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Culinary term for split opening the bird carcass and flattening

Spatch cocking (also accepted butterflying)

What is the primary protein in the thin filament of a muscle?

actin

what is the purpose of adding extenders, binders and fillers ot meat? Give three examples

Extenders were originally used to reduce costs but they were later used to make meat products more healthy by adding dietary fiber, or to improve the texture

Name the three main ingredients of a “turducken”

Turkey, Duck, Chicken

What region of the protein molecule is attracted by fat in a sausage batter?

hydrophobic

What is a cornmeal based suspension of head meat and/or pork sausage originating from the pennsylvania dutch?

scrapple

what is the most popular fish in alaska?

coho salmon

what are yield grades used to estimate?

Cutability

The water content of lean beef muscle normally ranges from A) 40-50% B) 70-75% C) 90-95%

B) 70-75%

What is the scientific name of the muscle from which canadian bacon is manufactured?

Longissimus dorsi

what causes the pH to drop during the aging of eggs?

loss of carbon dioxide through the egg shell

What are de-headed, de-veined and sorted by size in a laitram machine?

Shrimp

what is the minimum temperature pork should be cooked at to kill Trichinella?

at least 145 F

The desirable color of cured meats is due to the pigment ____________

nitrosomyoglobin

name three classes of flavonoids

anthocyanidins, isoflavones, flavonols, catechins, etc

The desirable bright red color of cured meats is due to the pigment

nitrosomyoglobin

What temperature (F) should water in sterilizers at meat processing facilities be kept?

180

What company produces SPAM and Cure81 Hams?

Hormel Foods

What part of pig is Boston butt?

Shoulder

What is the common name for the pelt removal process during sheep slaughter?

Fisting

What are the two components of muscle contribute most to the sensory perception of juiciness in meat?

water and intramuscular fat (marbling)

What is the typical color of fast twitch muscles?

white

Describe electrical stimulation and the purpose it serves in meat tenderness/toughness.

Electrical stimulation prevents severe cold shortening by accelerating the rate of the processing leading up to rigor mortis by depleting ATP. The goal is to prevent the carcass from being chilled while pre rigor or while undergoing rigor mortis. This action reduces toughness and muscle shortening.

what types of fish/seafood are used in the following types of sushi?

sake-salmon maguro- bluefin tuna kani- crab uni- sea urchin

What muscle hypertrophy condition in sheep, which develops approximately 3 weeks after birth, means "beautiful buttocks"?

Callipyge

Skirt steak is fabricated from which beef primal?

Short plate

What are the 3 basic meat curing ingredients?

salt, sugar, and nitrite (or nitrate)

What is the term used to describe pork meat that has undergone a sudden decrease in pH after slaughter?

Pale, Soft, and Exudative Meat

Muscle proteins are degraded during aging by what enzymes?

Calpains

What popular canned sausages, similar to frankfurters, although more bland in flavor and smaller?

vienna sausages

What breed of cattle produces the most beef in the United States?

Black Angus

What is the shape of the federal inspection stamp for exotic meat?

A triangle

What is the ultimate source of energy for muscle contraction?

ATP

What is the term given to the contents of the GI tract at the time of slaughter and affects dressing percentage more than most other factors?

fill

What month is designated as National Meat Month?

January

bromelain from pineapple, ficin from figs, papain from papaya, trypsin from pancreas may all be added to meat to serve as what type of agent

tenderizer

Which food has more zinc per gram? a. beef, b. chickpeas, c. pork chops, d. oysters

d. oyster

Muscle proteins are degraded during aging by what enzymes?

Calpains

Name two major types of seafood intoxication

ciguatera poisoning, scombroid poisoning, and various shellfish poisonings. shellfish poisoning. The most well-known types are paralytic shellfish poisoning, neurotoxic shellfish poisoning, and amnesic shellfish poisoning Two major groups of marine phytoplankton, diatoms and dinoflagellates, produce HAB toxins

what term is given to the organs of the thoracic cavity which include the heart, lungs, and trachea of a sheep?

