1What does the actomysin effect do?
Makes the meat more tender by causing the sarcomeres to be longer, disrupt the integrity of the myofibrils, and disrupt the integrity of the connective tissue
2When is the muscle the toughest?
One day postmortem
3What do longer sarcomeres do?
Make the meat more tender
4What do fragmented sarcomeres do?
Make the meat tougher
5What is the process by which sarcomeres shorten due to a cold-induced nervous response?
Cold shortening
6How does cold shortening work?
Due to the cold, the nervous system responds causing the muscles to shiver and contract then lock in to rigor mortis, shorting the sarcomeres
7What is the number one cause for tough meat?
Cold shortening
8At what temperature does the least amount of cold shortening occur?
16 C or 61 F
9What is the normal chilling degree?
0 C
10At what temperature does the most amount of cold shortening occur?
0 C
11How do you prevent cold shortening?
Speed up drop in pH in muscle or slow down the drop in muscle temperature
12How does speeding up the drop in muscle pH help prevent cold shortening?
Anaerobic glycolisis (since it is dead) --> glycogen turns into lactic acid which drops the pH of the muscle
13How does muscle pH change in anaerobic glycolisis?
Glycogen turns into lactic acid droping the pH from 7.0 to 5.6
14What is true about the toughness of meat in the body?
The lower the muscles/the closer they are to the ground, the tougher the meat will be
15How do you counteract a tough meat when cooking it?
Low and slow to help gelatinize the connective tissue and tenderize the meat
16What is a good way to remember the muscle ranking in tenderness?
PIGLT BRASS DLTS
17What are some of the most tender muscles?
Psoas major, infraspinatus, gluteus medius, longissimus dorsi, and triceps brachii (PGLT)
18What are some of the intermediately tender muscles?
Biceps femoris, rectus femoris, adductor, semitendinosus, semimembranosus
19What are some of the most tough muscles?
Deep pectoral, latissimus dorsi, trapezius, superficial pectoral
20What is the lubrication effect?
The distribution and amount of marbling in a muscle
21What is the distribution and amount of marbling in a muscle known as?
The lubrication effect
22How much fat thickness in a lamb will prevent cold shortening?
At least 0.10 inch
23How much fat thickness in beef will prevent cold shortening?
0.25 inch
24Which animal does not cold shorten?
Pigs
25Why do pig muscles not cold shorten?
They have white muscle fibers and are not fat enough
26How does subcutaneous fat prevent cold shortening?
Slows down the temperature drop in muscle
27What is pre-rigor chilling?
Chilling the carcass at 16 C for 16 hours immediately after slaughter
28What does pre-rigor chilling prevent?
Cold shortening
29What is the problem with pre-rigor chilling?
There can be bacterial growth
30What is the Texas A&M Tenderstretch?
A method of suspending the carcass by the obturator framen (aitch bone) instead of the achilles tendon
31What is a con to the TAMU Tenderstretch?
It can cause the chuck and round to have an abnormal appearance
32What is the TAMU tenderstretch plus stretching rods?
Stouffer's Stretching Devices
33What is it when the bones and connective tissues are cut around muscles to allow stretching?
TenderCut
34How does the TenderCut help with tenderness?
Increases tenderness by 36%
35What are calpains?
Enzymes that break down Z lines to disrupt the myofibrils that is activated by calcium at death
36Where are calpains located?
Stored in the cytosol near Z lines
37What requires calcium to be activated?
Calpains
38What is calpastatin?
A protein that regulates and inhibits calpains
39What happens to the breakdown of myofibrils as the levels and activity of calpastatin increases?
The breakdown of myofibrils decreases
40What does cooler aging do?
Help disrupt myofibrils
41What is cooler aging?
Storing carcasses/meat in 0-3 C coolers for 1 to 6 weeks
42What is the recommended time to cooler age retail cuts?
17 days
43What is the recommended time to cooler age restruaunt cuts?
