1.
#1 reason for adding salt: flavor
2.
2 moist heat methods 2/ most meats: braising and stewing
3.
2 pigments responsible for meat color: myoglobin and hemoglobin
4.
2 ways to hang carcasses: achilles tendon to stretch tenderloin muscle or from aitchbone (hip) to stretch other muscles
5.
3 enzymes in muscle tissue: ATPase, pyrophosphatase (PPase), cathepsins
6.
3 places connective tissue is found?: endomysium, perimysium, epimysium
7.
3 variations on moist heat cookery: 1. crock pots 2. pressure saucepans 3. roasting in aluminum foil or special roasting bags
8.
4 enzymes used as meat tenderizers: papain, bromelin, ficin, actinidin
9.
4 proteins in connective tissue?: collagen, elastin, ground substance, reticulin
10.
4 proteins in myofibrillar proteins: myosin, actin, tropomyosin, actomyosin
11.
5 dry heat methods: roasting, broiling, frying, grilling, microwaving
12.
acids ___ gel strength: decrease
13.
actinidin found in: kiwi
14.
actomyosin: formed from the union of action and myosin during muscle contraction (reversible)
15.
after death, glycogen-->lactic acid which __ pH: decreases
16.
after hydration in cold water, swollen gelatin can be dispersed in hot water or other hot liquid: sol formation
17.
as age goes up, fat __ and tenderness ___: increases; decreases
18.
ATPase: enzyme found in sarcoplasm; involved in glycolytic rxn leading to lactic acid formation, decrease pH and onset of rigor mortis
19.
bake fish at: 450
20.
Best aging conditions for meat?: UV light, 70% humidity, temp just above freezing
21.
biochemistry of rigor mortis: blood oxygen decreases, anerobic rxn occur, ATP formed as long as creatine phosphate makes ADP. As ATP levels decrease, lactic acid forms anerobically from glycogen. Muscles contract. Fluid lost from muscles.
22.
bromelin found in: pineapple
23.
carcasses w/ low pH (5.1-5.4), light colored, mushy pork w/ considerable drip loss during cooking: PSE pork (pale, soft, exudative pork)
24.
Cathepsins?: group of proteolytic enzymes that can hydrolyze reactions leading to the softening of tissue that makrs the passing of rigor mortis
25.
cattle <3 mo: veal
26.
chilling meats too quickly after slaughter causing dramatic muscle contraction and a tough product is called: cold-shortening
27.
coarsely ground soy flakes: soy grits
28.
collagen is composed of three strands of ___: tropocollagen
29.
collagen is converted to ___ during cooking: gelatin
30.
collagen is what color?: white
31.
collagen?: most important connective protein in meat; fibrous protein found in structural sheaths both within and between muscles
32.
combination of juices and fat that drop from meat during cooking: drip losses
33.
composition of meats: 75% water, 18% proteins, 4-10% fat, small amt of CHO/glycogen
34.
connective tissue in muscle consists of what?: ground substance and collagen found between each muscle fiber
35.
continued heating converts oxymyoglobin to denatured globin ___: hemichrome (gray-brown)
36.
cook fish until (3): 1. it flakes 2. collagen softens enough to seperate fibers 3. flesh is tender
37.
crustaceans: shellfish w/ a horny covering (shrimp, lobsters etc)
38.
desirable pH of fish: 6.2
39.
desirable pH of mammals: 5.5
40.
dry heat is used with: tender cuts with little collagen
41.
Elastin is composed of what 2 unusual AA?: desmocine and isodesmocine
42.
elastin is resistant to __: chemical change; not softened in cooking
43.
elastin is what color?: yellow
44.
endomysium: delicate connective tissue between muscle fibers
45.
epimysium: connective tissue surrounding an entire muscle--many bundles of fibers
46.
example of a restructured meat?: mcchicken
47.
extra cooking of fish causes what two things: muscle denaturing and increased toughness
48.
fat in meats can be found where?: marbled in muscle tissue or in deposits (cover fat or separable fat)
49.
fats contain glycolipids which are: lipid w/ sugar moiety
50.
fats contain phospholipids:: phosphorus compound esterified onto glycerol--may reduce oxidative rancidity
51.
fermented soybean product resembling a chewy cake: tempeh
52.
fermented, cooked soybean product used in spreads or soups (miso), smelly, viscous cheeselike: Natto
53.
ficin found in: figs
54.
finely ground soy flakes (baked products and doughnuts): soy flour
55.
fish: aquatic animals w/ fins, gills, a backbone and a skull
56.
flesh foods include what 3 things: meats, poultry, fish
57.
frozen dessert made of sweetened tofu: tofutti
58.
gel that cool slowly,: melt slowly
59.
gelatin binds/traps/holds water: hydration
60.
gelatin converts to a gel as a sol is cooled: gel formation
61.
gelatin is ___: thixotropic
62.
gelation undergoes enzymatic hydrolysis with various proteolytic enzymes: enzymatic hydrolysis
63.
gells made with ___ yield a stronger gel: milk products
64.
goal of ____ is to convert collagen to gelatin without toughening muscle proteins: moist heat cookery
65.