Pluck

What is the first alteration observed in ultrastructural integrity of postmortem muscle fibers?

Z disk degradation

what is the most prevalent mineral in egg shell?

calcium

Stability of egg foam is promoted by all the following except

concentration of protein, pH of the system, the addition of water, presence of sugar

What is the time between ribbing and grading of beef carcasses called that allows oxygenation of the ribeye pigments?

Bloom Time

what is characterized by extensive fat infiltration into muscle fibers, often caused by denervation of muscles?

Steatosis

to standardize the names of retail cuts, the meat industry has adopted a common list of names called what?

Uniform retail meat identity standards (URMIS)

What is the main difference between bulls and bullocks?

Bulls have older skeletal maturity, in the B or older class, while bullocks have younger skeletal maturity, in the A class

the accumulation of adipose tissue around the bundles of muscle fibers in beef is called what?

marbling

What is a high quality fat lining the abdominal wall of pork carcasses?

leaf fat

PSE pork is an important problem that occurs in certain breeds of hog. PSE stands for what?

Pale, Soft, Exudative

what is a transmissible spongiform encephalopathy that has been identified in free-ranging and captive mule deer, white tailed deer, and elk?

Chronic wasting disease

What is the most common preservative in processed meats?

Salt

Using the USDA approved calculation; determine the percent of added water in a cooked sausage having a proximate composition of 64% moisture, 22% protein, and 19% fat?

20% added water, {64 – 4(11)} * 100 = 20

What happens to the cartilaginous ends of vertebrae as animals age?

Ossification; They ossify

What pigment reaction causes the greenish sheen during spoilage of cured meat products?

Myoglobin or oxymyoglobin are subjected to reducing reactions from bacteria, acerbate or other reducing agents.

What acid causes the pH of normal muscle to drop after slaughter?

Lactic acid

What does CAS stand for with regards to poultry processing?

Controlled atmosphere stunning

What color is the USDA inspection legend, or inspection seal, on horse meat?

Green

What is the minimum recommended doneness (F) for a whole chicken?

165

True or false: Dark meats tend to have a higher fat content than white meats.

True

what are the two principal sources of juiciness in meat, as detected by consumers?

water and intramuscular fat (marbling)

What sausage is probably produced in the greatest amount in the world? In some regions, the green pistachio nut is a traditional ingredient

mortadella

What is the most well-known USDA Certified Program and is identified with carcass specification G1?

Certified Angus Beef

What is the most commercially significant form of uncooked ham sold in the United States?

country hams (or country shoulder)

What family of glycoproteins is the main constituent of muscle connective tissue?

Collagens

What is the main component of the thick filaments in muscle cells?

Myosin

What year was the federal meat grading service established?

1927

What is the only meat cut rich in vitamin A?

Liver

In what year were the official United States standards for grades of carcass beef promulgated?

1926

what are sweetbreads?

(1) stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal’s pancreas. (2) neck (throat or gullet) sweetbreads, an animal’s thymus gland.

give any two factors that affect egg foaming ability

pH, sugars, contamination with yolk, age of the egg, etc.

How many ribs are in a beef forequarter?

What enzyme inhibits calpains during the cooler aging process?

Calpastatin

The main lipid class in lean or low fat fish is ____________?

Phospholipids

What is the most abundant cytoskeletal protein in muscle?

titin

A family of glycoproteins that are the main constituent of muscle connective tissue are: A) Myosins B) Collagens C) Ligament proteins

B) Collagens

At what temperature (in degrees F) does meat freeze?

What does CAFO stand for?

concentrated animal feeding operation

Which sarcoplasmic muscle protein is primarily responsible for meat color?

Myoglobin

mad cow disease is also known as BSE, what does that stand for

bovine spongiform encephalopathy

Role of nitrous oxide in color protection

Antioxidant

What is an infection that can be caused by eating undercooked pork from pigs fed raw garbage?

trichinosis

When was the Federal Meat Inspection Act passed?