21 days
44What does electrical stimulation do?
Helps disrupt myofibrils by rapidly decreasing pH which ruptures lysosomes and releases cathespins
45What are calcium chloride infusions/injections?
Adding calcium chloride to the muscle as a pre-rigor infusion and a post rigor injection which helps increase the activity of calpains
46What is a key difference between dry and wet aging?
Dry aging muscles are not in a bag and wet aging muscles are in a bag
47What does a smaller muscle fiber diameter mean?
More tender
48What does a smaller sarcomere length mean?
More tough
49What do less amounts of sarcomere fragments mean?
More tender
50How do you sever myofibrils?
Electrical stimulation, blade or needle tenderizer, mechanical severance, or Hydrodyne
51How does electrical stimulation sever myofibrils?
Violent contractions cause myofibrils to tear
52What is mechanical severance?
Scoring, dicing, cubing, grinding, or chopping of meat
53What is the process of Hydrodyne?
Placing meat in a sealed water filled chamber and setting off an explosion to destroy most Z lines
54What is moist heat cookery?
When you cook something low and slow (like braise, stew, or simmer) and it turns the collagen into gelatin, meaking everything more tender
55What is hue?
Wprds we normally think of as describing color (red, purple, green, etc)
56What is chroma?
The strength or dominance of the hue
57What is value of a color?
The overall intensity to how light or dark a color is
58What is L*?
Black to white
59What is a*?
Red to green
60What is b*?
Yellow to blue
61What is the general strucutre of myglobin?
A free binding site surrounded by globin
62What happens when the globin in myoglobin is coiled tighter?
The more coiled the globin, the darker the color of meat
63How does the free binding site affect the color of meat?
Whatever attaches to the free binding site will be able to affect the color of the meat
64What does hemogloblin do?
Transport O2 from lungs to cells
65What does myoglobin do?
Stores O2 in cells
66What is myoglobin?
A water soluble protein that stores O2 in cells
67Which age of cattle has the ideal meat color?
Young beef
68What happens to myoglobin concentration as you age?
Increases
69How does muscle color increase as you age?
The older you get, the more myoglobin looses its affinity for O2, so the muscles need more myoglobin for function which makes it darker
70Which animal has the highest myoglobin concentration?
Cattle - b/c they are slaughtered at an older age
71What is the normal color of pork?
Pink
72What is the normal color of lamb?
Light red
73What is the normal color of beef?
Cherry red
74Which muscle fibers hold the most myoglobin?
Red fibers
75What happens to the muscle the more it is used?
It needs more myoglobin/has more myoglobin stored
76What are the two types of muscle?
Locomotive and support
77Which type of meat muscle has the most myoglobin in it?
Locomotive
78What is white fiber?
A fast twitching fiber needed for short distances (common in sprinters)
79What is red fiber?
A slow twitchnig fiber needed for long distances (common in distance runner)
80What is the ferrous state of myoglobin?
When there is a covalent bond to the myoglobin
81What is the ferric state of myoglobin?
When there is an ionic bond to the myoglobin
82Which compounds make up the ferrous states of myoglobin?
H2O, O2, NO, CO
83Which compounds make up the ferric states of myoglobin?
CN, OH, SH, H2O2
84What is the name and color of the chemical state of myoglobin when H2O is attached?
Deoxymoglobin - purple
85What is the name and color of the chemical state of myoglobin when O2 is attached?
Oxymyoglobin - red
86What is the name and color of the chemical state of myoglobin when NO is attached?
Nitric oxide myoglobin - cured pink
87What is the name and color of the chemical state of myoglobin when CO is attached?
Carboxymyoglobin - red
88What is the name and color of the chemical state of myoglobin when CN is attached?
Cyanmetmyoglobin - red
89What is the name and color of the chemical state of myoglobin when OH is attached?
