What is ecchymosis?
Blood Splash
What causes blood splash?
improper stunning, too slow to stick-spike in blood pressure
Which species has a longer onset of rigor?
Beef and Lamb-ATP is present longer
Describe Rapid chilling
10-15 degrees C-membranes lose function, calcium is dumped on the myofribrils
What happens to water when the sarcomere is tightly bond?
There is less water binding
What is tender cut?
Cut around the 12th rib and hung by the LG
What is tender stretch?
Bending the hind leg to stretch the back
What is a heat ring and what is it caused by?
metabolism still occurring in the meat, usually occurs in larger muscle where it is unable to cool fast enough
What is the postmortem dedgration of proteins?
Proteolisis
What is a 2 calcium dependent enzyme called?
Calpain
What are the calpain types?
m calpain and u calpain.
Where does the Calcium come from?
Mitochondria and sarcomere reticulum
What is the inhibitor of calpain?
Calpistatin
What is the average warner Bratzler Shear Force of the Psoas Major?
3.2
What is the average WBSF of a Trapzius?
6.4
What is the main cause of tenderness differences?
Myofibril fragmentation accounts for 50%
What does calpain do the tenderness of the meat?
Calpain makes for tougher meat
Is a higher or lower pH have a higher chance of denaturing?
Lower
Name the mutation seen in sheep
Callipyge, tough meat is hypertrophy
What is the mutation seen in cattle mostly?
Double muscling, hyperplasia, very tender
What enzyme is in the papya?
papain
Enzyme in the pinapple
Bromelain
What enzyme is the strongest and found in figs?
Fican
What fruits Actidin found in?
Kiwi
What is Sarcoplasma Proteins?
make up 30-35%, include myoglobin, tropinin and tripomyosin, base the color, metabolism proteins and are water soluble
What does the term Hue mean?
normal color association (blue, red, yellow etc)
Chroma mean?
Intensity of color
When referring to color what does value stand for?
over light reflection
What is the difference of Hemoglobin and Myoglobin?
Hemoglobin is the pigment in the blood.
Myoglobin is the pigment in muscle making up 80-90% of the total pigment
Is Hemoglobin or Myoglobin bigger?
Myoglobin is 1/4 size of Hemoglobin
What is the main source of Iron?
Myoglobin
What are the two parts of Myoglobin?
Heme Ring and Globin
Describe Ferric
Myoglobin Fe3+ OH2
Describe Ferrous
Oxymyoglobin, FE2+ and O2
Name the four types of packeging.
Aerobic, Anaerobic, Modified Atmosphere, Freezer Paper
What is the gas mix in a Modified Atmosphere?
80% O2
15% Co2
5% N
What gas can kill all things except anaerobic?
Carbon Monoxide
What does GRAS stand for?
Generally Recognized As Safe
What packaging is Vacuum Pack an example of?
Anaerobic
What packaging is PVC overwrap an example of?
Aerobic
What can happen if Freezer Paper is not correctly wrapped?
Freezer Burn
Discussing process meats what are the three ways to change meat?
Chemical, Mechanical and Enzymatic
Processed meats use treatments to alter what?
Taste, Value, “Keeping Quality”
What percent of pork is further processed?
80%
What percent of the 80% of processed beef is ground beef?
50%
What are the 5 sausage types?
Fresh, Cooked, Cooked and Smoked, Dry, Cooked Meat specilities
What are the two categories in a meat product?
Meat and Non Meat
What color are sodium nitrites?
Pink
What does HU stand for?
Heat Units (Taste of Heat)
What are the benefits of salt?
Flavor, Bacteriostatic, water holding, stabilization of emulsions
What is the operative ion in salt?
CI-
What is the opposite and downfall of CI-
KCI=Bitter Flavor
What are the two cure accelerators?
Sodium Ascorbate and Sodium Erythorbate
Name the three primary antioxidents
BHA, BHT and Tocopherol
What do the primary antioxidants do?
Stop oxidation
What do the secondary antioxidants do?
Slow down oxidation
What is KNO2?
Salt Petre used in BC times
What is Prague Powder?
NaNO2 (pink)
What is the purpose of Meat Glue?
use of heat to expose actin and myosin to be able to bond meat together
Cold Set Binders are the same as the meat glue process, but differ in what way?
They don’t use a cook time
What is the Aw of Jerky?
0.85
What are the types of Jerky?
Whole muscle (very thin, semimembernous) Restructured (grinding a whole muscle, different texture)
What does it mean to Macerate?
Make cuts to expose more surface space
What percent of Frankfurts are fat?
30%
Describe Emulsions
A colloidal system in which a liquid is dispersed in droplets of another liquid with which it is immiscible.
Name two examples of emulsions.
Oil in water (Mayo) Water in Oil (Butter)
What ways can a person break an emulsion?
Through Heat (increases the fluidity) and Freezing (causes the water to crystalize)
What are the characteristics of Clostridium Botulism?
Amerobi, found in soil and water, intoxication, killed by sodium nitrite, found in cans and low acid vacuum packed foods
What organism thrives in cool damp areas, is a food infection and has a recontamination concern?
Listeria monocylogenes
What is Salmonella?
Food infection, found in poultry 150-160 degrees for 15-30 seconds will kill it.
E. coli has what number associated with it?
0517:H1
Describe E. Coli
Comes from manure, infection, 10 organisms creates a toxic dose
What is Staphlococus Aureus?
Intoxication, Facilitative, human contamination, must stress proper handling
What does facultative mean?
No O2 or there can be O2