meat science final
FSIS
(Food Safety and Inspection Service). An agency of the USDA responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
HACCP
(Hazard Analysis Critical Control Points) was developed by a food microbiologist. It is a preventative system that controls product safety and integrity
7 principles of HACCP
1. Conduct a hazard analysis 2. Determine the critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record-keeping and documentation procedures
The original Meat Inspection Act was established in ________ which was the same year Upton Sinclair's novel titled ________________ was published.
1906; The Jungle
Collagen makes up to _____% of all protein in the animal body.
25
There are ____ principles of HACCP and it was originally invented for use in _______.
7; NASA
Value Added Product
A change in the physical state or form of the product in which it is altered for net profit gain.
BSE (Bovine Spongiform Encephalopathy)
A rare, fatal disease affecting the brain and central nervous system of cattle; mad cow disease; transmitted through contaminated animal feed. Caused by prions in the nervous system.
__________ and __________ are two major myofibrillar proteins and form a strong bond during contraction.
Actin, Mysoin
__________ , __________ , and __________ are all considered areas of study/interest in the Meat Science discipline.
Animal welfare, slaughter, genetics
The best way to sanitize a cutting board at home is to use ________.
Bleach
Define "cell cultured meat"
Cell cultured meat begins by taking a biopsy from an animal to basically grow more meat from that on tissue sample.
What is DFD? Describe and indicate what causes them and what impact they have on meat?
Dark, Firm, and Dry -caused by long-term stress -pH does not drop much -causes the meat to be darker because myoglobin is still present
Exsanguination
Essentially removing all of the blood and guts out of the animal body. Usually takes 9 minutes. Proper exsanguination removes 50% of blood.
A sarcomere is measured from one muscle cell to the next. (T/F)
F
All beef in the U.S. must be officially USDA graded before it can be sold. (T/F)
F
BSE was common in the U.S. in the early 1990's. (T/F)
F
Cardiac muscle cells are under voluntary nervous control. (T/F)
F
Efficient bleeding of an animal during slaughter will remove 90% of the total blood volume. (T/F)
F
Glycogen granules are small storage sites of fat for the muscle cell to use during contraction. (T/F)
F
Meat is made up of predominately protein. (T/F)
F
Myosin and Actin are water soluble proteins. (T/F)
F
PSE does not happen in poultry. (T/F)
F
Poultry inspection was implemented before red meat inspection in the U.S. (T/F)
F
Spam is not real meat and is made from soy protein. (T/F)
F
The chuck is removed between the 2nd and 3rd rib on a beef carcass. (T/F)
F
The process of removing the blood from an animal is called evisceration. (T/F)
F
The skin is removed from pork carcasses during the slaughter process. (T/F)
F
USDA Grading of carcasses is a free service paid for by tax dollars. (T/F)
F
The __________ is responsible for inspection of red meat and poultry and the __________ is responsible for the inspection of fruits and vegetables.
FSIS/USDA; FDA
__________ and __________ are two common food items that are genetically modified.
Fruit; Vegetables
Wholesome Meat Act
Gave the USDA authority to regulate transporters, renderers, cold storage warehouses, and animal-food manufacturers. Also called the "Equal To Law" passed by President LBJ.
Explain how and when meat inspection started in the US. What were major contributors to its inception.
Meat inspection started after the publishing of the book "The Jungle" by Upton Sinclair. It explained how unsanitary meat really was along with the poor working conditions for immigrant workers. Another thing that started meat inspection was the E.Coli outbreak.
Explain meat tenderness and how is it measured in lab?
Meat tenderness is the amount of pressure it takes for a human to "bite" on a piece of meat. In lab, meat tenderness is measured using a device called the Warner-Bratzler Sheer Force (WBSF) that uses a core and is determined by kg of force. It was developed at Kansas State.
Collagen
Most abundant protein in the animal body. It contributes to the tenderness of meat. Insoluble protein. Found in skin, bone, and arteries.
Myosin
Myofibrillar protein in the sarcomere. It is responsible for contraction. Salt-soluble.