1906

What technology is commonly used to decrease heat ring and cold shortening of beef?

Electrical Stimulation

What meat processing procedure is used to obtain pork with high pH and high water holding capacity?

Hot-boning

t/f dark meats tend to have a higher fat content than white meats

true

The partially denatured product of collagen, used as a food ingredient, is called ______________?

Gelatin

Bonus named three fruit derived enzymes and their sources, commonly used as meat tenderizer?

papain: papaya, bromiline: pineapple, Actidin: kiwi, ficin: figs

What does IMPS stand for?

Institutional Meat Purchase Specifications

What pigment reaction causes the greenish sheen during spoilage of cured meat products?

Myoglobin or oxymyoglobin are subjected to reducing reactions from bacteria, acerbate or other reducing agents.

Who pays for USDA meat grading services?

Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.

What is the common name of transmissible spongiform encephalopathy, a neurological disease found in sheep?

Scrapie

What sausage manufacturing process involves grinding and mixing meat ingredients with cure to permit protein solubilization and chemical analysis before final mixing in sausage manufacture?

Preblending

name three functions of nitrate in cured meats

anti c. bot, stabilize myoglobin, flavor

Name the two researchers who developed the most widely used and accepted machine to measure meat tenderness

Kenneth Warner (developed in 1920) and Lyman Bratzler (developed in 1932)

Typically, what color is the fat of a cow's carcass that have only been grass fed?

yellow

Name the two major meat proteins that are salt soluble

myosin and actin

What pigment results when fresh meat (oxymyoglobin) is oxidised?

metmyoglobin

Which artery is used when a ham is artery pumped?

Femoral

Give two reasons why nitrites are added to cured meats

Impart color, flavor and inhibit Clostridium botulinum

In poultry, what is the difference between a "broiler" and a "fryer"?

Both are types of chicken that are raised for meat. Fryer are just a bit larger in weight than broiler.

What vertebra is found in a T bone steak?

lumbar vertebra

Most commonly consumed single cell food

Chicken egg

Eight quality grades of beef

Prime, choice, select, standard, commercial, utility, cutter and canner C4S2PU

What is the name for the chord that anchor that enter egg yolk?

In a fresh egg, you can see two white cords attached to the yolk. These two cords, called chalazae, are made of twisted strands of mucin fibre, a special form of protein. The role of the chalazae are to anchor the yolk in the centre of the egg.

What causes wrinkled casings of beef sticks?

There could be several reasons for these results. The temperature may have risen too high. The sausage may not have been showered with cold water immediately after it was finished smoking. The sausage casings may not have been stuffed to their full capacity.

What is the embryonic development of muscle tissues?

myogenesis

Provide the common name for mahi mahi fish

dolphin or Dorado

Which flavor is caused by the iron-catalyzed oxidation of unsaturated fatty acids and becomes more noticeable when refrigerated, pre cooked, uncured meats are reheated?

warmed over flavor

what is the name of the membrane that directly surrounds the egg yolk

vitelline membrane

What are the two principal sources of juiciness in meat, as detected by consumers?

Moisture and intramuscular fat (marbling)

what protein exhibits little or no emulsifying properties due to its unique triple helical structure, which is extremely stable and not readily solubilized?

Collagen

What is the term used to describe tying the intestine during evisceration?

Bunging

what Is the name of the membrane surrounding a muscle fiber

sarcolemma

The two twisted rope-like cords in eggs that serve to keep the yolk in the center are:

Chalazae

what are the 4 major fat depots in a steer?

back fat, seam fat, marbling, KPH (kidney, pelvic, heart)

what causes the pH drop of meat?

anaerobic metabolism post mortem leads to latic acid build up

The process of placing an egg in front of a light source to reveal its physical condition is called ____________

Candling

This word means "sausage poisoning". It is caused by a powerful toxin that affects the nervous system

botulism

What is used to rephosphorylate ADP to ATP during the onset phase of rigor?

