Meat science

Name the three components that make up the granules portion of the egg yolk after centrifugation.

Lipovitellin (or HDL's) - 70%, phosvitin - 16%, and LDLg (granular low-density lipoproteins) - 12%

Name the 4 antimicrobial defenses of eggs.

Lysozyme (lysis of cell walls), avidin (binds biotin; needed for m/o growth), Ovotransferrin (chelates iron), Ovomucoid (this group of proteins inhibits trypsin)

List the methods of artificial tenderizing.

Mechanical means, applying low levels of salt (salt solubilizes meat protein), adding enzyme to meat, such as bromelin, ficin, trypsin, or papain, electrical stimulation (application of sufficient voltage to cause rapid muscle contractions)

Name three methods of egg preservation?

Mineral oil (coating over egg shell of fresh eggs), refrigeration, addition of food additives such as salt or antimicrobials, pasteurization, freezing, and dehydration

List several benefits associated with the use of phosphates in meats.

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

What organisms are responsible for scombroid poisoning in seafood?

Morganella morganii, Escherichia coli, Klebsiella, and Pseudomonas aeruginosa

List the following muscle units in order or size from largest to smallest. Myofilament, muscle fiber, sarcomere, myofibril, muscle bundle, muscle

Muscle, muscle bundle, muscle fiber, myofibril, sarcomere, myofilament

Egg albumen, or egg white, is a 10% solution of various proteins. What are the three major structural proteins of egg albumen?

Ovalbumin, conalbumin, ovomucoid.

Name three fruit derived enzymes and their sources, commonly used as meat tenderizer.

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

What are four indicators of a fresh egg?

pH 7.6, thick and high yolk, small air cell, higher egg white height after breakage, chalaza

Name the USDA grades for Lamb.

Prime, Choice, Good, Utility, and Cull.

Name the five quality grades of lamb.

Prime, Choice, Good, Utility, Cull

List the 8 beef quality grades from highest to lowest quality according to the USDA.

Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner

Name the top four quality grades for beef.

Prime, Choice, Select, Standard.

Name the seven quality grades for beef and veal.

Prime, Choice, Select, Standard. Commercial, Utility, Cutter, Canner

Explain the biochemical basis of PSE meat, including temperature–pH interaction.

Rapid postmortem glycolysis at high muscle temperature causes excessive protein denaturation, resulting in pale color, soft texture, and poor water-holding capacity.

Name three breeds of chicken that lay brown shell eggs.

Rhode Island Red, New Hampshire and Plymouth Rock, Brahma, Aseel, Australop, Cornish

Explain rigor mortis in meat and its effect on tenderness.

Rigor mortis occurs when ATP is depleted post-slaughter, causing actin and myosin cross-bridges to form permanently. Initially, meat is tough, but proteolytic enzymes during aging break down proteins, increasing tenderness.

Describe rigor mortis and its impact on meat tenderness.

Rigor mortis occurs when ATP is depleted postmortem, causing permanent actin–myosin cross-bridging. Early processing during rigor leads to toughness, while aging allows proteolysis that improves tenderness.

What types of fish/seafood are used in the following types of sushi: Sake, maguro, kani, uni?

Sake-salmon Maguro- bluefin tuna Kani- crab Uni- sea urchin