Two mechanisms that control homeostasis are __________ and __________.
Nervous system, Endocrine system
What is PSE? Describe and indicate what causes them and what impact they have on meat?
Pale, Soft, and Exudative -caused by short term stress and genetics -rapid drop in pH -causes the meat to be pale because there is a loss of myoglobin -watery -protein is denatured
What is hot-boning and explain how it can be used in the industry.
Removing meat from the carcass before rigor mortis sets in. Can be used in the meat industry by adding salt and flavor.
SSOP
Sanitation Standard Operating Procedures -part of HACCP plan to ensure consistent cleaning and sanitation procedures within a meat plant
_________ muscle is multinucleated while __________ and __________ have a nucleus in the center of the cell.
Skeletal, Cardiac, Smooth
Beef carcasses are split down the middle on the kill floor. (T/F)
T
Benjamin Franklin invented electric stunning of livestock. (T/F)
T
Collagen is the most abundant protein in the animal body. (T/F)
T
Glycogen is converted to lactic acid during rigor mortis. (T/F)
T
Meat has a very high water content. (T/F)
T
Myofibrillar proteins play a major role in muscle contraction. (T/F)
T
Myosin is the oxygen carrying protein in a muscle cell. (T/F)
T
Resolution of rigor mortis is called "aging'". (T/F)
T
Seafood is considered "meat". (T/F)
T
Skeletal muscle cells can contain over 100 nuclei. (T/F)
T
Th shoulder is removed between the 2nd and 3rd rib on a pork carcass. (T/F)
T
The Fresno State meat lab is under Federal Meat Inspection. (T/F)
T
The Jungle was meant to be a political book.(T/F)
T
The Meat Science discipline includes study of live animal behavior. (T/F)
T
The New York Strip steak comes from the loin of a beef carcass. (T/F)
T
The addition of salt to ground meat will increase its water binding ability. (T/F)
T
The baby back ribs are from the loin of a pork carcass. (T/F)
T
The color of meat is the most important factor when consumers are making decisions. (T/F)
T
The color of meat is the most important factor when consumers are making purchasing decisions. (T/F)
T
The epimysium is the connective tissue layer the covers the whole muscle. (T/F)
T
The first known "meat packer" recorded in history was William Pynchon. (T/F)
T
The lysosomes are capable of digesting the entire cell. (T/F)
T
The pork butt comes from the shoulder of a pig. (T/F)
T
We must wear hairnets when entering the meat lab at Fresno State. (T/F)
T
I said the "skeletal muscle cells are some of the most unique cells in the animal body". Explain what i meant by this statement and list and describe 6 distinguishing characteristics that make this statement true.
This statement is true because: 1. most abundant tissue (makes up about 40% of the body weight). 2. Nuclei near cell membrane. 3. Striated in most muscles. 4. Voluntary nervous control. 5. Can be seen with the naked eye. 6. Electrically charged.
Case Ready Meat
What we have today. It is wrapped in cellophane to provide it with little oxygen flow. Developed after servicing from butcher counters. Case-ready meat is what we call self service.
Vacuum packaging
Widely used to inhibit aerobic spoilage organisms and rancidity. Packaging where air is removed from a sealed packet. One of the best inventions in the meat industry because it prevents oxygen from getting into the meat.
