Exam (elaborations)
Penn State ANSC 201 - Quiz 2
- Module
- 3rd Grade Engineer.
- Institution
- 3rd Grade Engineer.
Penn State ANSC 201 - Quiz 2
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Penn State ANSC 201 - Quiz 21/3 - ANS-fraction saturated fatty acids in poultry
1% - ANS-Percent carbohydrates in meat
1% - ANS-Percent minerals in meat
103,400 metric tons of pork - ANS-What is the highest ranking meat including the
weight and meat type that the world produces?
160 - ANS-ground products should be cooked to an internal temperature of
165 - ANS-chicken should have an internal temperature of
19,200 metric tons of poultry - ANS-What is the highest ranking meat including the
weight and meat type that the US produces?
19% - ANS-Percent protein in meat
2-3 days - 60-68 degrees - ANS-What method of meat aging is done under UV lights
but can produce microbes?
2/3 - ANS-fraction unsaturated fatty acids in poultry
4% - ANS-Percent lipid in meat
46% - ANS-percent saturated lipids in pig fatty acids
46% - ANS-percent unsaturated fatty acids in cow fatty acids
50% - ANS-sheep dressing percentage
54% - ANS-percent saturated fatty acids in cow fatty acids
54% - ANS-percent unsaturated lipids in pig fatty acids
60-62% - ANS-cattle dressing percentage
, 7-14 days - 35 degrees - ANS-More common method of meat aging
72% - ANS-swine dressing percentage
75% - ANS-Percent water in meat
accessory structures - ANS-arrector muscle and sweat gland
acquired impurities - ANS-dust, dirt, sand, manure, urine
actin - ANS-thin filaments; light bands
actomyosin - ANS-major protein in meat; mostly composed of myosin; occurs when
muscle contracts and does not relax
Additional profeolytic enzyme - ANS-Meat aging method that uses papain
aerobic - ANS-Glycogen + O2, Lactic Acid + O2, Fatty Acid + O2
aerobic respiration - ANS-What produces more energy, aerobic or anaerobic
respiration?
aging - ANS-improves tenderness of meat; monogastrics have higher unsaturated fats =
more oxidized flavors
aging of meat - ANS-What is done to improve tenderness and flavor?
anaerobic - ANS-ATP breakdown, phosphocreatine breakdown, glycogen breakdown
applied impurities - ANS-sprays, dips, dyes
arrangement of wool - ANS-sulfide bonds hold chains together, helical structure
ATP - ANS-Adenosine triphosphate
B12 - ANS-beef is higher in what vitamin?
boxed products - ANS-based on primal cuts such as rib, chuck, loin, brisket
breeding program - ANS-yield has genetic component
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