Meat science

Give 5 examples of fatty fish.

Salmon, Mackerel,Tuna (especially bluefin or albacore), Sardines, Herring, Trout (especially lake trout), Anchovies, Eel, Swordfish, Black Cod (also known as Sablefish)

what is the curing agent in meat and what 3 effects does this curing agent have?

Sodium Nitrite; it is responsible for color formation, flavor (prevention of warmed-over flavor) and inhibition of C. botulinum (spoilage was acceptable)

Name the body parts from which following meat cuts are derived: Trotters, lights, tripe, rounds, sweetbreads.

Sweetbreads: Thymus or pancreatic glands, Trotters: Hooves, feet, Tripe: stomach lining (Reticulum), Lights: Lungs and esophagus, Rounds: cuts from rear leg

Name four factors that affect the volume and stability of egg white foams?

Temperature, pH, salt, sugar, fat, liquid, starch, amount of whipped air, time of whipping, etc.

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.

Which are the T-cell and B-cell organs?

Thymus and bone marrow.

Name three 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.

What is the composition of a whole egg wrt shell, yolk and egg white?

White - 58%, Yolk - 31%, Shell - 11%

Give the pasteurization time and temperature for: whole egg in-shell, liquid whole eggs, liquid egg whites, liquid egg yolks

Whole eggs in-shell: 56-60 C (131-140 F) for 3.5-5 min Liquid whole eggs: 60 C/ 140 F for 3.5 min Liquid egg whites: 55.6 C/ 132 F for 6.2 min Liquid egg yolks: 61.1 C/142 F for 3.5 min

Veal is meat from a calf that is: A. 4 months old or younger, B. Fed Grain for at least 130 days, C. Younger than 1 year of age, or D. 2 years or older?

A. 4 months old or younger (typically 16-18 weeks, according to USDA website)

What are the primary factors for determining the value and general acceptability of a beef carcass: A.cutability and quality, B.Tenderness and Juiciness, C.Dressing % and Yield, or D.Dressing % and Quality?

A. Cutability and Quality.

Which of the following has the highest pH: maple syrup, sweet corn, walnuts, or egg whites?

A. Egg whites

Which meat has the shortest time before the beginning of rigor mortis: A.Pork, B.Lamb, or C.Beef?

A. Pork

Short-Fed' refers to cattle that are grain-fed for: A.90-130 days, B.100-150 days, C.180 days, or D.more than 180 days?

A. Short-fed cattle are grain-fed for between 90-130 days (~100 days most common)

For the average healthy adult, how much meat should be included in the daily diet: A. two 2-3 oz servings/day, B.five 4-6 oz servings/day, C.two 6-8 oz servings/day, or D.none?

A. two 2-3 oz servings/day.

Which term refers to the practice of raising and taking care of animals? A. Animal husbandry B. Animal Welfare C. Animal Family D. Animal Upbringing

Animal Husbandry

Black spot formation on shrimp can be prevented by using: A.beta carotene, B.ascorbic acid, C.tocopherol, or D.ascorbyl palmitate?

B. ascorbic acid

What USDA grades of beef are generally found in the grocery store: A.Prime and Standard, B.Choice and Select, C.Cutter and Canner, or D.Select and Standard?

B. Choice and Select

What are the USDA meat grades for lamb? A.prime,choice,good,cutter,and canner; B.prime,choice,good,utility,and cull; C.US#1,2,and 3; or D.prime,choice,select,and standard?

B. grades of lamb are prime, choice, good, utility, and cull

What is the main purpose of aging meat? A.to lower the incidence of food borne illness, B.to develop additional tenderness and a characteristic flavor, C.to dry it out, or D.all of the above

B. Meat is aged to develop additional tenderness and a characteristic flavor