible?

poor stuffing

What type of defect is depicted in this picture?

skeletal

What type of muscle is voluntary and striated?

vacuum packaging

What type of packaging removes oxygen and most spoilage bacteria will not survive?

a step where control can be applied to prevent, eliminate or reduce a hazard

When developing a beef jerky HACCP plan you must identify critical control points in the process. What is a critical control point?

brisket, tail head, and cod

When evaluating fat on live cattle what are external indicators?

jowl and elbow pocket

When evaluating live pigs, where on its body is a good indicator of fat?

ham and shoulders

When evaluating live pigs, where on its body is a good indicator of muscling?

square

When evaluating muscle in live cattle what shape does the top need to be?

Perinephric

When listing the order of fat deposition from first to last, which comes first?

Chicago, IL

Where was the meat industry originally located?

fibrous

Which casing is derived from plants and is inedible?

collagen

Which casing is made from beef hide connective tissue and can be edible?

Endomysium

Which connective tissue surrounds muscle fibers?

epimysium

Which connective tissue surrounds the entire muscle?

perimysium

Which connective tissue surrounds the muscle bundles?

iron

Which element can be found in the heme ring and determines the color of meat?

Sound

Which is NOT one of the three main sensory characteristics of food products?

color of lean, trotter condition, rib shape

Which of the factors is used to determine maturity in a lamb a carcass? Select all that apply.

rib shape, trotter condition

Which of the factors is used to determine maturity in a lamb a carcass? Select two that apply.

custom exemption act

Which of the following USDA regulations requires meat to be labeled as "not for sale"?

red, round ribs

Which of the following is NOT a characteristic of a mutton carcass?

traditionally high consumption

Which of the following is NOT an advantage of lamb?

actin constitutes 20% myofibrillar protein

Which of the following is a TRUE statement?

greasing out

Which of the following is a processed meat defect if the emulsion fails/breaks in a hot dog?

femur

Which of the following is an example of a long bone?

pepperoni

Which of the following is classified as a fermented sausage?

breakfast sausage

Which of the following is classified as a fresh sausage?

mesenteric, perinephric, intermuscular, subcutaneous, intramuscular

Which of the following is the correct order of fat deposition - first to last?

hindsaddle

Which part of the lamb carcass contains the most valuable cuts?

dry sausages

Which sausage is cooked at a low temperature and processes longer to produce a low pH and a water activity between 0.85-0.91

semi-dry sausages

Which sausage is fully cooked but not shelf stable due to a higher water activity?

pork

Which species contains higher amounts of unsaturated fat?

beef

Which species has the highest amount of myoglobin?

fibrous

Which type of casings are used for summer sausages that need to be soaked in warm water for at least 30 minutes?

collagen

Which type of connective tissue will breakdown in moist heat?

YG 1

Which yield grade will have less fat and will be heavier muscled?

the field inspector in charge

Who can approve generic labels that can be found in a grocery store?

JBS

Who is the number 1 meat and poultry processing company based on net sales?

Sam Wilson

Who supplied meat to soldiers during the War of 1812?