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