Meat Animals and Quality Overview

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Questions and Answers

Match the following attributes of meat quality with their descriptions:

Appearance = Perceived through sense of sight Odour = Evaluated using the sense of smell Flavour = Includes sour, sweet, bitter, and salty Texture = Assessed through mouth feel or finger feel

Match the sensory evaluation methods with their purposes:

Paired comparison test = Identifies simple differences between two samples Triangle test = Detects the odd sample among three Descriptive analysis = In-depth profiling of sensory attributes Hedonic rating = Measures consumer preferences and acceptance

Match the meat inspection techniques with their definitions:

Visual inspection = Evaluates the general appearance of meat Sensory evaluation = Describes meat quality attributes perceived by senses Chemical analysis = Assesses composition and contaminants in meat Microbiological testing = Checks for harmful microorganisms in meat

Match the components of meat quality control methods with their characteristics:

Trained panelists = Individuals knowledgeable in sensory evaluation Score-sheets = Tools used by panelists to record findings Standard test methods = Ensure comparability of results among evaluations Chilling treatment = Process recognized through sensory evaluation Signup and view all the answers

Match the eating quality aspects of meat with their sensory characteristics:

Juiciness = Perceived through texture and moisture assessment Tenderness = Evaluated by texture during chewing Flavour = Influenced by odour and taste sensations Savory = Associated with specific taste profiles Signup and view all the answers

Match the sensory evaluation methods with their typical application:

Discrimination tests = Determine if differences exist between samples Preference tests = Identify consumer liking for specific products Descriptive tests = Provide detailed sensory profiles of meat Overall acceptability tests = Assess general consumer preference Signup and view all the answers

Match the aspects that influence sensory evaluation with their roles:

Environmental factors = Light and noise levels can affect sensory perceptions Palate cleansing = Enhances the clarity of taste evaluations Sampling techniques = Ensure representative portions of meat are tested Training = Improves the ability to detect subtle differences in quality Signup and view all the answers

Match the roles of a sensory evaluation panel with their functions:

Evaluation consistency = Ensures reliable and comparable results Diverse palate = Aids in detecting a variety of flavour profiles Expertise in methods = Knowledge of standardized testing procedures Recording observations = Systematically documents findings for analysis Signup and view all the answers

Match the following meat quality attributes with their descriptions:

Tenderness = Preferred by consumers for ease of chewing Freshness = Indicated by smell and bright red color Juiciness = Related to the moisture content in meat Flavour = Affected by spices and cooking methods Signup and view all the answers

Match the meat inspection techniques with their primary focus:

Sensory evaluation = Assessing appearance, odor, and taste Visual inspection = Checking for color and surface characteristics Touch testing = Evaluating the texture and tenderness by hand Smell analysis = Determining freshness through odor Signup and view all the answers

Match the quality control methods with their specific functionalities:

Organoleptic evaluation = Measuring sensory perceptions of meat Chemical analysis = Determining meat composition and spoilage Physical assessment = Evaluating meat size and fat layers Microbial testing = Identifying spoilage organisms in meat Signup and view all the answers

Match the eating quality aspects of meat with their implications:

Tenderness = Influences consumer satisfaction during chewing Aroma = Enhances the overall flavor perception Color = Indicates freshness and quality Fat content = Affects juiciness and flavor richness Signup and view all the answers

Match the sensory evaluation methods with their intended outcomes:

Taste test = Determining overall flavor quality Texture assessment = Evaluating chewing experience Color inspection = Assessing visual appeal and freshness Odor evaluation = Identifying freshness and spoilage Signup and view all the answers

Match the sensory attributes with their relevance to meat quality evaluation:

Smell = Indicates freshness and spoilage Taste = Determines palatability of the meat Visual appeal = First impression of quality based on sight Texture = Influences consumer expectations during eating Signup and view all the answers

Match the consumer preferences with the quality aspects they relate to:

Tender meat = Correlates with consumer enjoyment Bright red color = Signifies freshness in meat Juicy meat = Enhances overall eating experience Pleasant aroma = Boosts flavor perception and acceptance Signup and view all the answers

Match the following terms to their correct descriptions:

Hedonic scale = Used to measure acceptability of meat Acceptability test = Determines consumer preference Organoleptic test = Focuses on sensory attributes of food Freshness indicator = Signaled by bright color and pleasant smell Signup and view all the answers

Match the following meat inspection techniques with their purposes:

Weight difference = Measures loss of water in meat Brine testing = Determines salt levels in processed meat Air inflation = Checks for leaks in packaging pH measurement = Assesses acidity for quality control Signup and view all the answers

Match the following quality control methods with their descriptions:

Physical tests = Involves measurements like weight or pH Chemical methods = Require sophisticated equipment Sensory evaluation = Assess subjective qualities of meat Weight assessment = Provides information about economic losses Signup and view all the answers

