Exam (elaborations)
ANSC 201_ Meat.
- Course
- Institution
Exam of 5 pages for the course 3rd Grade Engineer. at 3rd Grade Engineer. (ANSC 201_ Meat.)
[Show more]
Seller
Follow
modockochieng06
Content preview
ANSC 201: Meat2 specific proteins in meat - ANS-Actomysin- major
Myoglobin- transport O2 and CO2 in muscle
3 primary muscle types - ANS-Smooth, involuntary striated, voluntary striated
Actin - ANS-Thin filaments (light bands)
Aerobic - ANS-Glycogen/lactic/ fatty acid+O2 = H2O + CO2 + Energy
Aging improves - ANS-Tenderness and flavor
Anaerobic respiration - ANS-Glucose to lactic acid and energy
ATP role in muscle - ANS-Contraction and relaxation
B12 - ANS-Primarily found in beef
Beef protein percent - ANS-56%
Bone minerals - ANS-Mg, Ca, P
Chemical composition of meat - ANS-Water: 75%
Protein: 19%
Lipids: 4%
Carbs: 1%
Minerals: 1%
Completion is... - ANS-Second step of RM caused by peak contraction. Ends when the
pH= 5.6
Desirable colors for top 5 meats - ANS-Beef- bright cherry
Pork- grayish pink
Mutton- light pink
Veal- pinkish brown
Poultry- least pink
Epimeysium - ANS-The connective tissue that surrounds the entire muscle
, Evaluation of wholesome meat act - ANS-Looks for disease in vital organs/body,
cleanliness, proper packing
Fact content is determined by __ test - ANS-Babcock
Factors that affect juciness - ANS-Cooking and marbeling
Hazard analysis critical control points (HACCP) - ANS-Eliminates hazards in processing
High myoglobin is found in - ANS-Used muscle
Involuntary striated muscles are found... - ANS-In the heart
Juiciness - ANS-2nd to tenderness in palability
Lamb protein percent - ANS-54%
Lipid trend from poultry, to monogastrics, to ruminants - ANS-Unsaturated fats decrease
Major carbohydrates in meat - ANS-Glycogen —> lactic acid (rigor)
Meat grading - ANS-Is optional, sometimes private, regulated by USDA
Meat inspection act - ANS-Established 1906 conducted by FSIS for meat
wholesomeness
Meat vitamins - ANS-B12, B6, riboflavin
Meat yield grades - ANS-1-5, assesses how close the trim is
Methods of aging - ANS-Long time low temp, higher temp less time, proteolytic
enzyme(papain), wet aging
Minerals in meat - ANS-Fe, Zn, K, Na, Cl
Myosin - ANS-Thick filament (dark band)
Name the components of a muscle starting from the smallest inner component -
ANS-Myofibers, sarcomere (small contractile unit), myofibrils (long fibers), sarcolemma
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller modockochieng06. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $7.99. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
79064 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now