By-products Flashcards

1
Q

What is a by-product?

A

Something that is produced as a result of making something else.

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2
Q

What are the 4 categories of meat by-products?

A
  1. Human food industry.
  2. Livestock, poultry, pet food industry.
  3. Soaps and personal-care products.
  4. Industrial production.
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3
Q

What is the old saying in the meat industry about butchers?

A

They use every part of a hog except for the squeal.

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4
Q

What ae variety meats?

A
  1. Blood.
  2. Brains.
  3. Chitterlings and natural casings.
  4. Hearts.
  5. Kidneys.
  6. Liver.
  7. Oxtails.
  8. Sweetbreads.
  9. Testicles.
  10. Tongues.
  11. Tripe.
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5
Q

What are the USDA-FSIS regulations for sausage?

A
  1. Must be wholesome.
  2. Must be segregated.
  3. Chilled.
  4. Processed as specified.
  5. Ingredients must state each specific variety meat included.
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6
Q

What variety meat is more nutrient dense than muscle meat?

A

Liver.

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7
Q

How is liver typically prepared?

A
  1. Fried.
  2. Broiled.
  3. Sauteed.
  4. Braised.
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8
Q

What is heart described as being?

A

Less tender than liver.

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9
Q

How is heart cooked?

A

Using moist heat with a longer cook time.

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10
Q

Why should tongue be blanched?

A

To remove the tough outer membrane.

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11
Q

How is are brains, sweetbreads, and testicles prepared?

A

Sliced thin, battered, and fried or with scrambled eggs.
*Remove outer membrane first.

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12
Q

What are sweetbreads?

A

Thymus and/or pancreas.

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13
Q

When kidneys are left on lamb or veal chops, what is the piece of meat called?

A

Kidney chops.

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14
Q

Where is oxtail commonly used?

A

Soups and stews.

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15
Q

What is tripe?

A

Emptied, washed, rapidly chilled, w/ the inner membrane removed, partially or fully cooked, rumen and reticulum.
*Cooked with moist heat.

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16
Q

What are chitterlings?

A

Thoroughly cleaned pork intestines.

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17
Q

What are the USDA-FSIS standards for blood used for human consumption?

A

It cannot come in contact with the surface of the animal’s body or is otherwise contaminated during the collection process.

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18
Q

What % of blood is protein?

A

17%.

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19
Q

What is rendering?

A

Heating or cooking the raw material to liquify the fat and breakdown the membranes or other structures that hold fat.

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20
Q

What are the two products of the rendering process?

A
  1. Melted fat.
  2. A solid or semi-solid nonfat material that is mostly protein and minerals.
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21
Q

What kind of material is rendered?

A

Any by-products that have no other market or are have been deemed unfit for human consumption.

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22
Q

What are rendering plants traditionally called?

A

Tank house or tank room, with rendered products being tanked.

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23
Q

Are all rendered products edible?

A

No, there are usually two separate rooms for rendering, one for edible raw materials and the other for inedible raw materials.

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24
Q

What are the 3 protein products from rendering?

A
  1. Partially defatted beef fatty tissue.
  2. Partially defatted pork fatty tissue.
  3. Cracklings (Protein rich solids from rendered pork fat).
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25
Q

What are the 3 types of fat?

A
  1. Lard (from clean, sound, edible swine tissue).
  2. Leaf Lard (Lard from abdominal fat).
  3. Tallow (from beef or lamb).
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26
Q

What is gelatin derived from?

A

The collagen in connective tissue in hide and bones.

27
Q

What are the steps of gelatin production?

A
  1. Pre-treatment with an alkaline or acidic substance.
  2. Extraction using hot water.
  3. Purification with a high performance separator.
  4. Thickening with a vacuum evaporator.
  5. Drying.
28
Q

What are the 7 functions of fat in animal feed?

A
  1. Energy source.
  2. Enhances palatability.
  3. Improves color.
  4. Improves texture.
  5. Increasing pelleting efficiency.
  6. Reduced dust.
  7. Reduced machine wear.
29
Q

What must be added to animal feed that contains a sufficient amount of fat?

A

An antioxidant to prevent rancidity.

30
Q

What is meat meal?

