Podcast
Questions and Answers
Which of the following traits is measured at beef grading?
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?
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?
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?
What is the Maillard reaction?
At what temperature does the Maillard reaction begin?
At what temperature does the Maillard reaction begin?
Which cooking method converts tough meat cuts into tender products?
Which cooking method converts tough meat cuts into tender products?
What is the internal temperature for a steak cooked to medium-rare?
What is the internal temperature for a steak cooked to medium-rare?
What factors can influence meat quality?
What factors can influence meat quality?
What is a potential risk of heating animal fats?
What is a potential risk of heating animal fats?
What is the purpose of consumer sensory evaluation in the eating quality experience?
What is the purpose of consumer sensory evaluation in the eating quality experience?
What is the main difference between white meat and red meat?
What is the main difference between white meat and red meat?
Why do pieces of meat look different even though they are composed of the same three tissues?
Why do pieces of meat look different even though they are composed of the same three tissues?
What is the chemical composition of muscle?
What is the chemical composition of muscle?
What is the anatomical structure of muscle?
What is the anatomical structure of muscle?
What is the role of meat in diets?
What is the role of meat in diets?
Which countries have the highest per person consumption of meat?
Which countries have the highest per person consumption of meat?
What does the term 'paddock to plate' concept refer to?
What does the term 'paddock to plate' concept refer to?
What is the purpose of studying the biological processes driving meat quality traits?
What is the purpose of studying the biological processes driving meat quality traits?
Which factor does NOT influence meat quality traits?
Which factor does NOT influence meat quality traits?
What is the impact of stress on energy reserves?
What is the impact of stress on energy reserves?
What is the relationship between muscle glycogen and pH?
What is the relationship between muscle glycogen and pH?
What is the main form of muscle shortening caused by carcase chilling?
What is the main form of muscle shortening caused by carcase chilling?
What is the purpose of tenderstretching carcases?
What is the purpose of tenderstretching carcases?
What is the process of aging meat?
What is the process of aging meat?
What is myoglobin?
What is myoglobin?
What is the impact of genetic breeding on poultry carcase traits?
What is the impact of genetic breeding on poultry carcase traits?
What is the average percentage of myoglobin in meat?
What is the average percentage of myoglobin in meat?
What is the purpose of processing techniques used to reduce shortening?
What is the purpose of processing techniques used to reduce shortening?
Flashcards are hidden until you start studying
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
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
