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ANS 492: Animal Products > By-products > Flashcards

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
What are the 3 types of fat?
1. Lard (from clean, sound, edible swine tissue). 2. Leaf Lard (Lard from abdominal fat). 3. Tallow (from beef or lamb).
26
What is gelatin derived from?
The collagen in connective tissue in hide and bones.
27
What are the steps of gelatin production?
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
What are the 7 functions of fat in animal feed?
1. Energy source. 2. Enhances palatability. 3. Improves color. 4. Improves texture. 5. Increasing pelleting efficiency. 6. Reduced dust. 7. Reduced machine wear.
29
What must be added to animal feed that contains a sufficient amount of fat?
An antioxidant to prevent rancidity.
30
What is meat meal?
Rendered mammal tissue product EXCLUSIVE of added blood, hair, hide trimmings hoof, horn, manure, or stomach and rumen contents.
31
What is meat meal tankage?
Meat meal except it MAY contain added blood or blood meal.
32
What is meat and bone meal tankage
Meat meal tankage except it INCLUDES bone.
33
What is meat and bone meal?
Meat meal except it INCLUDES bone.
34
What is fish meal?
Clean, dried, ground tissue of undecomposed whole fish or fish cuttings.
35
What is hydrolyzed poultry feather meal?
Clean, undecomposed feathers treated under pressure.
36
What is poultry by-product meal?
Ground, rendered, clean parts of the carcasses of poultry EXCLUSIVE of feathers.
37
What is blood meal?
Clean, fresh, dried animal blood.
38
What is steamed bone meal?
Dried, ground, undecomposed bones cooked with steam under pressure.
39
What is fat splitting?
When the fatty acids separate from the glycerol from exposure to high temperatures, lipases, pressure, and/or steam.
40
What products is ft splitting used in the creation of?
1. Cosmetics. 2. Explosives. 3. Plastics. 4. Soaps. 5. Toothpaste. 6. Washing and cleaning agents.
41
How are hides, pelts, and skins classified?
1. Nature and extent of branding. 2. Species and class. 3. Type of packer producing them. 4. Weight.
42
What is an unbranded hide referred to as?
Native.
43
What are the types of packers that produce hides?
1. Country packer. 2. Major packer. 3. Small packer,
44
What are the steps of hide processing?
1. Preserving the trimmed hide and giving it a temporary wash. 2. Dehairing and fleshing. 3. Tanning preparation. 4. Tanning. 5. Post-tanning.
45
What are the steps of post-tanning?
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
What is the grain layer of a hide?
The upper surface that has hair.
47
What is the flesh layer of a hide?
The lower surface.
48
How are sheep pelts processed?
The wool is left on the flesh or it is removed to make other products. *Sheepskin without wool can be used for leather.
49
What is a camel's hair brush really?
A brush made of the delicate hair from the inside of cattle ears.
50
What is a hog bristle brush made from?
The hair on the shoulder and back of a hog.
51
What is saponification?
The cooking of fats and alkali together to make soap.
52
What is removed during the soap making process?
1. Fatty acids. 2. Glycerin. 3. Water. *Soft soap retains some glycerin and water.
53
What 2 products are formed when lard is pressed?
1. Lard oil. 2. Stearin.
54
What is lard oil used as?
A machine lubricant.
55
What is stearin used to make?
Candles and soap.
56
Where does extra neatsfoot oil come from?
Oil from white B grease.
57
Where does pure neatsfoot oil come from?
Purified oil from rendered bovine shins and feet (not hooves).
58
What is pure neatsfoot oil used for?
1. Leather conditioning. 2. Leather softening. 3. Preservative agent.
59
What is glue made from?
1. Hide. 2. Bone. 3. Blood albumin (the most water resistant of the 3). *Colloidal proteins.
60
What were the primary products taken from animals for pharmaceutical use?
1. Insulin from the pancreas of cattle and swine. 2. Heparin from swine small intestine and lungs.
61
What is xenotransplantation?
The transplantation of cells, tissues, and organs from one species into another.
62
What are the 2 xenotransplants that have been done?
1. Pig heart valves. 2. Bovine pericardial tissue.
63
What is the GalSafe pig?
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.

ANS 492: Animal Products (21 decks)

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