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Meats Exam 3
ANSC 307 Honors
75
Other
Undergraduate 3
04/22/2016

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Term
Ultrasonics
Definition

High frequency sound waves emmitted from and received into a transducer

 

  • Used in predicting subcutaneous fat thickness at the 12th rib and the ribeye area at the 12-13th rib
  • Similar to use on live animals (usually performed with hide still on)
Term
Cutability predictions require
Definition
  • Amount of subcutaneous fat
  • Amount of muscle

(beef also looks at KPH and ribeye area)

Term
Optical Probes
Definition
  • Hennessy Grading Probe
  • Fat-O-Meater (problem: PSE carcass are hard to measure b/c muscle more similar to fat consistency)
Term
Antipyrine
Definition

Distributed uniformily in body water, total body water is related to total body fat 

  • Prediction of protein
  • Not used much because antipyrine distributes unevenly 
  • Live animal 
Term
Anesthetic
Definition

Are preferentially absorbed by fat tissues

  • Less fat = sleep longer because smaller amounts of fat take longer to get substance out of system
  • Injected 12 mg of Nembutol and fat hogs slept for 70 minutes while lean hogs slept 180 minutes
  • Live animal
Term
K40 Counter
Definition

All K in animals is in muscle, K:K40 is constant; K40 gives off gamma radiation; gamma radiation:total muscle

  • Measure amount of radiation given off and use that to find amounts of K and use that to find amounts of muscle
  • Not very practical and therefore main use is research 
  • Live animal
  • Whole body radiation counter
Term
D2O
Definition
Live animal
Term
Computerized tomography (CT-scan)
Definition
  • Live animal
  • Expensive
Term
Magnetic Resonance Imaging (MRI)
Definition
  • Expensive
  • Live animal
Term
Total Body Electrical Conductivity (ToBEC)
Definition

Electrical current passes through animal muscle and bone (highly conductive); fat (lowly conductive). Less current passes through a fat animal.

  • Most applicable and very accurate
  • Carcasses
Term
Video Image Analysis (VIA)
Definition

Camera + computer + digitizer. TV picture freeze framed, digitized picture.

  • Used in Australia for whole carcass assesment of cutability (ribeye area, fat thickness, etc.) and quality (color, amount and distribution of marbling, etc.). Modified unit (retail assessment unit) used by Quantas Airline [this method has use in industry]
Term
Whole body specific gravity
Definition

(Weight in Air) / (Weight in Air - Weight in Water)

  • High number = lean animal; low number = fat body 
Term
Curing
Definition
The addition (3) of saltsugar, and nitrate or nitrite for the purpose (3) of preservationflavor, and color
Term
Salt Function
Definition
  • Flavor
  • Antimicrobial
  • Enhances cure transport through meat
Term
Sugar Function
Definition
  • Flavor 
  • Counteracts harshness of salt
  • Energy for bacteria that change NO3 ---> NO2
Term
Nitrite or Nitrate Function
Definition
  • Flavor
  • Prevents warmed-over flavor
  • Retards rancidity
  • Cured-pink color
  • Anti-botulinal effect
Term
Dry Curing
Definition
The oldest way of curing meats. Curing ingridients are rubbed on the surface of the meat to be cured.
Term
Stitch Pumping
Definition
A long needle with multiple holes around the shaft is used. Needle is inserted into meat and the curing solution (in water) is pumped into the product.
Term
Artery Injection
Definition
A large needle with only one hole in it is inserted into the brachial or femoral artery and the cure solution is injected into the arterial system.
Term
Needle Injection
Definition
A machine with multiple needles that injects, automatically, meat cuts with the curing solution. The most common way meat is cured today.
Term
Sodium Tripolyphosphate
Definition
An alkaline phosphate that increases water-holding capacity. Up to 5% of pickle, no more than 0.5% in finished product.
Term
USDA label approval prerequisite
Definition

