Budget: $10-$12

Answer these questions in notes form, bullet points are ok. This is an informal assignment and only for my use. Answers can be copy-paste. Questions: Define meat. What is the main component of meat? What determines meat quality? What effects meat tenderness? Why is old meat less tender? What is rigor mortis and how does it affect tenderness? What is cold shortening? What is thaw rigor? What is PSE? What is processed meat? How can meat be processed? How does it change meat? Name the meat processing methods discussed in class. What is canning? What is aseptic canning? Name several common processed meat ingredients. What is cold storage? How does it affect microbes? What is comminution? What is curing? How is meat pigment affected by curing? How does drying affect meat quality? What is irradiation? What sources of radiation are common in the food industry? Why is irradiation called cold pasteurization? Is irradiation approved by the FDA? What are the 3 levels of irradiation discussed in class? How does irradiation affect food? How does irradiation affect microbes? Are irradiated foods still nutritious? Does irradiation destroy all bacteria? Does irradiation make food radioactive? Are irradiation facilities safe? How is irradiated food regulated? What is the future of food irradiation?