1
Q
3 immediate basic needs
A
- food
- shelter
- clothing
2
Q
what wild animals did men hunt in the early days
A
buffalo, elk, deer herds
3
Q
10-16,000 years ago
A
- gathering became cultivation
- freezing in cold regions
- fermentation
4
Q
12,000 years ago
A
preservation by sun
5
Q
9-12,000 years ago
A
- first domesticated animals
- dogs, sheep, cattle
6
Q
first animal domesticated
A
dog
7
Q
first animal domesticated for food
A
sheep (Middle East)
8
Q
animals domesticated for food timeline
A
sheep, cattle, goats, pigs, roses, chickens
9
Q
salting and curing
A
- results from impurities in the salts used for preservation
- salt reduces water content
10
Q
smoking meats
A
- native Americans used to hang meat from tops of teepees
- hot temp from smoke kills bacteria
- smoke is an acid so it reduces the p, carbonyl, antioxidant component (phenol)
11
Q
3 classes of animal domestication
A
- adapted animals (companion)
- prey animals (food)
- targeted animals (draft/labor)
12
Q
Biblical/ Torah/ Qu’ran religious food laws
A
- eat animals wit split hoof and cow cud (no pigs)
- do not eat if found dead
- do not eat birds of prey, scavengers, flying insects
- do not eat shellfish (fins and scales ok)
- do not eat blood
13
Q
Kosher
A
- fit to consumption
- following Jewish law
14
Q
halal
A
- allowed
- islamic culture
- pray before slaughter (killed by jews or christians allowed)
15
Q
1635 packing industry
A
- salt packing meat in barrels
- chloride is toxic, extend shelf life
16
Q
1641 packing industry
A
- first export begins
- salt packing in Massachusetts
17
Q
2 negatives of salt packing
A
- brown color
- salty taste
- salt is pro-oxidant
18
Q
war of 1812
A
Uncle Sam packs meat for the US army
19
Q
salt with sodium nitrate
A
- certain salts were turning meat red instead of gray
- acts against the bacteria clostridium botulinum
20
Q
1790-1864 packing industry
A
- canning is developed and understood
- nicolas appert
- used in WWII
- packed together makes it easier to ship more
21
Q
1827 packing industry
A
-Chicago’s 1st slaughter house in operation
22
Q
1867 packing industry
A
- disassembly line (Chicago)
- line strips it, hangs circus, salt
23
Q
1878 packing industry
A
- refrigerated railroad car
- no longer needed salting to transport meats
24
Q
1891 packing industry
A
- 1st meat inspection law
- voluntary inspection for meat and livestock
25
1906 act
- meat inspection act
- inspection of ante- and post- mortem product inspection
- sanitary standards
- authorized USDA monitor
- bc of "The Jungle"
26
"The Jungle"
- by Upton Sinclair
| - explaining bad things in meat processing
27
1958 act
- humane slaughter act
| - avoid unnecessary pain (stun before kill)
28
1991 act
-mandatory seafood inspection
29
1993 Jack-In-The-Box recall
- E. coli in uncooked burgers
- 4 deaths
- 732 people sick
- $160 million lost
30
2000 act
- HACCP becomes mandatory
| - bc of Jack-in-the-Box
31
custom exemption
- slaughter only for personal use
- product must say "not for sale"
- operator must maintain accurate production and business records
- animal prepared and processed in sanitary manner
32
retail exemption
-grocery stores exempt from federal inspection during processing
-slaughtered under either state or federal inspection
can not:
-slaughter + produce w/out federal inspection
-sell to other retail markets
-sell to wholesales or distributors
33
if no USDA inspection...
product cannot be sold across state lines
34
majority of small processors in states operate under ___ exemption
retail exemption
35
globally consumed beef
- 24%
| - 3rd place
36
globally consumed poultry
- 33%
| - 2nd place
37
globally consumed pork
- 36%
- 1st
- china helps make pork 1st
38
cattle market weight
- 18-22 months old
| - 1200 - 1400 lbs
39
cattle affects on the planet
- 1 billion or less cattle on earth
- take up 27% of land mass
- inefficient way to deliver protein and energy to people
40
global top form of beef consumption
- ground beef
- 43.9% of beef production to ground beef
- reduces purchasing of steaks
- increasing consumption in Asia
41
beef conversion efficiency
-5-20 (least efficient)
42
pork conversion efficiency
3
43
poultry conversion efficiency
2
44
fish conversion efficiency
1 (most efficient)
45
top 5 states for all cattle and calves
1. Texas (11 million)
2. Nebraska (6 million)
3. Kansas
4. California
5. Oklahoma (4 million)
46
dairy cows in beef production
- 5 years before body is worn out and used for meat
| - make ground beef, soup, or dog food because worked too hard in life
47
US pork production
- increased bc of Brazil's foot and mouth disease restrictions in 2000
- challenges: ethanol use, animal welfare
48
max shelf life (with chemicals)
120 days
49
softening fat problems
- proteins denature over time
| - from hot conditions and low pH
50
pork production benefits
- pigs consume feed that would otherwise go to waste
- provide for additional cash
- half pig is still kept in developing countries
51
US % of global production of pork
43.6%
52
why is pork #1 meat
- health product (lean/ less fat)
- cheaper
- higher feed consumption rate
- fast growth
- less space
- vertical integration (one company does it all)
- no religious or geographic restrictions
53
poultry consumption vs red meat consumption 1960 to 2016
red meat: 131 to 105
poultry: 34 to 109
- poultry surpassed red meat in US, expected to do the same globally
54
current world poultry production
- chicken: 92 million tons
- turkey: 5 million tons
- duck: 4 million ton
55
in one year one hectare of cropland can feed
- 19-22 people w/ chicken
| - 1-2 people w/ beef or lamb
56
how many calories fossil fuel does it take to to produce 1 calorie protein
- chicken: 2-3 cal fossil fuel
| - beef: 54 cal fossil fuel
57
energy need to produce meat vs corn
75 X more energy to produce meat than corn
58
how much of the world's harvest is fed to animals
almost half
59
how many people suffer from chronic hunger
- 1 billion people (13%)
| - 5 million children die each year from hunger
60
how much land does livestock occupy
-30% of ice-free terrestrial surface
61
affects on the future supply of meat
- climate change
- water shortages
- carbon emission constraints
- high feed prices
- environmental and welfare legislation
62
non-traditional meats
- yak
- camels
- deer
- goats
- llamas/ alpacas
- water buffalo
- bison
- kangaroo
- wild boar
- rabbit
- alligator
- reptiles/ insects
63
boundaries of non-traditional meats
- no boundaries!
