exam 1 study guide

exam 1 study guide - ANSC 3053: Exam 1 Study Guide Meat as...

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ANSC 3053: Exam 1 Study Guide Meat as Food: 1. Meat is defined as those animal tissues that are suitable for use as food; all processed or manufactured products made from these tissues. 2. Meat is any animal tissue or organ suitable for human food. 3. Most meat consumed by humans comes from domestic animals and aquatic organisms. 4. Meat can be subdivided into the following categories: a. Red Meat: (the largest) includes beef, pork, lamb or mutton, and veal. Also goats, horses, rabbits, etc. b. Poultry: the flesh of domestic birds, including chickens turkeys, ducks, geese, etc. c. Seafood: the flesh of aquatic organisms. i. Aquacultured species are raised in controlled systems. ii. "Catch" refers to commercially harvested finfish. iii. Crustaceans have a shell covering: crawfish, shrimp, crab. d. Game Meat: consists of the flesh of any non-domesticated animal. 5. Any discussion of meat should be directed primarily towards muscle; it is the major component of meat. 6. Meat is derived from muscle and thus the living attributes of muscle influence its use as meat. 7. The important characteristics of manufactured meat products such as moisture-binding ability, fat emulsifying capacity, and color are provided by the proteins of muscle fibers. 8. Meat science is not limited to the study of tissues. It is a component of all facets of the meat industry, beginning with animal production and ending with final preparation of meat for consumption. 9. Science is concerned with the characteristics of meat. 10. Meat technology is concerned with the altering or maintenance of meat characteristics. 11. The segment of animal agriculture that converts live animals into food products is the meat industry. 12. Retail meat markets, hotels, restaurants, and institutions are important components of the marketing system. a. Retailers and Food Service Operators are the meat industry’s representatives to consumers. b. Meat retailers prepare many fresh meat cuts, display all meat products in an attractive manner, and maintain product quality and wholesomeness. c. The hotel, restaurant, and institutional management group carries meat processing to its ultimate end, and places cooked meat before the consumers. 13. One reason for the increasing complexity of the livestock and meat business is that new competitive food products are being developed continually. 14. Meat processing and preservation are described, as are principles from which processes have been developed to preserve and prepare hundreds of different meat products. 15. Meat is a particularly rich source of high-quality protein, iron, essential B vitamins, and vitamin A (liver); meat provides virtually all of the vitamin B-12 consumed.
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This note was uploaded on 02/03/2009 for the course ANSC 3053 taught by Professor Mcmillan during the Spring '09 term at LSU.

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exam 1 study guide - ANSC 3053: Exam 1 Study Guide Meat as...

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