An S 560
Exam I
Feb. 13, 2013
Name:
1. (10 points) List 5 critical considerations to be made when selecting raw materials to be used
to manufacture a processed meat product AND discuss why each is important.
1
2. (5 points)
Explain why natural and organic frankfurters are labeled “Uncured” when they
are actually cured products containing nitrite.
2
3. (5 points)
If you have a semi-trailer load of pork trimmings in 40 lb. boxes, and you know
that the average fat content is 25% with a standard deviation of 2.0% fat, what
are the most likely highest and lowest fat content you are likely to find among
the boxes on the load? Be sure to explain the basis for your answer.
(10 points) How many boxes from the trailer load above do you need to combine into a
composite sample in order to get a reliable measurement of fat content that can
be expected to be within 2% of the actual fat content?
3
4. (12 points) Describe the three critical properties of analytical method performance that are
used to assess the effectiveness of a specific method and discuss what each one
means in terms of method performance.
4
5. (10 points) If you buy a package of ground beef that is 25% fat, what would you expect the
water content and protein content each to be? Explain or show how you
reached your answer.
5
6. (9 points)
Explain, in detail, why it is important to know the isoelectric point of a nonmeat
protein before adding it to a processed meat product that includes salt (NaCl).
Include some examples using hypothetical nonmeat proteins.
6
7. (15 points) Describe the physical arrangement of the structure of myoglobin and discuss the
relationship of the globin structure to meat color.
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8. (24 points) Complete the table (each line is a different pigment, no two lines are the same.)
meat color
1.
2.
cherry red
3.
cherry red
oxidation state of iron
ligand attached
+2
none
pigment name
CO
4.
+3
5.
+2
NO
8