Exam 2: ANSC 307
53 Cards in this Set
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Electrical Stimulation
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A shocking way to make meat more tender.
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Bromelin
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Exogeneous enzyme from pineapple.
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Ficin
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Tropical plant enzyme from the fig.
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Psoas Major
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Scientific name for most tender muscle.
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Gelatin
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Collagen is converted to this when heated.
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Myosin
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Size of these fibrils is a Background Effect problem.
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Actomyosin
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Tenderness effect that deals with sarcomere length, muscle fiber diameter, and sarcomeres/fragment.
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Calpastatin
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Inhibits calpains
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Cold Shortening
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Process whereby muscles toughen due to cold-induced response.
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Bulk Density or Lubrication Effect
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Tenderness Effect that deals with amount and distribution of marbling.
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Thin
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Myofilament that contains actin as its primary protein.
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Aitch Bone
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Bone that TAMU Tenderstretch is hung by.
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Bos Indicus
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Cattle species that has toughness problem.
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Aging
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Storing meat under refrigeration to improve tenderness.
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Papain
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Tropical plant enzyme from the papaya.
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Hydrodyne
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Explodes meat underwater to tenderize.
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Background Effect
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Tenderness effect that deals with concentration of stromal proteins, size of elastin fibrils, and solubility of collagen. (Connective Tissue).
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Actomyosin Effect
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Tenderness effect that deals with sarcomere length, muscle fiber diameter, and sarcomere per fragment.
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Relative rank in tenderness
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P - psoas major B - biceps femoris D - deep pectoral
I - infraspinatus R - rectus femoris L - latissimus dorsi G - gluteus medius A - adductor T - trapezius L - longissimus dorsi S - semitendinosus S - superficial pect. T - triceps brachii S - semimembranosus PIGLT BRASS DLTS (sirloin) P…
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Roast
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Which has a lower shear force, a steak or a roast?
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HACCP (Hazard Analysis and Critical Control Point)
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A program that must be implemented into every meat processing plant to ensure food safety and prevent the spread of human pathogens. Has seven steps.
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Postmortem inspection
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This process after slaughter is necessary to ensure that the animal will achieve U.S Inspected and Passed otherwise be condemned from human consumption.
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Antemortem Inspection
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This process before slaughter is necessary to ensure an animal is acceptable to be slaughtered by being observed in motion and at rest.
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Wholesome Meat Act (1967)
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This act required that states have inspection programs equal to that of the federal government.
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Support Muscles
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This type of muscle is generally more tender than its counterpart, "locomotive muscles"
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Degree of doneness
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This can affect how tender a cut of meat is, but amounts of marbling can insure that tenderness remains.
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Myoglobin
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Stores Oxygen in cells
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Darker
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The more myoglobin present overall, the ________ the color appearance.
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Higher
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The older the animal, the ______________ the myoglobin content.
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Iron (Fe++ [Ferrous] or Fe+++ [Ferric])
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This attaches with different compounds at a free binding site in in Globin to help give meat its color.
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Vitamin E
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This is fed to livestock to increase the alpha-tocopherol concentration in muscle and overall help keep the meats color after slaughter.
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Alpha-Tocopherol
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An antioxidant that retards the conversion of reduced myoglobin and oxymyoglobin to metmyoglobin.
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Nitrosylhemochromogen
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myoglobin + Nitric oxide + heat = this fancy sounding "cured" meat name
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Salt Soluble Heat Coagulable Protein
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SSHCP stands for this type of protein.
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Tray-ready packagking systems
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________ take presliced steaks, reassembles them, places them in a vacuum package and ships them to the store to be repackaged in the usual manner.
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Heat shrinking Vacuum
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_________ packages help to eliminate pockets where purge can accumulate.
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Locomotive Muscles
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These muscles have more myoglobin that support muscles.
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Connective Tissue
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Marination with a solution of salt and vinegar in water helps to disrupt ____________.
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Saran
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This is the inner layer in laminated vacuum packages that provides an oxygen barrier.
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Tenderness differences among muscles
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___________ are the result of Actomyosin effect, background effect, and bulk density/lubrication effect.
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Phosphate
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ingredient used during curing to increase water-holding capacity.
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Massaging
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employs the principle of frictional energy to extract proteins for boneless ham manufacturing.
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Tumbling
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employs the principle of impact energy to extract protein for the boneless ham manufacturing.
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American
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The four types of lamb legs that were discussed in the fabrication lab are Safeway, Frenched, Shank-off, and ___________.
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Fisting
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Method of pelt removal over the sirloin, rump, and legs used in lamb slaughter, which leaves the fell membrane intact.
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Spareribs
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Which of the pork "bony" cuts is considered a major wholesale cut?
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400
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The IMPS numbers for pork cuts are in the _________ series.
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200
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The IMPS numbers for lamb cuts are in the ________ series.
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Mutton
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The oldest lamb maturity group.
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Ascorbates and Erythorbates
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___________ and ___________ help in the conversion of nitrous acid (HONO) to nitric oxide (NO).
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Stromal
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A way to sever _________ proteins is with blade or needle tenderization.
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TAMU Tenderstretch
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Tenderization process whereby carcasses are suspended by the obturator foramen.
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Z-line
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Region of sarcomere that calpains degrade in the aging process.
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Exam 1