Upgrade to remove ads
TAMU ANSC 307 Meats Exam 2 Lab Vocab
Terms in this set (73)
What are the four lean pork cuts?
ham, loin, Boston butt, picnic shoulder
What are the fatty pork cuts?
belly and jowl
What are the bony pork cuts?
spareribs, feet, tail, neck bones
Institutional Meats Purchase Specifications
What IMPS number series is pork?
List 3 curing ingredients.
What do we use nitrates and nitrites for in curing?
They are used to actually cure the meat.
What are phosphates used for in curing?
Increasing the water holding capacity
What are the two methods of protein extraction and how do they differ?
Tumbling - the muscles are placed in a metal drum and tumbled and works through impact energy.
Massaging - muscles placed in metal drum with stainless steel paddles and works through frictional forces
Is nitrate used in wet or dry curing?
What myoglobin state gives the cured pink color?
What are three curing methods?
1. Dry curing
2. curing with liquid (dry cure + water)
3. Injection curing
What two methods are there for adding smoke flavor?
Traditional smoking and liquid smoke.
What was used to stun lambs?
Schermer stunner - captive bolt
method for removing a lamb pelt
common name for the esophagus
Kidneys are removed from a lamb carcass. T/F
"wrist" joint of the lamb, break joints mean it is less than a year old.
How do you tell if a lamb carcass is male or female?
The fat located in the twist
Male = rough/waxlike
Female = smooth udder fat
the balance and shape of the lamb carcass; is it a proportional width to its length
USDA lamb quality grades
Cutability factors for lamb
Adjusted fat thickness
Body wall thickness
How many dots on a dot grid equal 1 square inch?
USDA lamb yield grades
1, 2, 3, 4, 5 (must put USDA Yield Grade)
from the 13th rib back
from the 13th rib forward
Denver ribs and rack
common way to break down a lamb carcass
Lamb Primal Cuts
leg, loin, rack, and shoulder
Lamb Minor cuts
breast, flank, forshank, neck
Lamb leg styles
Frenched-style, American-style, Safeway-style, Shank-off, Short-cut, Long-cut
bottom of the rack
The greatest contributor to offal value is _____.
Hide - the economy drives hide value and hides drive offal value
How are hides and leather sold?
Hide by the piece. Leather by the square foot.
What is the biggest issue with hides that receives a discount?
Brands - this is why we see more hip brands
soap making, can also be used as fuel
What color of tongue is worth more?
White (like chicken)
soups - prices go up in cold weather
can be used in ground meat, mostly for dog food
Tripe come from which compartment of the stomach?
reticulum (honeycomb is the rumen)
fertilizer, pet food, supplemental feeds
comes from cattle and sheep
comes from hogs
hide of an unborn calf - used in luxury leather goods
hip brand $5/cwt discount
rib brand $10/cwt discount
congealing or solidification point of the fatty acids in the fat
fat having titer above 40 Celsius (solid at room temp)
fat having titer below 40 Celcius (liquid at room temp)
What meals are used in animal feed?
Blood, bone, and meat
skins, hides, connective tissue, cartilage, and bones of cattle and cooked in water until the collagen converts to gelatin
gelatin that is heated further will become glue
edible portions of domestic mammals used for food
animal (usually a hog) that has been castrated after developing secondary sex characteristics
Why aren't the backbones of cattle used?
There are many health risks involved with the spinal column and the spinal fluid.
a contractile organ comprised of connective tissues, muscle fibers, and intramuscular fat
surrounds the entire muscle
bundles of muscle fibers within the muscle
surrounds muscle bundle
smallest completely functional unit of the muscle,
10 - 100 micrometer in diameter/ 10 - 40 mm in length,
has a striated appearance
fat deposited in the perimysium and endomysium
fibrils of stroll proteins: collagen, elastin, reticulin dispersed in a watery matrix called ground substance
the basic contractile unit of the muscle
makes up the muscle fiber
2500/fiber 8000 sarcomeres/myofibril
the region of the muscle components that contains both thick and thin myofilaments
the region of the muscle components that contains only thin myofilaments
only contains thick filaments
Roasts are more tender because...
they are cooked longer
YOU MIGHT ALSO LIKE...
Protein based foods: Meat
Creative Cooking 2 Test #3 2017 ( poultr…
Chapter 12 Principles of Meat Cookery
OTHER SETS BY THIS CREATOR
TAMU ANSC 333 Male Anatomy Lab Quiz 1
GENE 301 Reynolds Mendel's Crosses
BIOL 206 Micro Lab Exam 2
TAMU BIOL 206 Lab Exam 1
THIS SET IS OFTEN IN FOLDERS WITH...
TAMU ANSC 307 Producer- and Packer-Related Problem…
TAMU ANSC Exam C Old Test Questions
TAMU Meats Final Review Exam 3
TAMU Savell Meat Science Exam 2