An S 460
Exam I
Feb. 9, 2011
Name ________________________________
True/False (2 points each)
____ 1. Processed meats provide a means of adding over 100% to the value of raw beef and pork.
____ 2. Processed meats labeled as “natural” do not contain any chemical preservatives.
____ 3. Processed meats labeled as “natural” are safer than conventionally processed meats in terms of potential growth of bacterial pathogens.
____ 4. Average consumption of sodium per person in the U.S. is about 1½ teaspoons per day.
____ 5. Fresh meat ( i.e., steaks, chops, ground beef ) provide enough sodium per serving (100 grams) to meet the minimum sodium dietary need of most adults.
____ 6. Fresh meat composition is 99% fat, moisture and protein.
____ 7. Freezing fresh meat before use is highly recommended as a means of stopping development of rancidity and off-odors.
____ 8. Near infrared (NIR) is an excellent method for measurement of fat, moisture and protein in meat simultaneously but has a significant weakness in that it must be calibrated with the same type of meat that is being measured.
____ 9. The AOAC method for fat (Soxhlet/Ether extraction) is the best method to use for fat content because all lipids, including phospholipids, are included.
____ 10. The new “Dietary Guidelines for Americans-2010” report was released by the
USDA on Monday, Jan. 31, 2011.
____ 11. The isoelectric point on proteins is determined by the pH of the environment around them.
____ 12. Salt increases water binding of meat proteins by neutralizing some of the positivelycharged poles on amino acids.
____ 13. Increased water binding is always a desirable property in processed meat products.
____ 14. Hedonic scales of 7 or 9 points should not be used for a consumer-based sensory panel.
____ 15. Myosin comprises about 55% of the total protein present in muscle.
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16. Define or explain (as relevant to AnS 460) (2 points each) a.
“moisture-enhanced” b.
high pressure processing c.
relationship between “collagen” and “bind value” d.
Thiobarbituric acid e.
USDA-required moisture: protein ratios f.
subsamples g.
reproducibility h.
modified Babcock i.
Caviezel j.
Jones’ factors k.
pH l.
specific heat of water m.
isoelectric point n.
methemoglobinemia o.
Duo-trio test p.
flavor profile q.
triangle test r.
gelatin s.
gelation t.
hydroxyproline
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17. (5 points) What is the purpose of the PFF (protein; fat-free) regulation used for processed hams? ( i.e., what does it accomplish?
)
18. (5 points) If you have a pallet with 12,000 frankfurter packages and you know that the standard deviation for fat content among the packages is 1% and the average fat content is 28%, how many packages are likely to be in violation of the 30% fatmaximum USDA regulation?
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19. (5 points) If you have a ground beef mixture that is 53% fat, what are the likely protein and moisture contents?
20. (5 points) What form is the net electrical charge (positive or negative) on collagen molecules
(isoelectric point of 7.2) in a meat product where the meat pH is 5.8—and why?
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21. (5 points) Describe the three ways in which water is held in a meat product and explain how each contributes to the final water content of a finished product.
22. (5 points) Describe three general approaches to using human sensory panels for meat product assessment and briefly discuss how each is conducted.
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