A

Rendered mammal tissue product EXCLUSIVE of added blood, hair, hide trimmings hoof, horn, manure, or stomach and rumen contents.

31
Q

What is meat meal tankage?

A

Meat meal except it MAY contain added blood or blood meal.

32
Q

What is meat and bone meal tankage

A

Meat meal tankage except it INCLUDES bone.

33
Q

What is meat and bone meal?

A

Meat meal except it INCLUDES bone.

34
Q

What is fish meal?

A

Clean, dried, ground tissue of undecomposed whole fish or fish cuttings.

35
Q

What is hydrolyzed poultry feather meal?

A

Clean, undecomposed feathers treated under pressure.

36
Q

What is poultry by-product meal?

A

Ground, rendered, clean parts of the carcasses of poultry EXCLUSIVE of feathers.

37
Q

What is blood meal?

A

Clean, fresh, dried animal blood.

38
Q

What is steamed bone meal?

A

Dried, ground, undecomposed bones cooked with steam under pressure.

39
Q

What is fat splitting?

A

When the fatty acids separate from the glycerol from exposure to high temperatures, lipases, pressure, and/or steam.

40
Q

What products is ft splitting used in the creation of?

A
  1. Cosmetics.
  2. Explosives.
  3. Plastics.
  4. Soaps.
  5. Toothpaste.
  6. Washing and cleaning agents.
41
Q

How are hides, pelts, and skins classified?

A
  1. Nature and extent of branding.
  2. Species and class.
  3. Type of packer producing them.
  4. Weight.
42
Q

What is an unbranded hide referred to as?

43
Q

What are the types of packers that produce hides?

A
  1. Country packer.
  2. Major packer.
  3. Small packer,
44
Q

What are the steps of hide processing?

A
  1. Preserving the trimmed hide and giving it a temporary wash.
  2. Dehairing and fleshing.
  3. Tanning preparation.
  4. Tanning.
  5. Post-tanning.
45
Q

What are the steps of post-tanning?

A
  1. Setting out (squeezing the hide between rollers to remove moisture and tanning residue).
  2. Splitting into the grain and flesh layers.
  3. Softening.
  4. Finishing/buffing/plating/dyeing.
46
Q

What is the grain layer of a hide?

A

The upper surface that has hair.

47
Q

What is the flesh layer of a hide?

A

The lower surface.

48
Q

How are sheep pelts processed?

A

The wool is left on the flesh or it is removed to make other products.

*Sheepskin without wool can be used for leather.

49
Q

What is a camel’s hair brush really?

A

A brush made of the delicate hair from the inside of cattle ears.

50
Q

What is a hog bristle brush made from?

A

The hair on the shoulder and back of a hog.

51
Q

What is saponification?

A

The cooking of fats and alkali together to make soap.

52
Q

What is removed during the soap making process?

A
  1. Fatty acids.
  2. Glycerin.
  3. Water.
    *Soft soap retains some glycerin and water.
53
Q

What 2 products are formed when lard is pressed?

A
  1. Lard oil.
  2. Stearin.
54
Q

What is lard oil used as?

A

A machine lubricant.

55
Q

What is stearin used to make?

A

Candles and soap.

56
Q

Where does extra neatsfoot oil come from?

A

Oil from white B grease.

57
Q

Where does pure neatsfoot oil come from?

A

Purified oil from rendered bovine shins and feet (not hooves).

58
Q

What is pure neatsfoot oil used for?

A
  1. Leather conditioning.
  2. Leather softening.
  3. Preservative agent.
59
Q

What is glue made from?

A
  1. Hide.
  2. Bone.
  3. Blood albumin (the most water resistant of the 3).
    *Colloidal proteins.
60
Q

What were the primary products taken from animals for pharmaceutical use?

A
  1. Insulin from the pancreas of cattle and swine.
  2. Heparin from swine small intestine and lungs.
61
Q

What is xenotransplantation?

A

The transplantation of cells, tissues, and organs from one species into another.

62
Q

What are the 2 xenotransplants that have been done?

A
  1. Pig heart valves.
  2. Bovine pericardial tissue.
63
Q

What is the GalSafe pig?

A

A pig that does not produce that alpha-gal sugar that causes an allergic reaction in those that eat red meat that have been bitten by certain ticks.