Creatine phosphate or Phosphocreatine

Postmortem pH change in meat

7.2 to 5.5, lactic acid formation

what single kind of restructured meats represents the most volume and value and involves finding meat pieces into a single piece?

Sectioned and Formed

Which muscle type is under involuntary control and striated?

Cardiac

What is the name for the Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic, nutmeg and coriander; stuffed into larger diameter casing and sliced?

Mortadella

What inorganic compound in red meat is needed for the manufacture of many enzymes and hormones in the human body?

Zinc

What are fresh hams commonly called by the packing industry?

Green hams

What salt is used in curing meats and give three uses?

sodium nitrite/nitrate; inhibition of C. Botulinum, improve the color, flavor

the lamb shoulder is correctly separated from the lamb rack between what ribs?

4th & 5th

Peppercorns and bay leaf are commonly used spices that give which beef product its distinctive flavor?

corned beef

What made poultry inspection mandatory for any processor that ships produce?

in interstate commerce

Which bacteria, typically found on raw chicken, is the leading cause of bacterial diarrhea in the united states?

Campylobacter jejuni

The layer of connective tissue surrounding individual muscle fibers is called the what?

endomysium

What are the 4 steps to cultured meat manufacture?

1. Cells from a farm animal are proliferated in nutrient-rich media; 2. Cells are attached to a sponge-like scaffold and soaked with nutrients; 3. cells may be mechanically stretched to increase their size and protein content; 4. Cells are harvested, seasoned, and cooked

what additive can be legally used to restore the color of fresh meat

none

What is the scientific name of the beef tri-tip muscle?

tensor fasciae latae

What words does the acronym VPP represent in meat processing?

a Verified Premium Plus

The stable, bright pink-red color of cured meats is caused by the reaction of what two compounds?

nitrite and myoglobin (nitrosomyoglobin)

What does FSIS recommend as the minimum degree of doneness (F) for ground beef?

160

What is the only meat wholesale cut traded on the chicago mercantile exchange?

pork bellies

The most commonly used commercial method for freezing meat products is what?

Blast Freezing-the air blast freezer is one the oldest and commonly used freezing equipment due to its temperature stability and versatility for several product types.

Which muscle type is multinucleated?

skeletal

What is the largest national trade association representing the meat packing and processing industry and has the initials NAMI?

North American Meat Institute

What defect in Frankfurter's is causes when there is too much connective tissue?

Gelling out

The irreversible interaction of actin and myosin that is caused by the depletion of ATP in postmortem muscle is:

Rigor mortis

Dark cutting beef is characterized by dark color, firm and dry texture. This problem is associated with meat having: A) low ultimate pH B) high ultimate pH C) rapid pH decline

B) high ultimate pH

What is the color associated with fast twitch muscles?

white

What are the top 3 sea foods consumed in the U.S.

Shrimp, Salmon, Tuna

What is the compound responsible for the pink color of cured meats?

nitrosomyoglobin

What common farm animal is decendant of callus gallus?

Chicken

Tissues or ingredients that have a binding index lower than 50 are called what?

fillers

What is the common name of the bones that resemble the spinous processes of the thoracic vertebrae ?

feather bones

which vitamin is prevented from being absorbed by raw egg whites?

biotin (vitamin B7)

Withholding feed for 12 to 24 hours prior to slaughter results in greater ease of what?

evisceration

Chuck comes from

Beef shoulder

What are chitterlings made from?

pork intestine

What is the leading U.S. beef export item?

short plate

What chemical compound in market saltwater fish and shellfish give them a fishy or fish house odor

trimethylamine

hydroxylation of lysine to hydroxylysine in collagen is an important step leading to what

conversion of a-chains, b and g chains (crosslinks),,, The collagen molecules are then spontaneously self-assembled into a fibril and stabilized by covalent intra- and inter-molecular covalent cross-linking

According to the Beef Steak Color Guide, what end-point cooking temperature (F) is associated with medium rare degree of doneness?