Which animal species do Americans currently consume the most of? a. Chicken b. Beef c. Pork d. Lamb
a
Which country do we import the most meat from? a. Canada b. Spain c. Mexico d. Australia
a
Who pays for meat Inspection in the U.S.? a. Tax Payers b. The Live Animal producer c. The Meat Packing plant d. The Individual State e. None of the above
a
Which of the following are considered stromal proteins? a. Collagen, elastin b. Actin, myosin c. Collagen, actin d. Elastin, myoglobin e. Myosin, glycogen
a. Collagen, elastin
The insignia or stamp that the USDA applies to inspected and passed carcasses and products is called the: a. Tap b. Bug c. Patch d. Sticker
b
What year was the first Meat Inspection Act established? a. 1879 b. 1906 c. 1918 d. 1958
b
9. If you were a hot dog maker which type of meat would you buy to increase the yield and color of your hot dogs? a. PSE b. DFD c. Cold Shortened d. Thaw rigor
b. DFD
The proper order of phases of rigor-mortis is? a. Delay, onset, resolution, completion b. Delay, onset, completion, resolution c. Onset, delay completion, resolution d. Onset, delay, resolution, completion
b. Delay, onset, completion, resolution
Which of the following by-products can NOT be sold for human consumption? a. Kidneys b. Brains c. Lungs d. Liver e. None of the above are approved for human consumption
c
Which of the following is used to measure the redness of meat? a. L* b. a* c. b* d. None of the above
c
Which factor does not increase tenderness? a. Electrical stimulation b. Aging c. Thaw rigor d. None of the above
c. Thaw rigor
What fast food chain was responsible for the E. Coli 0157H:7 outbreak in the early 1990's? a. Taco Bell b. Burger King c. McDonalds d. Jack in the Box e. Wendy's
d
Which of the following mixtures produced the highest water holding capacity of the ground beef in lab? a. Beef and Water b. Beef, Salt, and Water c. Beef, Phosphate and Water d. Beef, Salt, Phosphate and Water e. There were no differences
d
Which statement is not true about collagen? a. Most abundant animal protein b. Major component of tendons and ligaments c. Is white in appearance d. Is soluble in salt water in soluble
d. Is soluble in salt water in soluble
Which is not a condition in PSE meat? a. Rapid drop in pH b. Proteins denature c. Most common in pork d. Meat is dark in appearance
d. Meat is dark in appearance
Which of the following DO NOT come from the pork loin? a. Sirloin chop b. Center loin chop c. Rib chop d. Baby back ribs e. All are from the loin
e
The contractile unit is? a. A muscle b. A muscle bundle c. A myofilament d. A sarcolemma e. A myofibril
e. A myofibril
What is the function of water in the body? a. transport nutrients and waste b. To transport hormones c. To act as a medium for chemical reactions d. To absorb heat e. All of the above are associated with dark cutters.
e. All of the above are associated with dark cutters.
Which is not associated with a Dark Cutter a. Dry appearance b. Common in show cattle c. Little decline in pH post mortem d. Meat tends to spoil faster e. All of the above are associated with dark cutters.
e. All of the above are associated with dark cutters.
The entire muscle is surrounded by a connective tissue sheath called the _________, the muscle bundle is surrounded by the_________ the individual muscle fibers are surrounded by the _________.
epimysium, perimysium, endomysium
Antemortem inspection
inspection before the slaughter of the animal to check if an animal is sick in any way. 4D's.
The __________ are small vesicles located in the sarcoplasm and contain enzymes called __________ that are capable of digesting the cell and its contents.
lysosomes, calpains
Homeostasis
maintenance of life. Two mechanisms that control this are the endocrine system and nervous system. Depends on temp, pH, and blood pressure.
Muscle Fiber
multi-nucleated cell. Separated by a connective tissue sheath called the endomysium. Can be seen with the naked eye.
Isoelectric Point
pH in which the protein has no net charge. Water will bind to protein regardless if it is negative or positive.
Myoglobin
sarcoplasmic protein responsible for giving meat color. Bright red in color. Water soluble. Weak and wimpy.
The______________ was a device used to measure the color of meat while the __________________ measured tenderness.
spectrometer; Warner-Bratzler Sheer Force
WHC
the ability to retain water during the application such as cutting, heating, grinding, and pressing. Meat with a lower pH closer to the isoelectric point will have a lower WHC.
Where are sarcomeres found in the muscle?
they are found in myofibrils.
Hunter L* a* b*
this is a device that is used to measure the color of meat. Each letter corresponds to how much a particular color there is in a cut of meat. Blue or yellowness.
The Jungle
wrote by Upton Sinclair. At first, it talks about social injustice for immigrant workers. Because of this, the discovery was made about how unsanitary meat really was.