By-products/Carcass components
The name of an unborn calf skin
What is slunk skin
T/F: longer sarcomere length indicates a "tougher" cut of meat
What is false
Tender steaks will have longer sarcomere lengths than tough steaks
The colors measured with L*,a*, and b*
What is black to white, red to green, yellow to blue
The addition of heat to nitric oxide myoglobin creates .... and the color of the product of this reaction.
What is nitrosylhemochromogen, pink
Any meat that is chopped, seasoned, and formed into a symmetrical shape.
What is sausage
The location of a Colorado brand
What is "branded on side"
The protein responsible for Bos taurus breeds being more tough the Bos indicus
What is calpastatin
This protein interferes with postmortem degradation of muscle
T/F: Beef has more myoglobin than pork and lamb.
What is true
Pork has the least, then lamb, then beef with the most.
Curing is the addition of 3 ingredients for 3 reasons....
What is salt, sugar, and nitrite/nitrate for the purpose of preservation, flavor, and color.
List the three SSHCP
What is actin, myosin, and actomyosin
The congealing or solidification point of the fatty acids in the fat
What is titer
This tenderness effect characterized by sarcomere length, muscle fiber diameter, and sarcomere/fragments
What is actomyosin effect?
What is IBP cattle-pak?
What is present day ingredients for "uncured meats"
Celery powder - natural source of nitrates/nitrites
Cherry powder - natural source of vitamin c and used to speed up the curing reaction
The cause of fatting out/fat capping
What is excess fat, too little SSHCP, overchopping, and too much rework.
Structural protein that holds the thin myofilaments in register and serves to separate sarcomeres
What is "z line"
The process whereby sarcomeres shorten due to cold-induced nervous response. Results in tougher meat
What is cold shortening?
This helps the bag during vacuum packaging conform to the surface of the meat to reduce flex cracks
What is heat shrinking?
Alkaline phosphates primary purpose in cured meats
What is increase water-holding capacity
According to the USDA-FSIS, the maximum amount of fat is
What is 30%
The class names of bovine, ovine, porcine, caprine, and equine at < 3 months of age
This method of stretching the sarcomeres requires suspension by the obturator foramen. The hindleg acts as a cantilever.
What is the Texas A&M Tenderstretch?
This system is used for case-ready packaging. It is groups of PVC-overwrapped steaks or roasts are placed in a large plastic bag, the air is drawn out, and is back-flushed with a mixture of three gases.
What is "master packaged PVC-overwrapped"
Gases -> nitrogen, carbon dioxide, carbon monoxide
The oldest and slowest way of curing meats.
What is dry curing?
Non meat ingredients in frankfurters
What is cereals, soy proteins, milk proteins.