front 1 What factors affect meat quaility | back 1 tenderness juiciness flavor color odor |
front 2 What factors affect meat palatability | back 2 tenderness juiciness flavor (taste and aroma) |
front 3 palatability | back 3 consumers' perceptions of meat palatability are based on combined assessments of sensory attributes |
front 4 Tenderness | back 4 Essential for consumer acceptance |
front 5 Percentage of variation in tenderness with marbing | back 5 10% |
front 6 Percentage of steaks considered tender | back 6 90% |
front 7 What attribute is equally important to tenderness | back 7 flavor |
front 8 Tenderness does what to the value of meat? | back 8 Increased tenderness is increased value |
front 9 Postmortem Tenderization | back 9 Enzymes are responsible (calpains) |
front 10 Attributes of calpains | back 10 activated by calcium inhibited by calpastatin degrade structural proteins (desmin, titin, nubulin) |
front 11 What influences tenderness | back 11 sarcomere length enzymatic degradation of proteins connective tissues |
front 12 Marbling | back 12 helps lubricate the mouth and reduce density |
front 13 What percentage of marbling is needed for acceptabletenderness | back 13 2% |
front 14 Halo Effect | back 14 gives the perception of more tender because of the sensation of juiciness |
front 15 What enhances tenderness | back 15 Postmortem aging physical tenderness deep basting or enhancement |
front 16 Post mortem aging | back 16 occurs regardless of human involvement controlled degradation of meat proteins to increase tenderness naturally occurring enzymes are released to degrade muscle structure changes flavor and tenderness |
front 17 Proteolytic Enzymes | back 17 Bromelain extracted from pineapple can cause mushy texture if products are held at high temperatures for long periods |
front 18 flavor is a combination of what | back 18 taste and aroma |
front 19 taste | back 19 perceived by taste buds primarily on the tongue |
front 20 Odor/aroma | back 20 greatest contributor to perceived flavor low molecular weight volatile compounds bind to olfactory receptors and are responsible for perceived flavors |
front 21 What are the basic tastes of meat | back 21 sweet sour bitter salty umami |
front 22 Sweet | back 22 naturally occurring sugars, amino acids, and organic acids |
front 23 sour | back 23 amino acids and organic acids |
front 24 bitter | back 24 hypoxanthine anserine carnosine amino acids |
front 25 salty | back 25 inorganic salts and sodium salts |
front 26 umami | back 26 glutamatic acid and salts as wells as nucleotides |
front 27 Maillard reaction | back 27 combines amines and sigars to produce a meaty flavor |
front 28 Intramuscular lipids | back 28 produced during cooking as a primary contributors to the flavor and aroma of meat |
front 29 What does dark cutting disease taste like | back 29 blood/serum like sour bitter soapy |
front 30 What does PSE taste like | back 30 acidic taste |
front 31 What factors affect flavor | back 31 species breed sex diet age packing fat amount and type muscle aging enhancement cooking method |
front 32 What processes deteriorate meat quality | back 32 cacterial chemical enzymatic physical |
front 33 What helps maintain meat quality | back 33 shelf life |
front 34 Importance of meat color | back 34 perceived quality indicator of freshness or wholesomeness affects meat purchase determines retail case life |
front 35 How is meat color measured | back 35 CIE L CIE a CIE b |
front 36 CIE L | back 36 Lightness (z axis) 0-100 black to white |
front 37 CIE a | back 37 redness (x axis) -60-60 greater is more red |
front 38 CIE b | back 38 yellowness (y axis) -60-60 greater is more yellow |
front 39 Hue | back 39 Trueness of red (b/a) |
front 40 Chroma | back 40 intensity or degree of color saturation Pythagorean theorem |
front 41 What protein is responsible for meat color | back 41 Myoglobin |
front 42 Non-protein portion | back 42 heme ring |
front 43 Protein portion | back 43 globin |
front 44 6th binding site of heme ring | back 44 chemical state of iron determines meat color |
front 45 Chemical forms of myoglobin | back 45 Deoxymyoglobin oxymyoglobin metmyoglobin carboxymyoglobin |
front 46 deoxymyoglobin | back 46 no ligand for 6th binding site heme iron is ferrous purplish red/pink color little to no oxygen |
front 47 oxymyoglobin | back 47 O2 binds to 6th binding site heme iron is ferrous cherry red color continuous exposure to O2 |
front 48 Metmyoglobin | back 48 oxidation of ferrous to ferric brown/tan color not enough oxygen after already exposed |
front 49 Metpyoglobin reduction | back 49 oxymyoglobin to metmyoglobin metmyoglobin to deoxymyoglobin varies by muscle, postmortem age, pH, temperature |
front 50 carboxymyoglobin | back 50 deoxymyoglobin exposed to carbon monoxide heme iron is ferrous red color |
front 51 Chill rate | back 51 Temperature at which muscle enters rigor affects color non-uniformity in muscle color due to pH/temperature decline |
front 52 Iridescence | back 52 Rainbow of color |
front 53 Poultry Quality Defects | back 53 white striping spaghetti meat woody breast green muscle disease |
front 54 Green muscle disease | back 54 Deep pectoralis muscle myopathy isochemic necrosis in the deep pectoralis muscle muscle fibers are replaced with adipose tissue and the color changes |
front 55 white striping | back 55 white striations following the same direction of muscle fibers accumulation of lipids of connective tissues high cook loss |
front 56 Spaghetti meat | back 56 impaired integrity of pectoralis major muscle meat resembling spaghetti appearance muscle fibers disintegrate |
front 57 Woody breast | back 57 hardened area firm to the touch crunchy texture drip loss and cook loss safe to eat but texture is off hard to identify |