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TAMU ANSC 307 - 307 F13 Exam 1
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\Alu SC Z c1 5 ewe\\ -Tcsr atrettlPlease circle section number (Previous semesterMPM TAM TPM WPM RAMR Plrt_\ FAM FPMRav Leslie Ashlev Lindsev Clav Mark,/ Helen CrvstaltrNameANSC 307Exam AFall SemesterSeptember 25,2013Mark with an x the incorrect answers (2 points each)fi The passages, "Do not cook a young goat in its mother's milk" has resulted in meat and dairy not beingconsumed together by the Muslim consumer. 1Cw.qV*[ ] Passover is where Kosher requirements change due to the avoidance of leavening agents and othersimilar products by the Jewish consumer.[ ] The top ten quality challenge, "Low overall uniformity and consistency of cattle, carcasses, and cuts,"refers to the tremendous variation in live cattle and the products from them.X In the National Beef Quality Audit -2011, heifer carcasses were heavier than steer carcasses.[ ] Injection-site lesions are caused by giving injections into the top butt region (intramuscular) of cattle.[ ] Crowding is the number one cause of bruising in cattle.ffi Short-term stress results in DFD pork.Dd Th" least bound form of water in muscle is bound.pdThe pH of muscle at death is 5.6.[ ] Long-term stress in cattle causes the condition know as "dark cutting."[ ] The Wholesome Meat Act of 1967 is often called the "equal to" law because it required states to haveinspection laws "equal to" that of the federal govemment.[ ] Two requirements for facilities are that they must be constructed so that they clean (and can be cleaned)and do not contribute to hazards in meat.[ ] Antemortem inspection involves inspecting animals before slaughter, inspected in pens on the premises,on the day of slaughter, in motion and at rest.[ ] "Processing defects" is the leading cause of refusing entry to imported products into the United States.[ ] Specified Risk Materials (SRMs) are those materials that may contain the BSE agent, if it were present,and must be removed from animals during slaughter-processing.[ ] Veterinary Medical Officers must condemn: (1) all non-ambulatory disabled cattle, and(2) all cauleshowing central nervous system symptoms regardless of whether the cattle are ambulatory.ffi Listeria monocytogenes is the most commonly reported cause of foodborne illness.[ ] The Humane Methods of Slaughter Act of 1978 calls for a wide variety of how animals are to behandled and stunned before slaughter.[ ] "Down" hide pullers were developed because of speed and acceptable quality level concerns.[ ] Effective electrical stunning calls tbr the head to be limp and floppy, no blinking, no rhythmic. breathing, no response to ear or nose pinching, no arched backs, no vocalization, and to ignore any limbmovement.Aggie Honor Code: Good Ags do not lie, cheat or steal and do not tolerate those who do!I/oPlease put the number of the best answer in blank (2 points each)2_-_Which is the best answer about the relationship between grading and inspectioi?-"1. One is paid for by taxpayers and the other by user's fees.2. There is no relationship between grading and inspection.3. Both involve USDA personnel.\-'l/'Horizontal stunning in pork slaughter reduces:1. Stun-to-stick interval.2. Pale, soft, and exudates (PSE) pork.3. Bruising4. All of the above problems._t_The top ten quality challenge, "Too much hide damage due to brands" means what?1. We use hides for luxury items such as automobile interiors and fine furniture and brandingscars the hides and limits the use of these hides for these products.2. Freeze branding does not damage the hides so we need to do more of this.3. Movins brands to the "butt" reqion helps minimize impact of hot-iron brands on the hide.AFor Kosher and Halal, which is the best answer?1. Kosher requires prayer before the animal is slaughtered.2. Halal requires prayer before the animal is slaughtered.3. Both Kosher and Halal require prayers before animals are slaughtered.4. Neither Kosher nor Halal require prayers before animals are slaughtered.'.t\In the National Beef Quality Audit -2005, which occurred?1. Carcasses became significantly fatter than in previous audits.2. Carcasses had significantly less marbling and lower quality grades than in previous audits.3. Carcasses continued the trend of increasing carcass weights._I\The isoelectric point is where:1. The number of positive and negative charges are equal.2. The water-holding capacity is the lowest3. Is around pH of 5.2.4. All of the above answers are true regarding the isoelectric point.t-A\The reason why we have meat inspection today is because:1. President Roosevelt's investigation of Chicago meat packers in early 20th century.2. Upton Sinclair's book, The Jungle, published in 1906.3. Failure of the Europeans to recognize our meat inspection laws of the late 1800s.4. All of the above events led to the adoption of meat inspection in the U.S.,2The reason why E coli Ol57.-H7 is such a problem for the beef industry is:1. It grows at refrigeration temperatures.2. It can cause hemorrhagic colitis, which leads to bloody dianhea.3. It is found on oost-orocessed oroducts.,J-The reason why Clostridium perfringens is such a problem for the food industry is:1. It grows at refrigeration temperatures.2. Known as the "cafeteria germ" with outbreaks occurring when large quantities of food areserved at room temperature.3. Cross contamination is the maior cause of outbreaks.+For slaughter, fasting for 12 to 24 hours:1. Makes evisceration easier.2. Minimizes migration of bacteria from G.I. tract into meat.3. Both of the above are why we fast animals before slaughter.iIIt,L>-,i\\).1 Nerve that is a problem to the Jewish consumer.\\ Causative organism for beef "measles."1. Answer not listed2. Abscess Pyemia-3 Acceptable Quality LevelX- Ascarislumbricoides'5> Begissing6 Calloused muscle-7.^ C ampyl obact er j ej uni-8' Carbon dioxide9. Carbon monoxide-Tft'Cunis Amendment'lL Cyslicercus bovis12. Cysticercus ovis'$3-Deads-14, EcchymosisNlatching (2 points each)-ag Allows for the continuous shackling and stunning of cattle., The act of applying salt and soaking in water to remove blood in Kosher meat is called what?-\rsM1f,_L_j')]9l.lq_\D\b3_-l]q/rD?pScientific name for ascarids that cause roundworm damage in pork livers.Scientific name for one of the heel flies that causes grub damage.Where does Fasciola hepatica do its damage?Where does Oesophagostomum columbianum do its damage?"steatosis" results in this condition.Packer-related problem in swine caused by their inefficient body heat


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