145

What is the difference between recombinant vs. natural bovine growth hormone?

Recombinant has extra methionine

The protein that is about 58% of all egg white protein is called _____

ovalbumin

Pig belly

bacon

What is depleted from muscle before slaughter to produce dark cutting beef?

Glycogen

What are the 3 USDA grades of eggs?

AA, A, B

Which red meat animal species has the lowest average dressing percent?

Sheep

What is the process of adding salt, sugar and sodium nitrate for the purpose of color developments over enhancement preservation and safety

Curing

Chickens that are beyond their production capacity for egg-laying and are no longer usable in human food are called what?

Spent hens

Which USDA agency inspects red meat products at slaughter?

Food Safety and Inspection Service (FSIS)

what is the state of muscle when permanent cross-bridges form and prevent sliding of filaments so that the the muscle becomes inextensible?

rigor mortis

dark cutting beef is characterized by dark color, firm and dry texture. The problem is associated with meat having: a) low ultimate pH, b)high ultimate pH, c) rapid pH decline

Edible sausage casings used for many sausages are made from which layer of the beef hide?

corium

What is the scientific name of the most tender muscle in a beef carcass?

Psoas Major

What is cooking loss percentage of a roast that had a raw weight of 20 lbs and a cooked weight of 15 lbs?

cooking loss % = (cooked weight/raw weight) = 25 %

what are the names of the connective tissue layers surrounding the whole muscle, muscle bundle, muscle fibers and sarcolemma

endomysium

Blue Tanner and Dungeness are types of what meat products?

Crab

type A gelatins are produced by what process

Type A gelatin is derived from acid-cured tissue. Gelatin derived from an acid-treated precursor is known as Type A and gelatin derived from an alkali-treated process is known as Type B.

Why does the pH of albumen in freshly laid eggs change from 7.6 to 9.7 during storage?

diffusion of solubilized CO2 through the shell

Palatability of beef refers to what three main attributes?

Tenderness, Juiciness, & Flavor

What red meat has been marketed as "the other white meat"?

Pork

What is the dressing percentage of a steer that had a live weight of 1,250 lb. and a carcass weight of 800 lb.?

62-64%

Muscle cells are multinucleated, cylindrical cells surrounded by an outer member called what?

sarcolemma

What happens to the physical property of egg when stored below 6 degrees celsius?

the yolk viscosity rises irreversibly giving it a gel like consistency

What substance is used in meat curing to counteract the harsh flavor of salt?

dextrose

What is the process of placing meat products into casings?

Stuffing

What is the term used for the weight animals lose while being hauled and held off feed before slaughter?

shrink (drift)

What two myofibrillar proteins form cross-bridges during muscle contraction?

actin and myosin

What is the most valuable by-product of cattle?

The hide

Saanen, Alpine, Nigerian Dwarf and Fainting are all breeds of what?

Goat

What tropical plant produces bromelin, a meat tenderization enzyme?

pineapple

the muscle tissue from bone flesh of fish contain the same amount of connective tissue as that from beef. t/f

False

What is the name of a basic glycoprotein found in egg white that has the property of binding biotin?

Avidin

What stromal protein comprises the Ligamentum nuchae?

Elastin

What are two factors that determine meat quality grade?

Degree of maturity, degree of marbling

What is the name given to the flavor developed due to rancidity of fat in meat

warmed over flavor

The odor of spoilt fish is due to :

TMA (trimethylamine) (TMAO is acceptable)

Name two factors that determine meat quality grade.

Marbling and maturity

the main salt soluble protein of meat is the molecule

myosin (actomyosin post rigor)

What is the term given to inspection of animals prior to slaughter?

Antemortem inspection

Between which two ribs should a pork carcass be ribbed to measure loin eye area?

10th and 11th

Stuffing frankfurters too tightly could cause what defect?

ruptured casings

What is the pigment form that gives cured meat its typical pink color?

nitrosylhemochrome

Between which two ribs is a lamb shoulder properly separated from a lamb rack?

