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134 Cards in this Set

  • Front
  • Back

People involved in agriculture in the U.S.

<2%

People involved in agriculture in the world (average)

43%

Calorie intake from animal products

U.S. 27%


world average 16%

Protein intake from animal products

U.S. 64%


world average 37%

Persons supplied by farm workers in the U.S.

143-150

Percent income spent on food in the U.S.

7%

Reasons for productivity of U.S. farms

Free enterprise system


Land and climate conditions


Education system


Specialization

Meat is high in

Amino acids


Vitamin B12

Animals in research

Models for disease


Artificial organs


Nutrition research


Pharming


Xenotransplantation

Pharming

Using agricultural animals to produce pharmaceuticals

Leading producer of chicken

China

Leading producer of cattle

India

Leading producer of sheep

China

Leading producer of swine

China

Beef consumption trends

Down (79-54 lbs)

Poultry consumption trends

Up (53-100 lbs)

Pork consumption trends

Steady (51-49 lbs)

Lamb consumption trends

Down (about 1 lb)

Fish consumption trends

Steady 14-15

Whole milk consumption trends

Down (241-170)

Skim milk consumption trends

Up

Cheese consumption trends

Up (22-34)

Butter consumption trends

Steady

Egg consumption trends

Down (251-263/ person)

Nutraceutical

Food with added health benefits

Water percentage in milk

87%

Fat percentage in milk

3.8%

Caseins percentage in milk

2.8%

Albumin and globulin percentage in milk

0.7%

Lactose percentage in milk

5%

Ash percentage in milk

0.7%

Fat exists as what in milk

Temporary emulsion

Why does cream rise to the top of milk?

Fat is less dense than water (0.9<1.0)

What are caseins contained in

Micelles

How are hard curds formed

Rennin or pepsin (enzymes)


Contains casein calcium water vitamins and enzymes

How are soft curds formed

Acid


Less minerals

Largest mineral in milk ash

Potassium

Important smaller quantity mineral in milk ash

Iron

Fat solvable vitamins in milk

A, D, E, K

Somatic cells

Body cells

Leucocytes

White blood cells used to fight infections

Absorbed milk flavor defect

flavor: Feeds, barny


Cause: Feed/ air to milk


Prevention: Don't feel while milking

Bacterial milk flavor defect

Flavor: acidic


Cause: microbes, improper cooling


Prevention: proper cooling

Oxidatiative rancidity milk flavor defect

Flavor: papery


Cause: oxidation of unsaturated fatty acids, UV light


Prevention: proper packaging

Hydrologic rancidity milk flavor defect

Flavor: bitter, soapy


Cause: agitation and excessive foaming


Prevention: proper handling

Standardization

Adding additional skim milk to achieve desired fat content

Types of pasturization

Low temp. Long time


High temp. Short time


Ultra high temp.

Ultra filtration

Separating components of milk by molecular weight

Milk grades are based on what

Facilities and sanitary conditions of producers

What vitamins are added into milk

Vitamins A and D

What are cultured dairy products

Milk products produced with microorganisms

Composition of sweet whey

Lactose, water, minerals, albumin and globulin

Composition of hard curds

Calcium, phosphorus, casein, water

Composition of acid whey

Water, calcium, lactose, acid, water soluble vitamins

Composition of soft curds

Water, albumin and globulin, casein

Composition of buttermilk

Water, proteins, carbohydrates, water soluable vitamins, vitamins B and C

Composition of butter

Fat, sat soluble vitamins

Percent of shell/ shell membranes in chicken eggs

11%

Percent of yolk in chicken eggs

31%

Percent of albumen in chicken eggs

58%

Altricial

Large amounts of parental care


Less yolk more albumen

Precocial

Less parental care


Less albumen more yolk

Functions of albumen

Insulation


Shock absorption


Nutrient source

What does avidin do and where is it located

Prevents bacterial growth


Albumen

What do lysosomes do and where are they located

Dissolves bacteria


Albumen, tears, saliva

Percentage of water in eggs

74%

Percentage of dry matter in eggs

26%

Percentage of proteins in eggs

13%

Percentage of fats in eggs

11%

Percent of carbohydrates in eggs

1%

Percentage of minerals in eggs

1%

Variations in egg composition
Type of bird, strain of bird, date to dayvariation, weather/climate, nutrition, disease status
Minerals found in eggs
Calcium, Chorine, magnesium, sulphur, potassium, phosphorus, sodium
Best source of protein

