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TAMU ANSC 307 - 307 S12 Exam 1
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Please circle section numberT.AMRavT-PMCodyW-PMMelanieR.AMRussellR-PMAshleyF-AMHalevF.PMAmanda501513503505507509511502504506{50m::}5105L2NameANSC 307Exam ASpring SemesterFebruary L5,Z0l2Meat InspectionMark with an x the incorrect answers (2 points each)[ ] There,l]:.,l9rrionship between meat inspection and meat grading.[ ] One of thb'fUh'dtions of meat inspection is to assure clean and sanitary handling andpreparation. 'i i ,,.....[ ] One of the reasons for meat inspection was President Theodore Roosevelt's investigation ofChicago meat pack..r. *1f ,,".0.,,_.,ffi The number one reason for condemnations during antemortem inspection for all species isseriously crippled. { ,{,,i 1,,[ ] Antemortem inspection is inspection of animals before slaughter, inspected in pens on thepremises, on the day of slaughter, in motion and at rest. --i.-,",'.-*"1 4 -* /-X+The Specified Risk Materials (SRMs) have to be removed from cattle if they are 30 months andolder. *ffr*\lrl[ ] The difference between "U.S. Condemned" and "U.S. Inspected and Condemned" is that one ison antemortem inspection and the other in on postmortem inspection.' r i ',',j*[ ] Reinspection privilege is to assure that a previously acceptable cut, carcass or product has notbecome sour, rancid, tainted, spoiled or adulterated. T f ,X,[ ] Rendering is one method of disposing of condemned products. -r { '.i i1..* 1" E{ USDA and Certified (privately owned) laboratories conduct tests to determine such items as' ' fat content, curing agents, and meat from other species.ffi Examples of U.S. Suspect animals on antemortem inspection would be "downers," deads, andmoribund animals.[ ] Talmadge-Aiken Agreement plants are those that are federally inspected but staffed by state. -.ffi Farmers can have their animals slaughtered without inspection and sell the products. ; 'i ] All non-ambulatory disabled cattle must be condemned by the Veterinary Medical Officer. ',r ' .[ ] Malignant lymphoma is the most common reason for postmortem condemnation of cows. -r ;Aggie Honor Code: Good Ags do not lie, cheat or steal or do they tolerate those who do!x*1i.,1/ Slaughter-Dressing of LivestockShort answer (2 Points each)\j' '-l!!-----r ln olarrchlarstunned Prior to slaughter',./li,yl|:.'\"Performedbeforeslaughtertomakeeviscerationeasler'{f\-( {,\{ Animals should be handled before slaughter so thatthey are free from pain and free from what?r'lflf 'r fr :t i Sticking position in swine that reduces stun-to-stickinterval, PSE, and bruising''.1-t'. -1,1 i. .:..i .{ ,,2 '!- i Typ.e. of hide puller developed because of speed andproblems with Acceptable Quality Level'' i r !- ,--- -:-*, i.t r- .: i ':.. ,..r\ 'r '=- Bone breakage and ecchymosis are a problem withthis type of stunning.Approved gas used in chemical stunning.( , . F Allows for continuous shackling and stunning ofType of slaughter that uses electricity and the animalis dead rather than stunned.Type of knife developed so that skinning would be{ faster.I , Allows for evisceration and identification of the pluck,f '. r :' ,r' , i '--Lr' and viscera for inspection purposes while thecarcasses move on the chain.Ltu\r'a-Which species is most commonly hung upside-downto remove the skin?Aggie Honor Code: Good Ags do not lie, cheat or steal or do they tolerate those who do!3"-'(7nProducer- and Packer'Related ProblemsMatching [2 points each)aD Scientific name for beef "measles.",i| $ Which are heavier, steer or heifer carcasses?,r{. mi"rrt o n' s i te I es i o n s14. Isoelectric Point/1,{.Lactic acidf ,u.Liver17. Long-termdsheepyl-giShort-term20. Shoulder21. Side22.Steerdswine{Aggie Honor Code: Good Ags do not lie, cheat or steal or do they tolerate those who do!4,\/-l#- Suggested location for cattle brands to diminish loss due to branding'-\$- Species that can be impacted by suffocation in the holding pen'7:. Species that can overheat and die due to heat prostration.[*]filhrl- ,illXi-\ql point where number of positively and negatively charged protein groups is equal'Compound that causes the pH to decline in postmortem muscle.Which kind of stress, long-term or short'term, results in PSE muscle?\rl Caused by giving injections intramuscularly'\L Number one location for bruises in cattle.Fasciola hepatica causes problems with this by-product'Hypoderma lineatum and Hypoderma bouls impact this valuable cattle by-product'pH of PSE pork at 24 hours postmortem.Answers (may be used more than once)1. Answer not listed2. 5.23. 5.64. 6.05. 7.0.6r'gutt7. Cattle.ff'. Cysticercus bovis9. Cysticercus cellulosae10. Heifer*1.,L:'Hide12. Hip/// Laboratory - Short AnswerWritten proceduret th-ut all meat plants musj Prepare andimplement to ensure that they are meeting their responsibility tokeep their facilities and equipment clean'!'tr , ",."' , { Once every few minutes of work, this procedure is performedt \\ ', iwith your"ktti'"s to maintain the knife's edge',/'r .{ . ' ii-i i'i ', ; ;, . '. i .*i .rt," area of responsibility of meat inspection that deals with the__+- inspection of the animal in motion and at rest'J.Section Number1.4.5.6.7.8.i ;r 'j rt .'L f iil-:..i1' ._*1.'L ij.1\-_____j_,/ The term for the stomach, intestines, liveC and reproductiveglands, collectiveiY.--VNameScientific name for marbling.The type of vertebra you would find in a ri-b g-teak'The bone responsible for the "7" in a seven bone steak.The stainless steel device inserted under the tendons of the porkcarcass for subsequent suspension on the rail'..i:'-.( -Determine tr,"tur.rrs Cost uurtsttb.t cwt.) for a hog with a Live;;;;;i-$6y lwt., Live weight of 2b0 tbs, and Carcass weight ofiz+tur. '-i { \ r 1)v,'.= W:>rll.).q,;'- .'.:: "l()T'til,r'10. 1.,,}.,-i, j.,, i ,; * l/ Give the USDA Pork Carcass Grade for a PSE pork carcass with1.2" L0th ib f.at,1.3" last rib fat, 5.5 in2loin eye area, thinmuscling, u"a .41 lSlV If i**eP-q,TRUE/FALSE:'*r--* ' " ( The E. coll outbreak in the Pacific Northwest was the causative factor the11 ' \ ( ''-i f " wholesome Meat Act of 7967 '/*,..*"*- During pork slaughter the head is removed by cutting between the occipitalcondylei and the axis vertebra',/,12 i'l ,', i' ' / Ho*rhave lower dressing percentages than do cattle and sheep'lJ' L --q { f r,a q:,,rt "/12.r+. i tif .1- / Be sure and grab a falling knife. Don't let a falling knife hit the floor.15. \ t Li {- 4,",sc 307 lab requires special considerations in: Personal hygiene, personal safety,food safety, andhumane handling of


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