ground substance is what?: an undifferentiated matrix of plasma proteins and glycoproteins in which fibrous molecules of collagen and/or elastin are bound
66.
heating enhances the light color fish by ___: increasing opacity
67.
heme consists of: 4 pyrrolodine rings linked to central iron atom
68.
hemoglobin: red pigment consisting of 4 heme-polypeptide polymers linked together--contributes to the red colors of beef, veal and poultry
69.
hemoglobin is __ times the size of myoglobin: 4
70.
hemoglobin is a what?: heme-polypeptide polymer
71.
how do you calculate evaporative losses?: [wt uncooked meat-(wt cooked meat+drippings)]
72.
in the presence of air, a cherry-red form of myoglobin is formed by the addition of two oxygen atoms: oxymyoglobin
73.
less tender cuts of meats contain a lot of: collagen
74.
limiting AA in soy protein is: methionine
75.
losses of weight from meat during cooking as result of evaporation: evaporative losses
76.
meats made by almost pulverizing meats and adding the desired fat/salt before heating the resulting mixture: comminuted meats
77.
meats made from meat cuts that are somewhat less expensive; create smaller particles, add fat and other ingredients and shape into uniform portions: restructured meats
78.
moist heat is good for: less tender cuts of meat
79.
molecular wt of hemoglobin?: 68,000
80.
mollusks: shellfish w/ a shell
81.
most fats in meats are ___: saturated fats
82.
myoglobin: purplish-red pigment consisting of heme; contains ferrous iron and a polypeptide polymer (globin)
83.
myoglobin contributes ___ times as much color as hemoglobin: 3
84.
myosin: principle myofibrillar muscle protein
85.
omega-3 FAs are found in: fish oils
86.
papain found in: papaya
87.
perimysium: connective tissue surrounding a bundle of several fibers
88.
pigs 6 months: pork
89.
poultry includes:: turkey, chicken, duck and pheasants
90.
PPase?: group of enzymes in muscle tissue influencing water-holding capacity
91.
predominant meat pigment?: myoglobin
92.
prevent botulism in cured meats: nitrites
93.
process of treatment with nitrates or nitrates to preserve meats for long-time storage: curing
94.
protein content of soy flour: 50%
95.
protein derived from collagen via tropocollagen when heated for an extended period of time. used in gel formation, pork in origin, not jello.: gelatin
96.
proteolytic enzymes increase __: tenderness
97.
purified and frozen minced fish containing preservatives; intermediate seafood product used in the making of structured seafood products to look like shrimp or crab: surimi
98.
red meats:: beef, veal, pork and lamb/mutton
99.
reddish-orange carotenoid pigment in salmon and cooked crustaceans: astaxanthin
100.
reticulin: fibrous connective tissue assoc w/ a fatty acid (myristic acid)
101.
salt favors __: water retention
102.
sheep < 14 months: lamb
103.
sheep > 2 years: mutton
104.
shellfish include: mollusks and crustaceans
105.
soybean curd/cheese: tofu
106.
stuffing must be at what temp: 165
107.
sugars ___ gel strength: increase
108.
surimi is usually made with: pollack
109.
temporary rigidity of muscles that develops after death: rigor mortis
110.
the tenderizing effect of heating collagen is opposed by the: toughening of muscle proteins
111.
total losses by evaporation or dripping during cooking: cooking losses
112.
tropocollagen contains what?: large amt of proline, hydroxyproline and glycine linked by means of a pyrrolidine ring
113.
TSP/TVP made into ___ that are meat substitutes: meat analogs
114.
two examples of comminuted meats: hotdogs and sausage
115.
two moist heat methods w/ fish: poaching and steaming
116.
URMIS stands for: uniform retail meat industry standards
117.
various alkali and acid Tx to soy protein alter the pH to make what two things: soy concentrates and soy isolates
118.
very dark, slimey beef from carcasses in which pH dropped to only 6.6: dark-cutting beef
119.
What are made from soy isolates: TSP (textured soy protein) and TVP (textured vegetable protein)
120.
What are URMIS used for: standared retail meat cut identification
121.
What does thixotropic mean? Capable of undergoing _____ : the transition to a sol from a gel on agitation: thixotrophy
122.
what happens after rigor mortis?: bacterial spoilage
123.
what happens when myoglobin is exposed to the air?: 2 oxygen molecules are added and oxymyoglobin is formed
124.
what increase the tenderness of beef?: cathepsins
125.
what is elastin?: rubbery connective tissue; found in limited amt intramuscularly
126.
what is the sarcoplasm?: jellylike protein in muscle fibers
127.
what is tropocollagen?: fibrous, coiled molecule consisting of 3 strands linked together
128.
when ferrous iron is oxidized to the ferric form and water is complexed to the oxidized iron, the brownish-red color of ____ is formed: metmyoglobin
129.
when meat is cooked, myoglobin is first transformed to ___: oxymyoglobin
130.
with acidic pH?: tenderness and juiciness incrase
131.
with alkaline pH?: color darkens
132.
young animals have _: low lean:bone ratios
133.
young animals have large amounts of __ and little __: connective tissue and little fat