Eggs

Eggs are good source of most vitamins except what
Vitamin C
Attributes of a high-quality egg
Sound shells, clean shells, freedom from blood and meat spots, freedom from off flavors, uniform size shape and color, uniform yolk color, large amount of firm albumin
Factors that influence the quality of an egg
Genetics, physiology, nutrition
What is shrinkage in eggs
The loss of water through shell pours
What is liquification in eggs
When egg contents become more liquid due to loss of carbon dioxide
Attributes used to assign a quality grade of eggs
Condition of the yolk, condition of and thickness of albumen, size of air cell, abnormalities
What is a primary follicle
Larger follicle, present at birth, appear in bundles of three
What is a secondary follicle
Smaller folicle, not present at birth, incomplete set of accessory structures
What type of fiber do consumers prefer
Secondary fibers
What is the cuticle
Scaly outer layer of fiber
Ortho cortex
Soft and elastic
Para cortex

Hard and less elastic

Medulla

Hollow, absent in fine wool

Kemp

Large fibers without a solid core

Natural wool impurities

Grease wool

Acquired wool impurities

Dust, dirt,sand, manure, urine

Applied wool impurities

Sprays, dips, dyes

Scouring

Soapy solution to remove natural and applied impurities

Carbonizing

Uses acid to remove organic matters

Wool shrinkage

Loss of weight due to impurities

American grade of wool (blood)

Breed of sheep (merino)

Spinning count

Hanks of yarn per pound of clean wool

Micron diameter

Actual fiber measurements

Woolen

Crossed fibers, traps air

Worsted

Parallel fibers, smoother

Smooth muscles
Walls of digestive tract and capillarie muscles
Involuntary striated muscles

Cardiac muscles

Voluntary striated muscles

Skeletal muscles

Endomysium

Thin layer of connective tissue that surrounds each cell

Perimysium

Connective tissue is that wrap around several muscle cells

Epimysium

Connective tissues that wrap around entire muscle

Actin

Thin filaments, light bands

Myosin

Thick filaments, dark bands

Sliding filament theory

Regulated by Ca++ stored in sarcoplasmic reticulum, slides actin closer to myosin

Role of ATP in muscles

Relaxation and contraction

Sarcolemma

Cytoplasm like material in muscle cells

Definition of rigor mortis
Stiffening of the carcass by intensive shortening of the muscle fibers
Resolution of rigor mortis

Enzyme cathepsins and calpains break down proteins


Water binding capacity drops with pH

What does aging of meat improve
Tenderness and flavor
Percentage of water in meat

75%

Percentage of proteins in meat

19%

Percentage of lipids in meat

4%

Percentage of carbohydrates in meat

1%

Percentage of minerals in meat

1%

Animal with most saturated fats in meat

Cow

Animal with most unsaturated fats in meat

Chicken

Major protein in meat

Actomyosin

Protein that transports oxygen and carbon dioxide in muscle tissue

Myoglobin

Major carbohydrate in meat

Glycogen (before rigor)/ lactic acid (after rigor)

Vitamins in meat

B12, niacin, riboflavin, B6


Pork high in thiamine

High use of muscles creates what

High levels of myoglobin

Why is less stress on an animal pre slaughter better

More glycogen stores which means better rigor resolution

What is dressing percentage and what animals has the highest

Carcass weight/ live weight x100


Swine

Purpose of meat inspection
To ensure meat is wholesome and suitable for consumption, free of disease, no disease and vital organs, clean and sanitary facilities, proper packaging and labeling

First organ checked in meat inspection

Lungs

Meat grading

Based on aspects of meat desired, guidelines by USDA, paid for by meat producers, some packers have private grades
USDA meat grades
Beef-Prime, choice, select, standard

Pork-based on back fat, muscling, lean cuts


Poultry-A,B,C whole bird usually A

What percentage of foodborne illness is result from improper handling and cooking of meat

60%

Common foodborne illnesses from meat
Salmonella, E. coli, listeria
What temperature should you cook ground beef at

160 degrees F