28 Questions
Which of the following traits is measured at beef grading?
Fat depth
What is the desirable range for meat colour at beef grading?
1A - 3
What is the main cause of white striping in poultry?
All of the above
What is the Maillard reaction?
A chemical reaction that occurs when food is heated
At what temperature does the Maillard reaction begin?
140 °C
Which cooking method converts tough meat cuts into tender products?
Slow cooking
What is the internal temperature for a steak cooked to medium-rare?
~57 °C
What factors can influence meat quality?
All of the above
What is a potential risk of heating animal fats?
Oxidation
What is the purpose of consumer sensory evaluation in the eating quality experience?
To measure all aspects of eating
What is the main difference between white meat and red meat?
White meat is from poultry while red meat is from mammals
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
What is the chemical composition of muscle?
75% Water, 5% Other, 20% Protein
What is the anatomical structure of muscle?
Cells, fibers, and connective tissue
What is the role of meat in diets?
Meat is a source of essential nutrients and high biological value protein
Which countries have the highest per person consumption of meat?
Developed countries
What does the term 'paddock to plate' concept refer to?
The journey of meat from the farm to the consumer's plate
What is the purpose of studying the biological processes driving meat quality traits?
To understand the impact of meat quality on eating experience
Which factor does NOT influence meat quality traits?
Animal Handling
What is the impact of stress on energy reserves?
It depletes energy reserves
What is the relationship between muscle glycogen and pH?
Higher muscle glycogen leads to higher pH
What is the main form of muscle shortening caused by carcase chilling?
Cold Shortening
What is the purpose of tenderstretching carcases?
To prevent muscle contraction pre-rigor
What is the process of aging meat?
The breakdown of protein and structure of meat over time
What is myoglobin?
A protein that gives meat its color
What is the impact of genetic breeding on poultry carcase traits?
It improves carcase traits
What is the average percentage of myoglobin in meat?
0.3%
What is the purpose of processing techniques used to reduce shortening?
To speed up glycolysis
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
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.
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