Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
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 |