Exam Review for Meat Science
Exam Review for Meat Science FST 461
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This 0 page Study Guide was uploaded by Madison Paige on Saturday February 27, 2016. The Study Guide belongs to FST 461 at University of Tennessee - Knoxville taught by Dwight Loveday in Spring 2016. Since its upload, it has received 71 views. For similar materials see Fresh Meats in Nutrition and Food Sciences at University of Tennessee - Knoxville.
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Date Created: 02/27/16
Exam 2 Review for Fresh Meats Be able to answer questions concerning the following subjects and know the effects of problems of meat Postmortem Quality Problems 1meat color 2the effects of storage temperature on meat 3Cold Shortening a the condition of muscle bers during cold shortening which bers are affected b the effect of cold shortening on tenderness 4 Heat Rigor a the condition of muscle bers during and before heat rigor 5 Thaw Rigor a what happens in thaw rigor what happens during the crossbridge formation of the bers 6What is Heat Ring Properties of Fresh Meat Color what factors determine the likelihood of product selling and consumption 1What are the three attributes to color Know the difference between them 2The three meat pigments are Myoglobin hemoglobin and catalasecytochrome enzymes What do they do and how do they effect the color 3How does the amount of myoglobin change in the animals body over time What does this do to the muscle color 4 know the chemical state of myoglobin and iron 5What is oxymyoglobin What color is associated with it 6What is metmyoglobin What color is associated with it 7 What is myoglobin What color is associated with it 8Name two kinds of packaging for meat if they allow oxidation and the pros and cons of the kinds of packaging on color 9 Display conditions know the importance of correct temperature control know the ph change during time in display be able to determine the importance of light intensity in the meat case 10 What are some additives that are placed in meat to enhance color 11 name 5 kinds of antimicrobials used in moisture enhanced products and what they do to the PH color and oxidation 12 Discoloration What are different things that discolor meat both before and after slaughter Meat Color Measurements 1 What affects the meat color 2 What visual assessment is used for color Scale used 3 Instrumental determination what ways are used what does the scale determine what is happening to myoglobin oxymyoglobin and metmyoglobin at this time Water holding Capacity 1 How does WHC affect meat What is WHC How does PH change WHC 2 What are some of the larger factors that affect WHC in the industry Properties of Connective Tissue 1 What is connective tissue 2 What role does it play in the body 3 Name the types of connective tissue a What are speci c properties about these tissues how do they contribute to meat quality 4 What is the importance of collagen in the body 5 Know the kinds of bers in the body and their use Growth and Development 1 What is the meat science de nition for growth and development 2 What are three ways a cell can undergo growth 3 What is the difference between growth and fattening 4 What are the processes of differentiation morphogenesis maturation and senescence 5 Be able to list and de ne what happens in the phases of growth a Ovum phase b Embryonic phase c Fetal phase 6 What is postnatal growth and what happens to the animal during that time 7 How does postnatal growth vary 8 What happens in phases 1234 of postnatal growth 9 When is muscle growth high Low 10 When is fat deposition highow 11 Be able to describe myogenesis lipogenesis 12 Where does fat form in animals What order do they develop 13 Genetic effects on fat and muscle growth overall carcass comp 14 Name the kinds of hormones that effect animals and their effect on muscle and fat Abnormal growth in animals 1What is dwar sm What are its characteristics 2 What is double muscling Are there more or less muscle bers than normal 3 What bers are affected in double muscling 4 What species of animal does this affect 5 What are some causes of muscle degeneration in animals 6 What is white muscle disease What kind of muscle does it affect Meat Inspection 1 What are some important acts that have been passed throughout meat science history 2 Name some federal agencies that control meat quality 3 What is the purpose of meat inspection 4 What are the responsibilities of FSIS 5 What are some labels used in the industry What do they mean What are requirements of the labels What do they label
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