Meat science

Explain cold shortening, the conditions under which it occurs, and one industrial strategy to prevent it.

Cold shortening occurs when muscle is chilled pre-rigor below ~10°C, causing excessive contraction. Prevention includes electrical stimulation to accelerate rigor onset.

What are 2 problems that can occur in beef carcasses from a quality standpoint if you chill the carcass too quickly?

Cold toughening, cold shortening, "heat ring," reduced grade, and darker color.

What three qualities of meat are used to determine grading?

Color, age, marbling.

What are three important reasons for curing?

Color, antibacterial, water holding

What are five important physical properties of fresh meat?

Color, water holding capacity, texture, structure, firmness.

Name the four primary types of tissue?

Epithelial, Nervous, Connective, and Muscle

Name one ferrous and one ferric form of myoglobin.

Ferrous: oxymyoglobin, deoxymyoglobin Ferric: metmyoglobin

Name the three quality grades of poultry.

Grade A, Grade B, Grade C

Name the three quality grades of eggs.

Grade AA, Grade A, Grade B

What are the 4 lean cuts in pork?

Ham, loin, Boston butt, picnic shoulder

What are the PFF values required for Ham, Ham with added water, and Ham with natural juices?

Ham=20.5, Ham with added water=17.0, Ham with natural juices=18.5

What are the observable physical characteristics of an animal with porcine stress syndrome?

Higher temperature; extreme muscularity; muscle tremors; reddening of skin; anxious behavior

Please assign the following animals as either hindgut or foregut fermenters; rabbit, human, pig, horse, goat, ostrich, cow

Hind-gut – rabbit, horse, ostrich, human, pig, foregut – cow, goat

Name the three largest beef packers in the USA.

IBP, ConAgra, Excel (Cargill)

In 2016, what were the top 3 duck producing states? (2025)

Indiana, California, Pennsylvania

Name the top 10 egg-producing states in the U.S. Name five of the top ten egg-producing states in the U.S.

Iowa, Ohio, Indiaina, Pennsylvania, Texas, Georgia, Arkansas, Michigan, North Carolina, and Missouri (USDA egg production stats)

USDA classifies eggs into 2 different sets of categories, one based on quality and another based on size. Name the 6 categories that eggs can be categorized in based on size?

Jumbo, Extra Large, Large, Medium, Small, Peewee

What is the purpose of Maillard reaction in the searing of meat and how does it enhance the flavor?

Key browning reaction and umami flavor

Name the lean and primal cuts of pork.

Lean cuts: ham, loin, boston butt, and picnic Primal cuts: the above along with belly

Classify the following as either a lean or fatty fish: cod, mackerel, pollock, salmon, tuna, tilapia, trout, halibut, bass, sardines, snapper, mahi mahi, anchovies, eel, swordfish, black cod

Lean fish (less than 5% fat): cod, pollock, tilapia, halibut, bass, snapper, mahi mahi Fatty fish (Higher in fat, rich in omega-3 fatty acids): mackerel, salmon, tuna, trout, sardines, anchovies, eel, swordfish, black cod