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test 3
test 3
59
Fitness
Undergraduate 3
11/04/2013

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Term
Refrigeration temperature range
Definition
37-41 degrees F: preserves for days, weeks, some spoilage organisms may grow
Term
Freezing temperature range
Definition
-9-0: no bacterial growth below 0 degrees F: preserves for months to years
Term
Methods used to speed up freezing
Definition
thinner foods freeze faster, greater air velocity, more intimate contact with coolant, use refrigerant with greater heat capacity
Term
Examples of sundried foods
Definition
grains, raisins, figs, meats
Term
Dehydration quality defects
Definition
shrinkage, case hardening (hard layer on outside, bad in high sugar foods, use lower temps to lessen thermoplasticity), dried foods get sticky
browning, enzymes, carmelization, maillard reactions, flavor changes
Term
Reasons to concentrate foods
Definition
reduces weight and volume, preservation sometimes, preliminary drying step
Term
criteria for meat quality
Definition
tenderness of meat, flavor, juiciness
Term
What is the quality of meat influenced by?
Definition
amount of adipose and connective tissue present, marbling (size, age, geed, portion or cut of meat)
Term
Stressed
Rested
Excessive pH drop
Definition
Stressed → little glycogen = small pH drop = Fast rigor
Rested → plenty glycogen = large pH drop = Slow rigor
 Excessive pH drop is not good nor is a small pH drop
Term
Tenderness related to ____ levels of connective tissue
Definition
low
Term
Rigor mortis of muscle tissue
Definition
muscles stiffen, toughen, then relaxes: actin is permanently bound to myosin
Term
Beef production
Definition
stunned, hoisted, bleed, eviscerated, chilled to 2 degrees
Term
What is tenderizing
Definition
natural enzymes, phosphate salts, hanging method, ultrasonic vibrations, electrical stimulation
Term
Quality issues in beef
Definition
high water content= more $
Term
how do manufacturers get a higher water content in the beef?
Definition
add salt and phosphates, adjust pH and process meat post-rigor mortis
Term
off flavors formed in fish
Definition
caused by trimethylamine in dairy products. Lecithin is hydrolyzed and oxidized in the milk and causes it. Promoted by high acidity and the presence of prooxidants such as metals, metal salts, iron and copper
Term
egg quality testing
Definition
determine quality by candling- passing egg over light: position of yolk and size of air space
Term
aircell
Definition
gets bigger as it gets older: yolk condition, albumen becomes less thick and thinner as eggs are
Term
What are the grades of eggs
Definition
AA, A, B
Term
quality factors of eggs
Definition
exterior=clean, soundness (cracks, thickness) shape
Term
Interior quality of eggs is primarily determined by ___
Definition
age
Term
When are the grades given?
Definition
AA: a few days after production
A for months approx 6
B after that
Term
Definition of cured meat
Definition
cured fish is processed by salting, smoking or pickling: curing agents for meats contain sodium nitrite which helps retain pink color as well as acts as a preservative
Term
Chemical reactions that produce flavor
Definition
reagents such as sugars and proteins are combined at a specific pH and temperature until desired product results
Example: to produce cheese flavor, milk proteins, short/long chain fatty acids, amino acids, salt, water and top nodes are blended together.
Term
Carbonated beverage processes
Definition
has a concentrate, sweetener, treated water, a syrup blending tank, carbonator. Major ingredients are sweetener, flavors, colors, acid, carbon dioxide
Term
Fat and oil processing: rendering
Definition
boiling animal fats= fat rises to top and is removed, human and animal consumption
Term
Fat and oil processing: pressing oil seeds
Definition
use high pressure
Term
Fat and oil processing: solvent extraction
Definition
oilseeds, better yields, high surface area
Term
Fat and oil processing: degumming
Definition
remove phospholipids with water
Term
Fat and oil processing: refining
Definition
remove free fatty acids (alkali+water)
Term
Fat and oil processing: bleaching
Definition
remove pigments (charcoal filters)
Term
Fat and oil processing: deodorization
Definition
remove off-odors (steam, vacuum)
Term
Fat and oil processing: winterizing
Definition
cooling a lipid to precipitate solid fat crystals: different from hydrogenation
Term
Fat and oil processing: plasticizing
Definition
modifying fats by melting (heating) and solidifying (cooling)
Term
Fat and oil processing: tempering
Definition
holding the fat at a low temperature for several hours to several days to alter fat crystal properties
Term
Fat and oil processing: hydrogenation
Definition
adds H to saturate: the fatty acid double bond--converts oils to solid fats and raises the MP
Term
Fat and oil processing: interesterification
Definition
used to modify the fatty acid distribution within a fat: increases plasticity
Term
Rendering of meat
Definition
(extraction) boiling animal fats = fat rises to top and is removed, human and animal consumption
Term
What product does sugar cane make?
Definition
molasses, fiber, cane syrup
Term
Types of tea
Definition
green, oolong, black
Term
Types of poultry
Definition
broiler, or fryer, roaster, others, based on age
Term
Poultry processing
Definition
harvest and transport, unloaded and shackled by hand, stunned, bleed, scalded in hot water, remove feathers, eviscerating, washed, chilled to 2 degrees C
Term
Types of water
Definition
mineral, purified (deionized, distilled, reverse osmosis), sparkling
Term
Stages of beer production: malting
Definition
(germinate barley then dry), activate enzymes to break down starch (alpha and beta amylase)
Term
Stages of beer production: mashing
Definition
(add water, heat gradually, then separate liquid from dry insoluble fiber)
Term
Stages of beer production: Brewing
Definition
(boil the wort with the hops=flavor): bitterness, flavors, concentrations. Solids, coagulate proteins, inactivate enzymes
Term
Stages of beer production: Fermentation
Definition
inoculation (7-14 days, 4.5-5.5% alcohol, filter to remove yeast, clarify)
Term
Stages of beer production: storage or aging
Definition
(weeks to months at cool temperatures, adds flavor, body, acts as an additional clarifying step
Term
Stages of beer production: finishing
Definition
filter, further carbonate if desired, final preservation (heat pasteurization, sterile filter, refrigerate)
Term
Stages of beer production: chill proofing
Definition
to prevent haze: holding at cold temperature will precipitate haze-forming proteins or undigested starch
Term
soft drink processing
Definition
sparkingling water, sugar: microbial inhibitors and carbon dioxide: low pH
Term
tests for oxidation in fats and oils
Definition
(free radical mechanism that produces hyperperoxies that undergo scission reactions to form aldehydes, ketones, organic acids and hydrocarbons (secondary proudcts))
Term
What is the difference between a fat and oil?
Definition
fat is solid and tends to be made of single bonds, oil is liquid and is made of one or more double bonds
Term
What does RBD mean in reference to oil
Definition
RBD oil refers to crude oil that has undergone three essential treatments: refining, bleaching and deodorizing
Term
Coffee quality
Definition
whole bean is better, vacuum package, because flavor is sensitive
Term
Butter consumption
Definition
81% fat, salt, water
Term
What is "purge"
Definition
In beef quality: it's the liquid that comes out when meat is processed. As meat loses quality it loses more purge
"as purge increases as meat quality decreases"
Term
cold shortening
Definition
a quality problem that results from the rapid chilling of carcasses immediately after slaughter before the glycogen in the muscle is chilled to less than 60 degrees F. causes meat to be 5 times tougher thannormal meat
Term
Curing
Definition
refersto the addition of salt, sugar and sodium nitrite to meats for the purposes of color development, flavor enhancement, preservation and safety
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