Metmyglobin - brown
90What is the name and color of the chemical state of myoglobin when SH is attached?
Sulfmyglobin - green
91What is the name and color of the chemical state of myoglobin when H2O2 is attached?
Choleglobin - green
92What state is muscle in when it is purple?
Deoxymyoglobin (no O2 in it - just cut open)
93What state is muscle when it is bright red?
Oxymyoglobin (Atomspheric O2 - after blooming or reduction of metyoglobin)
94What state is the muscle brown?
Metmyoglobin (Very low amounts of O2 - when oxidized from oxymyoglobin or reduced from deoxymyglobin)
95What is the system in muscle that converts metmyglobin back into deoxymyglobin and oxymyglobin through a series of reactions until the reductants are depleated?
Metymyoglobin reducing agent
96What is the Metymyoglobin Reducing Agent
A system in muscle that converts metmyglobin back into deoxymyglobin and oxymyglobin through a series of reactions until the reductants are depleated
97Which type of MRA keeps their color longer?
High MRA
98Which type of MRA keeps their color for shorter amounts of time?
Low MRA
99What is a type of muscle that is high in MRA?
M. longissimus lumborum
100What is a type of muscle that is low in MRA?
M. psoas major
101What is Oxygen Consumption Rate?
The respiration rate of muscles over time during display, which competes with the myoglobin for enough oxygen to keep the muscle in the oxymyoglobin state
102What does high color stability in meat mean?
It keeps its color longer
103What are two meat color problems when cooking ground beef?
Premature browning and persistant pinkness
104What is premature browning in ground beef?
Meat will turn brown before hitting proper temperature (at around 130 F) b/c it is highly oxidized
105What is persistant pinkness in ground beef?
Products will stay pink even when cooked due to high pH of the muscle
106How does feeding cattle Vitamin E aid in muscle color?
It provides them with alpha-tocopherol which is an antioxidant that retards the conversion of deoxymyglobin or oxymyglobin to metmyoglobin
107Oxymyoglobin + oxidation + bacteria =
Metmyoglobin (OH)
108Metyoglobin + bacteria =
Choleglobin (H2O2) or Sulmyoglobin (SH)
109Deoxymyoglobin, oxymyoglobin, metmyoglobin + NO =
Nitric oxide myoglobin
110Nitric oxide myoglobin + heat =
Nitrosyl hemochromagen
111What color are most vaccum packaged meats?
Purple
112What color are most retail filmed meats?
Bright cherry red
113What is the function of bone in a living animal?
Protects organs, levers for locomotion, support and rigidity
114What is the function of connective tissue in a live animal?
Part of skeleton, connects muscle to bones, collects activity of muscle fibers
115What is the function of muscle in a living animal?
Produces energy and converts energy to work
116What is the function of fat in a living animal?
Storage of reserve energy, insulation, protects vital organs
117What are muscles made up of?
Muscle bundles
118What are muscle bundles made up of?
Muscle fibers
119What is muscle?
Contractile organ composed of connective tissue, muscle fibers, and intramuscular fat
120What is epimysium?
Tissue that surround the entire muscle
121What is perimysium?
Tissue that surrounds a muscle bundle
122What is endomysium?
Tissue that surrounds the muscle fibers
123What is the ground substance in muscle?
A watery matrix that connective tissue are dispersed in that holds proteins together
124What are the fibrils of stroma proteins in connective tissues?
Collagen, elastin, and reticulin
125Where is intramuscular fat deposited in?
The perimysium and endomysium
126What is the smallest, completely functional until in the muscle?
A muscle fiber
127What are muscle fibers made up of?
Myofibrils
128What is the basic contractile unit of myofibrils?
Sarcomeres
129What are sarcomeres made up of?
Thin and thick myofilaments
130What is the A-band in muscles?
A region of muscle fibers, myofibrils, and sarcomeres that contain both thick and thin myofilaments
131What is the I-band in muscles?
