Exam 7: Meat

How do the various treatments applied to meats, including enzymes, salts, acids, and mechanical methods such as grinding or pounding, increase tenderness? Discuss the positive and negative aspects of each.

Which wholesale beef cut is not appropriate for broiling?

Which form of pork would be the best for larding or barding?

If you cook a steak and the internal temperature is 170°F, what is the likely outcome?

Processing methods for meat in the United States include canning, curing, smoking, and drying.

Most beef cuts can be kept frozen for ____________, except for ground beef.

Less-tender cuts of meat are usually prepared by dry-heat cookery methods.

_________ is the bacterium most commonly associated with diarrhea in hospitalized patients and has been identified in commercial meat.

Liver should be salted before it is sautéed or else it will toughen and shrivel.

The factor that has the greatest impact on the tenderness of meat is the location of the muscle on the animal.

This morning you went to the butcher and purchased a beautiful cut of meat. You grilled it for dinner tonight and it was tough as shoe leather. What happened? Begin with purchasing. What will you do differently the next time that you grill steaks so that they are perfect?

Suppose you owned a livestock operation and you were debating whether or not to use antibiotics and hormones in your animals. List one potential advantage of using antibiotics and another potential advantage of using hormones. Then consider one potential drawback of using antibiotics and another potential drawback of using hormones. Ultimately, would you decide to use antibiotics and/or hormones in your livestock and why or why not?

What are the most common extractives from which meat derives some of its flavor?

The Wholesale Meat Act of 1967 ensured that meat sold intrastate meets the same standards as federally inspected meat.

What type of connective tissue creates a fine meshwork that supports bone marrow, liver, and lymphatic system tissues?

Connective tissue in the animal and ultimately in the meat is part of

What is the most abundant protein in connective tissue that provides support to muscle and prevents it from overstretching?

Which of the following is not a method of aging meats?

A meat's price is the number one factor influencing consumers when they are purchasing meats.

Which fat-soluble vitamin is found in liver?