(Product Name) and water product - x% of weight is added

Ex: Ham and Water Product - 20% of weight is added ingredients

Term
Combo Bins
Definition
Large containers full of fresh pork bellies shipped to processing companies to be converted to bacon
Term
Process of Making Bacon from pork bellies (9)
Definition
  • Skinned (using a Townsend skinner)
  • Trimmed of ragged edges (using Whizard knives)
  • Pumped (usually Townsend injector)
  • Placed on bacon combs and put on trees or trucks for thermal processing 
  • Chilling
  • Pressing
  • Slicing (Anco Slicer)
    • Premium slices
    • Secondary slices
    • Ends and pieces
  • Packaging
Term
Three general ham processing systems (final product dependent)
Definition
  • Traditional bone-in cured/smoked ham
  • Boneless, premium ham
  • Bonless, sectioned or chopped and formed ham
Term
Process of making traditional bone-in hams (9)
Definition
  • Arrive at processing plant in "combo bins" in weight rance categories
  • Trimmed of some of the collar fat and skin (Townsend skinner)
  • Pumped 
  • Netted
  • Placed on tree or truck for thermal processing
  • Thermal processed
  • Chilled 
  • Wrapped with paper
  • Boxed
Term
Process of making boneless, premium ham (11)
Definition
  • Arrive at processing plant in "combo bins" in weight range categories
  • Completely defatted and deseamed
  • Muscles are injected
  • Cured muscles undergo massaging or tumbling
  • Massaging and Tumbling
  • Muscles are netted together or placed in casings (usually 2 or 1 1/2)
  • Ham molds are placed on the product before thermal processing to give shape 
  • Thermal processing 
  • Chilling
  • Cutting in half (for some of the hams)
  • Packaging
Term
Premium muscles used in boneless ham
Definition
  • Semimembranosus-adductor and biceps femoris-semitendinosus
  • Usually only thesemimembranosus-adductor muscles are used to make hams such as Hormel's Cure 81
Term
Bacon Curing
Definition
  • 120 ppm in-going sodium nitrite or 148 ppm in-going potassium nitrite; 550 ppm of ascorbates or erythorbates
  • For dry cured bacon, 200 ppm in-going sodium nitrite or 246 ppm in-going potassium nitrite
  • Maximum final weight = 100 percent of green weight
Term
Ham Curing
Definition
  • 200 ppm in-going nitrite; 550 ppm of ascorbates or erythorbates
  • Maximum final weight = depends on PFF regulations
Term
Thermal processing - Bacon
Definition
  • Target temperature = 124 to 126°F 
Term
Thermal processing - ham
Definition
  • Must reach at least 144°F (must reach 144°F to kill trichinella spiralis instantly)
Term
Thermal processing
Definition
  • Used to "set" the premium section and formed hams (heat coagulable proteins). 
  • Cooked hams must reach 150ºF
Term
Smoking
Definition

Combustion of moist sawdust (hardwood) or the use of liquid smoke

  • Flavor
  • Color
  • Bacteriostatic or bactericidal properties
Term
Sausage
Definition
Any meat that is chopped, seasoned and formed into a symmetrical shape
Term
Meat emulsion
Definition
A dispersion of fat particles in water held by the action of salt-soluble, heat-coagulable proteins (SSHCP)
Term
Salt-soluble, heat-coagulable proteins (SSHCP)
Definition
  • Actin, myosin, actomyosin
  • Salt-soluble: can be extracted in a weak NaCl solution
  • Heat-coagulable: will coagulate upon heating
Term
Constraints in frankfurter manufacture
Definition
  • USDA: maximum fat = 30% and added water = 10%
  • New law (1988) states that the combination of fat and water cannot exceed 40%. Thus, can have frankfurter with 20% added water, but, maximum fat still cannot exceed 30%
Term
Frankfurter added water compliance
Definition
  • Added water = total water - (4 x P)
  • Maximum added water = 40 - fat percent (not to exceed 30%)
  • Maximum added water > = added water
Term
Plant Quality Control
Definition
  • Binding Index = 40 to 60
  • Color Index = 40 to 50
Term
Choosing Animal Tissues
Definition
  • Fat to lean ratio
  • Moisture to protein ratio
  • Binding Index
  • Color Index
Term
Binding Index
Definition
  • Relative amount of SSHCP in a meat
  • Ex: bull has index of 100: divide amount in bul into other meat to find BI
Term
Color Index
Definition
  • Relative amount of myoglobin in a meat
  • Bull has an index of 100; divide amount in bull into other meat to find CI
Term
Additives
Definition
  • 3% NaCl
  • 2% Dextrose
  • 2% Corn Syrup Solids
  • 1% Microground mustard
  • 1/2% Seasonings (NO2, Ascorbate, GDL, Spices)
Term
Cereal Added
Definition
  • 10 1/2 to 12% (8 1/2% as above plus 3 1/2 or 2%)
  • USDA allows 3 1/2% of:
    • Cereal (wheat, rice, potato) flour
    • Soy flour
    • Soy concentrate
    • Non-fat dry milk
    • 2% of soy protein isolate
Term
Meat ingridients in frankfurters
Definition
  • Skeletal meats: beef, pork, lamb, mutton, goat
  • By-product or variety meats: tongues, lips, tripe, etc.
Term
Non-meat ingridients in frankfurters
Definition
  • Cereals
  • Soy proteins
  • Milk proteins
Term
Labeling in Sausage
Definition
  • Traditional generic name (wieners)
  • Species plus generic (beef franks)
  • Meat by-products added (frankfurters with variety meats)
  • Non-meat binders added (wieners with soy added)
  • Meats by-products and non-meat binders (hot dogs with variety meats and non-fat dry milk added)
  • Unspecified products (treats)
Term
Purpose of smoking, cooking, thermal processing of sausage (5)
Definition
  • Coagulates protein matrix
  • Fixes nitrosomyoglobin
  • Kills trichinella spiralis
  • Adds smoke components
  • Pasteurizes products

