Card 201
Question
What term is used for the ribs of Iberian Pigs?
Answer
Abanico
Meat science
Discover Meat science: 970 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
970 flashcards
No ratings yet
0 views
Add to my sets
Sign in to add this set to your collection. You will return here afterwards.
Cards in this set
Card 202
Question
Where is the flank cut of an animal?
Answer
Abdomen
Card 203
Question
what is the name of the 4th stomach of cows?
Answer
Abomasum
Card 204
Question
Beef was traditionally suspended using which tendon, which was also a cause of muscle shortening?
Answer
Achilles
Card 205
Question
What is the primary protein in the thin filament of a muscle?
Answer
actin
Card 206
Question
What two myofibrillar proteins form cross-bridges during muscle contraction?
Answer
actin and myosin
Card 207
Question
Name two representative myofibrillar (salt-soluble) proteins in meat.
Answer
Actin, Myosin (Troponin, Tropomyosin)
Card 208
Question
What process refridgerates the meat to improve the tenderness of beef?
Answer
Aging
Card 209
Question
What process improves tenderness by breaking down muscle proteins post-mortem?
Answer
Aging
Card 210
Question
Muscle tissue is often allowed to stand post-rigor at refrigerated temps to yield a more tender meat. What is this process called?
Answer
Aging or conditioning of the meat
Card 211
Question
What are the top 4 catfish producing states in the U.S.?
Answer
Alabama, Mississippi, Louisiana, Arkansas
Card 212
Question
What tuna is used for canned tuna?
Answer
Albacore, skipjack
Card 213
Question
What are the three main protein classes in egg whites?
Answer
Albumins, Mucoproteins, Globulins
Card 214
Question
Which form of tocopherol is approved for use in bacon? What is its purpose in bacon?
Answer
Alpha tocopherol, both d- and l-forms. It inhibits nitrosamine formation.
Card 215
Question
Mallard Duck botanical name?
Answer
Anas platyrhynchos
Card 216
Question
What is the latin name of ducks and goose?
Answer
Anatidae
Card 217
Question
What are the two main culinary uses of egg foam?
Answer
Angel food cake and meringue, Souffles.
Card 218
Question
How does DFD meat occur?
Answer
Animals with stress susceptibility survive stress and deplete their glycogen reserves, leading to poor quality meat.
Card 219
Question
What parasite is commonly associated with raw or undercooked fish?
Answer
Anisakis
Card 220
Question
For two carcasses of equal weight, which is worth more, Yield Grade 1 or Yield Grade 5?
Answer
Answer :Yield Grade 1
Yield Grade 1 (Represents a carcass that is lean, muscular, and has a high percentage of saleable beef)
Yield Grade 5 (Indicates a carcass that is fatter and has a lower percentage of lean muscle, resulting in less usable beef)
How to use this set
Read the preview and check whether the content and answers suit your learning goal. You can add the public set to your sets to study it. Your account shows the available actions.