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Final Terms and Definition
TRUE |
There is no relationship between meat inspection and meat grading |
TRUE |
one of the functions of meat inspection is to assure clean and sanitary handling and preparation |
TRUE |
one of the reasons for meat inspection was president theodore roosevelt's investigation of chicago meat packers |
deads |
what is the number one reason fro condemnations during antemortem inspection for all species? |
Antemortem Inspection |
________________________ is the inspection of animals before slaughter, inspection in pens on the premises, on the day of slaughter, in motion, and at rest |
False; the tonsils and distal ileum from all ages must be removed |
The Specified Risk Materials (SRMs) have to be removed from cattle if they are 30 months or older |
One is on antemortem inspection and the other is on postmortem inspection |
What is the difference between "US Condemned" and "US Inspected and Condemned"? |
Reinspection Privilege |
_____________________________ is to assure that a previously acceptable cut , carcass, or product has not become sour, tainted, rancid, spoiled, or adulterated. |
TRUE |
Rendering is one method of disposing of condemned products |
TRUE |
USDA and Certified (privately owned) laboratories conduct tests to determine such items as fat content , curing agents, and meat from other species. |
False; U.S. Condemned |
Examples of U.S. Suspect animals on antemortem inspection would be downers, deads, and moribund animals |
Talmadge-Aiken Agreement |
Types of plants that are federally inspected but staffed by the state |
TRUE |
Farmers can have their animals slaughtered without inspection but cannot sell the products |
TRUE |
All non-ambulatory disabled cattle must be condemned by the veterinary medical officer |
Malignant Lymphoma |
What is the most common reason for postmortem condemnation of cows? |
Listeria monocytogenes |
Pathogen that grows at refrigerated temperatures |
Salmonella |
Pathogen that is the most common cause of foodborne illness |
Camplyobacter jejuni |
Pathogen that is the leading cause of diarrhea in the US |
Clostridium perfringens |
Pathogen often called the "cafeteria germ" |
E. coli 0157:H7 |
Pathogen that may cause hemorrhagic colitis and hemolytic uremic syndrome |
Both forbid the eating of blood |
How is blood viewed by Kosher and Halal? |
Both forbid the eating of pork |
How is pork viewed by Kosher and Halal? |
Jews cannot eat products that may contain the sciatic nerve (hindquarter) |
How is the sciatic nerve viewed by Kosher and Halal? |
Jews cannot eat both at the same time |
How is the separation of dairy and meat viewed by Kosher and Halal? |
Both require very sharp knives for the slaughter of livestock |
How is the sharpness of the knife viewed by Kosher and Halal? |
Humane Methods of Slaughter Act of 1973 |
Act that details how animals are to be handled and stunned prior to slaughter |
Fasting |
Performed before slaughter to make evisceration easier |
Fear |
Animals should be handled before slaughter so that they are free from pain and ______ |
Horizontal |
Sticking position in swine that reduces the stun to stick interval, PSE, and bruising. |
Down |
Type of hide puller developed because of speed and problems with acceptable quality level |
Electrical |
Bone breakage and ecchymosis are problems with this type of stunning |
Carbon Dioxide |
Approved gas used in chemical stunning |
V-Boss restrainer |
allows for continuous shackling and stunning of cattle |
electrical slaughter |
Type of slaughter that uses electricity and the animal is dead rather than stunned |
electrical or air-dehider |
type of knife that was developed so that skinning would be faster |
Moving-top viscera table |
Allows for evisceration and identification of the pluck and viscera for inspection purposes while the carcasses move on the chain |
Ovine/bovine |
Which species is most commonly hung upside-down to remove the skin? |
Cysticercus bovis |
Scientific name for beef measles |
Steer |
Which are heavier, steer or heifer carcasses? |
Butt |
suggested location for cattle brands to diminish loss due to branding |
Sheep |
Species that can be impacted by suffocation in the holding pen |
Swine |
Species that can overheat due to heat prostration |
Isoelectric Point |
point where number of positively and negatively charged protein groups is equal |
Lactic Acid |
compound that causes the pH to decline in postmortem muscle |
Short term |
Which type of stress, long term or short term, results in PSE muscle? |
Injection-site lesions |
Caused by giving injections intramuscularly |
Hip |
Number one location for bruises in cattle |
Liver |
Fasciola hepatica causes problems with this by-product |
hide |
hypoderma lineatum and Hypoderma bovis impact this valuable cattle by-product |
