Answer nutrition question

Module Five Be thorough to receive credit. Concepts for further analysis:

1. Identify the classification of “meat.” What exists in this category?

2. Describe the following components (and composition) of meat: muscle tissue, connective tissue, adipose tissue, bone

3. a. What is myoglobin? b. Explain myoglobin and the color changes that occur from slaughter to consumption.

4. What causes the red color in cured meat? Explain.

5. How can meat be tenderized? Describe natural and artificial processes.

6. You are reading your food labels and realize you are consuming processed meat. a. What does this mean? Identify 3 types of processed meat. b. What is restructured meat?

7. Explain rigor mortis. Describe the changes that occur in meat during aging.

8. Explain why it is important to handle poultry properly, both in the raw and the cooked state.

9. What are the USDA grades for poultry and on what criteria are they based?

10. How do specific standards for organic chicken vary from that of conventional?

11. a. Explain why is chicken called “white meat.” b. Explain the science behind white fibers and red fibers in muscle.

12. Besides being high in calories, how does fat function in food? Explain each function.

13. How does the level or degree of saturation affect the melting point of fat? Explain.

14. What does it mean when people say fat is “plastic?” Explain plasticity.

15. a. In your own words, explain how butter is made. b. Why is butter both a desired and undesired fat in food?

16. You are a food manufacturer and desire using a hydrogenated fat in your food product. What products are available to you? Are these healthy options? Explain.

17. What are the two types of emulsions? How does these emulsions affect food?

18. What is the difference between the smoke point, flash point and fire point of fat?

19. Explain the hydrolytic and oxidative rancidity that can occur in fat.

20. Explain the crystalline forms of fat in cocoa butter.

21. Explain the correct storage procedures for fats, meats and poultry.

Vocabulary for a better understanding:

Choose only 8 and write their definitions with your own words.

amphiphilic

lipophilic

hydrophilic

hydrophobic

discontinuous phase

continuous phase

interesterification

hydrogenation

emulsion

surfactant

polymorphism

plasticity

trans fat

hydrolytic rancidity

oxidative rancidity

connective tissue

extractives

collagen

elastin

grading

nitrites

marbling

myoglobin

quality grade

yield grade

trisodium phosphate

growout house

eviscerate

winterized oil

hydrogenated

smoke point

interesterification

flash point

rancidity