FOOD week 5 Biochemestry of Meat

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Questions and Answers

Which of the following traits is measured at beef grading?

Fat depth (correct)

Protein coagulation

Collagen denaturation

White striping

What is the desirable range for meat colour at beef grading?

1A - 3 (correct)

1 - 4

0 - 3

1 - 3

What is the main cause of white striping in poultry?

Fast growth rates

Animal diet

Animal health ailments

All of the above (correct)

What is the Maillard reaction?

A chemical reaction that occurs when food is heated Signup and view all the answers

At what temperature does the Maillard reaction begin?

140 °C Signup and view all the answers

Which cooking method converts tough meat cuts into tender products?

Slow cooking Signup and view all the answers

What is the internal temperature for a steak cooked to medium-rare?

~57 °C Signup and view all the answers

What factors can influence meat quality?

All of the above Signup and view all the answers

What is a potential risk of heating animal fats?

Oxidation Signup and view all the answers

What is the purpose of consumer sensory evaluation in the eating quality experience?

To measure all aspects of eating Signup and view all the answers

What is the main difference between white meat and red meat?

White meat is from poultry while red meat is from mammals Signup and view all the answers

Why do pieces of meat look different even though they are composed of the same three tissues?

The proportions of each tissue vary between species and function Signup and view all the answers

What is the chemical composition of muscle?

75% Water, 5% Other, 20% Protein Signup and view all the answers

What is the anatomical structure of muscle?

Cells, fibers, and connective tissue Signup and view all the answers

What is the role of meat in diets?

Meat is a source of essential nutrients and high biological value protein Signup and view all the answers

Which countries have the highest per person consumption of meat?

Developed countries Signup and view all the answers

What does the term 'paddock to plate' concept refer to?

The journey of meat from the farm to the consumer's plate Signup and view all the answers

What is the purpose of studying the biological processes driving meat quality traits?

To understand the impact of meat quality on eating experience Signup and view all the answers

Which factor does NOT influence meat quality traits?

Animal Handling Signup and view all the answers

What is the impact of stress on energy reserves?

It depletes energy reserves Signup and view all the answers

What is the relationship between muscle glycogen and pH?

Higher muscle glycogen leads to higher pH Signup and view all the answers

What is the main form of muscle shortening caused by carcase chilling?

Cold Shortening Signup and view all the answers

What is the purpose of tenderstretching carcases?

To prevent muscle contraction pre-rigor Signup and view all the answers

What is the process of aging meat?

The breakdown of protein and structure of meat over time Signup and view all the answers

What is myoglobin?

A protein that gives meat its color Signup and view all the answers

What is the impact of genetic breeding on poultry carcase traits?

It improves carcase traits Signup and view all the answers

What is the average percentage of myoglobin in meat?

0.3% Signup and view all the answers

What is the purpose of processing techniques used to reduce shortening?

To speed up glycolysis Signup and view all the answers

Study Notes

Beef Grading and Meat Quality

Marbling, meat color, fat, and maturity are measured at beef grading
Desirable range for meat color at beef grading is 3-4 on the Munsell color scale

Meat Characteristics

White striping in poultry is caused by a genetic condition that leads to excessive fat deposition
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs during cooking, browning meat and creating flavor compounds
The Maillard reaction begins at temperatures above 140°C (284°F)

Cooking and Meat Preparation

Braising is a cooking method that converts tough meat cuts into tender products
Internal temperature for a steak cooked to medium-rare is 63°C (145°F)

Factors Affecting Meat Quality

Meat quality can be influenced by factors such as genetics, nutrition, age, and processing
Heating animal fats can lead to oxidation, causing off-flavors and off-odors

Meat Composition and Structure

Muscle is composed of 75% water, 20% protein, and 5% lipids, carbohydrates, and other substances
The anatomical structure of muscle consists of muscle fibers, connective tissue, and adipose tissue

Meat in Diets and Consumption

Meat is a significant source of essential nutrients, including protein, vitamins, and minerals
Countries with the highest per person consumption of meat are the United States, Australia, and Argentina

Meat Production and Industry

The 'paddock to plate' concept refers to the entire production process, from farm to consumer
Studying biological processes driving meat quality traits helps to improve production efficiency and product quality
Stress can deplete energy reserves, affecting meat quality
Muscle glycogen and pH are inversely related
Carcase chilling can cause cold shortening, a type of muscle shortening
Tenderstretching carcases helps to reduce cold shortening
Aging meat involves holding it at refrigerated temperatures to allow enzymatic breakdown and tenderization
Myoglobin is a protein in muscle tissue responsible for meat color
Genetic breeding can influence poultry carcase traits
Myoglobin accounts for approximately 1-2% of meat composition
Processing techniques, such as tenderstretching, help to reduce shortening and improve meat tenderness

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Description

Take this quiz to test your knowledge on the biochemistry of meat and understand how biological processes drive meat quality traits. This quiz will also cover the influence of meat quality traits on eating preferences.