5.2 |
pH of PSE pork 24 hours postmortem |
SSOPs |
Written procedures that all plants must prepare and implement to ensure that they are meeting their responsibility to keep their facilities and equipment clean. |
Steeling |
Once every few minutes of work, this procedure is performed with your knives to maintain the knife's edge |
Antemortem |
The area of responsibility of meat inspection that deals with the inspection of the animal in motion and at rest |
Viscera |
The term for the stomach, intestines, liver, and reproductive glands, collectively |
Intramuscular fat |
Scientific name for marbling |
Thoracic |
The type of vertebra you would find in a rib steak |
Scapula |
The bone responsible for the "7" in a seven bone steak |
Gambrel |
The stainless steel device inserted under the tendons of a pork carcass for subsequent suspension on the rail |
$90/cwt 175/250 = 70 63/70x100 = $90 7 |
Determine the carcass cost basis (per cwt) for a hog with a live price of $63/cwt, a live weight of 250 lbs, and a carcass weight of 175 lbs. |
US Utility |
Give the USDA Pork Carcass Grade for a PSE pork carcass with 1.2" 10th rib fat, 1.3" last rib fat, 5.5 in sq. loin eye area, thin muscling, and .4" belly thickness |
FALSE |
The E. coli outbreak in the Pacific Northwest was the causative factor for the Wholesome Meat Act of 1967 |
FALSE |
During pork slaughter, the head is removed by cutting between the occipital condyles and the axis vertebra |
FALSE |
Hogs have lower dressing percentages than do cattle and sheep |
FALSE |
Be sure and grab a falling knife, dont let it hit the floor and become dirty. |
TRUE |
There is a quality grade effect in meat tenderness because prime has more marbling than choice and choice than select |
False (gluteus medius, semitendinosus, trapezius) |
The rank order from most to least tender is gluteus medius, trapezius, and semitendinosus |
False (Veal, Calf, Beef) |
The order in class names for bovine, from youngest to oldest, is calf, veal, beef. |
Hydrodyne |
Process to make meat more tender by exploding it underwater and destroying the z-lines. |
TRUE |
The carcass is the eviscerated body of domestic animals |
TRUE |
The age within species rank order for myoglobin content is veal, calf, young beef, and old beef |
Actomyosin effect, Background effect, and Bulk density/Lubrication Effect |
Tenderness differences among muscles are the result of ______________, _______________, and __________________ |
TRUE |
Smoking with hardwoods or liquid smoke add flavor, color, and bacteriostatic or bactericidal properties |
False (red) |
Meat is purple in color when oxygen is present |
TRUE |
Locomotive muscles have more myoglobin than support muscles |
TRUE |
Heat shrinking vacuum packages helps to eliminate pockets where purge can accumulate |
TRUE |
Cooler aging is storing meat in refrigerated conditions for 1 to 6 weeks |
Salt soluble, heat coagulable proteins |
What does SSHCP stand for? |
Premium |
___________ slices are the most valuable bacon slices |
40% |
What is the maximum fat and added water combination in frankfurters? |
TRUE |
A way to sever stromal proteins is with blade or needle tenderization |
False (HONO to NO) |
Ascorbates and erythorbates help in the conversion of sodium nitrate to sodium nitrite |
Background Effect |
Deals with stromal protein concentration, elastin fibrils size, and collagen solubility |
Tray-Ready |
Case-Ready packaging systems take pre-sliced steaks, reassembles them, places them in a vacuum package, and ships them to stores to be repackaged in the usual manner |
TRUE |
Marbling helps insure acceptable levels of tenderness at higher levels of doneness |
TRUE |
Marination with a solution of salt and vinegar helps to disrupt connective tissue |
TRUE |
Metmyoglobin reducing activity helps to convert metmyoglobin back to reduced myoglobin or oxymyoglobin |
Oxegenation |
Process whereby reduced myoglobin is converted to oxymyoglobin |
Saran |
The inner layer in laminated vacuum packages that provides an oxygen barrier |
TRUE |
The free binding site is where compounds that give meat its specific color bind |
Hide |
The greatest contributor to the USDA Estimated Hide and Offal value |
Colorado hide |
What is the least valuable cattle hide? |
FALSE |
Steaks are more tender than their roast counterparts |
Sugar |
What does the four in the "5-4-3" cure mixture stand for? |
Electrical stimulation |
Uses electricity to tenderize meat |
Alkaline Phosphates |
Used to increase water-holding capacity in processed products |
Cold shortening |
Process by which sarcomeres shorten to due to cold-induced nerve response |
Wool pelt |
Pelt that has the longest wool length and is the most valuable in the marketplace |
Dry curing |
Oldest and slowest way to cure meats |
Sausage |
Meat that is chopped, seasoned, and formed into a symmetrical shape |