Match the following aspects of meat quality with their relevance:

Eating quality = Related to consumer perception of taste Weight difference = Significant for economic implications Salt concentration = Critical for preserving meat integrity pH levels = Influences meat's shelf life and safety Signup and view all the answers

Match the following sensory evaluation aspects with their categories:

Flavor = Taste and aroma characteristics Texture = Mouthfeel and chewiness of meat Appearance = Visual quality and color of meat Juiciness = Moisture release during consumption Signup and view all the answers

Match the following pH values with their significance in meat quality:

7.0 – 7.1 = pH of live animal muscle tissue 5.6 – 5.8 = Lowest pH value 24 hours post-slaughter 6.0 = Normal range for quality meat 4.5 = Salt concentration threshold for cured products Signup and view all the answers

Match the following meat processing methods with their attributes:

Cured products = Contain up to 5% salt Cooked products = Salt should not exceed 3% Fresh meat = Subject to higher evaporation losses Brined products = Utilize sugar and nitrite alongside salt Signup and view all the answers

Match the following techniques with their methods of measurement:

Salimeter = Used to measure brine salt concentration Scales = Applied for assessing weight loss Graphic analysis = Not applicable for pH values Air pumping = Checks for leaks in the packaging process Signup and view all the answers

Study Notes

Meat Animals and Meat Quality

Meat is any part of an animal intended or judged safe for human consumption (CAC/RCP 58-2005)

Common Meat Animals

Domestic ungulates (cattle, pigs, sheep, goats, horses)
Domestic birds (poultry)
Lagomorphs (rabbits, hares, pikas)
Farmed game
Farmed game birds
Wild games (mammals and birds)
Other animals, as specified

Meat Types

Red meat (sometimes called dark meat)
White meat

Colour Differences

Colour differences are due to variations in muscle activity, influencing muscle pigment (myoglobin)

Meat Quality Attributes

Quality is defined by two aspects:
- Safety
- Eating quality

Safety

Meat should be free of harmful microorganisms or unfavorable substances
Signs of a healthy animal include quick appearance, good reflexes, movement, and normal health parameters
Pregnant animals' blood may be contaminated with fetal waste materials

Eating Quality

Defined by the consumer, considers
- Freshness
- Proportion of lean to fat
- Palatability (texture & consistency, juiciness, flavor)
- Appropriate use of additives/extenders

Meat Quality Preferences

Tropical countries often prefer mature animals, while temperate countries often prefer young animals
Preferences differ due to cultural practices and food preparation tastes

Meat Inspection and Quality Control

General meat inspection is an initial step to screen unacceptable meat through visual and physical examination
Meat quality control uses approved techniques to determine quality
Quality control is essential for all meat processing plants

Meat Quality Control Methods

There are different methods, from simple to sophisticated, depending on the needed accuracy
The methods are used to inform consumers and processors about meat quality.

Sensory (Organoleptic) Evaluation

Involves describing meat and meat product attributes through the senses.
Senses of sight, smell, taste, and touch are used to evaluate color, size, shape, cleanliness, odor, flavor, and texture.
Can be done by one person, or a more objective group of panelists

Sensory Evaluation methods

Paired Comparison Test
Triangle Test
Hedonic/Acceptability Test

Color

Fresh meat turns bright red when exposed to air (oxygen+myoglobin)
Meat loses freshness and its bright color when without exposure to air.
Consumers prefer tender and juicy meat.
The best way to examine consistency is by chewing

Smell and Taste

Smell and taste are related, and evaluated simultaneously
Fresh meat has a slightly acidic smell that intensifies with time (lactic acid formation)
Spoiled meat has an unpleasant odor
Freshness is marked by smell and appearance

Physical Tests

Physical methods focus on meat condition or surrounding conditions (storage rooms, etc.
Includes temperature, humidity and water activity.
Temperature: Low temperatures are essential for preventing microbial growth, during chilling, and freezing
Humidity: High humidity can cause evaporation and wetting
Water activity (a_w) measures the available water in meat; microbial growth is affected by water activity.
Airtight Closure: Important fro shelf stable meat products. Techniques to check for leaks.

Chemical Tests

Chemical tests determine specific substances within meat and meat products.
Includes pH measurement—important for microbiological aspects.
pH: Ranges in live animals and carcasses. Different meats have different pH values
Moisture/fat/protein determination: Methods to determine these components in meat

Microbiological Examination

Aims to determine bacterial contamination in meat and meat products
It needs laboratory facilities
Includes contact (trigger) methods and quantitative methods, such as total plate count and selective plate count
Sampling methods (contact & destructive) are needed

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Description

Explore the essential aspects of meat animals and the factors that influence meat quality. This quiz covers types of meat, the safety and eating quality attributes, and the characteristics of common meat animals. Test your knowledge on what defines meat quality and safety standards in consumption.