A region of muscle fibers, myofilaments, and sarcomeres that contain only thin myofilaments
132Where are Z lines?
In the middle of I-bands
133What are thick myofilaments?
Primarly composed of myosin
134What are thin myofilaments?
Primarily composed of actin, tropomyosin, and troponin
135What is the M-line?
Structural protein that holds the thick myofilaments in register
136What is the Z-line?
Structural protein that holds the thin myofilaments in register and serves to separate sarcomeres
137What is the H-zone?
A region of the A-band that only contains thick myofilaments
138What is the number one by-product for steer?
Hide
139What can you use the by-product edible tallow for?
Frying things (like french fries)
140What can you use the by-product packer bleachable tallow for?
Fuel (like biodiesal)
141What can you use the by-product heart for?
Ground products
142What can you use the by-product lips for?
Chorizo
143What is starting to change within the by-products for steer?
Hides are starting to become less valuable while tallow prices are starting to increase
144What is the name of skin on an unborn calf?
Slunk skin
145What is lanolin?
The oil from sheep pelts - used for ointments
146What is drybone used for?
Glue, hardening steel, refined sugar
147How does the age of cattle affect the weight of their hide?
The older you get, the heavier you get
148What is the rank from lightest to heaviest hides in cattle?
Unborn calf, calf, cow, steer, bull, stag
149How does branding on animals affect the hide?
Branding will decrease the cost
150How does the butt brand affect the cost of hide?
On the rump area, around - $3 per hide
151How does the Colorado brand affect the cost of hide?
On the side, around - $6 per hide
152What is titer?
The congealing or solidification point of the fatty acids in fat/at what point it will congeal
153What is tallow?
A fat that has a high titer above 40 C
154What is grease?
A fat that has a low titer below 40 C
155What is sausage?
Any meat that is chopped, seasoned, and formed into a spherical shape
156What type of sausage is cooked smoked emulsion type?
Frankfurters and bologna
157What type of sausage is loaves/luncheon meat?
Olive loaf, head cheese
158What type of sausage is fresh smoked?
Pork sauasage and bratwurst
159What type of sausage is fermented dry?
Pepperoni and salami
160What is meat emulsion?
A dispersion of fat particles in water held by the action of salt-soluble, heat-coagulable proteins
161What are salt-soluble, heat-coaguable proteins (SSHCP)?
Actin, myosin, and actomysin
162What does it mean to be salt-soluble?
Can be extracted in a weak NaCl solution
163What does it mean to be heat-coagulable?
Will coagulate upon heating
164What is the maximum amount of fat allowed in frankfurters?
30%
165What percentage of frankfurters must be added water?
10%
166What is the binding index in sausage?
The relative amount of SSHCP in a meat
167What is the color index in sausage?
The relative amount of myoglobin in a meat
168What are some additives to sausage?
NaCl, Dextrose, corn syrup solids, microground mustard, seasonings
169What are nonmeat ingredients in frankfurters?
Cereals, soy proteins, and milk proteins
170What are skeletal meats in frankfurters?
Beef, pork, poultry, lamb, mutton, goat
171What are by-product or variety meats in frankfurters?
Tongues, lips, tripe
172What is tripe?
The edible lining of the stomach (technically rumen)
173How are pork bellies shipped to processing companies?
In large containers called combo bins that are organized by weight
174What is the order of processes individual pork bellies undergo before being converted into sliced bacon?
Received, skinned, trimmed, pumped, and placed on bacon comb
175What is the top bacon brand?
Private Label
176What are the three general processing systems for ham?
Traditional bone in cured/smoked, bonless premium ham, or boneless section or chopped and formed (lunch meats)
177What is the order of processes for making traditional bone in cured/smoked ham?
Received, trimmed, pumped, netted, placed on tree or truck for tp, thermal processing, chilled, wrapped with paper, boxed
178What is the order of processes for making boneless premium hams?
