Meat science

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 or added with protein growth factors to increase their size and protein content; 4. Cells are harvested, seasoned, and cooked

List the 6 steps of natural meat fermentation process.

1. Preparation (grinding and mixing) 2. Curing (adding salt, seasonings) 3. Fermentation (culturing with bacteria for acid production) 4. Drying (removal of moisture) 5. Smoking (adds flavor and preserves) 6. Ripening (aging to develop flavor and texture)

What are the 8 pieces of information required on a meat label?

1. The product name, 2. Inspection legend and est. number, 3. Handling statement, 4.net weight statement, 5. Ingredients statement, 6. Address line, 7. Nutrition facts, 8. Safe handling instructions.

Name the 4 bands or zones of a sarcomere.

1) A band 2) I band 3) Z disc 4) H zone.

What are the three important reasons for curing?

1) Color 2) Flavor 3) Preservation (Anti Bacterial) 4) Tenderness

What are two advantages of using a water spray to chill beef carcasses?

1) Decrease cooler shrink losses 2) Increase chill rate.

Muscle contraction occurs through the sliding filament theory. Name the two primary contractile proteins involved and identify which one forms the "thick" filament and which forms the "thin" filament.

Actin and Myosin. Myosin forms the thick filament; Actin forms the thin filament.

Describe the conversion of muscle to meat postmortem, including rigor mortis and pH changes.

After slaughter, oxygen supply stops → anaerobic glycolysis produces lactic acid → pH drops from ~7.0 to ~5.5 → actin and myosin form stable cross-bridges (rigor mortis). Over time, proteolytic enzymes break down these complexes, improving tenderness.

What is the composition of a whole, mixed egg?

As purchased: 65.5% water, 11.9% protein,9.3% fat,0.9% ash Edible portion:73.7% water, 13.4% protein, 10.5% fat, and 1.0% ash

Name 5 of the 12 proteins which comprise egg albumen.

Avidin, ovotransferrin (conalbumin), flavoprotein, ovoglobulin G2, ovoglobulin G3, lysozyme, ovalbumin, ovoglycoprotein, ovoinhibitor, ovomacroglobulin, ocomucin, ovomucoid, Cystatin

What are the 4 major fat depots in a steer?

Back fat: Fat deposited beneath the skin along the back. Seam fat: Fat found between muscles or along the seams of muscle groups. Marbling: The fat interspersed within the muscle fibers, contributing to the flavor and tenderness of the meat. KPH fat (Kidney, Pelvic, Heart fat): The fat surrounding the internal organs, primarily located in the abdominal cavity.

Place these foods in order of water usage level needed for production of 4 oz serving from most to least: Beef, lamb, pork, chicken, goat

Beef, lamb, pork, goat, chicken

Name five functions of eggs in food systems.

Binder, emulsifier, foaming/leavening agent, gel, thickening agent, Adhesion, Aeration, Browning/Color, Clarification, Coagulation, Coating, Emulsification, Flavor, Fortification, Humectancy, Leavening, Richness, Tenderization / Texture, Whipping

What type of animals are Barrows and Gilts, and what is the meaning of these terms?

Both are slaughter hogs; Barrows are castrated young males, and Gilts are females that haven't produced piglets

Give the egg shell composition.

CaCO3 - 94%, MgCO3 - 1%, Ca3(PO4)2 - 1%, Organic matter - 4%

Grading of meat is based on the subjective evaluations of these main factors.

Carcass maturity, degree of fat marbling, muscle firmness; color also considered

Name three ways to reduce the cholesterol content of an egg product.

Change the feed of the chicken, removing egg yolk, and genetic modification

match the following TSE diseases w/the animals associated w/them: Chronic Wasting Disease, Feline Spongiform Encephalopathy, Variant Creutzfeldt-Jakob Disease, and Scrapie. Human, Goat, Deer, Cat

Chronic Wasting Disease=deer;Feline Spongiform Encephalopathy=cats;Variant Creutzfeldt-Jakob Disease=Human;Scrapie= goat

What 3 properties are major functional uses of egg based products?

Coagulation when heated, foaming ability, emulsifying properties

Give 5 examples of lean fish.

Cod, Haddock, Pollock, Flounder, Tilapia, Sole, Halibut, Perch, Bass, Snapper, Mahi Mahi