FSHN 214 EXAM STUDY GUIDE
meat tenderization
-cut: - Answers :the location has the most important influence on the tenderness-muscle
with high exercise tougher due to high content of connective tissue
meat tenderization
-animal's age: - Answers :with age: increase of the muscle fibers diameter and increase
connective tissue --tougher with age
meat tenderization
-heredity: - Answers :beef from black angus cattle--different from dairy cattle
meat tenderization
-diet: - Answers :affect the tenderness and the flavor--> salt meadow lamb
meat tenderization
-marbling: - Answers :fattening animal before slaughtering increases tenderness by
increasing marbling and subcutaneous fat
meat tenderization
-rigor mortis: - Answers :glycogen=> lactic acid in anaerobic conditions (drop pH) can
affect pH which influence meat quality: juiciness/dryness (due to water binding to
proteins)
-water holding capacity is best @ pH 5.8
meat tenderization:
-slaughtering conditions - Answers :both conditions preceding slaughter and the
handling of the carcass immediately afterward can result in several problems affecting
quality
meat tenderization:
aging: - Answers :improves juiciness/tenderness/flavor/color/ability to brown
three methods of aging:
1.) dry aging
2.) fast or wet aging
3.) vacuum packaged aging
artificial tenderization
enzymes - Answers :proteolytic enzymes--> degradation of proteins in muscle fibers
Example: papain
artificial tenderization
salts - Answers :potassium, calcium or magnesium chloride--retain moisture, increase
sodium concentration
, artificial tenderization
acids - Answers :increase tenderness and flavor (marinade)
artificial tenderization
mechanically tenderized beef (MTB) - Answers :grinding, cubing, needing, pounding,
physically breakdown the muscle cells and connective tissue
artificial tenderization
electrical stimulation: - Answers :apply electricity after slaughter and before rigor mortis
accelerate glycogen protein
disruption of proteins
speed up rigor mortis
impact of cooking on tenderness moist cooking: - Answers :use water or steam to
transfer heat to food
-braising
-simmering/stewing
-steaming
-microwaving
impact of cooking on tenderness dry cooking: - Answers :use high temperature in dry
conditions
braising
roasting
pan boiling
frying
Protein structure: - Answers :a.) amino group
b.) carboxyl group
c.) side chain
d.) asymmetric carbon
protein structure: peptide bond and covalent bond
Nitrogen group AA1 and carboxyl group AA2
Elimination of 1 molecule of H20: dehydration synthesis
primary structure of primary structure - Answers :chain of amino acids
secondary structure of protein - Answers :hydrogen bonds between NH2 and COOH.
Formation of alpha helix and beta sheets
tertiary structure - Answers :interaction between the side chain of amino acids
hydrophobic interaction- hydrogen bonds
disulfide bonds between cysteine: 3D folding. Orientation of hydrophobic inside
meat tenderization
-cut: - Answers :the location has the most important influence on the tenderness-muscle
with high exercise tougher due to high content of connective tissue
meat tenderization
-animal's age: - Answers :with age: increase of the muscle fibers diameter and increase
connective tissue --tougher with age
meat tenderization
-heredity: - Answers :beef from black angus cattle--different from dairy cattle
meat tenderization
-diet: - Answers :affect the tenderness and the flavor--> salt meadow lamb
meat tenderization
-marbling: - Answers :fattening animal before slaughtering increases tenderness by
increasing marbling and subcutaneous fat
meat tenderization
-rigor mortis: - Answers :glycogen=> lactic acid in anaerobic conditions (drop pH) can
affect pH which influence meat quality: juiciness/dryness (due to water binding to
proteins)
-water holding capacity is best @ pH 5.8
meat tenderization:
-slaughtering conditions - Answers :both conditions preceding slaughter and the
handling of the carcass immediately afterward can result in several problems affecting
quality
meat tenderization:
aging: - Answers :improves juiciness/tenderness/flavor/color/ability to brown
three methods of aging:
1.) dry aging
2.) fast or wet aging
3.) vacuum packaged aging
artificial tenderization
enzymes - Answers :proteolytic enzymes--> degradation of proteins in muscle fibers
Example: papain
artificial tenderization
salts - Answers :potassium, calcium or magnesium chloride--retain moisture, increase
sodium concentration
, artificial tenderization
acids - Answers :increase tenderness and flavor (marinade)
artificial tenderization
mechanically tenderized beef (MTB) - Answers :grinding, cubing, needing, pounding,
physically breakdown the muscle cells and connective tissue
artificial tenderization
electrical stimulation: - Answers :apply electricity after slaughter and before rigor mortis
accelerate glycogen protein
disruption of proteins
speed up rigor mortis
impact of cooking on tenderness moist cooking: - Answers :use water or steam to
transfer heat to food
-braising
-simmering/stewing
-steaming
-microwaving
impact of cooking on tenderness dry cooking: - Answers :use high temperature in dry
conditions
braising
roasting
pan boiling
frying
Protein structure: - Answers :a.) amino group
b.) carboxyl group
c.) side chain
d.) asymmetric carbon
protein structure: peptide bond and covalent bond
Nitrogen group AA1 and carboxyl group AA2
Elimination of 1 molecule of H20: dehydration synthesis
primary structure of primary structure - Answers :chain of amino acids
secondary structure of protein - Answers :hydrogen bonds between NH2 and COOH.
Formation of alpha helix and beta sheets
tertiary structure - Answers :interaction between the side chain of amino acids
hydrophobic interaction- hydrogen bonds
disulfide bonds between cysteine: 3D folding. Orientation of hydrophobic inside
