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