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ANSC Exam 2 OT
Terms in this set (40)
Tray-ready packaging means that the meat is ready to go into the case for immediate selling. (T/F)
The shearlings 4 pelt is the least valuable lamb pelt. (T/F)
The sarcomere is the basic contractile unit of muscle. (T/F)
The maximum amount of sodium nitrite that can go into regular bacon is 200 ppm. (T/F)
The Hydrodyne process tenderizes beef by putting it in a salad water-filled chamber and setting off an explosion to destroy Z-lines. (T/F)
The higher the degree of doneness the steaks are cooked, the more tender the steak. (T/F)
The Background Effect for tenderness is related to the amount and distribution of marbling. (T/F)
Swift's Pro-Ten process works by injecting the live animal with papain, which stays behind in the muscle after bleeding and is activated by heat during the cooking process. (T/F)
Salt-soluble, heat-coaguble proteins (SSHCP) are actin, myosin, actomyosin. (T/F)
Muscle is a contractile unit that is made up of connective tissue, muscle fibers, and intramuscular fat. (T/F)
Meat is made more tender by: (1) causing the sarcomeres to be longer, (2) disrupting the integrity of the myofibrils, and (3) disrupting the integrity of the connective tissue. (T/F)
Lungs can be used for human food in the U.S. (T/F)
A steak with 32% collagen solubility would be tougher than a steak with 16%. (T/F)
A 1,200 pound live animal yields 1,200 pounds of T-bone steaks. (T/F)
High temperature, post-rigor chilling is where meat is stored at 20°C for 24 hours, which has the same effect on tenderness as 2°C for 14 days. (T/F)
Gelatin is made from skins and hides, connective tissues, cartilage, and bones of cattle and calves. (T/F)
The addition of salt, sugar, and nitrite or nitrate in meat curing contributes to flavor. (T/F)
Fermented sausage means that it has lactic acid in it. (T/F)
Bos taurus breeds have higher calpastatin levels than Bos indicus breeds. (T/F)
A steak with a sarcomere length of 2.2 um would be more tender than a steak with 2.9 um. (T/F)
Tenderization process whereby carcasses are hung by the obturator foramen.
Sold as aphrodisiacs in the Far East.
Other than tropomyosin and troponin, which other protein is found in thin myofilaments?
Name of most valuable cattle hide due to presence or absence of branding?
Name of the youngest classification of bovine.
Minimum amount of fat on beef carcasses to prevent cold shortening.
In the living animal, serves to store reserve energy.
In the living animal, serves to produce energy and convert it to work.
In the living animal, connects muscles to bone.
Fat deposit that is located in the perimysium and endomysium.
Exogenous enzyme from the papaya.
Example of a cooked, smoked emulsion-type sausage.
Endogenous enzymes tjat work on the Z-lines.
Edible portion of domestic mammals used for food.
Compound that can be added to meat to increase activity of calpains.
Which has more myoglobin, a locomotive or support muscle?
Which cut is likely to be more tender, a cut from a locomotive or support muscle?
Uses electricity to tenderize beef.
Type of cookery that converts collagen to gelatin.
Thick myofilaments primarily are made up of this protein.
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