Term
What are the major pigments in meat? |
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Definition
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Term
Where is hemoglobin found and what is it used for? |
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Definition
In the blood cells, used for O2 and CO2 transport |
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Term
Where is myoglobin found? |
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Definition
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Term
Which is larger, hemoglobin or myoglobin? |
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Definition
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Term
What colour indicates high amounts of myoglobin? |
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Definition
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Term
What type of fibers have more myoglobin? |
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Definition
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Term
True or False, Young animals need higher myoglobin concentrations |
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Definition
True, need to store more O2 to meet muscle needs |
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Term
True or False Less myoglobin is needed in locomotive muscles |
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Definition
FALSE. More myoglobin is needed in locomotive muscles |
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Term
Which gender has more myoglobin in cattle? |
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Definition
Bulls have the most Steers intermediate cows/heifers have the least |
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Term
Which gender has more myoglobin in pigs? |
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Definition
Boars have the most Gilts intermediate Barrows the least |
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Term
What mineral causes in increase or decrease in redness of meat? |
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Definition
Iron, low Fe decrease in redness, high Fe increase in redness |
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Term
What colour is myoglobin? |
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Definition
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Term
What is the oxidative form of iron in uncut meat? |
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Definition
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Term
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Definition
The time after slaughter that the meat will react with the air (deoxymyoglobin to oxymyoglobin) , 15-60min. Required before meat can be graded |
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Term
What causes O2 to be used up? |
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Definition
an increase in pH and an increase in temperature |
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Term
what is the ideal temperature for storing meat? |
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Definition
0-5C, can put off surface browning for 2-7 days |
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Term
as oxygen is used up _______ is converted to ________ |
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Definition
oxymyoglobin to metmyoglobin |
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Term
What colour is metmyoglobin? |
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Definition
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Term
What vitamin influences the oxidation process? |
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Definition
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Term
What can packagers do to prevent browning? |
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Definition
inject a gas into packaging |
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Term
Light scattering is inversely proportional to what? |
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Definition
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Term
more light scattering is influence by ________ |
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Definition
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Term
PSE pork has _______________ on _________. |
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Definition
denatured sarcoplasmic proteins on myofibrils |
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Term
incresaed denaturation causes |
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Definition
increase reflectance of light, lighter coloured meat |
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Term
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Definition
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Definition
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Term
What type of meat has a higher WHC? |
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Definition
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Term
Which type of meat has a higher drip value? |
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Definition
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Term
What is the most abundant protein in the body? |
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Definition
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Term
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Definition
tendons, ligaments, bones, cartilage, muscle, skin |
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Term
what is the difference between tendons and ligaments? |
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Definition
tendons connect muscle to bone, ligaments connect bone to bone |
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Term
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Definition
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Term
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Definition
****look this up as well*** |
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Term
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Definition
building blocks of collagen, structural unit of collagen fibre |
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Term
Where is tropocollagen synthesized? |
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Definition
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Term
What are the building blocks of tropocollagen? |
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Definition
glycine, proline, hydroxyproline |
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Term
How often is glycine found on the AA chain? |
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Definition
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Term
What is the arrangement of the PP chains? |
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Definition
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Term
where are the PP chains assembled (after they are a triple helix)? |
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Definition
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Term
What order is collagen formed? |
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Definition
3-chained coiled helix, tropocollagen molecule, collagen fibril |
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Term
Is collagen very elastic? |
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Definition
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Term
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Definition
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Term
the number of fibrils in a fiber is dependant on the__________ |
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Definition
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Term
the number fibers is dependant on the _________________ |
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Definition
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Term
The strength of collagen is determined by |
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Definition
the presense of INTRAmolecular Xlinks between PP strands within tropocollagen |
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Term
Where are Intermolecular Xlinks formed? |
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Definition
between tropocollagen strands |
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Term
___________diameter of fibres increases toughness |
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Definition
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Term
What is responsible for tensile strength of collagen? |
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Definition
the different Xlinks, inter- and intra- molecular crosslinks |
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Term
True/False: younger animals have more reducilbe, soluble collagen. |
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Definition
True, this collagen can be broken down easier |
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Term
What percent of collage is turned over in a day? |
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Definition
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Term
True/False: larger fibril diameter causes less turn over |
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Definition
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Term
AS animals age, what happens to collagen? |
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Definition
Collagen synthesis decreases Collagen Xlinking increases Reducible Collagen Xlinks are converted to pyridinoline |
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Term
True/False Older animals will have tougher meat |
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Definition
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Term
How do they assess beef carcasses for age? |
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Definition
age-related changes in pryodinolin/collagen content bone ossification: conversion of cartilage->bone Soluble proteins and hydroxyprotein decreases with age |
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Term
What type of diet decreases Xlink stability? |
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Definition
High CHO, High fructose, low CP |
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Term
Cattle vs. swine, which has a tenderness problem? |
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Definition
Cattle, pork has more hydroxyproline then cattle |
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Term
barrow vs gilt, which has a tenderness problem? |
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Definition
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Term
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Definition
Arteries, abdominal wall, skin, |
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Term
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Definition
glycine, desmosine, isodesmosine, hydroxyproline |
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Term
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Definition
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Term
What is elastin resistant to? |
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Definition
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Term
Where is elastin synthesized? |
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Definition
Pancreas (evidence man is partly carnivorous) |
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Term
What is the Collagen:elastin ratio in the longisimus? |
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Definition
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Term
Deficiency of what mineral causes an aortic rupture? |
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Definition
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Term
what is the cofactor and enzyme used for the synthesis of desmosine? |
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Definition
lysyl oxidase(enzyme), Cu is the co-factor |
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Term
True/False: There is more CT in cattle then sheep |
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Definition
True, larger animals have more CT |
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Term
True/False: The Psoas Major is very tender |
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Definition
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Term
Animals with a high growth rate tend to be _______tender |
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Definition
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Term
Sirloin, loin and rib have more or less collagen then the chuck or round? |
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Definition
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Term
A shorter sarcomere length causes? |
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Definition
more Xlinking therefore tougher beef |
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Term
What is the ideal cooking meathod to enhance eating experience? |
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Definition
Long time on low temperature |
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Term
as final internal temperature increases? |
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Definition
Tenderness decreases Juiciness decreases Flavour increases cooking loss % increases |
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Term
True/False: cooking increases solubility of collagen |
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Definition
True, this starts at 56-65C |
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Term
What is collagen shortening? |
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Definition
Fibrils are shortened to 1/3 original length |
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Term
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Definition
cooking with a liquid involved ex. boiling |
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Term
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Definition
cooking without liquid involved Ex. bbq, grilling, pan fry DO NOT USE DRY HEAT ON CHUCK OR ROUND MUSCLES |
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Term
What process is mature collage resistant to? |
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Definition
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