The 4th and 5th ribs

what company produces and markets sterling silver beef and pork and cattleman's selection beef?

Excel (Cargill)

What beef hide defect costs the industry millions of dollars, but is a law some states ?

Branding

What viral disease in cloven-hoofed animals causes fluid-filled blisters on their mouth, tongue, teats, muzzle, and skin between their hooves?

Hoof (foot) and mouth disease

What is the name for chopped fresh and/or frozen beef, with or without added beef fat and/or seasonings? Additionally, it does not contain more than 30% fat, and shall not contain added water, binders, or extenders.

hamburger

The protein efficiency ratio (PER) is the ratio of weight gained by rats fed test protein to those fed what protein?

Casein

What innovation in beef marketing did IBP perfect in 1967 that dramatically changed the beef industry?

Break down carcass into smaller parts (vacuum packaged, bone and unwanted fats removed)

what government agency is responsible for the inspection and grading of fish and fishery products?

the national marine fisheries service of the department of commerce?

According to WHO Food and agriculture organization, most commonly consumed meat in world? Chicken, goat/sheep, beef, pork

Pork

The small deposits of fat within meat muscle generally characteristic of higher grades of meat is known by what name?

Marbling

what organisms are responsible for scombroid poisoning in seafood

Morganella morganii, Escherichia coli, Klebsiella, and Pseudomonas aeruginosa

What syndrome in swine brings an increased susceptibility to PSE (pale, soft, exudative) lean?

Porcine stress syndrome

Kielbasa is a polish sausage made primarily of coarsely ground pork with some amount of beef blended in. What is the typical seasoning used in Kielbasa?

Garlic

Porterhouse steak is fabricated from which beef primal?

Loin

The muscle that makes up most of our meat is best classified as which of the following: A) Involuntary, smooth B) Voluntary, cross-striated C) Double obliquely striated

B) Voluntary, cross-striated

What slaughter type performed according to prescribed rabbinical procedures, under supervision of authorized representatives of jewish faith?

kosher

what is the nonprotein portion of myoglobin

heme ring

what is the nonprotein portion of myoglobin

Heme

What was the live weight of a lamb with a "hide off, head on" carcass weight of 60 lb and a dressing percentage of 50.0?

120

What is defined as the ability of meat to retain its water during application of external forces such as cutting, heating, grinding, or pressing?

water holding capacity

What is the term used to describe storing refrigerated meat to improve tenderness?

Aging or dry aging

What is the rendered form of beef and mutton fat called?

tallow

What is the most abundant component of skeletal muscle?

Water

what would be the internal temperature (degrees C) of a steak cooked to a medium degree of doneness?

60-63C

What effect does ascorbate have on curing with sodium nitrite?

Faster curing action by reducing nitrate to nitrite

What condition results during thawing of muscle that frozen before it enters rigor mortis?

thaw rigor

what is the ideal pork color described in the pork quality standards?

reddish pink

What is the K-value in assessing meat and fish?

The K-value measures how far ATP degradation has progressed within the tissue (Inosine+Hypoxanthine)/(Inosinic acid+Inosine+hypoxanthine)/Total nucleotide content

What two beef wholesale cuts yield "middle meats"?

ribeye roll, lip-on; tenderloin; strip loin; top sirloin butt

Typical mutton carcasses always have ___ joints on their front shanks

spool

The degradation of what compound in cooked fish causes it to be flaky?

Collagen that is turned into gelatin

what protein in eggs can kill bacteria?

lysozyme

What is the most important characteristic used to determine the maturity of a veal carcass?

lean color

What is the second most predominant fatty acid in beef and pork?

palmitic acid

Commonly used fish in sushi

tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut of the fish.

In meat processing, what does the acronym STPP stand for and what is its primary function?

Sodium Tripolyphosphate - increases yields - increases pH --> more water holding capacity of meat proteins

Another term for Black Spots in Shrimps

Amelanosis

What color of ink is used to apply the red meat carcass inspection stamp?