Start: House temperature of 140°F --> 180°F, raise 10ºF for 15 minutes (include 5 min of smoke). Cold shower (6-8 min).

Term
Fatting out/fat capping (FD)
Definition
Excess fat, too little SSHCP, overchopping, too much rework
Term
Deformation (FD)
Definition
Too much cereal
Term
Curling (FD)
Definition
Too much connective tissue
Term
Gelling out (FD)
Definition
Too much connective tissue
Term
Crusting (FD)
Definition
Too low relative humidity, excess protein
Term
Greening (FD)
Definition
Excess nitrite, lactoacillus viredescens
Term
Sliming (FD)
Definition
Yeast or pseudomonads on product
Term
Taste, texture, flatus (FD)
Definition
Too much soy protein in product
Term
Barber-pooling, speckling (FD)
Definition
dull bladles on chopper
Term
Poor Color (FD)
Definition
Too little or too much myoglobin, failure to complete curing cycle
Term
Poor peelability (FD)
Definition
Failure to form outside skin surface, excess connective tissue, understuffing, inadequate relative humidity prior to peeling
Term
Fresh Pork Sausage Process (6)
Definition
  • Slaughter
  • Bone 
  • Grind
  • Mix-blend
  • Grind
  • Continuos stuffer
Term
Kartridg-Pak
Definition
Chub packaging machine; sausage manufacture
Term
Saran Barrier
Definition
Muscle respires and uses trapped residual oxygen
Term
Fermented Sausage
Definition
  • Dry < 35% moisture
  • Semi-dry < 50% moisture
  • Fermented ---> lactic acid
  • Conversion of sugar ---> lactic acid (characteristic acid, tangy flavor)
  • Old method of manufacturing (2 weeks)
  • Grinding
  • Season + cure, mixing
  • Pan-curing (3 days @ 37°F)
  • Stuffing
  • Greening (10 days @ 73ºF)
  • Smoking (32 hr @ 100ºF)
  • Drying (10-90 days)
Term
New method of Manufacturing Sausage (2 days)
Definition
  • Grinding
  • Season + cure, mixing
  • Add Lactocel
  • Stuffing
  • Greening (16 hr @ 85ºF)
  • Smoking (32 hr @ 100ºF)
  • Drying (10-90 days)
Term
Lactocel Starter Culture
Definition
  • Micrococcus aurantiacus
  • Lactobacillus plantarum
  • Pediococcus cerevisiae
Term
Micrococcus auranticus
Definition
Converts NO3 --> NO2
Term
Lactobacillus plantarum
Definition
Converts sugar to lactic acid
Term
Hazard
Definition
A biological, chemical, or physical agent or property that may cause a food to be unsafe for consumption, or aesthetically unacceptable to the consumer
Term
Risk
Definition
A function of the probability of an adverse event and the magnitude of that event, consequential to a hazard(s) in food
Term
Risk Analysis
Definition
A process consisting of three components; risk assessment, risk management, and risk communication
Term
Risk Assessment
Definition
A scientific process of identifying hazards, and estimating risk in qualitative or quantitative terms. This involves four analytical steps:
1. hazard identification
2. hazard characterization
3. exposure characterization
4. risk characterization
Term
Risk Assessment Policy
Definition
Pre-determined guidelines for scientific judgements and policy choices which may be applied at specific decision points in the risk assessment process
Term
Risk Management
Definition
The process of weighing policy alternatives, selecting an appropriate regulatory option, and implementing that option
Term
Risk Communication
Definition
An interactive process of exchange of information and opinion on risk among risk assessors, risk managers, and stakeholders
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