FSHN 300 1nd EditionExam # 2 Study Guide Lectures: 10 – 18Lecture 10 (February 19th)MeatWhat are the different types of meat? What are the different parts that make up the structure of Meats? What pigment is responsible for the color of meat? How does inspection and grading play a part in purchasing meat? What determines the tenderness of meats?~ There are four different animals that are in the category of meat. Beef is the first one that includes steers, bulls (rarely used), heifers and cows, and calves (baby beef, over 3 months old). Next is Veal which is calves that are 3 weeks to 3 months old. Lastly there is also lamb, mutton (sheep), and pork (pigs).~ Meat is composed of water, muscle, connective tissue, adipose (fatty) tissue, and bones. The muscles are the main source of meat and protein. Collagen and elastin are the types of connective tissue found in meat and the older the animal the more connective tissue found in the animal. Adipose (fatty) tissue is found as either cover fat that can be cut off or as intramuscular (marbling) fat that is within the different cuts of meat. ~ The pigment hemoglobin is the primary cause for the color of the meat. The more exercise the animal gets the darker the meat will be.~ The USDA Food Safety and Inspection Service are in charge of guaranteeing wholesome products, but not in charge of quality or tenderness. Meats must be inspected when it is transported across state lines or brought into the U.S. from a foreign country. Grading on the other hand is a voluntary program (but everyone does it), that the USDA is contracted to grade meat as Prime, Choice, or Select. Quality grade looks at the color, grain, surface texture, and fat distribution in meats. While yield grade is the portion of meat that can actually be eaten to the amount of fat, bones, etc.~ The tenderness of meat depends on the cut of meat, the animal’s age, heredity, diet, the amount of marbling, and rigormortis. Older cuts of meat have more flavors, but are less tender.Lecture 11 (February 21st) Meat What are the different changes that can occur when meat is heated? There are a few different ways to determine if meatis done, what are they and which is the most reliable and why? Why is it important to store meat properly, including storing it at the bottom of the refrigerator? ~ The different changes that can occur during heating are an increase in tenderness, juiciness, flavor changes and flavor enhancements, and searing on meats. ~ There are many different ways to determine when meat is done during cooking. They include checking the internal temperature, time/weight charts, color changes, and touch. However checking the internal temperature is the most reliable way to check for doneness, because even if it looks like the meat is fully cooked to a safe temperature, the middle could still be frozen or still within the danger zone. Also different kinds of equipment and cuts of meat will vary in the amount of time it takes to cook and may or may not match time/weight charts. ~ It is very important to wrap and store meats proper to avoid cross-contaminations with food that will be consumed without cooking, including fruits and vegetables. It is especially important to store meat at the bottom of the fridge, because if there is meat on an upper shelf in the fridge that is leaking raw juices, there is a chance that they will make their way down. This would lead to cross-contamination of any food that the juices have come in contact with.Lecture 12 (February 24th)PoultryHow is meat and poultry the same and how is it different? What is the difference between white and dark meat? Is poultry inspected and graded? What are the different areas of purchasing poultry? How do you determine doneness? ~ Meat and poultry are similar for several reasons including, the younger the age of the animal the more tender the meat. This also includes their composition in that they are mainly composed of water, muscles, and connective tissues. Also the best way to determine doneness for both is to check the internal temperature. Lastly they both have the same categories to purchase within. A few of the differences are that poultry comes in only white or dark meat, more kinds of poultry, and the inspection of poultry.~ The difference between white meat and dark meat is that white (or lightness) meat does not contain as much myoglobin and it is from parts of the bird that the muscles are used little or not at all, like the breast meat. On the other hand dark meat occurs, because it does contain myoglobin in the muscle tissue and it is from the parts of the bird in which the muscles are used more frequently, like the legs, wings, and thighs. ~ When it comes to inspection of poultry it is mandatory when shipped across state lines and within many states. Poultryis also inspected before and after slaughter, unlike meat. For grading it is voluntary and paid for by the producer and thenis assigned by the USDA grades of A, B, and C.~ Poultry can be purchased as fresh, frozen, cooked, sliced, canned, or dehydrated. There are also different styles of poultry including, live (rarely purchased by consumers), dressed (the birds that the blood, feathers, and craw have been removed), ready-to-cook (is free of blood, feathers, head, feet, and can be found at the supermarket), convenience category (where the chicken has been sectioned out in pieces), and processed chicken (ex. chicken nuggets). Another aspect of purchasing poultry is that the USDA does not allow the use of hormones in the raising of chickens. Also additives are not allowed in fresh chicken, but processed chicken may include them and must be clearly labeled.~ Unlike meat poultry MUST be cooked to at least 165°F to be safe to eat. Determining the doneness of poultry can also be done by color change (in both the skin and the juice), touch (it should feel firm, but not soft), and time/weight charts. Check for the internal temperature is the most accurate way to determine doneness.Lecture 13 (February 26th)Fish & ShellfishHow does the composition of fish and shellfish contribute tenderness? How is inspection and grading of fish and shellfish differing from meat and poultry? What are the signs that finfish has started to decay versus when it is fresh? ~ The composition of fish and shell fish has a large impact on their tenderness. The first aspect of their structure is that they have less collagen compared to land animals, and what collagen they