Purple

Excessive amounts of nitrite in meat cures may result in a green pigment. What is this often referred to as?

nitrite burn

Beef is high in what kind of vitamins?

B (B12)

What inorganic compound, found in red meat, is needed for hemoglobin production?

Iron

Canadian bacon

Back/ loin of the pork

The beef rib and chuck are separated between which two ribs?

5th and 6th

ingestion of gradients and other insects as may cause a reaction in people allergic to which common

shellfish crustaceans

To which of the following filament protein does Ca++ bind, and regulate actin myosin interaction during muscle contraction : a) myosin, b) actin, c) troponin

Troponin

to make a fermented sausage with more "tang", one should add more of what ingredient to the meat mixture

? glucose, dextrose, or sucrose (Lactic acid producing bacteria culture)

What are edible meat by-products better known as?

Variety meats

What breed of cattle produces the most beef in the united states?

Holstein

What polysacc from crustacean shells help lower cholesterol level

Chitin, chitosan

The oxidation of the iron in myoglobin to the ferric state results in the brown pigment called...

metmyoglobin (before cooking in fresh; if it is after cooking, its called dentaured metmyoglobin)

Give the name of the product made from dired, fermented, smoked, skipjack tuna.

bonito flakes

What are beef or lamb carcasses with a thin layer of fat covering that are chilled rapidly susceptible to?

Cold shortening

What pathogen reduction step utilizes a steam chamber for carcasses?

Steam pasteurization

List several benefits associated with the use of phosphates in meats

increase water binding capacity, improve emulsification, tenderness, juiciness, color uniformity, decreases rancidity, minor antimicrobial activity, buffering against acidic marination ingredients

Where are lipovitellin and livetins found?

in egg yolks

Beef was traditionally suspended using which tendon, which was also a cause of muscle shortening?

Achilles

DFD

Dark, firm, dried

What are the large fat particles that coalesce at the ends of sausages during heating?

Fat caps

What is most abundant myofibrillar protein?

myosin

What is the hormone released by cows that allow milk to be released?

Oxytocin

In what U.S. city was the first meat packing plant started in 1818?

Cincinnati

What vitamin, when fed to cattle, has increased retail case-life of fresh beef?

Vitamin E

What is the name of the black spot defect in shrimp?

melanosis

What is the flavor enhancer manufactured from glutamic acid?

MSG- Monosodium Glutamate

steer and barrow carcasses unlike heifer and gilt carcasses, have what adjacent to the posterior end of the aitch bone?

Pizzle eye

What innovation in beef marketing did IBP perfect in 1967 that dramatically changed the beef industry?

boxed beef

Name a salt soluble meat protein.

myosin, actin

Which muscle protein must bind calcium for muscle contraction?

Troponin

The main salt soluble protein of meat is the molecule ______?

Myosin

what are the 2 types of food poisoning possibly received from consuming fish?

ciguatera and scombroid

If capillary breakage occurs in fat, the condition is commonly referred to as what?

Fiery Fat

What is a batter-like meat product produced by forcing bones with attached edible meat under high pressure through a sieve or similar device to separate the bone from the edible meat tissue?

Mechanically Separated (deboned) meat

Kielbasa is a polish sausage made primarily of coarsely ground pork with some amount of beef blended in. What is the typical seasoning used in Kielbasa?

Garlic

The decrease in pH that occurs in postmortem muscle is caused by?

Hydrolysis of ATP

Which USDA agency inspects red meat products at slaughter?

Food Safety and Inspection Service (FSIS)

What are the two proteins believed to be involved in egg white thinning?

lysozyme and ovomucin

What tendon is used when beef carcasses are hung on the rail?

Achilles

Oxygen storage in slow twitch fibers is achieved by what molecule

Myoglobin

What is the general term applied to any ingredient added to improve or modify flavor in processed meat products?

seasoning

Flashcard Info

Meat, fish, poultry and egg products