Received (already defatted), injected, massaging or tumbling, netted, placed in molds for tp, thermal processing, chilled, cut in half and packaged
179What are the USDA regulations for curing bacon? **
120 ppm sodium nitrite or 148 potassium nitrite, 550 ppm of ascorbates and erythorbates
180What are the USDA regulations for dry cured bacon?
200 ppm sodium nitrite or 246 potassium nitrite
181What are the USDA regulations for cured hams?
200 ppm nitrite, 550 ppm ascorbates/erythorbates
182For bacon, the maximum final weight must equal?
100% green weight
183For hams, the maximum final weight depends on what?
The PFF regulations
184What is the target temperature for thermal processing for bacon?
124 - 126 F
185What must completely cooked hams be between?
158 - 162 F
186What is smoking?
The combustion of moist sawdust or the use of liquid smoke to enhance flavor, color, and bactericidal properties
187What is the purpose of heat processing hams?
To set the formed hams by heating the heat-coagulable proteins
188What is curing?
The addition of salt, sugar, and nitrite or nitrate for the purposes of preservation, flavor, and color
189What is the main purpose of salt in curing?
Antimicrobial factors
190Why is salt used in curing?
Flavor enhancer, antimicrobial factors, and enhances cure transport through meat
191Why is sugar used in curing?
Flavor, counteracts the harshness of salt, and energy for bacteria to chsnge NO3 to NO2
192What is the main purpose of using sugar in curing?
Counteracts the harshness of salt
193Why is nitrite or nitrate used in curing?
Flavor, prevents warmed over flavor, retards rancidity, cured pink color, and anti-botulinal effect
194What is the main purpose of using nitrite or nitrate in curing?
Cured pink color
195How much do you need to heat the nitric oxide myoglobin to get nitrosul hemochromagen?
140 F
196What are curing accelorators that also help with color curing?
Ascorbates and erythorbates
197What ingredients are used in "uncured meats" to help simulate some cured tendencies?
Celary and cherry powder
198What does celary powder do?
It is a natural source of nitrates/nitrites
199What does cherry powder do?
It is a natural source of Vitamin C that speeds up the curing reaction
200What is the oldest and slowest way of curing meats?
Dry curing
201What is dry curing?
Curing ingredients are rubbed on the surface of the meat to be cured
202What is stitch pumping?
A long needle with multiple holes around the shaft is inserted into the meat and pumps the curing solution (in water) into the product
203What is artery injection?
A large needle with only one hole is inserted into the brachial or femoral artery and the cure solution is injected into the arterial system
204What is needle injection?
A machine with multiple needles that injects, automatically, meat cuts with curing solution
205What is the most common way meat is cured today?
Needle injection
206How long does it take to dry cure?
5 weeks
207What is the amounts of ingredients in dry cure?
10-0-1 (pounds of salt/pounds of sugar/ounces of nitrites) per 100 pounds of product
208What is the amounts of ingredients in dry sugar cure?
5-3-3 (pounds of salt/pounds of sugar/ounces of nitrites) per pound
209How long does dry sugar curing take?
7 days/inch
210What does the higher pickle degree mean in cover pickle cure?
The higher the pickle degree, the higher the salt concentration
211What are the pickle degrees for cover pickle curing?
80 and 60
212What does adding sodium tripolyphosphates to meat do?
Increase the water holding capacity
213What is the recommended/allowed maximum amount of phosphates in meat?
0.5% of the final product (or else it will begin tasting soapy)
214What is the Protein Fat Free (PFF) Basis?
A measurement used to determine proper labeling and product standards of cured meats
215What are the product names of cured meats from highest to lowest PFF value?
Common and Usual, Common and Usual with natural juices, Common and Usual with water added, Common and Usual and Water Product
216What is the equation for finding the PFF value of a meat?
%protein/ (100 - % fat) x 100
217What is the IMPS series for lamb?
200