120 ppm |
In-going amount of sodium nitrite for bacon |
Color index |
In sausage manufacturing, term used to describe the relative amount of myoglobin in a meat |
Salt |
In meat curing, serves as an antimicrobial |
Nitrite or nitrate |
In meat curing, prevents warmed-over flavor |
Sugar |
In meat curing, counteracts the harshness of salt |
CO |
Compound in modified atmosphere packaging that maintains red color |
Common and Usual |
Highest PFF category for cured meats |
Ovaries |
By product used as a source of estrogens and progesterone |
Gelatin |
By product made from skin or hides, connective tissues, cartilage, and bones of cattle and calves |
Cooked, smoked emulsion-type |
Frankfurters are an example of which category of sausage? |
Separation of: thick from thin portions, tough from tender, fat from lean, valuable from less valuable, and separation of retail cuts by cutting across the grain |
Five principles of meat cutting |
Ham, boston butt, picnic shoulder, loin |
What are the four lean cuts of pork? |
400 |
The IMPS numbers for pork are in the _________ series |
Bony cuts |
The feet, tail, neckbones, and spareribs of pork are considered the __________________ cuts. |
Tumbling |
Employs the principle of impact energy to extract proteins during ham manufacturing |
Fisting |
Method of pelt removal over the sirloin, rump, and legs during lamb slaughter that leaves the fell membrane intact |
Atlas |
The head is removed during lamb processing by cutting between the occipital condyles and the ________________ vertebra |
Mutton |
The oldest lamb maturity group |
200 |
The IMPS numbers for lamb cuts are in the ________ series |
American, Frenched, Shank-Off, and Safe Way |
The four types of fabricating lamb legs |
TRUE |
Weight and sex are easily described, but age, fatness, and muscling have endless combinations |
Amount of Subcutaneous fat and amount of muscle |
What is needed to predict cutability |
TRUE |
There is no measure of internal fat for pork and lamb cutability grading |
Chuck |
The __________ is the region of the bull carcass that is in higher proportion than steers |
Taste |
What is the number one factor related to foods that consumers choose |
Yellow-colored fat |
Old cows are discounted compared to young heifers because they have ___________________. |
Heme iron |
What is the most easily absorbed form of iron? |
FALSE |
Long-Bodied, tall stretchy animals are more muscular and/or yield higher percentages of steaks from certain areas of the carcass |
longer |
For sleep time (anesthetic), lean hogs sleep ___________ than fat hogs |
TRUE |
For an animal to be considered meaty, it must be muscular and lean |
White |
Charolais cattle tend to have predominantly ___________ muscle fibers |
Bullocks>Steers>Heifers |
List the order of cutability in cattle (bullocks, steers, heifers) |
Gilts; Barrows |
Boars have higher cutability than _______, and _________ have higher cutability than ___________. |
Hierarchical |
Beef is graded with a _________________ grading system |
TRUE |
As muscling increases, retail cut yield increases |
decreases |
As fat increases, retail cut yield _____________ |
2.5 oz |
How much meat do Americans actually eat per day? |
Intramuscular |
Fat depot that has the lowest priority for nutrient utilization |
Rib-Loin |
Body area with the lowest priority for nutrient utilization |
Ultrasound |
Uses high-frequency sound waves to predict composition |
High |
Which would be leaner, a beef carcass with high or low specific gravity reading |
High |
Which would be leaner, a pork carcass with high or low ToBEC reading |
Window of acceptability |
Demonstrates the minimum fat needed for taste and the maximum fat allowed to meet diet/health guidelines |
FALSE |
True or false, chicken has much lower cholesterol than beef |
TRUE |
True of False, |
Low-fat |
Cuts such as the beef eye of round roast, top round steak, and pork tenderloin are examples of ___-fat products |
Holstein |
Breed of cattle with high bone content |
Yearling mutton |
Acceptability problem with young ewes compared to wethers |
Pregnancy |
Reason why heifers have lower dressing percentages than steers |
Specified Risk Materials (SRMs) |
Those items from bovine animals that may contain the BSE agent |
YG 1 |
The beef yield grade with the highest expected yield of boneless closely trimmed retail cuts |
E |
The beef maturity group with the highest percentage of ossification in the upper three thoracic buttons in the forequarter |
Pink |
The color of prague powder or nitrite source used in sausage lab |
FQ |
Forequarter or Hindquarter:
Makes up the grater percentage of the beef side |
FQ |
Forequarter or Hindquarter:
Rib |
HQ |
Forequarter or Hindquarter:
Round |
FQ |
Forequarter or Hindquarter:
Brisket |
HQ |
Forequarter or Hindquarter:
Butcher's Dollar |