| - as long as animal produces animal proteins in efficient way we eat it
64
yaks
- survive at high altitude
- survive on scarce supplies
- mongolia
- less sat fat and calories
- 4x as much omega-3 fats
65
horses
- airag (fermented horse milk)
| - ger (round tent to ferment milk)
66
camels
- yield milk and meat in hot deserts of E Asia and N Africa
- milk in humps insulates
- good meat but not often eaten bc of symbiotic relation to man
- best for slimming or dieting
- low fat (best for heart)
67
deer
- red deer most common in New Zealand
- reindeer common in Finland, Norway, Sweden, Alaska
- low fat, tough texture, gamey taste
- more iron and protein than beef
68
goats
pros:
-small and cheap
-amenable
-efficient in feed utilization
-disease tolerant
-lean
-nutritious
-no religious limitations
cons:
-no organized meat industry
-inconsistant size/ quality
-social stigmas (goats w poor/ low income)
69
water buffalo
- popular in India (asia) esp. with Hindus
- dont see buffalo as cow/ sacred
- survive harsh conditions
- resistant to disease
- lean meat
- slaughter at end of working life so meat is tough
70
what is the world's largest beef exporter
india
71
kangaroo
- reduce greenhouse emissions (replace cattle and sheep)
- damage crops so killing is ok
- high in conjugated linoleum acid (goof for health)
- strong flavor, high protein, lean
72
wild boars
- eurasia, sub-Saharan africa
- bad for ecosystems so ok to hunt
- rapid reproduction rates
- nutritious
- adaptable
73
rabbits (lagomorph)
- fast reproduction of large litters and early sexual maturity
- survive on diverse diets (own fecal too)
- china main rabbit producer
- more protein, iron, minerals
- eat grass rather than grain
74
Memphis meats
-make lab meat out of stem cells
75
growth
- fundamental process to the livestock and meat industries
| - production of meat dependent on it
76
true growth
increase in structural tissues such as muscle, bone, and vital organs
77
fattening
increase in adipose tissue (bone and muscle stop growing)
78
prenatal growth for pig
16 weeks (113 days)
79
prenatal growth for sheep
21 weeks (147 days)
80
prenatal growth for cow
40 weeks (280 weeks)
81
hyperplasia
- increase in cell number
- occurs prenatal only
- make new cells
82
hypertrophy
- increase in cell size
- occurs before and after birth
- accumulation of myofibillar proteins
- enlarge existing cells
83
what are all changes in muscle after birth
result of hypertrophy or atrophy
84
accretionary growth
increase in extracellular material or intercellular material
85
what is the only exception to lean-to-fat ration in comparison to species and sex
gilt (young female pig)
86
cutability
amount of meat you can get out of a carcass
87
ideal time to harvest animals
best cutability when lean muscle accumulation is passed by fat growth
88
#1 fat accumulation
- visceral fat depot
| - KPH (kidney pelvic heart)
89
#2 fat accumulation
- intermuscular fat depot
| - seam fat
90
#3 fat accumulation
- subcutaneous fat depot
| - backfat
91
#4 fat accumulation
- intramuscular fat depot
| - marbling
92
quality
evolution of marbling and maturity to predict overall palatability
93
palatability
how good the eating experience is
94
backfat + marbling
- by looking at backfat you can predict marbling score
| - backfat can be injected to become marbling (not as good)
95
beef pricing
-price based on cut ability and quality
96
components of lean meat
- water: 75%
- protein: 19-20%
- fat: 5-10%
- carbohydrate: 1%
- ash: 1%
97
rich in collagen amino acids
- glycine
- alanine
- proline
98
BCAA (branched chain amino acids)
- leucine
- isoleucine
- valine
99
negatively charged amino acids
- aspartate
| - glutamate
100
positively charged amino acids
- lysine
- arginine
- histidine
101
aromatic acid
- phenylalanine
- threonine
- tyrosine
102
primary structure
amino acid sequence is the coding of the protein
103
secondary structure
- collagen in an a-helix
- keratin makes a B-pleated sheet
- structure from hydrogen bonds
104
beta pleated sheet
stacked so harder for heat to affect it/ better resistance
105
alpha helix
has more space so it is easier for heat to affect it
106
globular protein
hemoglobin (allows four O2 to bind)
107
fibrous protein
collagen
108
how to denature of a protein
- hight temp (above 130)
- extremem pH change (less than 3 / more than 9)
- enzyme activity
- under high pressure
- high ionic strength (sodium)
109
3 types of proteins
- myofibrillar
- sarcoplasmic
- stromal
110
myofibril protein
- responsible for contraction
| - contraction = salt soluble
111
sarcoplasmic protein
- responsible for myoglobin pigment, enzymes, flavor, purge (water that comes out after kill)
- water soluble
- don't need as much
112
stromal protein
- connective tissue
| - non-soluble (unless exposed to heat of 140 or greater)
ASCI 211
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